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freshly baked black tea loaf cake

Black Tea Loaf Cake

A cozy, moist loaf cake infused with strong black tea, honey, and vanilla. It’s lightly sweet, fragrant, and perfect with a cup of tea. Simple to make and impossible to resist.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Fusion Home Baking
Calories: 260
Ingredients Method Notes

Ingredients
  

For the Loaf:
  • 1 cup strongly brewed black tea cooled (Assam or English Breakfast)
  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter melted
  • ¾ cup brown sugar
  • 2 large eggs
  • 2 tbsp honey
  • 1 tsp pure vanilla extract
  • 1 tbsp cocoa powder optional, for deeper flavor
  • 1 tbsp black sesame seeds optional, for a nutty twist
For the Glaze (optional):
  • ½ cup powdered sugar
  • 1 tbsp strongly brewed black tea
  • A few drops vanilla extract

Method
 

Brew the Tea
  1. Make a strong cup of black tea by steeping it for at least 5 minutes. Let it cool completely before using.
Preheat Oven
  1. Set your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper.
Mix Dry Ingredients
  1. In a large bowl, whisk together flour, baking powder, baking soda, salt, cocoa powder (if using), and sesame seeds.
Mix Wet Ingredients
  1. In another bowl, whisk melted butter, brown sugar, eggs, honey, and vanilla until smooth. Pour in the cooled tea and whisk again until well blended.
Combine Wet and Dry
  1. Gently fold the dry ingredients into the wet mix until just combined. Don’t overmix — a few small lumps are fine.
Bake
  1. Pour the batter into the loaf pan and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Loaf
  1. Let it cool in the pan for 10 minutes, then transfer to a wire rack. Wait until completely cooled before glazing.
Make the Glaze (Optional)
  1. Whisk powdered sugar, brewed tea, and vanilla together until smooth. Drizzle over the cooled loaf. Let it set before slicing.

Notes

  • For a stronger tea flavor, use two tea bags or loose-leaf tea.
  • Don’t overmix the batter — it keeps the loaf soft.
  • You can swap honey for maple syrup for a deeper sweetness.
  • Store leftovers in an airtight container for up to 3 days, or freeze slices for up to a month.
  • Tastes even better the next day once the flavors settle.