Being proudly South African, rooibos tea has always had a special place in my kitchen. Its naturally sweet, earthy flavour works beautifully in baking, especially when paired with rich chocolate. This rooibos chocolate cake recipe is one of my all-time favourites and a true go-to when I want something comforting, unique, and nostalgic.
If you’ve never baked with rooibos before, you’re in for a treat. Rooibos adds depth without overpowering the chocolate, creating a soft, fragrant cake that feels both familiar and a little bit special. It’s also naturally caffeine-free, which makes it perfect for late-night dessert cravings.
This recipe comes from my grandmother’s treasured collection — an old file holder filled with magazine cut-outs and handwritten notes. I’ve given this classic a modern twist while keeping its heart the same.
The original recipe calls for steeping loose tea leaves, but I’ve simplified things. Using a rooibos tea capsule in a Nespresso machine (or a strong brewed tea bag) works just as well and saves time without sacrificing flavour. If you’re curious about rooibos and its benefits, you can read more here: What is Rooibos Tea?.
If you love baking with unique flavours, you might also enjoy my easy chocolate cake recipe or this simple vanilla sponge for something more classic.
Rooibos Chocolate Cake Recipe
Jump to RecipeIngredients
- 250 ml boiling water
- 1–2 rooibos tea bags (or 1 strong rooibos capsule)
- 125 ml cocoa powder
- 4 extra-large eggs, separated
- 300 ml sugar
- 125 ml sunflower oil
- 5 ml vanilla essence (optional)
- 450 ml cake flour
- 15 ml baking powder
- 2 ml salt
Method
- Prepare the rooibos tea: Pour boiling water over the tea bags and allow to steep for about 20 minutes. If you’re short on time, microwave for 1 minute.
- Make the chocolate mixture: Stir the cocoa powder into the hot tea until fully dissolved. This step helps intensify the chocolate flavour.
- Mix the wet ingredients: Beat the egg yolks and sugar until light and creamy. Add the sunflower oil and vanilla essence, mixing well.
- Combine mixtures: Add the rooibos cocoa mixture to the egg mixture and stir until combined.
- Add dry ingredients: Sift together the cake flour, baking powder, and salt. Gently fold into the batter until just combined. Avoid overmixing to keep the cake soft and fluffy.
- Whip egg whites: Beat the egg whites until stiff peaks form. Carefully fold them into the batter using a metal spoon.
- Bake:
- Divide into two cake tins and bake at 180°C for 40 minutes
- If using one large tin, bake for up to 60 minutes, checking every 10 minutes with a skewer
Tips for the Best Rooibos Chocolate Cake
- Use strong rooibos tea for a more pronounced flavour
- Do not overmix the batter to keep the texture light
- Check your cake early if using a larger pan
- Let the cake cool completely before frosting
Serving & Decorating Ideas
- Chocolate buttercream frosting for a rich finish
- Caramel treat for a sweet, gooey twist
- A light dusting of cocoa powder for a simple look
Why You’ll Love This Rooibos Chocolate Cake
- A unique South African twist on classic chocolate cake
- Rich chocolate flavour with subtle rooibos notes
- Soft, moist texture that stays fresh for days
- Easy to make with simple pantry ingredients
This rooibos chocolate cake recipe is one of those bakes that feels like home. Whether you’re making it for a celebration or just because you need something sweet and comforting, it never disappoints.
Rooibos Tea Chocolate Cake
Ingredients
- 250 ml Boiling water
- 1 - 2 Rooibos Teabags 1 Redspresso tea capsule works too!
- 4 large Eggs Separated
- 300 ml Sugar
- 125 ml Sunflower Oil
- 5 ml Vanilla Essence
- 450 ml Cake Flour
- 15 ml Baking Powder
- 2 ml Salt
Instructions
- Pour the boiling water over the tea bag(s) and steep for 20 minutes, if you don’t have patience, like me on most days, just pop it in the microwave for 1 minute. If you're using a tea capsule, prepare the tea.
- Mix the tea and cocoa together until the powder is dissolved.
- Beat the egg yolks and sugar until light, fluffy and creamy, add the oil and vanilla.
- When everything is combined well you can add the cocoa mixture, give it a quick mix - remember to slow down your mixer so you don't shoot this mixture all over your face and walls.
- Sift the cake flour, baking powder and salt together and add to the mixture.
- On the slowest speed mix everything until it'ss just just combined, be careful for over mixing.
- Lastly whisk the egg whites until stiff and fold into the batter using a metal spoon.
- Divide the batter into two pans and bake for 40 minutes at 180° for 40 minutes. If you prefer using one large pan like I do keep a close eye on the cake, it can take up to 60 minutes to bake through, use a test pin after each extra 10 minutes to check the cake.
- Turn out onto cooling raks and leave until completely cold before frosting.
Looks ABSOLUTELY DELICIOUS! Will have to try this recipe when I have more time on my hands! 🙂
Keep baking and keep sharing your amazing recipes Lovely Lizna.
xo, Aarthi.
Hi hun! Let me know how it comes out and if you can’t find rooibos tea I will help you look for an alternative you can use xx
Yummy!!!! Lizna if we ever do meet up you simply need to spoil me with this. Sounds soooo Amazing. Don’t you have a easy peezi Dummy Proof Cheese Cake?
I will see what I have, most of mine involve some folding in or melting something haha, I promise however that I will make you this cake when you visit me 🙂 xx
Yummy recipe, going to try it out.
Let me know how it comes out Ronnae 🙂 xx