Rooibos-infused chocolate cake is what happens when two beloved flavours come together in one unforgettable dessert. The deep richness of cocoa is lifted by the subtle, earthy sweetness of rooibos tea, creating a treat that’s comforting, bold and beautifully balanced. It’s uniquely South African, yet universally irresistible. Perfect for birthdays, braais, or just because—you’ll want a second slice.
Chocolate cake lovers, get ready—this recipe is anything but ordinary. By infusing it with the bold, earthy warmth of South African rooibos tea, we’re taking a classic treat to the next level. The result? A rooibos-infused chocolate cake that’s rich, moist, deeply flavourful, and utterly crave-worthy.
Rooibos is naturally caffeine-free, subtly sweet, and packed with antioxidants, making it the perfect ingredient to elevate a chocolate cake without overpowering it. The tea enhances the cocoa with a smooth, almost caramel-like undertone, giving the sponge a unique depth that surprises and delights.
Whether you’re baking for a birthday, dinner party, or simply treating yourself to a slice with your afternoon cuppa, this cake delivers. It’s easy to make, keeps beautifully moist for days, and pairs perfectly with whipped cream, ganache, or even a scoop of vanilla ice cream.
Ready to discover your new favourite dessert?
Ingredients For Rooibos-Infused Chocolate Cake
For the rooibos infusion:
- 3 rooibos tea bags
- 1 cup (250ml) boiling water
For the cake:
- 1¾ cups all-purpose flour
- 1 cup brown sugar
- ½ cup white sugar
- ¾ cup cocoa powder (unsweetened)
- 1½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup strong rooibos tea (cooled)
For the topping (optional):
- Chocolate ganache, whipped cream, or dusting of icing sugar
- Rooibos leaves or dark chocolate curls for garnish
Directions To Make Rooibos-Infused Chocolate Cake
Start by brewing the rooibos tea. Steep 3 tea bags in 1 cup of boiling water and let it sit for 10 minutes. Remove the bags and allow the tea to cool completely.
Preheat your oven to 180°C (fan) or 200°C (conventional). Grease and line a 23cm round cake tin.
In a large mixing bowl, combine the flour, brown and white sugar, cocoa powder, baking powder, bicarb, and salt. Whisk gently to mix.
In another bowl, beat the eggs. Add the buttermilk, oil, vanilla extract, and cooled rooibos tea. Mix until smooth.
Pour the wet ingredients into the dry ingredients. Stir until just combined—do not overmix.
Pour the batter into the prepared cake tin and smooth the top.
Bake for 35–40 minutes, or until a skewer comes out clean from the centre.
Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before decorating.
How to Prepare Rooibos-Infused Chocolate Cake
To ensure a rich rooibos flavour, allow the tea to steep fully before using it. It should be strong but not bitter. Let it cool to room temperature before mixing, or it could cook the eggs and ruin the batter.
Use both brown and white sugar for depth and moisture. Brown sugar enhances the caramel-like tones from the rooibos. Buttermilk adds a subtle tang and helps make the cake tender.
Mix the batter until the ingredients are just combined. Overmixing can lead to a dense sponge. This batter is quite wet, which is perfect for a moist texture once baked.
Once cooled, the cake is delicious on its own, but a smooth chocolate ganache poured over the top takes it to another level.
Preparation Time
Prep time: 20 minutes
Baking time: 35–40 minutes
Cooling time: 30 minutes
Total time: Just over 1 hour
Servings
Makes one 23cm cake
Serves 10–12 slices
FAQs: Rooibos-Infused Chocolate Cake
What does rooibos add to the cake?
Rooibos gives the cake a warm, earthy depth that balances beautifully with the richness of the cocoa.
Can I use regular tea instead of rooibos?
Technically yes, but rooibos is caffeine-free and has a unique flavour. Regular tea won’t give the same depth.
How should I store the cake?
Keep it in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Can I make this cake dairy-free?
Yes. Use plant-based buttermilk (oat or soy milk with lemon juice) and dairy-free chocolate for topping.
What toppings go best with this cake?
A glossy ganache, whipped cream, or just a dusting of icing sugar all pair wonderfully with the rooibos flavour.
Conclusion
This rooibos-infused chocolate cake is more than just a dessert—it’s a celebration of South African flavour and classic indulgence. The rooibos tea lends a smooth, almost spiced warmth that makes this cake stand out from the usual chocolate offerings.
Rich and comforting yet elegant and unexpected, it’s the kind of cake that gets talked about long after the last slice is gone. Serve it as a weekend treat, bring it out at a dinner party, or keep a stash in the freezer for when chocolate cravings strike.
Once you try it, you’ll never see chocolate cake the same way again. It’s local. It’s luxe. And it’s absolutely irresistible.
ALSO CHECK OUT: Natural, Organic And Flavourful Tea For The Whole Family
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