Thai Tea Layer Cake

  1. Erin says:

    I made this for my birthday and it was so freaking good!!! It had the texture and airiness of a sponge cake, but still had such a rich flavor! Very creative recipe and not too hard to make either! Mine definitely didn’t turn out as pretty as the pictures though lol!

    • Elyse Villa says:

      Happy Belated Birthday! I’m so happy you were able to use this recipe to celebrate such a special occasion! 🙂

  2. Yummy-licious says:

    Hello, could I make this cake with a tea tea drink? How would I? Thanks.

    • Elyse Villa says:

      Hi there! Sorry for the late reply! Are you looking to use a different type of tea like Earl Grey or Chai? I haven’t tried it myself, but you can absolutely steep any type of tea in milk (step 1 in the instructions) and have the flavor come through in the cake. My only caveat would be that Thai tea mix tends to have added sweeteners in it, so your final cake won’t be quite as sweet as the original recipe. I’d also omit the cardamom from the soak just in case the flavor doesn’t meld with your tea of choice. If this isn’t what you meant, feel free to let me know and I’ll try and help 🙂

  3. jackie says:

    would this be possible to convert into cupcakes? if so, do you know how long the baking time would be?

    • Elyse Villa says:

      Love this question! They would definitely work as cupcakes 🙂 I would say start checking on them at 15 minutes, but it could take a full 20. Use a toothpick or cake tester inserted into the center—if it comes out clean, you are good! My only word of warning is that this is a super delicate/light cake, so using heavy cupcake liners might rip the cake when folks go to eat them. (Won’t make them any less delicious though.)

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