Rooibos Infused Chocolate Cake with Rooibos Frosting


The cake in this recipe is delicious (even if you are not a chocolate cake lover). It's not too sweet and it has a wonderful Rooibos aftertaste.




  •  2 lungo rooibos tea shots (equal to 1 cup rooibos concentrate)
  • 1/2 cup cocoa powder
  • 4 eggs, separated
  • 1 1/2 cup sugar
  • 1/2 cup oil
  • 1 teaspoon vanilla essence
  • 2 cups cake flour
  • 1 Tablespoon baking powder
  • pinch of salt


  1. Preheat oven to 350 and grease 2 cake pans with non-stick spray (or butter if you prefer).
  2. Make 2 Lungos with your rooibos tea espresso or Leave the rooibos teabag to steep in the boiling water for about 4 minutes (until strong).
  3. Add the cocoa powder to the tea and mix well till smooth.
  4. Add the sugar to the egg yolks and whisk until fluffy.
  5. Add oil, vanilla essence and cocoa rooibos mixture to egg yolk and sugar, mix well
  6. Sift flour, baking powder & salt, add to cocoa mixture and mix well
  7. Beat the egg whites on high until soft peaks form, then fold in to the cocoa mixture gently
  8. Pour the batter into the 2 prepared cake tins
  9. Bake in oven for 40 minutes (depending on your oven, always check with toothpick to make sure it’s done in the middle)
  10. Once done, leave to cool completely

Rooibos Vanilla Frosting Ingredients

  • 3/4 cup unsalted butter, softened
  • 1 1/2 teaspoons vanilla extract 
  • 3 cups confectioners' sugar, sifted
  • 2 Rooibos Espresso Shots


  1. Place softened butter in a mixer bowl
  2. Pour over the Rooibos Tea Espresso and add vanilla essence
  3. Add 1 cup of the sugar and start mixer.
  4. Keep adding more sugar to get the proper frosting consistency
  5. Spread about 1/2 the frosting on the bottom cake layer.
  6. Place the top layer and spread the remaining frosting.
  7. Decorate with chopped nuts (optional)