Two-tone black tea and vanilla loaf cake
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!
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Course Breakfast, Dessert
Servings 1 small loaf (7cm x 22cm)
- 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)
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
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
- 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
Keyword cake, pound cake, tea