Our latest creation, this Mint Choc Chai cake is the perfect cake for this time of the year. We think it helps if you bake the cake while drinking a delicious, hot cup of Mint Choc Chai.


  • 150g all-purpose flour
  • 150g caster sugar
  • 110g butter
  • 2 eggs
  • 400 ml of Mint Choc Chai Tea
  • 1 1/2 tsp baking powder
  • 2 tsp of ground Mint Choc Chai
  • 1 tbsp vanilla extract


Mint Choc Chai buttercream

  • 110g butter
  • 150g icing sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp peppermint extract
  • 2 tbsp. Mint Choc Chai tea (at room temperature)



Grind up Mint Choc Chai and ensure that it can pass through a sieve. You can either use a coffee grinder or a mortar and pestle.

Place Mint Choc Chai tea leaves in 300ml boiling water and let them sit for about 20 minutes. Then, strain the tea to separate the leaves from the liquid. Keep this aside for now.

In a bowl, cream butter and sugar until the mixture is light and fluffy. Next, add the eggs one at a time and then add vanilla extract.

MCC cake 8

Next, add flour, baking powder, the ground up Mint Choc Chai and the liquid Mint Choc Chai tea.

MCC cake 5

Mix everything thoroughly until you have a smooth mixture.

Pour this batter in a greased/floured round cake pan (Dimensions: 8x2). Bake at 180 degrees for 40 minutes or until an inserted toothpick comes out clean.

MCC cake 7

While your cake is cooling, prepare your buttercream. Start off by beating the butter and vanilla extract until it's smooth and not lumpy.Then, add powdered sugar and mix again. Your frosting will start to get thick now.

MCC cake icing 2

Next, add the Mint Choc Chai tea (1 tbsp at a time) and the peppermint extract and keep mixing until you have the desired consistency.

MCC cake icing 4

After your cake has completely cooled down, decorate with the frosting.

Why not give this cake a try and let us see your results on social media, using #Sukitea... We might even send you a few Suki samples in return.