If you’ve been to one of our in-home tasting events, you’ve probably had a variation of this cake. We’ve used Morning in the Mountains, Vanilla Spice Chai, and more, simply substituting tea for water. Actually, you could try it with most any flavor. It starts with a basic white cake mix, but finishes as something much more fun! ~ Marlys
Simple Tea-infused White Cake
- 1 box White cake mix plus eggs & oil as directed on the package
- Water as directed on package
- 2 tsp Coconut Memories loose tea (or other flavor of your choice)
Alternative: Use 1 cup of coconut milk and steep the tea directly in the milk. Pour the milk through a strainer to remove the loose tea, then use one cup of the tea-infused milk and 1/4 cup water in place of milk in your cake recipe. (Can use milk by itself if you want it richer.)
Watch a video of Alan making Vanilla Spice Chai Cake with tea-infused whipping cream!