Rum Black Tea Cake with Honey Buttercream

We put rum into cakes, we put tea into cakes, and now with the arrival of our December TEAser, Rum Tea, we knew only the finest cake recipe would do to make the most of this excellent flavour combination.

From the blog, Pastry Affair by Kristin Rosenau, comes the following, highly acclaimed recipe, which has proven to be hugely popular amongst the online baking community. We have substituted standard black tea for Rum Tea, which further complements the honey buttercream, but really any favourite black tea will suffice.

Rum Black Tea Cake with Honey Buttercream

Yields 9-inch cake (2 5-inch cakes or 18 cupcakes)

Cake

235 ml milk

3 tablespoons Rum Tea

55 grams butter, room temperature

225 grams granulated sugar

2 large eggs

60mL vegetable oil

1 teaspoon vanilla extract

175 grams cake flour (Lighthouse Brand –  Biscuit, Pastry, and Cake Flour “soft, low protein plain flour”)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Preheat oven to 180 degrees C. Grease a 9-inch (23 cm) round cake pan.

Warm the milk until near boiling on the stove or in the microwave. Add the tea leaves directly into the milk. Allow to cool and strain out tea leaves.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vegetable oil and vanilla extract. Gradually add in the cake flour, baking powder, baking soda, and salt. Stir in the tea brewed milk, mixing until batter is uniform and smooth.

Transfer batter to prepared pan and bake for 30-40 minutes (18-22 minutes for cupcakes), or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool before frosting or serving.

Buttercream

110 grams butter, room temperature

3 tablespoons honey

250 grams powdered sugar

Pinch of salt

In a large mixing bowl, beat the butter and honey until smooth. Add the powdered sugar and salt and continue mixing until the frosting comes together. If the frosting is too runny, add more powdered sugar until it reaches the right consistency. Likewise, if the frosting is too stiff, add more honey (or a splash of milk) to thin it out. If the frosting is too sweet, add a pinch more salt until the desired sweetness is achieved.

Spread or pipe the honey buttercream onto the cooled cake and serve.

 

Recipe and photo sourced from pastryaffair.com