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Youthberry Tea white cake with raspberry filling and orange faux swiss meringue buttercream, topped with isomalt teabag bombs and edible flowers.
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Spring Youthberry Tea Cake with Raspberry Filling and Orange Faux Swiss Meringue Buttercream

This delicious white cake is infused with Teavana's citrusy Youthberry tea and layered with a tart raspberry filling and orange faux swiss meringue buttercream. So perfect for spring and summer!
Course Dessert
Cuisine American
Keyword cake, faux swiss meringue buttercream, orange, raspberry, spring, swiss meringue buttercream, tea, white cake, youthberry
Prep Time 1 hour
Cook Time 1 hour
Decorating Time 1 hour
Total Time 3 hours
Servings 16

Ingredients

Youthberry Milk

  • 1¼ cup milk
  • 4 bag Teavana youthberry tea

Youthberry Cake

  • 2 sticks butter, room temp
  • 2 cups sugar
  • 4 egg whites, room temp
  • 1 whole egg, room temp
  • 3¼ cup flour
  • 2½ tsp baking powder
  • ½ tsp salt
  • 2 bag Youthberry tea, finely ground/chopped
  • ½ tsp orange extract
  • 1 tsp vanilla extract
  • 1 cup Youthberry milk, recipe above
  • ½ cup vegetable oil

Raspberry Filling

  • 2 pint raspberries
  • 1 tbsp lemon juice
  • 2-4 tbsp sugar
  • 1 tbsp cornstarch

Orange Faux Swiss Meringue

  • 9 tbsp pasteurized egg whites from a carton (room temp)
  • 4½ cup powdered sugar
  • ¾ tsp salt
  • 2¼ cups butter, room temp (4½ sticks)
  • 1½ tsp orange extract (or to taste)
  • ½ tsp vanilla extract (or to taste)

Instructions

Youthberry Milk

  • Put your milk in a saucepan and bring it to a simmer. Turn off the heat, place in the tea bags, and cover with a lid. Remove from the hot burner and let infuse for 10-15 minutes. After the time is up, remove the lid to let the milk cool until you're ready to use it.

Youthberry Cake

  • Preheat the oven to 350°F and butter/flour your cake pans. Set aside.
  • In a bowl, sift together the flour, baking powder, salt, finely ground tea, and set aside.
  • In another bowl or your pan, combine the milk, oil, and extracts. It will appear separated because of the different densities, but that's okay for now.
  • Beat the butter and sugar together for 3-4 minutes, or until it is light and fluffy. Then, add the room temperature egg whites and whole egg, one at a time, beating in between each addition.
  • Then, add the wet ingredients and dry ingredients to the beaten mixture, and mix with a spatula, until just combined.
  • Pour evenly into the three pans, and bake for 40-45 minutes, checking with a toothpick for doneness.
  • Let the cakes cool for five minutes in their pans on a wire rack. Then, turn the cakes out of their pans onto the wired rack to finish cooling. Let the layers fully cool before moving on to decorating.

Raspberry Filling

  • In a saucepan, toss together the raspberries, lemon juice, cornstarch, and 2 tbsp of sugar. Mash the raspberries just slightly with your spoon or spatula.
  • Let the mixture come to a simmer for a few minutes to thicken. Taste test, and add more sugar if needed. Remember, you don't want it too sweet - the tartness will help balance some sweetness of the cake. Once it coats the back of your spoon or spatula, remove it from the heat and let cool until ready to assemble your cake.

Orange Faux Swiss Meringue

  • In your mixer bowl, combine the egg whites, sugar, and salt on low until it is combined. This is a "faux" SWMB because we don't first heat the egg whites. If you wish to create an authentic Swiss Meringue Buttercream, you can type that into the search bar on my blog for my recipe!
  • Once combined, turn the speed up and beat with the whisk attachment for 4-5 minutes, or until the sugar dissolves.
  • Switch to the paddle attachment, and turn the mixer to low. Add the room temperature buttercream, 1-2 tbsp at a time. Then, add the extracts and beat for a few minutes more until light and fluffy.
  • Cover with plastic wrap at room temperature until it's ready to use.

Decorating/Assembling The Cake

  • Use your cake leveler to remove the uneven tops from the cake layers.
  • Then, place one cake down on your turntable. Apply a thin layer of buttercream with your offset spatula. Then, apply a dam of buttercream around the edge with your piping bag. Fill the inside with raspberry jam. Then, top with another layer of cake, and repeat.
  • Once the layers are stacked, apply a thin layer of buttercream on top and around the edges of your cake. Use the cake scraper to smooth out the frosting, and your offset spatula to smooth out the top. Refrigerate this crumb coat for 10-15 minutes to let it harden.
  • Then, color some of your buttercream pink, yellow, and orange. Be sure to reserve some white for later. Apply these different colors of buttercream randomly around the cake with your offset spatula in swiping motions. Then, use your cake scraper to smooth out the sides, blurring the different colors together.
  • Finally, using your offset spatula, carefully apply some white buttercream to only the top, top edge, and bottom edge of the cake. Use your cake scraper very gently to smooth out this new section of frosting, being careful not to remove too much frosting in order to preserve the rough edge of the effect.
  • Then, top the cake with your teabag bombs (recipe can be found on my site) and place one opened teabag bomb near the front. Apply some edible flowers in a manner in which they appear to cascade out of the bomb and onto the front of the cake.
  • Store the cake at room temperature for two days. Then, refrigerate or freeze any leftovers.