Thai Tea Cake with Coconut Cream and Mascarpone

During our trip to Thailand last November, I received a bag of Thai tea from “Georgei” 😂 (George & Jay), along with many other goodies. I have to admit, I only drink tea when I’m sick – otherwise, I’m firmly on Team Coffee. But they mentioned that this particular tea “can also be used in frostings, cake layers, and desserts.” That was all I needed to hear, because I was already planning a cake 😁.

I remembered that *le husband had a Thai dessert with multiple layers when we visited a café in Bangkok. So I tried to recall every detail in an attempt to recreate that cake in my own kitchen.

I did a bit of research since cake recipes featuring Thai tea are not very common. But with a little imagination and some help from Google 😉, I managed to create a Romanian – Thai fusion dessert that turned out absolutely yummy 🤤.

What is Thai tea?

Thai tea is the base of the famous drink Thai Iced Tea, which is very popular in Thailand. It is a blend of black tea combined with spices and flavorings that give it a rich taste and its signature orange color.

When combined with condensed milk and evaporated milk, Thai tea develops a sweet, creamy, and slightly spiced flavor profile. These distinctive notes make it perfect for desserts such as cakes, cheesecakes, ice cream, or layered cakes.

In this recipe, the Thai tea, properly brewed and infused, is incorporated directly into the cake layers, the cream, and the glaze to achieve an authentic and well-balanced flavor.

Why you will love this Thai tea cake

• It has a unique aroma, different from classic vanilla or chocolate cakes.
• The cake layers are very fragrant and full of flavor.
• The coconut and mascarpone cream is smooth, light, and easy to prepare.
• The appearance is stunning thanks to the natural color of the Thai tea. (Although I’m not very skilled at cake decorating, I was really happy with how this cake turned out, especially because of the strong color mixed with the tea powder)
• It is a perfect dessert for birthdays, parties, or special occasions.
• It can be made a day in advance, and the flavors become even more intense over time.

This cake is proof that sometimes the most interesting desserts are created when familiar ingredients are combined with flavors from different corners of the world. Just one slice is enough to understand why Thai tea is so popular.

Thai Tea Cake with Coconut Cream and Mascarpone

Recipe by Loredana Arion

Ingredients

• For the cake layers (2 round pans, 20 cm diameter)

• 200 ml coconut milk

• 50 ml milk

• 2 tbsp leaf Thai tea

• 180 g butter, room temperature

• 150 g brown sugar

• 3 eggs

• 230 g all-purpose flour

• 10 g baking powder

• 1/2 tsp salt

• 1 tbsp vanilla extract

• For the cream

• 250 g mascarpone, cold

• 200 ml coconut cream (not coconut milk!)

• 1 tbsp vanilla extract

• 50 ml milk

• 8 g gelatin

• 1 tbsp leaf Thai tea

• For the glaze

• 100 ml coconut milk

• 300 ml sweetened condensed milk

• 1 tbsp leaf Thai tea

• For decoration (optional)

• 200 ml whipping cream

• 1 tbsp coconut flakes

Directions

• Cake preparation
• Infuse the tea – mix the coconut milk with the regular milk in a small saucepan and heat it gently. Add the Thai tea and let it steep for 10–15 minutes, then strain and set aside to cool completely.
• Preheat the oven to 175°C and prepare 2 round cake pans (I used parchment paper).
• In a bowl, mix the dry ingredients – sift together the flour, baking powder, and salt.
• In the bowl of a stand mixer, add the butter, brown sugar, and vanilla extract, and mix until light, creamy, and fluffy (about 3–4 minutes).
• Add the eggs one at a time, mixing well after each addition.
• Add the dry ingredients and the infused milk alternately, mixing gently after each addition (start and finish with the dry ingredients).
• Pour the batter evenly into the two prepared pans and bake for about 25 minutes (or until a toothpick comes out clean).
• Let the cake layers cool completely before assembling.
• Cream preparation
• Bloom the gelatin in cold water.
• Infuse the tea – in a small saucepan, heat the milk. Add the Thai tea and let it steep for 10 minutes, then strain and add the bloomed gelatin. Stir well until the gelatin is fully dissolved, then set aside to cool.
• In a mixing bowl, add the mascarpone and powdered sugar and mix until smooth and creamy.
• Add the coconut cream and vanilla extract and mix until fully combined.
• Pour in the infused milk mixture and mix for a few more seconds. Cover the bowl with plastic wrap and refrigerate for a few hours until the gelatin sets and the cream firms up.
• Glaze preparation
• Infuse the tea – in a saucepan, heat the coconut milk and condensed milk. Add the Thai tea and let it steep for 10 minutes, then strain and let it cool completely.
• Cake assembly
• Cut the cake layers in half so you get 4 even layers.
• Spread 2–3 tablespoons of glaze and a generous layer of cream between each layer.
• Cover the entire cake with cream and smooth it out.
• Pour the remaining glaze on top, letting it drip naturally down the sides.
• For decoration, whip the cream and mix it with coconut flakes. Decorate as desired.