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Lavender Earl Grey Cake Recipe

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3.8 from 8 reviews

A delicate and fragrant Lavender Earl Grey Cake combining the floral notes of lavender with the distinctive citrusy flavor of Earl Grey tea. This moist cake is layered and frosted, perfect for elegant afternoon tea or special occasions.

Ingredients

Tea Infusion

  • 4 Bags Earl Grey Tea (or 3 tablespoons loose leaf Earl Grey tea)
  • 2 tbsp Lavender Buds
  • 1 cup Milk (whole milk preferred, but any milk works)

Dry Ingredients

  • 2 ¼ cups All-Purpose Flour
  • 2 tsp Baking Powder
  • 1 tsp Salt

Wet Ingredients

  • ½ cup Unsalted Butter (room temperature)
  • ½ cup Oil
  • 1 ½ cup Sugar (white granulated)
  • 3 Large Eggs (room temperature)
  • 2 tsp Pure Vanilla flavoring

Instructions

  1. Preheat and prep: Preheat your oven to 325ºF. Take the eggs and butter out of the fridge to bring them to room temperature.
  2. Make the lavender Earl Grey milk infusion: Heat the milk until steaming, then add the Earl Grey tea bags and lavender buds. Remove from heat and let steep until it cools down to room temperature. Once cooled, remove the tea bags, strain out the lavender buds and set aside the infused milk.
  3. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to combine evenly.
  4. Cream butter and sugar: In a larger mixing bowl, beat the sugar and room temperature butter together until well combined. Add the oil and continue beating for another 1 to 2 minutes until the mixture is smooth.
  5. Add eggs and vanilla: Add eggs one at a time into the butter mixture, beating after each addition. Add the vanilla flavoring with the last egg and beat to combine.
  6. Incorporate milk infusion: Pour the cooled lavender Earl Grey milk into the wet ingredients and beat well until the batter is fully combined.
  7. Add dry ingredients: Stir in half of the flour mixture until partially combined, then add the remaining half and beat until the batter is smooth and glossy.
  8. Prepare pans and bake: Divide the batter evenly between two greased and floured or parchment-lined 8-inch round cake pans. Bake in the center of the oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool cakes: Remove the cakes from the oven and let cool for 10 minutes. Loosen the edges with a butter knife, then invert the cakes onto wire racks to cool completely.
  10. Prepare cake plate: Spread a thin layer of icing on your cake plate or serving surface to prevent the cake from sliding.
  11. Level first cake layer: If necessary, level the top of the first cake layer by slicing off any high spots, brush away crumbs, and place it top side up on the prepared plate.
  12. Ice first layer: Spread a thin layer of icing about ¼ to ⅓ inch thick on the first cake layer.
  13. Level and place second layer: Level the second cake layer if needed and place it on top of the iced first layer, top side down for a neat look.
  14. Apply crumb coat: Spread a thin crumb coat layer of icing over the entire cake, let it dry slightly to set.
  15. Final icing coat: Apply a thicker, smoother top coat of icing over the cake, smoothing it to your desired finish.

Notes

  • Use room temperature eggs and butter to help achieve a better batter texture and rise.
  • Straining the lavender buds from the milk ensures a smooth batter without gritty bits.
  • You can substitute any milk you prefer, but whole milk adds richness.
  • Ensure to level cake layers evenly for a professional-looking finish.
  • This cake pairs wonderfully with a light vanilla or cream cheese frosting that complements the tea and lavender flavors.

Find it online: https://yumntasty.com/lavender-earl-grey-cake-recipe/