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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
Cool cakes: Allow the cakes to cool completely in the pans before removing and frosting.
Make frosting: Beat the softened butter on high speed for about 2 minutes until it becomes smooth and creamy.
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.
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.
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