Milk Tea Cake

Bring milk to a simmer, and turn off the heat. Add tea and steep for 30 minutes. Strain out tea. Squeeze out as much liquids from tea as possible. Measure remaining liquid. Add additional milk as necessary until you have ¾ cup liquids.

Preheat the oven to 350°F. Lightly butter and flour three 6-inch round cake pans. Line with parchment paper. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, combine 2 cups flour (reserve remaining ½ cup), sugar, baking powder, and salt. Turn on the mixer. Add butter in three additions. Continue to mix on low speed until mixture is crumbly.

In another bowl, combine infused tea milk and eggs. Add half of the liquid to the mixing bowl. Mix on medium speed until incorporated. Scrape down the bowl as needed to ensure thorough mixing. Add remaining half of liquid and mix until batter is combined. The batter will look curdled. Add reserved ½ cup flour and mix until batter comes together.

Evenly distribute batter among prepared cake pans. Bake for 30-35 minutes until the toothpick inserted in the center of the cake comes out clean. Allow the cake to cool in the pan for 10-15 minutes. Run an offset spatula along the sides of the cake pan to loosen the cake. Invert cake onto a wire rack and allow to cool to room temperature.

Eat immediately. Does not refrigerate well.