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When a wave of nostalgia washes over me, it often brings back memories of sipping on fragrant Thai iced tea at my favorite Thai restaurant. The rich, spiced aroma mingling with the creamy sweetness is like a warm hug for the senses. Recently, I felt inspired to recreate that comforting experience in my very own kitchen. Enter the Thai Tea Cake with Condensed Milk Glaze—a delightful fusion of flavors that encapsulates the essence of that beloved drink.

This cake is truly special; it combines the moist, soft texture of a pound cake with the aromatic complexity of Thai tea, all topped off with a glossy, sweet glaze that will have you going back for seconds. Perfect for gatherings or simply enriching an ordinary afternoon, this recipe invites you to explore a new flavor profile without the fuss. Whether you’re looking to impress guests or indulge in a personal treat, this Thai Tea Cake is here to brighten your day with its unique charm. So, let’s dive into this delicious adventure together!

Why is Thai Tea Cake with Condensed Milk Glaze so special?

Unique Flavor Profile: The delicate blend of Thai tea leaves creates an aromatic flavor that transforms traditional cake into a culinary adventure.

Effortlessly Simple: With straightforward steps, even novice bakers can master this delight, making it perfect for a cozy weekend baking session.

Impressive Presentation: The glossy, sweet glaze not only enhances taste but also adds a stunning finish that impresses at gatherings.

Versatile Treat: Whether you’re serving it warm with ice cream or enjoying a slice alongside your afternoon tea, this cake adapts to any occasion.

Cultural Delight: Embracing the essence of Thai cuisine, this cake transports you to the vibrant streets of Thailand with every bite!

Dive deeper into the art of baking with our helpful tips on exploring unique flavors that will elevate all your desserts!

Thai Tea Cake Ingredients

For the Cake

Whole Milk – Provides moisture and richness in the cake; substitute with almond milk for a dairy-free version.
Unsweetened Loose Thai Tea Leaves – Imparts distinct flavor and color; pre-packaged Thai tea bags may be used as an alternative.
Unsalted Butter – Contributes to the cake’s tenderness and flavor; substitute with margarine for a dairy-free option.
Sugar – Adds sweetness and helps achieve a light texture; can reduce quantity for a less sweet version.
Eggs – Bind ingredients together and add moisture; use flaxseed meal mixed with water for a vegan alternative.
All-Purpose Flour – Provides structure to the cake; gluten-free flour can be substituted; ensure it’s a blend designed for baking.
Salt – Enhances flavors; omit if on a sodium-restricted diet.
Baking Powder – Leavening agent that helps the cake rise; baking soda can be used as a substitute in conjunction with an acidic ingredient (like buttermilk).

For the Glaze

Powdered Sugar – Serves as the main ingredient for sweetness in the glaze; sift before mixing for a smoother consistency.
Sweetened Condensed Milk – Provides creaminess and sweetness; adjust the ratio for desired richness.
Salt – A pinch enhances the glaze’s flavor; can be omitted for those avoiding sodium.

How to Make Thai Tea Cake with Condensed Milk Glaze

Warm the Milk: Begin by warming 1 ¼ cups of whole milk in the microwave until it’s hot, but not boiling. Infuse this with unsweetened loose Thai tea leaves for at least 20 minutes—this step is key to developing that fragrant flavor!
Prepare Dry Ingredients: In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of salt, and 2 teaspoons of baking powder. Set this mixture aside as you focus on the wet ingredients.
Cream the Butter and Sugar: In another bowl, beat ½ cup of softened unsalted butter until it’s fluffy and light. Gradually add in 1 cup of sugar while continuing to beat until fully combined and creamy.
Incorporate Eggs: Crack in 2 large eggs one at a time, mixing well after each addition. This helps bind the ingredients together for a perfectly moist cake!
Combine Wet and Dry: Strain the tea-infused milk to remove the leaves, and add it to the butter mixture alternately with the flour mixture. Start and end with the flour, mixing until everything is just combined.
Bake the Cake: Spread the batter into a prepared pan and place it in your preheated oven at 350°F. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Make the Glaze: Once the cake has cooled, prepare the glaze by whisking together 1 cup of powdered sugar, ½ cup of sweetened condensed milk, and a pinch of salt. Adjust with more milk to achieve your desired consistency.
Glaze the Cake: Pour the sweet condensed milk glaze over the cooled cake, allowing it to drip down the sides for a stunning presentation!

Optional: Add a sprinkle of crushed pistachios on top for a delightful crunch.

Exact quantities are listed in the recipe card below.

Tips for the Best Thai Tea Cake

Steeping Time Matters: Steep the Thai tea leaves for at least 20 minutes to fully extract the rich flavors. Rushing this step may result in a bland cake.
Watch Your Consistency: When making the glaze, whisk until smooth, adjusting with milk for your desired consistency. A too-thick glaze won’t soak in well.
Eggs at Room Temperature: Use eggs that are at room temperature for better incorporation into your batter, leading to a lighter Thai Tea Cake.
Proper Pan Prep: Ensure your baking pan is properly greased and floured, or use parchment paper. This will help in easy removal and prevent sticking.
Keep It Cool: Allow the cake to cool completely before glazing. A warm cake may cause the glaze to melt and run off, losing that beautiful finish.

What to Serve with Thai Tea Cake with Condensed Milk Glaze?

This delightful cake pairs beautifully with a variety of accompaniments to create a memorable meal experience.

