We’ve discovered the perfect fusion dessert that’ll transport your taste buds straight to the bustling streets of Bangkok. This Thai tea cake recipe combines the beloved flavors of traditional Thai iced tea with the comfort of a fluffy, tender cake that’s absolutely irresistible.
Thai tea’s distinctive orange color and aromatic blend of black tea, spices, and sweetened condensed milk creates a dessert that’s both familiar and exotic. We’re obsessed with how this cake captures all those warm, creamy flavors in every single bite – it’s like sipping your favorite Thai tea but in cake form.
What makes this recipe truly special is how easily it comes together with simple ingredients you can find at most grocery stores. We’ll show you exactly how to achieve that gorgeous orange hue and that signature Thai tea flavor that’ll have everyone asking for your secret. Trust us, this cake will become your new go-to showstopper for any occasion.
Ingredients
We’ve carefully curated these ingredients to capture the authentic Thai tea flavor in every layer of this delectable cake. Each component plays a vital role in creating the perfect balance of sweetness and aromatic spice.
For the Thai Tea Cake
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs, room temperature
- 1 cup whole milk
- ¼ cup Thai tea leaves (or 6 Thai tea bags)
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 tablespoons condensed milk
- 1 teaspoon orange food coloring (optional)
For the Thai Tea Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup Thai tea concentrate (cooled)
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Orange food coloring (optional)
For the Garnish
- 2 tablespoons crushed Thai tea leaves
- Toasted coconut flakes
- Orange zest
- Edible orange flowers (optional)
Equipment Needed
Creating our Thai tea cake requires exact tools that ensure the perfect texture and flavor we’re aiming for. We’ve organized this equipment list to help you prepare efficiently and achieve professional results.
Essential Mixing Equipment:
- Electric mixer or whisk for beating egg whites and creating fluffy batter
- Multiple mixing bowls for separating ingredients and processes
- Measuring cups and spoons for precise ingredient ratios
Baking Equipment:
- 2 (8-inch) cake pans or multiple smaller cake pans for even baking
- Oven preheated to 350°F (175°C) for optimal temperature control
- Cooling rack to prevent soggy bottoms and ensure proper cooling
Specialized Tools:
- Fine-mesh sieve for straining Thai tea concentrate and removing leaf particles
- Saucepan for brewing the concentrated Thai tea base
- Measuring cups specifically for liquid ingredients
The fine-mesh sieve proves particularly crucial for achieving the smooth Thai tea concentrate that gives our cake its signature flavor without any gritty texture. We recommend having all equipment at room temperature before starting, especially your mixing bowls and measuring tools.
Our electric mixer will work overtime in this recipe, first creating the perfect cake batter consistency and later whipping up the sweetened condensed milk frosting. Quality mixing equipment ensures we achieve the light, airy texture that makes this Thai tea cake so memorable.
Having these tools ready before we begin streamlines the entire baking process and helps maintain the precise timing needed for optimal results.
Instructions
Now that we have all our ingredients and equipment ready, let’s walk through the step-by-step process to create this authentic Thai tea cake. We’ll start by preparing our signature Thai tea concentrate and work through each stage systematically.
Prep
We begin by grinding our Thai tea leaves finely using a coffee or nut grinder until they reach a powder-like consistency. This fine grinding ensures maximum flavor extraction when we combine them with the sweetened condensed milk. Room temperature ingredients will blend more easily, so we remove our eggs and butter from the refrigerator 30 minutes before starting.
Making the Thai Tea Concentrate
We mix our ground Thai tea leaves with sweetened condensed milk in a small saucepan over low heat. The mixture requires gentle heating for approximately 10 minutes while we stir frequently to prevent burning. During this process, we watch for the mixture to transform into a beautiful orange-light brown color that signals proper flavor development. Once achieved, we remove the concentrate from heat and allow it to cool for 15 minutes before using it in our cake batter.
