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Dessert Recipes

Bavarian Cloud Cake with Tea-laced Whipped Cream


Made with Lipton Wild Berry Tea, this cake is simply delicious!

What You Need

Bavarian Cloud Cake with Tea-laced Whipped Cream


  1. Pour boiling water over Lipton® Bavarian Wild Berry Pyramid Tea Bags; cover and brew 5 minutes. Remove Tea Bags and squeeze; cool.
  2. Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans; set aside.
  3. Beat cake mix, 1-1/3 cups brewed tea, oil and eggs in large bowl, with electric mixer on low speed 30 seconds or just until moistened. Beat on medium speed, scraping sides occasionally, 2 minutes. Pour batter into prepared pans.
  4. Bake 28 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pans and cool completely. If desired, sprinkle with powdered sugar and garnish with strawberries. Serve with Tea-Laced Whipped Cream.
  5. Tea-Laced Whipped Cream: Steep 3 Lipton® Bavarian Wild Berry Pyramid Tea Bags in 1/4 cup boiling water for 5 minutes; remove tea bags and squeeze. Stir in 1/4 cup sugar until dissolved and chill. Beat cooled tea with 1 pint whipping cream until soft peaks form.
Cooking time (duration)

Prep: 20 min. Cook: 28 min. Brew Time: 5 min.

Number of servings (yield)

12 servings




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