Fresh Berries: Their tartness offsets the sweet glaze perfectly, adding a fresh burst of flavor with every bite. Plump strawberries or juicy raspberries work wonderfully to elevate your dessert.
Vanilla Ice Cream: This classic pairing offers a creamy, cool contrast to the warm, spiced cake. A scoop of vanilla ice cream melts beautifully on top, enhancing the whole experience.
Coconut Whipped Cream: The subtle coconut flavor adds a tropical twist that complements the Thai tea’s richness. Light and fluffy, this indulgent topping aligns beautifully with the cake’s moist texture.
Chai Tea: A warm cup of chai tea enhances the cake’s flavors, creating a cozy and comforting atmosphere. The spices in the tea will harmonize delightfully with the aromatic essence of the cake.
Lemonade or Iced Tea: A refreshing beverage like lemonade will cut through the sweetness, offering a zesty contrast ideal for warm days. Alternatively, iced tea can echo the theme of the cake for complete harmony.
Chocolate Drizzle: For those who crave an extra indulgence, a simple chocolate drizzle adds rich decadence to the cake. The bitter notes of dark chocolate beautifully balance the sweetness of the glaze.
Toasted Nuts: Sprinkling chopped almonds or pecans on top introduces a satisfying crunch, creating a delightful textural contrast. These nutty flavors also amplify the aromatic experience of the cake.

Embrace the deliciousness of these pairings to take your Thai Tea Cake to a whole new level!

Make Ahead Options

These delightful Thai Tea Cake with Condensed Milk Glaze are perfect for meal prep enthusiasts! You can prepare the cake batter up to 24 hours in advance by mixing all the ingredients, then cover it tightly and refrigerate. Just remember, to maintain that wonderful texture, avoid overmixing. The actual baking can be done just before you’re ready to serve—a simple way to impress guests with fresh, warm cake! Moreover, the glaze can be made ahead and stored in the fridge for about 3 days. When it’s time to enjoy, just pour the chilled glaze over the cake after cooling, allowing you to savor restaurant-quality dessert with little fuss!

Thai Tea Cake with Condensed Milk Glaze Variations

Feel free to let your creativity shine by customizing this delightful cake with these enticing ideas!

Coconut Flakes: Add ½ cup of sweetened coconut flakes to the batter for a tropical touch that complements the flavors perfectly.
Spiced Delight: Combine 1 teaspoon of ground cardamom or cinnamon into the batter to introduce warmth and complexity for a cozy flavor twist.
Flavored Teas: Experiment with other tea blends like chai or Earl Grey to bring unique flavors, offering a new cake journey with every variation.
Nutty Crunch: Fold in ½ cup of chopped walnuts or pecans for added texture and delicious nuttiness that contrasts beautifully with the soft cake.
Fruit Infusion: Mix in 1 cup of mashed ripe bananas or pureed mango to enhance moisture, making your cake even more irresistible!
Zesty Glow: Add the zest of one orange or lemon into the batter for a refreshing citrus burst that brightens up the overall flavor profile.
Vanilla Bliss: Stir in 2 teaspoons of vanilla extract to enhance sweetness and add aromatic depth, making every bite taste more indulgent.
Decadent Chocolate: Incorporate ½ cup of chocolate chips to your batter, balancing the sweet condensed milk glaze with a rich chocolatey twist.

These variations are just the beginning—feel free to mix and match according to your whims and fond taste memories!

How to Store and Freeze Thai Tea Cake with Condensed Milk Glaze

Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days to maintain freshness and prevent drying out.

Fridge: If you want to keep it longer, refrigerate the cake in an airtight container for up to 1 week. Just be aware that this might slightly alter the texture.

Freezer: To freeze, wrap the cake tightly in plastic wrap, then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months.

Reheating: Thaw the cake overnight in the fridge before enjoying. Warm slices in the microwave for 10-15 seconds if desired.

Thai Tea Cake with Condensed Milk Glaze Recipe FAQs

What kind of Thai tea leaves should I use for the cake?
I recommend using unsweetened loose Thai tea leaves for the best flavor. If you don’t have that on hand, pre-packaged Thai tea bags can also work as an alternative. Just be sure to steep the tea long enough to extract that signature aroma and color!

How should I store leftovers of the Thai Tea Cake with Condensed Milk Glaze?
To store your cake, place it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week; just note that refrigeration may change the texture a little, making it slightly denser.

Can I freeze the Thai Tea Cake with Condensed Milk Glaze?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap, then in aluminum foil to lock in freshness and prevent freezer burn. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge, and microwave individual slices for 10-15 seconds to feel that delightful warmth.

What if my cake turns out dry?
Don’t worry! If your cake ends up being dry, it could be due to overbaking. I recommend using a toothpick: if it comes out clean but with a few moist crumbs, the cake is perfectly baked. If it’s dry, you can try adding a drizzle of simple syrup (equal parts sugar and water heated together) on top to moisten it up a bit.

Are there any allergies I should consider with this recipe?
Yes! This recipe contains common allergens such as dairy and eggs. If you or someone you’re serving has allergies, you can substitute whole milk with almond milk and use flaxseed meal mixed with water instead of eggs for a vegan alternative. Always double-check the labels of packaged ingredients as they can vary.

What can I do if I want to make the cake healthier?
Certainly! To make a healthier version of the Thai Tea Cake, you can reduce the sugar content or substitute half of the sugar with applesauce for natural sweetness. You can also use whole wheat flour as a substitute for all-purpose flour for added fiber, though it might change the texture a bit.