Pure Leaf Tea Cake


  • 1 cup Pure Leaf Unsweetened Tea
  • 2-1/4 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. Lipton Black Tea, finely ground
  • 3/4 tsp. salt
  • 3/4 cup butter, room temperature
  • 1-1/2 cup granulated sugar
  • 3 eggs, room temperature
  • 1-1/2 tsp. vanilla
  • Frosting of choice

Black Tea Syrup
  • 1/2 cup Pure Leaf Unsweetened Tea
  • 1/2 cup granulated sugar
  • 1 Lipton Black Tea bag


  1. Preheat oven to 350°F. Grease and flour two 8-inch cake rounds. Whisk together flour, baking powder, ground black tea and salt in a medium bowl until well-combined. Set it aside.
  2. In separate bowl, cream together butter and sugar until pale and fluffy. Add eggs, one at a time, making sure to fully incorporate after each. Add vanilla.
  3. Combine flour and 1 cup of Pure Leaf Unsweetened Tea, by alternating adding flour mixture and Pure Leaf Unsweetened Tea, until fully incorporated.
  4. Split batter between two round pans and bake for 35 minutes or until a toothpick inserted into the center comes out mostly clean. Let cool.
  5. Once cakes are cooled, place one layer of cake on a cake stand or serving plate. Brush with 2-3 tablespoons of the Black Tea Syrup (see recipe below.)
  6. Top with approximately 2/3 cups of desired frosting and spread evenly. Repeat with remaining layers. Chill for 20 minutes.

Black Tea Syrup
  1. In a small pot, combine Pure Leaf Unsweetend Tea, sugar and Lipton Black Tea bag, bring to a boil and simmer for 2 minutes.
  2. Remove from heat and let steep for 5 minutes.
  3. Strain and let cool.