Black Tea Spice Cake

Black Tea Spice Cake with Brown Sugar Cream Cheese Buttercream


  • 1 1/4 cups all-purpose flour
  • 3/4 cup light brown sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 cup olive oil
  • 1 cup strong black tea, boiled and steeped for 5 minutes


  • 1 cup unsalted butter
  • 1 cup light brown sugar
  • 6 ounces cream cheese, room temperature
  • 1 teaspoon vanilla
  • 3 cups powdered sugar
  • 2 tablespoons meringue powder
  • 1/4 teaspoon salt

Baker's Note: Double the recipe to bake in three 8 or 9 inch pans for a standard-sized cake.

Make the Cake:

Preheat the oven to 350.  Spray three 6-inch round cake pans with non-stick spray.

In the bowl of your stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, spices, baking soda, baking powder and salt.  Add the eggs, vanilla, olive oil and brewed tea and mix on medium low for several minutes to combine - batter will be thin.

Divide batter between the cake pans.  Bake for 15-18 minutes until the center of each cake springs back when gently touched and a toothpick comes out clean.  Set the pans on wire racks, cover loosely with clean kitchen towels and cool completely.

Make the Buttercream:

In a saucepan, melt the butter over medium heat.  Stir in the brown sugar and stir constantly while bringing the butter and sugar to a boil; boil while stirring for 2 minutes.  Remove from the heat and let cool to a room-temperature solid (this can be done one day in advance).

In the bowl of your stand mixer fitter with the whisk attachment, beat the butter/brown sugar with the cream cheese and vanilla until smooth.  In a separate bowl, combine the powdered sugar, meringue powder and salt.  Add by spoonfuls on low to combine, then increase speed and beat for several minutes until light and fluffy.

Frost or pipe the buttercream onto the cooled cakes.

Recipe from Curly Girl Kitchen