Food and Recipes Desserts Cakes Sweet Tea Bundt Cake 3.0 (2) 2 Reviews Tea is steeped into the milk that makes this Bundt cake deliciously tender, and when the cake is out of the oven, it's brushed with a sweet tea syrup that gives the flavor of sweet tea and moistens the entire cake. By Micah A Leal Micah A Leal Micah Leal is a chef and recipe developer with more than 5 years of professional experience in restaurants and bakeries such as Husk Restaurant and Harken Cafe & Bakery in Charleston, South Carolina. Micah Leal is an enthusiastic chef with a special interest in the food science and culinary histories that shape the recipes people make today. His reputation for making recipes accessible and thoughtfully teaching difficult kitchen techniques is informed by his experience as a pastry chef as well as his background as a high school teacher. He has also developed nearly 200 recipes for southernliving.com and Southern Living Magazine. Southern Living's editorial guidelines Published on April 19, 2019 Print Rate It Share Share Tweet Pin Email Photo: Micah A. Leal Active Time: 1 hrs Total Time: 2 hrs 30 mins Ingredients Cake 3/4 cup milk, plus more if needed 2 family-size iced tea bags 3 cups all-purpose flour 2 1/4 teaspoon baking powder 1 1/2 teaspoon kosher salt 1 1/2 cups (3 sticks) unsalted butter 1 1/2 cups sugar 6 eggs 2 teaspoons vanilla extract 2 tablespoons vegetable oil Sweet Tea Syrup 1/2 cup water 2 family-size iced tea bags 1/2 cup sugar 1/8 teaspoon salt Directions Preheat oven to 350°F, and grease a 10- to 12-cup Bundt pan with cooking spray. Set aside. Make the Cake: Heat milk in a small saucepan until steaming and almost boiling. Remove from heat and add tea bags. Allow to sit for 10 minutes; press milk out of tea bags and discard. Remeasure tea milk and add additional milk until you have exactly 3/4 cup. Set aside to cool completely. In a medium sized bowl, whisk together flour, baking powder, and salt. Set aside. In the bowl of a stand mixer, cream together butter and sugar for 4 minutes, scraping down the sides of the bowl as needed. Add first three eggs, one at a time, waiting until each is incorporated before adding the next. Add two large spoonfuls of the flour mixture and mix to incorporate. Then add last 3 eggs one at a time. Mix together tea mixture with vanilla extract and vegetable oil. Alternate adding flour mixture and tea mixture in 3 additions to the mixer, beginning and ending with the flour mixture and mixing for 1 minute with each addition. Scrape the sides of the bowl to ensure everything is well combined. Pour cake batter into prepared Bundt pan and use a spatula to level the batter. Bake until a cake tester inserted comes out clean, 55 to 60 minutes. Allow to cool for 30 minutes before inverting out of pan. Make Sweet Tea Syrup: Bring water in a medium saucepan to a boil; remove from heat and add tea bags. Allow to steep for 5 minutes. Remove tea bags and discard. Add sugar and salt to tea; heat and stir over medium until sugar is completely dissolved. Set aside to cool. Use a cake tester to prick the surface of the cake all over. Brush the syrup across the surface of the cake; continue brushing until all the syrup has been absorbed. Rate it Print