Would you believe me if I told you that I had two big bags of Thai iced tea mix in my cupboard, and never made iced tea? I originally bought it to make popsicles (yum, you should try it!), but never made the tea. To me, it seemed like something you only order when you go out. Maybe it’s because I know how sweet it is, and I can’t bring myself to make it at home. Regardless, I needed to do something with it, so I found a cake recipe from serious eats and made a Thai tea cake with a condensed milk glaze.
One thing you must know about Thai tea is that it will stain. It’s a gorgeous color, but I wouldn’t recommend wearing anything white, yellow, pink…basically wear black or an apron 😊. This isn’t the moistest cake you’ll ever have, but it is tasty. The recipe has you steep the tea for as long as it takes to make the rest of the batter, and depending on how fast or slow you are in the kitchen, that could take anywhere from 5 minutes to eternity. In my kitchen it took about 10 minutes, and while my cake did have that tea flavor, it was a flavor you noticed more at the end of a bite. It didn’t hit you right away, and that’s what I was expecting, though it definitely reminded you of Thai iced tea with the glaze, but just a lighter version. If I were to make this cake again (and I probably will), I would steep the tea for at least 20 minutes. Even with me being nit-picky, it was still good, and if I made if a couple more times, it would be great.
thai tea cake with condensed milk glaze
for the cake:
- 2 cups whole milk, room temperature, divided
- 2 tablespoons unsweetened loose Thai tea leaves
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 ½ cups sugar
- 3 eggs, room temperature
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
for the glaze:
- 3 tablespoons (or more) sweetened condensed milk
- 1 cup powdered sugar
make the cake:
Place 1 ¼ cups milk in a glass measuring cup and microwave until warm, about 30 seconds. Add tea leaves and set aside and let sit for 20 minutes.
In a medium bowl whisk together flour, salt, and baking powder; set aside. In the bowl of an electric mixer beat butter on medium speed until fluffy, about 30 seconds. Add sugar, ¼ cup at a time, and continue to beat until the mixture is well combined, scraping down the sides of the bowl as needed. Add eggs one at a time until thoroughly combined.
Strain tea-infused milk through a fine mesh strainer. With the mixer on low speed alternately add flour mixture and tea-infused milk to butter mixture, beginning and ending with flour mixture. Beat until just combined. Spread batter into the prepared pan, and bake until a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Remove the cake from the oven and let it cool in the pan. Once the cake has cooled completely, place the cake on a baking rack that is on top of a baking sheet and pour the glaze over the cake.
make the glaze:
In a small bowl, whisk powdered sugar, condensed milk and salt. Add more milk as needed until the consistency is thin enough to pour over cake.