earl grey cake

This Earl Grey Cake is perfect for the tea lover in your life! Earl Grey infused cake layers paired with a silky vanilla bean buttercream.

Earl Grey Cake With Vanilla Bean Buttercream

milk

Tbsp Earl Grey tea (heaping, loose leaf)

all-purpose flour

tsp baking powder

tsp Earl Grey tea (finely ground)

salt

unsalted butter (room temperature)

sugar

eggs (room temperature)

vanilla

Earl Grey milk (room temperature)

water

Tbsp Earl Grey tea

vanilla bean paste

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.

Earl Grey Milk:

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

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

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.

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.

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

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

Cake:

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.

Earl Grey Syrup:

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

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).

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)).

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

Vanilla Bean Buttercream:

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

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

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

Assembly:

An exceptional yet simple layered Vegan Cake with subtle Earl Grey fragrance &amp; fluffy, buttery, lemony frosting. It can be made as a 3 layer cake, a 2 layer cake or even 6 muffins. You will find full instructions for all 3!

Earl Grey Vegan Cake with Lemon Frosting

Earl Grey tea

/ ¾ packed cup vegan butter

sugar sugar

aquafaba

vanilla extract

360 milliliterss / 1½ cups plant-based milk (, unsweetened)

apple cider vinegar (,

salt (, finely ground)

/ 4½ cups unbleached all purpose flour

baking soda

baking powder

Earl Grey tea bags

/ ½ packed cup vegan butter

plant-based milk (, unsweetened)

/ 3 cups unbleached all purpose flour

/ ¼ packed cup vegan butter

120 milliliterss / ½ cup plant-based milk (, unsweetened)

vinegar (, vinegar

/ 1½ cups unbleached all purpose flour

/ vegan butter

lemon juice

Earl Grey tea bag (the contents of)

/ 2 & ⅔ cup powdered sugar

/ ⅔ packed cup vegan butter

vegan butter

Begin by making the tea. Put the tea bags into a small jug and cover with boiling water. Press the bags with the back of a spoon a few times to squeeze all of that flavour out then let it steep for about 15 mins. Remove the tea bags then measure the tea. You need 1½ cups (360mls) of tea for the 3 layer cake, 1 cup (240ml) of tea for the 2 layer cake and ½ cup (120mls) of tea for the 1 layer cake or 6 muffins. You should have almost exactly that once you remove the bags and measure. They tend to absorb all of the extra water but if it's a bit over, discard the extra or if it's a little less, top it up with a drop more water.&nbsp;

Preheat oven to 350°F

Grease the required number of 8 inch cake pans then cut a circle of parchment paper and put it into the bottom of each pan. This makes the cake removal once baked super easy. You can place the pan ( or the loose bottom insert) on the parchment paper and draw around it then cut to fit. If making muffins line your tin with muffin liners.&nbsp;

Put the brewed tea (it doesn't matter if it's still warm), the milk, the vanilla extract and the vinegar into a large jug and stir to combine.&nbsp;&nbsp;

Sift the flour (not essential but it does make the cake slightly lighter) into a bowl and whisk in the salt, baking soda and baking powder.&nbsp;

Beat the vegan butter and sugar together until light and fluffy. I used my stand mixer&nbsp;but an electric hand mixer would work well or you can do it by hand.&nbsp;

Once fluffy, gradually add the aquafaba while mixing. If the mixture splits a little bit don't worry as it will make no difference to the end result.&nbsp;

While mixing on a very low speed, or gently by hand, add the flour mixture to the fluffy sugary butter mixture in 3&nbsp;three additions, alternating with the milky tea mixture, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix the batter. Just continue until there is no dry flour visible and most of the lumps are out. A few small ones are fine.&nbsp; The batter should be velvety, and slightly thick.&nbsp;

Divide the mixture evenly between the cake pans. If you have a kitchen scale you can weigh each tin so they are exactly the same. If not add the same amount of scoops to each tin so that they will all cook for the same amount of time.&nbsp;

Bake on the middle shelf of the oven for 32-37 mins or until baked through. To test, insert a toothpick into the centre of the cake. If it comes out clean, it is done.&nbsp;If making muffins bake for 22-25 minutes or until a toothpick inserted comes out clean.&nbsp;

Leave the cakes in the pans on a cooling rack for about 5 minutes then remove, peel the baking parchment off the bottoms and return to the cooling rack until completely cool. Do not attempt to frost or assemble if they are even the slightest bit warm.&nbsp;

Beat the powdered sugar, butter, salt, lemon juice and the tea leaves (if using) together until soft, fluffy and well combined. Add the powdered sugar gradually to avoid it poofing up into a cloud and scattering everywhere! Once done place in the fridge to firm up before trying to pipe with it and if it gets too soft during piping, return the bowl and the piping bag to the fridge for 10 mins or so to firm up again.&nbsp;

Feel free to cut each of the cakes perfectly level before frosting if you like. I personally don't as I don't like to waste anything. If you do level them, I recommend not levelling the top layer if you are decorating it like me as the slightly domed shape helps the height of the frosting towards the middle of the design.&nbsp;

Decorate the cakes with the frosting as desired. I used a large open star&nbsp;piping tip to get the pattern on the top and around the edges between the layers. I spread the frosting between each layer with a spatula then piped just around the outside edge before putting the layer of cake on top. On the top I started at the outside and piped all around, gradually moving inwards. Towards the middle I increased the height of the frosting by piping slightly more each time and made the swirls a few layers high.&nbsp;If you don't want to pipe it, just spread it all over evenly with a spatula. You could decorate it with a scattering of lemon zest to add some interest in place of frosting swirls!&nbsp;

TO MAKE FROSTING

This Earl Grey Tea Cake will become your go-to mid-week cake. An easy, one-bowl loaf cake filled with fragrant Earl Grey tea and made with yogurt for a moist, tender crumb. This is truly delicious.

Earl Grey Tea Cake Recipe

eggs

tsp vanilla extract

240 g Greek yogurt (or plain natural)

vegetable oil (or canola)

flour

g Earl Grey Tea leaves (ground)

icing sugar (confectioners’ sugar)

orange juice (blood orange

g Greek yogurt

Heat oven &amp; prep pan: Preheat the oven to 180°C (350°F) Grease with butter a 2 lb loaf pan 23 x 14cm (9 x 5.5-inch)  and line the base and sides with parchment paper.

Whisk eggs &amp; sugar: In a large bowl, add the eggs, sugar, and vanilla extract and whisk until pale and light - this takes approximately one minute.

Mix in yogurt &amp; oil: Add the Greek yogurt and oil and whisk until fully combined.

Sift in dry ingredients: Sift into the bowl the flour, baking powder, and salt. Then add the ground Earl Grey tea leaves. (See note)Fold together gently: Using a spatula, fold gently until a few streaks of flour remain. 

Bake: Pour batter into the prepared pan and bake on the centre shelf for 50-55 minutes until golden brown and the sponge springs back or a toothpick inserted into the centre comes out clean. If the cake is browning too quickly then cover it in aluminium foil and continue to bake. Cool on a wire rack for ten minutes, then remove from the pan to cool completely.

Earl Grey cake batter

Whisk: Add powdered icing sugar and orange juice into a small bowl and whisk together. Add Greek yogurt and whisk until combined. If the glaze is too runny, then add more powdered sugar 30g (¼ cup) at a time, and mix until desired consistency is reached.

Pour: Pour glaze over the cooled cake and set aside for ten minutes for the glaze to harden. Slice and serve.

Orange Glaze, optional

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