Teh tarik cake (milk tea cake)


Milk tea

8 bags extra strong black tea

1 cup hot water

1/2 cup condensed milk (adjust the sweetness based on your liking, the condensed milk in Europe is not as sweet as the one in Malaysia)


125 g butter

5 tablespoons sugar (add more if you like it to be sweeter)

3 eggs

150 ml milk tea

300 g flour

3 teaspoons baking powder

1/2 teaspoon salt

Milk tea frosting

60 ml milk tea

400 g cream cheese

20 g butter

*add icing sugar if you want it to be sweeter


1. Brew the tea bags with hot water for 30 minutes. Remove the tea bags and stir in the condensed milk.

2. Preheat the oven to 170 C. Grease four 6-inch pans. Combine flour, baking powder and salt in a small bowl, set aside

3. Beat the butter and sugar until white and fluffy. Add the eggs one by one followed by a tablespoon of the flour mixture to prevent the batter from curdling. Add half of the flour mixture, followed by the milk tea and the rest of the flour mixture. Pour the batter into the cake pans and bake for 20 minutes or until a toothpick inserted into the cake comes out clean. Put the cake pans onto the wire rack and take out the the cakes when the pans are cool.

4. While waiting for the cakes to cool, prepare the cream cheese frosting by adding all the ingredients into a small bowl and beat them slowly.

5. Assemble the cake by spreading the frosting onto each layer and cover the whole cake. Pour the remaining milk tea on the cake.