Chocolate Tea Cake Recipe

Introduction

This Chocolate Tea Cake is a moist and tender treat, perfectly balanced with the rich flavor of brewed black tea. It features a luscious chocolate frosting that complements the cake’s deep cocoa taste. Ideal for gatherings or a cozy afternoon snack.

Ingredients

• 1 3/4 cups all-purpose flour (220g)
• 1 3/4 cups granulated sugar (350g)
• 3/4 cup unsweetened cocoa powder (65g), divided
• 1 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 1 cup buttermilk (240ml)
• 1/2 cup vegetable oil (120ml)
• 2 large eggs, at room temperature
• 1 tsp pure vanilla extract
• 1 cup freshly brewed strong black tea (English Breakfast) (240ml)
• 1.25 cups butter, softened to room temperature (2.5 sticks or 290g)
• 4 cups confectioners sugar (480g)
• 5 Tbsp heavy cream (75ml)
• 1/2 tsp salt (to taste)

Instructions

1. Step 1: Preheat your oven to 350°F. Prepare two 8-inch round cake pans by buttering and flouring them, or lining with baking parchment paper.
2. Step 2: In a medium bowl, sift together the flour, granulated sugar, 3/4 cup cocoa powder, baking soda, baking powder, and 1 tsp salt. Set aside.
3. Step 3: Using an electric mixer on high speed, blend the buttermilk, vegetable oil, eggs, and vanilla in a large bowl until well combined.
4. Step 4: Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined.
5. Step 5: Stir in the hot brewed black tea. The batter will be very thin; this is expected.
6. Step 6: Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting.
7. Step 7: For the frosting, beat the softened butter on high speed until smooth and creamy, about 2 minutes.
8. Step 8: On very low speed, gradually add the confectioners sugar and the remaining cocoa powder to the butter until fully incorporated.
9. Step 9: Increase mixer speed to medium and add vanilla, heavy cream, and salt. Beat for 1 minute on high speed until light and fluffy.
10. Step 10: Assemble the cooled cakes, spreading the frosting evenly between layers and on top. Decorate with chocolate chips if desired.

Tips & Variations

• Use freshly brewed strong black tea for the best flavor; English Breakfast works beautifully.
• For a dairy-free version, substitute buttermilk with the same amount of almond or oat milk mixed with 1 tbsp lemon juice, and use a dairy-free butter alternative.
• Adding a pinch of espresso powder to the batter can intensify the chocolate flavor without adding coffee taste.
• If you prefer a less sweet frosting, reduce the confectioners sugar by 1/2 cup and adjust cream for desired consistency.

Storage

Store the cake covered in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. To reheat, let refrigerated cake come to room temperature before serving. Frozen cake should be thawed overnight in the fridge and brought to room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of tea?

Yes, you can experiment with other strong black teas like Assam or Darjeeling. Avoid flavored teas with added spices or herbs, as they may alter the cake’s chocolate flavor.

Why is the batter so thin?

The batter is thin because of the brewed tea and liquid ingredients, which help create a moist and tender crumb. This consistency is normal and results in a soft cake texture.

Chocolate Tea Cake Recipe

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★★★★★

4.8 from 130 reviews

• Author: Isabella
• Total Time: 55 minutes
• Yield: 12 servings 1x

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Description

This rich and moist Chocolate Tea Cake combines the deep flavors of cocoa and freshly brewed black tea for a uniquely tender crumb. Layered with a smooth and creamy milk chocolate frosting made from butter, confectioners sugar, and cocoa powder, this cake is a delightful treat perfect for afternoon tea or special occasions. The use of buttermilk and tea keeps the cake incredibly moist, while the frosting adds a luscious finish.

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Ingredients

Scale 1x2x3x

Cake

• 1 3/4 cups all-purpose flour (220g)
• 1 3/4 cups granulated sugar (350g)
• 3/4 cup unsweetened cocoa powder (65g)
• 1 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 1 cup buttermilk (240ml)
• 1/2 cup vegetable oil (120ml)
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• 1 cup freshly brewed strong black tea (English Breakfast) (240ml)

Frosting

• 1.25 cups butter, softened to room temperature (2.5 sticks or 290g)
• 4 cups confectioners sugar (1 box) (480g)
• 3/4 cup unsweetened cocoa powder (65g)
• 5 Tbsp heavy cream (75ml)
• 1 tsp pure vanilla extract
• 1/2 tsp salt (to taste)

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Instructions

1. Prepare the pans: Preheat your oven to 350° F (175° C). Butter and flour two 8-inch round cake pans, or line them with baking parchment paper to prevent sticking.
2. Combine dry ingredients: In a medium bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Set this dry mixture aside for now.
3. Mix wet ingredients: Using an electric mixer on high speed, blend the buttermilk, vegetable oil, room temperature eggs, and vanilla extract in a large bowl until well combined.
4. Incorporate dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed to avoid overmixing and ensure an even batter.
5. Add brewed tea: Slowly pour in the hot freshly brewed black tea, stirring gently. The batter will be very thin, which is expected and necessary for the cake’s moist texture.
6. Pour and bake: Evenly distribute the batter between the prepared cake pans. Place them in the preheated oven and bake for 30 to 35 minutes. The cakes are done when a toothpick inserted into the center comes out clean.
7. Cool cakes: Allow the cakes to cool completely in the pans before removing and frosting.
8. Make frosting: Beat the softened butter on high speed for about 2 minutes until it becomes smooth and creamy.
9. Add sugar and cocoa powder: Gradually incorporate the confectioners sugar and cocoa powder into the butter on very low speed to avoid a sugar cloud, mixing until fully combined.
10. Finish frosting: Add the vanilla extract, heavy cream, and salt. Beat on medium speed initially, then increase to high speed and beat for an additional minute until the frosting is light and fluffy.
11. Assemble the cake: Place one cake layer on a serving plate, spread frosting evenly on top, then add the second layer and frost the top and sides. Optionally, decorate with chocolate chips or additional garnishes of your choice.

Notes

• Ensure eggs are at room temperature to help with better mixing and a lighter cake texture.
• Do not overmix the batter once the dry ingredients are added; overmixing can make the cake dense.
• The batter will be thin after adding the hot tea—that is intentional for moisture and flavor infusion.
• This cake can be stored covered at room temperature for up to 2 days, or refrigerated for up to 5 days.
• Bring the cake to room temperature before serving if refrigerated for best flavor and texture.
• For a dairy-free version, substitute butter and heavy cream with plant-based alternatives.
• Using strong brewed tea is essential to impart the characteristic flavor, English Breakfast or Assam work well.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate cake, tea cake, moist chocolate cake, cocoa cake, tea-infused cake, chocolate frosting