Try out this easy cake mix recipe that tastes homemade and looks so beautifully springy!
Ingredients
Black Tea Infused Cake
- 4 teaspoons Organic Sungma Tea
- 1 box vanilla cake mix
- 4 eggs (or the amount called for by the box + 1 additional)
- 1/3 cup melted butter (or amount called for by the box)
Simple Buttercream Frosting
- 3 sticks softened butter
- 1.5 lbs powdered sugar
- 2 teaspoons vanilla extract
- 2-4 tablespoons heavy cream
- Food coloring (optional)
Directions
Making the cake
- Preheat the oven to the temperature on the cake mix box.
- Steep the tea leaves with the amount of water called for by the box cake mix. Allow to steep for 10 minutes for a strong black tea flavor.
- Add the cake mix to a large mixing bowl and add the steeped tea and melted butter. Mix well.
- Add the eggs one at a time, mixing after each addition.
- Pour the cake mix into a butter cake pan or muffin cups and bake for the amount of time recommended on the box or until browned on top and a toothpick comes out clean.
- Allow to cool for 10-15 minutes on the counter and then place in the fridge for 1 hour.
Making the frosting
- In a large bowl, add in the softened butter and 1/2 the powdered sugar. Beat on a low speed until combined and then add the other half of the powdered sugar.
- Add in 1 tablespoon of cream at a time until the frosting is the desired consistency.
- Split the frosting into a few bowls depending on how many colors you want. Add a few drops of color into each until desired color is achieved.
- Using a piping bag or plastic bag, pipe little dollops of frosting onto the cooled cake. Enjoy!
