Baking with Tea: 10 Tea-Infused Cake Recipes to Try Today
I still remember the first time I started baking with tea. I’d been pottering in the kitchen, craving something sweetly comforting and a little bit adventurous. I’d just brewed a hot pot of Earl Grey tea and wondered, “What if this lovely bergamot aroma could somehow become a delicious cake?” One bit of experimentation later, and I was head over heels and left wondering why more people weren't baking with tea!
That spark of curiosity turned into a mission to explore the magic of tea‑infused cake recipes in all their forms. From a delicate Lady Grey lemon sponge to a bold matcha drizzle cake, these bakes offer a new way to tempt the taste buds and create a more beautiful teatime experience.
In this post, I’ll walk you step-by-step through how to bake with tea, and share ten of my most favourite creations, although it’s so hard to narrow it down to just 10!
Grab your apron and experiment with something wonderfully unexpected with me.
How Do You Bake with Tea?
Baking with tea is a simple way to bring a new depth of flavour to all of your favourite cakes and desserts. There are two main methods:
🍰 Steep and infuse: Strongly brew your chosen tea in either hot milk or water, then use that liquid in place of what the recipe calls for. You can also infuse tea in oil and melted butter. This method works beautifully for Earl Grey, masala chai, or jasmine green tea.
🍰 Grind into powder: Finely ground loose-leaf tea can be whisked into dry ingredients. Matcha and Hojicha are the best-known powdered teas, but you can experiment with other blends too by using a mortar and pestle.
I always like to start with a high-quality tea, as the flavour will shine through in my cakes and bakes. My favourite teas to bake with are Earl grey for its citrus notes, matcha green tea for its earthy richness, and masala chai for its warming spices.
Loose Leaf vs Tea Bags vs Powdered Tea in Baking
Not all teas behave the same in recipes, so choosing the right type can make all the difference:
🍵 Tea bags: Convenient but tea bags most often contain lower-grade tea (known as ‘fannings’), which will result in a milder flavour.
🍵 Loose leaf tea: Higher quality with a stronger and more complex flavour, but will require the use of a tea strainer or small sieve. Alternatively, loose-leaf tea can be ground before baking.
🍵 Powdered tea (such as matcha): Intensely flavoured, easy to incorporate directly into dry ingredients. Just be aware that these types of teas are often more expensive.
I like to use loose-leaf tea and powdered teas in my baking for the most flavourful treats.
Choosing the Best Teas for Cakes and Bakes
Pairing the right tea with your cakes and bakes enhances the whole teatime experience. Try these popular combinations:
🫖 Earl Grey tea: Floral and citrusy, so delicious with vanilla sponge or dark chocolate cake. Try this utterly brilliant Earl grey hot chocolate recipe!
🫖 Matcha green tea: Earthy and slightly bitter, perfect with almond, pistachio, or white chocolate. Try adding matcha powder to white chocolate and making dipped strawberries, yum!
🫖 Chai: Spiced with cinnamon, cardamom, and ginger, pairs beautifully with carrot cake, pumpkin spice, and rich chocolate cake too.
🫖 Jasmine tea: Light and naturally floral Jasmine tea is a fabulous match for chiffon cakes and light sponges.
🫖 Rooibos: A naturally caffeine-free alternative to black tea, with sweet, nutty notes that complement sweet honey or citrus cakes.
Replacing Water or Milk with Steeped Tea in Baking
The best way to incorporate the flavours of tea in cakes and bakes is to swap out the liquid required in the recipe for the same measurement of strongly brewed tea:
🍃 Brew your tea: Use strong, high-quality tea, and strain out the leaves or remove the bags. Using more tea is better than longer steeping times for a better overall flavour.
🍃 Measure carefully: Replace the water or milk in your recipe with an equal amount of brewed tea.
🍃 Adjust the flavours: If baking with strong teas (such as masala chai) or bold flavours (like chocolate), you may need to tweak sugar or spice levels for a good balance of flavours.
Tip: Using ground tea leaves or powdered tea in your mix or batter will create a more intense flavour.
10 Tea Cake Recipes You’ll Love
Baking with tea is a creative way to add flavour, flair, and fragrance to cakes, muffins, and sweet treats too. By infusing black tea, matcha, chai, or even rooibos into your bakes, you can transform simple cakes into something memorable. Here are my 10 of the best tea-infused cake recipes, from citrusy drizzle cakes to warming chai buns that are perfect for afternoon tea, dessert tables, or weekend baking.
1. Lady Grey Tea and Meyer Lemon Drizzle Cake
This tea-infused zesty drizzle cake combines fragrant Lady Grey tea with sweet and tart Meyer lemons. The result is a moist sponge topped with tangy lemon icing, perfect for a teatime centrepiece. Pair with a cup of Lady Grey or Earl Grey for a refreshing flavour match.
Related bake: Paleo Earl Grey, Lemon & Poppy Seed Muffins (gluten- and dairy-free) 👉paleo earl grey, lemon & poppy seed muffins
2. Black Tea Cake with Pecans and Sultanas
A farmhouse-style favourite in our house, this cake is infused with strong black tea, giving richness to every bite. Pecans and sultanas add natural sweetness and texture, making this the perfect cake to serve with a mug of hot tea on a cosy afternoon.
Try this delicious tea bake with 👉 A creamy coconut chai latte for extra comfort.
3. Matcha Marble Lime Drizzle Cake
Matcha green tea brings earthy flavour and vibrant colour to this marbled drizzle cake, while lime adds a refreshing citrus twist. With its beautiful swirl and tangy glaze, this cake is as photogenic as it is delicious. Baking with tea couldn’t be easier when you use powdered green tea!
