So as you may have figured by now, I love tea but I also love a great cake to go with it. Obviously with this in mind writing a post to include tea flavoured cake recipes is right up my street.

Having searched the internet I’ve found you a couple of real treats to go with your next cuppa.

The following recipe is by Rebbeca Hubbell from sugerandsoul.com


Prep time

5 mins

Cook time

22 mins

Total time

27 mins


  • 1 cup (2 sticks) Unsalted Butter
  • ½ cup Caster Sugar
  • 2 cups All-Purpose Flour
  • ½ tsp Salt
  • 1 teaspoon Earl Grey Tea Leaves, 2 teaspoons can be used for a stronger flavour


  1. Preheat oven to 350­°.
  2. Cream butter and caster sugar in a large bowl or stand mixer.
  3. Add in flour, salt, and tea leaves. continue to mix until a soft dough forms. The mix will be dry and crumbly at first but will come together.
  4. Roll dough out on a lightly floured surface until it’s ¼ inch thick.
  5. Cut out cookies using a 2 in round cookie cutter.
  6. Bake on a parchment-lined baking sheet for 20-22 minutes or until edges turn a golden brown.

The following recipe is from the cake fairy blog. Find more here cakefairyblog

Peppermint Tea Cake with Chocolate Cream Cheese Frosting

Peppermint tea cake – This recipe is adapted for a 9″ cake from the Hummingbird Bakery Book – Cakes days Earl Grey cupcake recipe.


4 teaspoons peppermint tea

4tbsp boiled water

105g softened, butter

320g plain flour

340g caster sugar

small tsp salt

1 tbsp and 1/2 tsp baking powder

270ml milk

3 medium eggs

  1. Preheat the oven to 190C and put a shelf in the middle of your oven. Line and grease your 9″ cake tin.
  2. Leave the tea bags to soak in the boiled water for 30mins.
  3. Cream together butter and sugar with an electric whisk.
  4. Whisk in the eggs.
  5. Sift in the flour, baking powder and salt. Put your whisk on a low speed or stir until just combined.
  6. Squeeze every last drop of water out of the tea bags and combine with the milk.
  7. Pour in a quarter of the milk mixture into the batter and combine. Stir in the rest of the milk until the batter is smooth. Don’t over mix.
  8. Pour into your greased baking tin and bake in the middle of the oven for 30 mins. Until when pierced with a skewer it comes out clean. Try not to open the oven too early as your cake might sink.
  9. Leave the cake to cool and slather with chocolate cream cheese icing or cut the cake in half and sandwich with icing.

Chocolate cream cheese icing

This recipe has real melted chocolate in it and can be found here, over at the cupcake project.

Do you love them?

I wish someone would bake one for me!

Now,I realise these aren’t the quickest recipes to whip up but if something’s good enough it’s well worth a little time… Tea takes time to brew so just like you can’t rush a good cuppa you can’t rush a good tea cake either.

So why not make it an occasion? The next free weekend you have, invite a couple of friends round and bake one of the above cakes. You could even experiment and use the same recipe but change the tea flavour? I often make up my own recipes for meals but I’m less of a baker so I haven’t tried that yet.  Once you’ve set your weekend date, invited your friends and chosen your tea flavours, just head on over to our website to buy your organic tea. www.rikihanaorganics.com.au