Thai Milk Tea cake

🔸 For the Thai Tea Infusion:
- ½ cup (10g) Thai tea leaves (ChaTraMue or similar)
- 1 ½ cups (360ml) whole milk or evaporated milk (or use oat milk for dairy-free)
You’ll use this tea-infused milk in both the cake and frosting.
🧁 Cake Ingredients:
- 2 cups (250g) all-purpose flour
- 1 tbsp baking powder
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ¾ cup (180ml) Thai tea-infused milk (cooled to room temp)
🎂 Thai Tea Buttercream (or use whipped topping below):
Buttercream:
- 1 cup (225g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 2–4 tbsp Thai tea concentrate (reduced and cooled)
OR
Light Whipped Topping:
- 1 ½ cups heavy cream (or coconut cream)
- 2 tbsp powdered sugar
- 1 tbsp Thai tea concentrate


👩🍳 Instructions
1. Make the Thai Tea Concentrate:
- In a saucepan, simmer Thai tea leaves in milk for 10 minutes.
- Strain through a fine mesh sieve or cheesecloth.
- Cool completely. (Optional: Reduce over low heat to concentrate the flavor for frosting.)
2. Make the Cake:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round pans.
- In a bowl, whisk flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy (about 3–5 minutes).
- Add eggs one at a time, beating well after each. Stir in vanilla.
- Alternate adding flour mixture and Thai tea milk, starting and ending with dry ingredients. Mix until just combined.
- Divide batter into pans and smooth the tops.
- Bake 25–30 minutes, or until a toothpick comes out clean.
- Let cool 10 minutes, then transfer to a wire rack to cool completely.
3. Make the Buttercream (or Whipped Cream):
Buttercream:
- Beat butter until smooth.
- Gradually add powdered sugar.
- Add Thai tea concentrate 1 tbsp at a time until desired flavor and consistency.
Whipped Cream:
- Whip cream and sugar to stiff peaks.
- Fold in Thai tea concentrate. Chill until ready to use.
4. Assemble:
- Place one cake layer on a serving plate.
- Spread with buttercream or whipped cream.
- Add second layer and frost the top and sides.
- Optional: Drizzle Thai tea syrup, decorate with boba pearls, or sprinkle with crushed tea leaves.
🍴 Tips & Variations:
- Use Thai tea powder (unsweetened) if leaves aren’t available, steeped in hot milk.
- Add a few drops of orange food coloring for an authentic Thai tea hue.
- Try Thai tea tres leches cake by soaking sponge cake in sweetened Thai tea-milk mixture.
