This black tea and vanilla loaf cake is the perfect simple yet impressive dessert where earthy tea notes blend perfectly with creamy vanilla. Cut it open to reveal a beautiful two-tone pattern!
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This black tea and vanilla loaf cake is perfect for tea lovers. It has a tender, fragrant crumb and is perfect if you desserts that aren’t too sweet!
How to make a two-tone tea cake
Two-tone cakes require two different batters of different colors. In this recipe, we will make a black tea batter, and a vanilla batter.
However, to make things easier, we’ll make one base vanilla batter, split it in two, and add black tea powder to one half. Simple!
![two tone tea and vanilla cake](https://halicopteraway.com/wp-content/uploads/2024/07/two-tone-tea-and-vanilla-cake-819x1024.jpg)
Ingredients for a black tea and vanilla cake
Butter – Unsalted butter adds richness and flavor to the cake. Because butter is solid at room temperature, it gives a firmer bite to the cake than if you use oil
Granulated sugar – Granulated sugar adds sweetness and helps retain moisture
Eggs – Eggs help bind everything together. It’s best to use room temperature eggs for the smoothest mix
Vanilla extract – Vanilla extract adds flavor
All purpose flour – All purpose flour is the base for this cake
Corn starch – Corn starch helps make the cake more tender and soft
Baking powder – Baking powder helps leaven the cake
Salt – Salt enhances the flavor of the cake and balances out the sugar
Black tea powder – Black tea powder adds flavor
![slices of black tea and vanilla cake](https://halicopteraway.com/wp-content/uploads/2024/07/slices-of-black-tea-and-vanilla-cake-819x1024.jpg)
What type of tea is best for baking cakes?
I prefer stoneground teas for making cakes because it leads to a more saturated flavor. You can add the powder directly to the batter without needing to steep it. I got my stoneground black tea from Postcard Teas in London.
Since stoneground black tea is not super common, you can substitute either matcha or hojicha and achieve similar results, but with a different tea flavor.
Steps for making a black tea and vanilla cake
First, you’ll cream together the softened butter and sugar until well combined.
Next, mix in the eggs and vanilla extract until smooth. Then, add your dry ingredients, making sure not to over mix. Over mixing develops gluten in the flour, which can lead to a tougher cake.
Split the base batter in half, and mix in the tea powder into one half.
Layer the two batters in a baking tin, and bake until a knife comes out clean.
![slice of black tea and vanilla cake](https://halicopteraway.com/wp-content/uploads/2024/07/slice-of-black-tea-and-vanilla-cake-819x1024.jpg)
Tips for making a perfect loaf cake
Here are some of my tips to make a beautiful, tender loaf cake every time:
- Use room temperature ingredients. They will combine more easily so you don’t have chunks of butter in the batter
- If making by hand, sprinkle in the dry ingredients a little at a time, mixing between each addition. This will help avoid lumps of flour
- Don’t over mix the batter after you add the dry ingredients. This develops gluten, which leads to a tougher, chewier cake
- Pipe a line of butter down the middle of the loaf before baking. This helps the loaf crack in the middle and expand more in the oven
Other loaf cake recipes to try
![black tea and vanilla cake](https://halicopteraway.com/wp-content/uploads/2024/07/black-tea-and-vanilla-cake-500x500.jpg)
Two-tone black tea and vanilla loaf cake
Equipment
- Mini loaf tin (7cm x 15cm)1 For a standard loaf tin, multiply the quantity by 2.5 and extend the baking time
- Mixing bowls
Ingredients
- 100g (3/4 cup) all purpose flour
- 24g (2 tbsp) corn starch
- 4g (3/4 tsp) baking powder
- 1g (1/8 tsp) salt
- 130g (9 tbsp) unsalted butter, room temperature
- 120g (1/2 cup + 2 tbsp) granulated sugar
- 2 eggs, room temperature
- 2g (1/2 tsp) vanilla extract
- 6g (1 tbsp) black tea powder2
- softened butter (for piping down the middle, optional)
Instructions
Make the base vanilla batter
- Grease a mini loaf tin (please see notes for a standard loaf tin) and preheat the oven to 350°F
- In a bowl, mix together the flour, corn starch, baking powder, and salt and set aside
- In a separate bowl, cream together the softened butter and granulated sugar. Add the eggs and vanilla extract and mix until smooth
- Slowly add the dry ingredients, mixing between each addition. Be careful not to overmix
Make the tea batter
- Divide the batter in two. Add the black tea powder to one half, and mix until well combined
Assemble and bake
- In your loaf tin, add the black tea batter and then the vanilla batter on top. Pipe a line of softened butter down the middle to help the loaf expand in the oven
- Place in the middle rack of the oven and bake for 30 – 40 minutes until a toothpick or knife comes out clean
Notes
- Please note that the proportions are for a mini loaf tin (similar to this one). MODIFICATIONS FOR A STANDARD LOAF TIN
- Multiply the quantities by 2.5
- Extend the baking time for about 20 minutes
- If you don’t have black tea powder, you can use matcha or hojicha powders for a similar effect but a different flavor