Try out this easy cake mix recipe that tastes homemade and looks so beautifully springy!
Black Tea Infused Spring Cake
1 hour 5 minutes
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)
3 sticks softened butter
1.5 lbs powdered sugar
2 teaspoons vanilla extract
2-4 tablespoons heavy cream
Food coloring (optional)
Black Tea Infused Cake
Simple Buttercream Frosting
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!