Mixing the Cake Batter
We whisk our eggs in a large bowl until they become well blended and slightly frothy. The Thai tea condensed milk mixture gets added gradually, about 1/3 cup at a time, while we mix vigorously after each addition to prevent the eggs from cooking. In a separate bowl, we combine our dry ingredients: flour, sugar, baking soda, and baking powder. These dry ingredients then get stirred into the egg mixture along with our melted butter and vanilla extract until we achieve a smooth, fully combined batter.
Baking the Cake
We preheat our oven to 350°F (175°C) and prepare our cake pans by greasing and flouring them thoroughly. The batter gets divided evenly between our pans, whether we’re using four 5-inch pans or two 8-inch pans. Baking time varies based on pan size, with smaller pans requiring 35-40 minutes and larger pans needing an additional 5-10 minutes. We test for doneness by inserting a toothpick or knife into the center, which should come out clean when the cake is ready.
Preparing the Frosting
We can choose between creamed coconut frosting for richness or whipped heavy cream with powdered sugar and vanilla for a lighter option. For enhanced Thai tea flavor, we incorporate additional Thai tea concentrate or brewed tea directly into our cream or buttercream base. The frosting should reach a smooth, spreadable consistency that holds its shape when piped or spread.
Assembly and Decoration
We allow our cake layers to cool completely before beginning assembly to prevent the frosting from melting. Each layer gets an even spread of frosting before we stack them carefully, ensuring proper alignment. The exterior receives a generous coating of frosting, which we can smooth with an offset spatula for a professional finish. Final decorations might include a light dusting of Thai tea powder, toasted coconut flakes for texture, or edible orange flowers for an elegant presentation.
Directions for Serving
We recommend serving our Thai tea cake at room temperature for the optimal flavor experience. The cake’s aromatic qualities shine brightest when allowed to rest outside the refrigerator for 30 minutes before serving. This timing allows the sweetened condensed milk frosting to soften slightly while maintaining its creamy texture.
Temperature Options for Serving
| Serving Temperature | Resting Time | Flavor Profile |
|---|---|---|
| Room Temperature | 30 minutes | Full aromatic flavor |
| Chilled | Fresh from fridge | Firmer texture, subtle flavor |
| Slightly Warm | 5-10 minutes at room temp | Enhanced tea aroma |
Cut the cake using a sharp knife dipped in warm water between slices. This technique prevents the frosting from sticking to the blade and ensures clean, professional-looking portions. We suggest wiping the knife with a damp towel after each cut to maintain neat edges.
Beverage Pairings
Serve each slice alongside a glass of iced Thai tea to complement the cake’s signature flavors. The pairing creates a harmonious balance between the sweet, creamy dessert and the refreshing beverage. Light coffee also works wonderfully as an alternative, providing a gentle contrast to the cake’s aromatic sweetness.
Portion Sizing
We recommend cutting the cake into 12 to 16 slices depending on your gathering size. The rich sweetened condensed milk frosting makes smaller portions satisfying while allowing guests to fully appreciate the delicate Thai tea essence. Place each slice on individual dessert plates and garnish with a sprinkle of crushed Thai tea leaves or toasted coconut flakes for an elegant presentation.
Store any remaining cake covered in the refrigerator for up to three days. Allow leftover slices to return to room temperature before serving for the best taste experience.
Storage Instructions
Proper storage keeps our Thai tea cake fresh and maintains its vibrant flavor for several days. We recommend storing the fully assembled cake at room temperature under a cake dome for up to 1 day when you plan to serve it quickly.
Room Temperature Storage
Cover the cake completely with a cake dome or large inverted bowl to prevent the surface from drying out. This method works best when you plan to serve the cake within 24 hours of preparation.
Refrigerator Storage
Store our Thai tea cake in the refrigerator for extended freshness. Wrap the entire cake tightly in plastic wrap or place it in an airtight container to prevent it from absorbing other flavors. The cake stays fresh for up to 3 days when properly covered and chilled.
