Sweet Tea Butter Cake Recipe

Prep oven and pan

Preheat oven to 350°F (175°C). Grease an 8- or 9-inch round cake pan and line the bottom with parchment; grease parchment.

Cream butter and sugars

In a large bowl, beat the room-temperature butter with granulated and brown sugar until light and fluffy, about 3–4 minutes with a hand or stand mixer on medium speed.

Add eggs and flavor

Add the eggs one at a time, beating after each until incorporated. Scrape bowl and add vanilla and cooled strong brewed black tea; mix until combined.

Combine dry ingredients

Whisk together the flour, baking powder, and salt in a separate bowl.

Mix batter

With mixer on low, add one-third of the dry ingredients to the butter mixture, then half the buttermilk, repeating and ending with dry ingredients. Scrape bowl and mix just until smooth—do not overmix.

Bake

Pour batter into prepared pan, smooth top, and bake 30–38 minutes or until a toothpick inserted into the center comes out clean and the top is golden. Let cool in pan 10 minutes, then invert onto a rack to cool completely.

Make caramel base

In a medium saucepan over medium heat, add 3/4 cup granulated sugar. Swirl pan (do not stir at first) as sugar melts and turns amber. Once mostly melted, gently stir with a heatproof spatula to ensure even color—watch closely to avoid burning.

Finish caramel

When sugar reaches a deep amber, remove pan from heat and whisk in the 3 tablespoons butter until incorporated. Slowly pour in the warmed heavy cream while whisking (caramel will bubble vigorously). Return to low heat and stir until smooth.

Add fruit and bergamot

Stir in the blackberries and cook 3–4 minutes to soften and release juices. For a subtle citrus aroma, add bergamot zest (or 1/2 tsp bergamot oil) and 1/4 tsp salt. Simmer 1–2 minutes to thicken slightly, then remove from heat and allow to cool to warm.

Prepare peaches

Preheat oven to 400°F (200°C). Halve and pit the peaches. Place cut sides up on a rimmed baking sheet or roasting pan.

Season and roast

Brush or drizzle the peaches with melted butter, sprinkle with 2 tablespoons brown sugar and 1 tablespoon lemon juice. Roast 18–25 minutes, until edges are caramelized and flesh is tender but holds shape. Cool slightly before serving; reserve juices for optional drizzle.

Make crumb

Preheat oven to 350°F (175°C) if not already. Combine oats, flour, brown sugar, ground cinnamon and salt in a bowl. Pour in melted butter and toss until mixture holds together in clumps.

Bake crumb

Spread crumb on a baking sheet and bake 10–12 minutes, stirring halfway, until golden and toasted. Cool completely — it will crisp more as it cools.

Toast milk

In a small saucepan, bring 1 cup whole milk and 1/4 cup granulated sugar to a gentle simmer over medium heat. Cook, stirring occasionally, until the milk changes to a light golden color and develops a toasted, nutty aroma, about 8–12 minutes. Do not boil over; reduce heat if necessary.

Cool and strain

Remove from heat, cool to room temperature, then strain into a container to remove any browned solids. Reserve 1/2 cup of this toasted milk for the ice cream; the remainder can be used as a warm sauce with the cake if desired.

Prepare peach purée

Peel (optional) and purée about 2 roasted or fresh peaches in a blender until smooth. Measure 3/4 cup purée and cool to room temperature.

Whip cream

In a chilled bowl, whip 2 cups cold heavy cream to medium–stiff peaks.

Fold and freeze

Fold the whipped cream into the sweetened condensed milk with vanilla and salt, then gently fold in the peach purée and 1/2 cup toasted milk. Combine just until streaks are blended—leave some marbling if desired. Pour into a loaf pan or container, cover, and freeze at least 6 hours or until firm.

Slice cake

Place the cooled Sweet Tea Butter Cake on a serving plate and slice into rounds or wedges as desired.

Warm caramel

Gently warm the Blackberry–Bergamot Caramel to a pourable consistency (do not boil). If thick, add 1–2 tablespoons water or reserved peach juices to loosen.

Plate components

Spoon a little oat crumb on the plate as a base, place a cake wedge on top, arrange 1–2 roasted peach halves beside it, and drizzle warmed blackberry–bergamot caramel over the cake and peaches. Add a scoop of Peach & Toasted Milk Ice Cream alongside.

Garnish

Scatter toasted oat crumb over the cake and ice cream, garnish with fresh blackberries and mint leaves, and dust lightly with confectioners' sugar. Serve immediately.