1 layer cake

This Earl Grey lavender cake is light, moist and aromatic! It&#039;s filled and topped with a luscious cream cheese frosting!

Earl Grey Lavender Cake

eggs

granulated sugar

vanilla

Earl Grey tea (or the contents of 2 Earl Grey tea bags)

lemon

(125 milliliters / 4 fl oz) milk

lavender

unsalted butter

full fat cream cheese

salt

Preheat the oven to 356°F / 180°C.

Butter the sides and bottom of the pan. Then line the bottom with parchment paper. There’s no need to line the sides. Set aside.

Using a hand mixer, beat the eggs in a large bowl for about 1 minute, until they get frothy.

Gradually add the sugar in 2 or 3 batches. Beat for 10 minutes, starting on medium speed and then slowly increasing to high. The cake batter will look very thick and will almost triple in volume.

Sift the flour into the egg mixture.

Add the vanilla, tea, and the lemon zest. Gently fold everything with a spatula 3-4 times.  Then beat the mixture with the hand mixer until everything is just combined, about 5-10 seconds, Don’t overmix it.

Pour the batter into the prepared pan and bake it for about 40-45 minutes, or until a toothpick inserted in the middle comes out clean.

When done, allow the cake to cool in the pan for about 10 minutes.

Run a small knife around the edge of the pan to loosen it. Then tap the pan on the counter 2-3 times.

Invert the cake onto your hand. Remove the pan by lifting it. It should come off easily.

Remove the parchment paper and let the cake cool completely on a wire rack.

Place the cake in the refrigerator for at least an hour or overnight.

Before assembling the cake, slice it into 3 even pieces.

Make the sponge cake

Pour the milk into a small saucepan and heat it over medium heat, until it begins to simmer.

Take it off the heat and add the lavender and the Earl Grey tea bag. Let it seep for 20 minutes.

Strain the lavender milk through a fine mesh strainer. Set it aside to cool.

Make the Earl Grey lavender milk

Beat the butter in a large bowl with a hand mixer until it’s fluffy. Start on medium speed and then increase to high.

Gradually add the sifted powdered sugar in three batches, beating continuously until it’s creamy. Scrape the side of the bowl as needed so that everything is well combined. It should be thick and stiff .

Add the vanilla, salt, and the cream cheese and continue beating on high, but just until everything is combined. Don’t beat longer than a few seconds as it could get runny. If it&#39;s too thin, add more powdered sugar. If it&#39;s too thick, add some milk, a teaspoon at a time, until it reaches the right consistency.

Use a toothpick to swirl in a tiny amount of food coloring, if using.

Beat for a few more seconds until the color is fully incorporated.

Put the frosting in the fridge until you&#39;re ready to frost the cake. It will help to stiffen it a bit and make it perfect for piping!

Make the cream cheese frosting

Place a plate on the turntable, if using. Place the bottom layer of cake on a plate and brush some Earl Grey lavender milk over the entire surface.

Add about ¾ cup of frosting (about 100g). I often measure it out before I frost the cake to ensure that I have the same amount of frosting between each cake layer. Use an offset spatula to spread it out evenly to the edge.

Repeat the process for the other 2 cake layers. Then add a very thin layer of frosting on the top and sides. Try to smooth the top and sides as much as possible. It’s OK if you see the cake through the frosting because this is just the crumb coat. Put the cake in the refrigerator for half an hour. You can leave it in the fridge longer, if you want.

Using the offset spatula, add a big dollop of frosting on the sides of the cake. Use the offset spatula to smooth the sides. Then add some frosting on the top and either smooth it out.

Put the remaining frosting in a piping bag and pipe swirls around the cake. I used a 1M tip.

Store the cake covered in the refrigerator for up to 4-5 days.

Enjoy!

Assemble the cake

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Earl Grey Lavender Cake

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Earl Grey Lavender Cake

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