If you ever wondered what a cup of black tea would taste like in cake form, this dessert is it. The tea steeps in milk, and both the milk and tea leaves are added to the cake batter (which creates a beautiful speckled effect). The batter may seem a bit thin, but the cake rises beautifully and you are left with a moist, light cake.
Preheat oven to 350 degrees. Grease two 9-inch round cake pans.
In a saucepan, warm milk until near boiling. Add tea directly into milk. Remove from heat to cool completely.
In a large mixing bowl, cream together butter and sugar until light and fluffy. Add in the baking powder, baking soda and salt. Add eggs one at a time, beating well after each addition. Beat in vegetable oil and vanilla. Gradually add flour. Stir in tea-brewed milk, mixing until batter is uniform and smooth.
Transfer batter to prepared pans and bake in preheated oven 30 minutes, or until a toothpick inserted into center comes out clean