Earl Grey Cake

A fragrant, moist Earl Grey cake infused with real tea leaves. This bakery-style dessert features subtle bergamot flavor and is topped with creamy Earl Grey frosting. Perfect for afternoon tea or special occasions.

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Course: Dessert

Cuisine: British, fusion, Korean-Inspired

Prep Time: 25

Cook Time: 30

Cooling Time: 1

Total Time: 1 55

Servings: slices

Calories: 385kcal

Cost: $8

Equipment

2 Mixing bowls For wet and dry ingredients
1 Electric mixer Or stand mixer
1 set Measuring cups/spoons For accurate baking
2 8-inch cake pans Or 9-inch pans
1 Whisk For blending dry ingredients
1 Fine-mesh strainer To strain tea-infused milk
1 Wire cooling rack To cool cakes after baking

Ingredients

Cake

2 cups All-purpose flour Sifted
2 teaspoon Baking powder
0.5 teaspoon Baking soda
0.5 teaspoon Salt
0.75 cup Unsalted butter Softened
1.25 cups Granulated sugar
3 Eggs Room temperature
1.5 teaspoon Vanilla extract Pure vanilla preferred
0.75 cup Whole milk Infused with Earl Grey tea
2 tablespoon Earl Grey tea Loose leaf preferred
1–2 teaspoon Ground Earl Grey tea Optional, for stronger flavor
1 tablespoon Lemon zest Optional, for citrus lift
1 teaspoon Dried lavender Optional, culinary grade
1 tablespoon Honey Optional, for warmth and aroma

Frosting (Optional)

0.75 cup Unsalted butter Softened
2–3 cups Powdered sugar Adjust for consistency
2 tablespoon Tea-infused milk Strong infusion for rich flavor
1 teaspoon Vanilla extract
1 pinch Salt

Instructions

Preheat to 350°F (175°C). Grease and line cake pans.
Heat milk, steep Earl Grey tea for 15–20 minutes, then strain and cool.
Whisk flour, baking powder, baking soda, and salt in a bowl.
Beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each.
Stir in vanilla extract.
Alternate adding dry mix and tea-infused milk; start and end with dry.
Fold in ground Earl Grey tea for extra flavor.
Pour into pans, bake 25–30 mins. Toothpick should come out clean.
Cool cakes in pan 10 mins, then transfer to wire rack.
Beat butter, gradually add sugar, then tea milk, vanilla, and salt.
Once cake is cool, frost as desired.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition