Black Tea Cake with Honey Buttercream Yields 9-inch cake (2 5-inch cakes or 18 cupcakes) Black Tea Cake

(1 cup (235 ml) milk (3 tablespoons black tea (or the contents of 3 tea bags) (1/ cup (55 grams) butter! room temperature (1 cup (225 grams) granulated sugar (2 large eggs (1/ cup "egetable oil (1 teaspoon "anilla e#tract (1 3/ cups (1$5 grams) cake flour (1 1/2 teaspoons baking po%der (1/2 teaspoon baking soda (1/2 teaspoon salt &reheat o"en to 35' degrees ( (18' degrees ))* +rease a 9-inch round cake pan* ,arm the milk until near boiling on the sto"e or in the micro%a"e* )ut open the tea bags and add the tea directl- into the milk* .llo% to cool* /n a large mi#ing bo%l! cream together the butter and sugar until light and fluff-* .dd the eggs one at a time! beating %ell after each addition* 0eat in the "egetable oil and "anilla e#tract* +raduall- add in the cake flour! baking po%der! baking soda! and salt* 1tir in the tea bre%ed milk! mi#ing until batter is uniform and smooth* 2ransfer batter to prepared pan and bake for 3'- ' minutes (18-22 minutes for cupcakes)! or until a toothpick inserted into the center comes out clean* 3emo"e from the o"en and allo% to cool before frosting or ser"ing* Honey Buttercream (1/2 cup (11' grams) butter! room temperature (3 tablespoons hone- (2 cups (25' grams) po%dered sugar (&inch of salt /n a large mi#ing bo%l! beat the butter and hone- until smooth* .dd the po%dered sugar and salt and continue mi#ing until the frosting comes together* /f the frosting is too runn-! add more po%dered sugar until it reaches the right consistenc-* 4ike%ise! if the frosting is too stiff! add more hone- (or a splash of milk) to thin it out* /f the frosting is too s%eet! add a pinch more salt until the desired s%eetness is achie"ed* 1pread or pipe the hone- buttercream onto the cooled cake and ser"e*

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