Description
This Earl Grey Cake is infused with tea for a delightful flavor and topped with a luscious vanilla buttercream. Perfect for any occasion!
Ingredients
Scale
- 1 cup whole milk
- 4 Earl Grey tea bags
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- ½ cup water
- 2 Earl Grey tea bags
- ½ cup granulated sugar
- 1 ½ cups unsalted butter, softened
- 4 ½ cups powdered sugar
- 2–3 tbsp heavy cream
- 2 tsp vanilla extract
- Pinch of salt
Instructions
- Infuse the milk with tea: Begin by warming the milk in a small saucepan over medium heat until just steaming. Remove from heat and steep the Earl Grey tea bags for about 10–15 minutes. This infused milk gives the cake its signature flavor. Let it cool completely before using.
- Prepare the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla. Alternate adding the dry ingredients and the cooled tea-infused milk to the butter mixture, beginning and ending with the dry ingredients.
- Bake the cakes: Divide the batter evenly between two greased and floured 8-inch round cake pans. Bake at 350°F (175°C) for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before transferring to wire racks to cool completely.
- Make the Earl Grey syrup: In a small saucepan, bring the water and sugar to a simmer. Add tea bags and let steep for 10 minutes. Remove the tea bags and allow the syrup to cool. Brush over the cooled cake layers for added moisture and flavor.
- Make the buttercream: Beat the softened butter until smooth and fluffy. Gradually add powdered sugar, one cup at a time. Add vanilla, salt, and cream, beating until the buttercream is airy and spreadable. Adjust consistency with more cream if needed.
- Assemble the cake: Place one cake layer on a serving plate. Brush with syrup, then spread a layer of buttercream. Repeat with the second layer. Frost the top and sides of the cake with the remaining buttercream.
- Optional garnishes: Dust the top with a little crushed tea leaves, decorate with edible flowers, or add a drizzle of the leftover syrup for an elegant finish.
Notes
- The earl grey syrup adds moisture and flavor to the cake layers.
- Allow the cake to cool completely before icing.
- This cake can be made ahead of time and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg