Step 1

Bring milk and tea to a boil in a small pot over med-high heat. Turn heat off and steep for 10mins. Strain and measure out 1 cup. Top up with milk if needed.

Step 2

Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.

Step 3

In a medium bowl, whisk flour, baking powder, tea,and salt until well combined. Set aside.

Step 4

Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.

Step 5

Alternate adding flour mixture and Earl Grey milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.

Step 6

Bake for approx. 35mins or until a toothpick inserted into the center comes out mostly clean.

Step 7

Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow cakes to cool completely.

Step 8

Place sugar, water, and tea into a small pot. Bring to a boil and simmer 2 mins. Remove from heat, steep for 5 mins. Strain and cool completely.

Step 9

Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*

Step 10

Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot (160F) and no longer grainy to the touch (approx. 3mins).

Step 11

Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).

Step 12

Switch to paddle attachment. Slowly add cubed butter and mix until smooth.** Add vanilla bean paste and mix until incorporated.

Step 13

Place one layer of cake on a cake stand or serving plate. Brush with 2-3 Tbsp of the Earl Grey syrup.

Step 14

Top with approximately 2/3 cup of buttercream and spread evenly. Repeat with remaining layers. Frost and smooth the outside with a thin crumb coat. Chill for 20mins.

Step 15

Pipe rosettes on top of desired using a 1M tip.***