Stunning Earl Grey tea cake with a rich creamy vanilla frosting. This unique cake is very special with earl grey tea bags steeped in warm milk creating a strong earl grey lavender infused tea flavour . I have made this as a birthday cake for friends and it always goes down very well.
Stunning Earl Grey tea cake with a rich creamy vanilla frosting. This unique cake is very special with earl grey tea bags steeped in warm milk creating a strong earl grey lavender infused tea flavour . I have made this as a birthday cake for friends and it always goes down very well.
Yields1 Serving Prep Time15 minsCook Time30 minsTotal Time45 mins
For the cake 5 Earl Grey tea bags 1 cup milk 2 & 1/2 cups plain flour 2 tsp baking powder 1 tsp salt ¾ cup unsalted butter, at room temperature ¾ cup dark brown sugar ¾ cup white granulated sugar 3 large eggs ⅓ cup olive oil 2 tsp vanilla extractFor the buttercream frosting ¾ cup unsalted butter, softened to room temperature 3 cups powdered sugar ⅓ cup milk 1 tsp vanilla extract edible lavender sprinkles to decorate (optional)
11. Preheat the oven to 180C / 350 F and line the base of 2 x 20cm (8 inch) round cake tins with parchment paper then grease the parchment paper and sides of the tins with olive oil.
2. Steep the Earl Grey tea bags in the milk over medium heat for about 5 minutes or until the milk has turned a brownish colour then remove from the heat and leave to cool.
3. Whisk the flour, baking powder and salt together in a bowl and set aside.
4. Place the butter and sugar in a large bowl and use a handheld or stand mixer to beat until smooth. Add the eggs one at a time (whisking between each), then the olive oil, vanilla extract and milk(discard the tea bags first). Beat together until smooth. .Add the dry ingredients to the wet ingredients and beat until just combined. Make sure not to overmix.
6. Divide the batter between the 2 cake tins and bake in the oven for 30 minutes or until a toothpick inserted into the middle comes out clean. Once done remove from the oven and leave to cool on a wire rack before adding the frosting.
6. For the frosting place the butter in a stand mixer and cream with the powdered sugar until just combined. Add in the milk and vanilla extract and beat a further minute or so until completely smooth.
7. To assemble first use a sharp knife to cut a very slim layer off the top of each cake to create a flat surface. Place about a third of the frosting on your first cake layer and spread evenly. Place the second layer on top and use the remaining frosting to coat the top of the cake and the sides. Lastly sprinkle some dried edible lavender flowers over the cake to decorate.
1. Preheat the oven to 180C / 350 F and line the base of 2 x 20cm (8 inch) round cake tins with parchment paper then grease the parchment paper and sides of the tins with olive oil.
2. Steep the Earl Grey tea bags in the milk over medium heat for about 5 minutes or until the milk has turned a brownish colour then remove from the heat and leave to cool.
3. Whisk the flour, baking powder and salt together in a bowl and set aside.
4. Place the butter and sugar in a large bowl and use a handheld or stand mixer to beat until smooth. Add the eggs one at a time (whisking between each), then the olive oil, vanilla extract and milk(discard the tea bags first). Beat together until smooth. .Add the dry ingredients to the wet ingredients and beat until just combined. Make sure not to overmix.
6. Divide the batter between the 2 cake tins and bake in the oven for 30 minutes or until a toothpick inserted into the middle comes out clean. Once done remove from the oven and leave to cool on a wire rack before adding the frosting.
6. For the frosting place the butter in a stand mixer and cream with the powdered sugar until just combined. Add in the milk and vanilla extract and beat a further minute or so until completely smooth.
7. To assemble first use a sharp knife to cut a very slim layer off the top of each cake to create a flat surface. Place about a third of the frosting on your first cake layer and spread evenly. Place the second layer on top and use the remaining frosting to coat the top of the cake and the sides. Lastly sprinkle some dried edible lavender flowers over the cake to decorate.