Freezer Storage
Freeze the fully assembled cake for longer storage periods. Wrap the cake tightly in plastic wrap followed by aluminum foil to prevent freezer burn. Our Thai tea cake maintains its quality for up to 3 months in the freezer.
Individual Slice Storage
Wrap leftover slices individually in plastic wrap before placing them in freezer bags. This method allows you to thaw only the portions you need while keeping the rest frozen for future enjoyment.
Thawing Instructions
Transfer frozen cake from the freezer to the refrigerator and allow it to thaw overnight. Remove the cake from the refrigerator 30 minutes before serving to bring it to room temperature for optimal flavor and texture.
| Storage Method | Duration | Temperature |
|---|---|---|
| Room Temperature | 1 day | Under cake dome |
| Refrigerated | 3 days | Tightly wrapped |
| Frozen | 3 months | Double wrapped |
Storage Tips
Always ensure our Thai tea cake is completely cool before wrapping or covering to prevent condensation from forming inside the storage container. Check that all frosting and decorative elements are set before storage to maintain the cake’s appearance and prevent smudging.
Tips for Success
We’ve discovered several key techniques that make the difference between a good Thai tea cake and an exceptional one. These professional tips will help you achieve the perfect texture and authentic flavor every time.
Use whole milk for maximum richness. The fat content in whole milk creates a tender crumb and enhances the overall flavor profile of your cake. We recommend avoiding low-fat alternatives as they produce a denser texture.
Steep the Thai tea leaves for exactly 20 minutes. This precise timing extracts the optimal amount of flavor without creating bitterness. We heat 1¼ cups of milk until warm and allow the tea leaves to infuse completely before straining.
Bring all ingredients to room temperature before mixing. Room temperature eggs and milk incorporate more easily into the batter and create a smoother texture. We suggest removing eggs from the refrigerator 30 minutes before baking.
Avoid overmixing the batter once flour is added. Overmixing develops gluten strands that result in a tough cake. We fold the dry ingredients just until they disappear into the wet mixture.
Cool the cake completely before applying glaze. Rushing this step causes the glaze to melt and slide off the cake surface. We typically wait at least 45 minutes for the cake to reach room temperature.
Strain the tea-infused milk thoroughly. Any remaining tea particles can create an unpleasant texture in the finished cake. We use a fine-mesh sieve to remove all solids before incorporating the milk into our batter.
Test for doneness with a toothpick inserted in the center. The cake is ready when the toothpick emerges clean or with just a few moist crumbs. We bake at 350°F for 30-35 minutes but always rely on the toothpick test rather than timing alone.
Use authentic Thai tea leaves for the best flavor. Generic black tea lacks the distinctive spices and orange coloring that make Thai tea unique. We source our tea leaves from Asian markets or specialty suppliers for authentic results.
Variations
Thai tea cake adapts beautifully to different formats and dietary preferences. We’ve perfected these popular variations that maintain the authentic Thai tea flavor while offering new serving options.
Mini Thai Tea Cupcakes
Mini Thai tea cupcakes transform our signature cake into perfect bite-sized treats for parties and gatherings. We scale down the Thai tea-infused batter to cupcake size and bake them in standard muffin tins for 18-22 minutes at 350°F.
The magic happens with our Thai iced tea flavored condensed milk buttercream frosting that replicates the creamy milk top layer of traditional Thai iced tea. We combine softened butter with powdered sugar and gradually add sweetened condensed milk mixed with Thai tea concentrate for that distinctive orange color and rich flavor.
These cupcakes require the same base ingredients as our full-sized cake: whole milk infused with Thai tea leaves, butter, eggs, flour, baking powder, and Thai iced tea mix. The individual portions make them ideal for entertaining since guests can easily enjoy the complex Thai tea flavor without needing to cut and serve slices.
