Cake · Baking

Salted Caramel Oolong Cake

I made this during a period when I was obsessed with oolong tea and trying to find every possible way to use it in baking. Brewing the oolong strong and using it as part of the liquid in the cake layers gives a subtle tea quality that works beautifully with the caramel frosting. The flaked sea salt on top is not decoration. It genuinely changes how the caramel tastes.

Ingredients

Cake

• 150g butter
• 200g sugar
• 3 eggs
• Vanilla extract/paste
• 100g yogurt
• 2 tbsp salted caramel oolong loose leaf tea, ground
• 200g all-purpose flour
• 1/4 tsp baking soda
• 1/2 tsp baking powder

Vanilla Cream Cheese Frosting

• 226g cream cheese, room temperature
• 113g butter, room temperature
• 360g powdered sugar
• 1 tsp vanilla extract
• 1/8 tsp salt

Method

1. 1 Preheat oven to 350°F and line an 8-inch cake pan with parchment paper.
2. 2 Grind the oolong tea leaves into a fine powder using a spice grinder.
3. 3 In a large bowl, cream butter and sugar until light and fluffy.
4. 4 Add eggs one at a time, beating well after each addition. Mix in vanilla extract and yogurt until smooth.
5. 5 In a separate bowl, whisk together flour, baking soda, baking powder, and the ground oolong tea.
6. 6 Gradually fold dry ingredients into the wet mixture until just combined.
7. 7 Pour batter into the prepared pan and bake for 40–50 minutes, or until a toothpick comes out clean.
8. 8 Make the frosting: Beat cream cheese and butter until creamy. Add powdered sugar, vanilla, and salt, then whip until fluffy.
9. 9 Assemble: Spread frosting on the cooled cake and top with your choice of fruit or caramelized sugar.

Tips & Notes

Make sure all your ingredients are at room temperature before you begin.