Related bake 👉 upside down blueberry & matcha cake
4. Persian Love Cake with a Black Tea Drizzle
This exotic cake features rosewater, cardamom, and almond, finished with a sweet black tea infused syrup, plus an extra drizzle of rose icing for added indulgence. Fragrant and delicate, it’s a perfect showstopper for dinner parties or special occasions. Serve with traditional Persian tea.
Also try 👉 Black tea, rose & cardamom Chelsea buns
5. Chai-Infused Rock Cakes
A rustic classic just like my Grandma used to make, but with a spiced tea twist. Infused with masala chai and packed with dried fruits, these crumbly rock cakes are simple, nostalgic, and bursting with flavour. Ideal for an afternoon snack alongside a steaming cuppa tea.
If you love rock cakes, why not try my fall-inspired 👉 pumpkin rock cakes
6. Chai Spiced Pumpkin Crumble Top Muffins
Absolutely the best for autumn, these chai-spiced muffins are filled with pumpkin purée and topped with a deliciously crunchy crumble. Warming spices such as cinnamon and cardamom make them an irresistible breakfast or brunch tea time bake.
More tea and pumpkin bakes:
7. Masala Chai Infused Carrot Cake
Classic carrot cake meets aromatic masala chai. Sweet carrots, nuts, and raisins are enhanced by the warming spices of this traditional Indian tea, creating a moist and super deliciously morish tea-infused cake. Perfect for Easter, in springtime, or simply anytime you want comfort with a tea twist!
Great served with a warming latte like this 👉 matcha rose latte
8. Chai Infused Maple Apple and Blueberry Pie
This pie blends seasonal fruit with the cosy flavours of aromatic chai and smoky maple syrup. Sweet apples, tart blueberries, and spiced tea create a filling that’s both comforting and full of flavour. Serve this tea-infused pie warm with cream or custard for a winter dessert, or ice cream for a summer treat.
For summer months, serve with 👉 an Arnold Palmer iced tea
For the cooler months, serve with 👉 a cup of brown sugar milk tea served hot
9. One Minute Chocolate Matcha Mug Cake
If you need a quick tea time treat, then I have just the thing: this microwave mug cake combines rich cocoa with earthy matcha for a unique twist on the classic speedy popular dessert. Ready in just 60 seconds, it’s perfect for satisfying sweet cravings without the fuss. And a bonus, the mug cake is gluten-free, dairy free, and healthy too.
Also try 👉 3-Ingredient Oreo Mug Cake (with a vegan option)
10. Giant Chai and Pecan Sticky Bun
The ultimate sharing bake! This oversized sticky bun is infused with masala chai tea, layered with pecans, and finished with a caramel glaze. Buttery, spiced, and overly indulgent, it’s ideal for brunch or a weekend bake and is sure to impress.
Recipe for Christmas: Make a Traditional Christmas Fruit Cake
Celebrate the holidays with my classic English Christmas fruit cake given a unique twist. This rich and moist fruit cake is infused with bold black tea, which enhances the flavours of candied fruits, nuts, and lovely festive spices. The gentle bitterness of the tea balances the sweetness, creating a beautifully aromatic bake that’s perfect for Christmas gatherings and festive afternoon teas.
Serve with this 👉 warming mulled wine infused with chai tea
FAQs for Baking with Tea
1. Can you bake with tea instead of water or milk?
Yes. You can replace water or milk with strongly brewed tea in recipes. This infuses flavour directly into the batter while keeping the texture moist.
2. What are the best teas for baking cakes?
Earl Grey, matcha, hojicha, masala chai, and rooibos are among the best teas for baking. Each tea adds a unique flavour including floral, spiced, earthy, or naturally sweet.
3. Do tea-infused cakes still contain caffeine?
Most do, as caffeine occurs naturally in tea leaves. However, caffeine-free options such as rooibos or herbal teas let you enjoy tea-infused cakes without the caffeine.
4. How do you grind tea leaves for baking?
Loose-leaf tea can be ground using a spice grinder, coffee grinder, or mortar and pestle until a fine powder is formed. This powder can then be added to dry ingredients like flour.
5. Can I use tea bags for baking, or should I use loose-leaf tea?
Both work, but loose-leaf tea usually gives a much stronger flavour. Tea bags are convenient but often contain smaller leaf particles with a milder taste.
6. How much tea should I use in a cake recipe?
This all depends on the strength of the tea that is required, the recipe, and how many servings. Matcha and chai may need less as they’re more concentrated.
7. What cakes taste best with Earl Grey tea?
Earl Grey pairs beautifully with citrus cakes such as lemon drizzle, as well as dark chocolate and vanilla sponges. The bergamot flavour with the black tea balances sweet and rich cakes.
8. Can matcha powder be used in baking without brewing it first?
Yes. Matcha is already a fine powder, so you can add it straight into dry ingredients, whisk it into batters, frostings, or icings for colour, flavour, and added antioxidants.
9. How do you stop tea flavour from tasting bitter in baking?
Don’t over-steep the tea, as this extracts bitterness. Always add more tea rather than a longer steeping time for optimal taste. Brew for the recommended time, and balance with sugar, citrus, or spices in your recipe.
10. What are some creative tea-infused desserts beyond cakes?
Tea can be used in biscuits/cookies, scones, custards, cheesecakes, ice creams, and even glazes. Chai shortbread or matcha cheesecake are delicious examples.
Get Baking with Tea!
Baking with tea turns simple cakes into something extraordinary. From masala chai-spiced bakes to zesty Earl Grey sponges, these tea-infused cake recipes bring flavour, tradition, and a story to every slice.
I would love to hear from you if you do decide to give baking with tea a go!
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It is important to note that any health advice provided in this article is for informational purposes only and should not be taken as medical advice. Always consult with a qualified healthcare professional before making any changes to your diet, exercise routine, or overall health. The information provided is not a substitute for professional medical advice.