Dairy-Free Version
Our dairy-free Thai tea cake uses creamed coconut frosting to accommodate dietary restrictions without sacrificing the rich authentic flavor. We substitute coconut milk for regular milk when steeping the Thai tea leaves and use non-dairy butter throughout the recipe.
The key to this variation lies in our creamed coconut frosting made with refrigerated coconut milk that has been chilled for at least 4 hours. We whip the solidified coconut cream with powdered sugar and a touch of sweetened condensed milk alternative to create a luxuriously smooth frosting that complements the tea-infused cake layers.
This version maintains the signature Thai tea taste while making the dessert accessible to those avoiding dairy products. The coconut elements actually enhance the tropical flavor profile that pairs naturally with Thai tea spices, creating a dessert that stands beautifully on its own merits rather than simply being a substitute version.
Conclusion
This Thai tea cake brings together the best of traditional Thai flavors in a simple yet elegant dessert that’s perfect for any occasion. We’ve covered everything from ingredient selection to storage tips ensuring you’ll create a memorable cake that captures the authentic taste of Thai iced tea.
The beauty of this recipe lies in its adaptability – whether you choose the classic version mini cupcakes or the dairy-free alternative you’ll achieve that distinctive orange hue and aromatic flavor that makes Thai tea so beloved. With proper technique and quality ingredients your cake will have that perfect balance of sweetness and spice.
We’re confident this recipe will become a staple in your baking repertoire. The combination of accessible ingredients straightforward instructions and professional tips sets you up for success every time you make this delightful Thai tea cake.
Frequently Asked Questions
What makes Thai tea cake different from regular tea cakes?
Thai tea cake features the distinctive orange color and aromatic blend of traditional Thai iced tea, which includes spices and sweetened condensed milk. Unlike regular tea cakes, it captures the unique flavor profile of Thai tea with its signature sweetness and spice balance, creating a vibrant and flavorful dessert experience.
What are the essential ingredients for Thai tea cake?
The key ingredients include all-purpose flour, granulated sugar, Thai tea leaves, cream cheese, and sweetened condensed milk. Optional orange food coloring enhances the signature color. For garnish, you can use crushed Thai tea leaves, toasted coconut flakes, and edible orange flowers to elevate the presentation.
How long should I steep the Thai tea leaves?
Steep the Thai tea leaves for exactly 20 minutes to achieve the perfect flavor balance. Steeping for less time won’t extract enough flavor, while steeping longer can result in bitterness. This timing ensures you get the authentic Thai tea taste without any unwanted harsh notes.
Can I make dairy-free Thai tea cake?
Yes, you can create a dairy-free version by substituting coconut milk for regular milk and using non-dairy butter. The frosting can be made with creamed coconut instead of cream cheese. This variation maintains the authentic Thai tea flavor while accommodating dietary restrictions.
How should I store Thai tea cake?
Store the cake at room temperature under a cake dome for up to one day for quick serving. For longer storage, refrigerate tightly wrapped for up to three days or freeze for up to three months. Always ensure the cake is completely cool before storage to prevent condensation.
What’s the best way to serve Thai tea cake?
Serve the cake at room temperature for optimal flavor. If refrigerated, let it rest outside for 30 minutes before serving. Cut into 12-16 slices for proper portions. Pair with iced Thai tea or light coffee to complement the dessert’s unique flavor profile.
Can I make mini Thai tea cupcakes instead?
Absolutely! The recipe easily adapts to mini cupcakes, perfect for gatherings and parties. Use the same batter but adjust baking time accordingly. Top with Thai iced tea flavored condensed milk buttercream frosting for an elegant presentation that’s easy to serve.
What equipment do I need to make Thai tea cake?
Essential equipment includes an electric mixer or whisk, multiple mixing bowls, measuring cups and spoons, and baking pans. A fine-mesh sieve is crucial for straining the Thai tea concentrate. Having all equipment at room temperature helps streamline the baking process.
