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.

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🧁 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)

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🎂 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

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👩‍🍳 Instructions

1. Make the Thai Tea Concentrate:

1. In a saucepan, simmer Thai tea leaves in milk for 10 minutes.
2. Strain through a fine mesh sieve or cheesecloth.
3. Cool completely. (Optional: Reduce over low heat to concentrate the flavor for frosting.)

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2. Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round pans.
2. In a bowl, whisk flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy (about 3–5 minutes).
4. Add eggs one at a time, beating well after each. Stir in vanilla.
5. Alternate adding flour mixture and Thai tea milk, starting and ending with dry ingredients. Mix until just combined.
6. Divide batter into pans and smooth the tops.
7. Bake 25–30 minutes, or until a toothpick comes out clean.
8. Let cool 10 minutes, then transfer to a wire rack to cool completely.

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3. Make the Buttercream (or Whipped Cream):

Buttercream:

1. Beat butter until smooth.
2. Gradually add powdered sugar.
3. Add Thai tea concentrate 1 tbsp at a time until desired flavor and consistency.

Whipped Cream:

1. Whip cream and sugar to stiff peaks.
2. Fold in Thai tea concentrate. Chill until ready to use.

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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.

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🍴 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.