Table of Contents

Infuse the milk thoroughly. For the most pronounced and authentic Earl Grey flavor, it’s crucial to steep the tea bags directly in warm milk. As the tea infuses, you’ll observe the milk gradually transforming into a beautiful, light milk chocolate color, indicating it’s ready to impart its rich essence to your cake batter.

Opt for quality tea bags over loose leaves. While loose leaf tea can be potent, tea bags are generally more accessible and significantly simplify the baking process, as they eliminate the need for straining tea leaves later. This ensures a smooth, consistent tea flavor without any unwanted texture.

Adjust tea strength to your preference. The beauty of this Earl Grey cake is its adaptability. If you’re a true connoisseur of strong Earl Grey, feel free to enhance the infusion by adding a few extra tea bags. For a more subtle, delicate tea flavor, using 2-3 bags will achieve a perfect balance. Don’t be afraid to experiment to find your ideal strength!

Brush with Earl Grey simple syrup for an extra boost. This is a professional baker’s secret I’ve consistently used in bakeries to infuse maximum flavor and moisture into cakes! The simple syrup is made by simmering tea-infused water and sugar until the sugar completely dissolves. Once cooled, this aromatic syrup is lightly brushed onto each cake layer. Not only does this technique deliver a more robust tea flavor, but it also remarkably keeps the cake wonderfully moist and fresh for several days!

Explore different Earl Grey varieties. The world of Earl Grey is vast and exciting! Don’t limit yourself to just one type. Consider experimenting with varieties like Lady Grey, which often includes orange and lemon peel; Red Earl Grey, a rooibos-based blend; or French Earl Grey, which may feature floral notes of rose and cornflower. Each variation offers a unique nuance to your cake.

Don’t forget the zest! For an even brighter burst of bergamot, consider adding a tiny pinch of fresh orange or lemon zest to your cake batter or even your buttercream. The essential oils in the zest will amplify the citrusy notes inherent in Earl Grey tea.

Step 1: Infuse the milk for maximum flavor. In a small saucepan, gently heat the milk with the Earl Grey tea bags over medium-low heat. This slow infusion process allows the bergamot oils to fully release, creating a wonderfully aromatic and flavorful milk. You’ll know it’s ready when the milk takes on a subtle milk chocolate hue. Once cooled to room temperature, carefully squeeze out any remaining milk from the tea bags before discarding them to capture every drop of flavor. (Image 1 below)

Step 2: Prepare the dry ingredients and butter using the reverse creaming method. In the bowl of a stand mixer fitted with the paddle attachment, combine all the dry ingredients: cake flour, granulated sugar, baking powder, and fine sea salt. Mix briefly to combine. Then, add the room-temperature unsalted butter and mix on low speed. The goal here is to coat the flour particles with fat, which inhibits gluten development, resulting in a super moist and tender cake crumb. Continue mixing until the mixture resembles coarse sand, typically about 3 minutes. (Image 2 below)

Step 3: Gently incorporate the wet ingredients. In a separate bowl, whisk together the infused tea milk, sour cream, vegetable oil, large egg, and vanilla extract until thoroughly combined. With the mixer on low speed, slowly pour this whisked wet mixture into the dry ingredients until just combined. Be careful not to overmix, as this can develop gluten and lead to a tough cake. The batter should have a tannish-brown color and be free of any visible pockets of dry flour. (Image 3 below)

Step 4: Bake the perfectly portioned cake layers. Divide the cake batter evenly between your prepared cake pans. To ensure an even rise and prevent large air pockets, gently tap the pans several times on your counter to release any trapped air bubbles. Bake as directed until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched. After baking, allow the cake layers to cool in their pans on a wire rack for 20 minutes before carefully inverting them to cool completely. (Image 4 above)

Step 5: Prepare the potent Earl Grey simple syrup. While the cakes cool, combine water, granulated sugar, and additional Earl Grey tea bags in a small saucepan. Heat this mixture over medium heat, stirring continuously until the sugar completely dissolves and the syrup visibly darkens from the tea’s infusion. This concentrated syrup is key to enhancing both flavor and moisture. Remove the tea bags once the syrup has cooled. (Image 5 below)

Step 6: Craft the luscious blueberry filling. In a separate saucepan, combine the blueberries, granulated sugar, and fresh lemon juice. Cook over medium heat, stirring occasionally, until the berries burst, release their juices, and the mixture begins to boil gently. In a small bowl, whisk together cornstarch and a small amount of water to create a slurry. Stir this slurry into the simmering blueberry mixture and continue to cook for another minute until it thickens to a jam-like consistency. Remove from heat and set aside to cool completely before using to prevent it from melting your frosting. (Image 6 below)

Step 7: Whip up the dreamy vanilla bean frosting. In a stand mixer with the paddle attachment, cream together the softened butter and powdered sugar until light and fluffy. Next, mix in the heavy cream and your choice of vanilla bean paste or vanilla extract. Continue beating on medium speed for an additional 2-3 minutes. This prolonged beating incorporates air, making the frosting incredibly white, light, and wonderfully fluffy, achieving that perfect, spreadable consistency. (Image 7 above)

Step 8: Soak the cake layers for ultimate moisture. Once the cake layers are completely cool, use a serrated knife to carefully trim a thin layer off the top of each cake to create a flat surface. This ensures a stable and professional-looking cake. Then, lightly brush each trimmed cake layer with approximately one tablespoon of the cooled Earl Grey simple syrup. Be careful not to over-saturate the cake; too much syrup can make the cake soggy. You will likely have some leftover syrup. (Image 8 above)

Step 9: Assemble the cake with its delicious filling. Place the first syrup-soaked cake layer onto your chosen serving platter or cake stand. Using a piping bag fitted with a round tip (or simply a Ziploc bag with the corner snipped), pipe a sturdy border of vanilla bean buttercream around the outer edge of the cake layer. This creates a dam that will effectively seal in the blueberry filling, preventing it from spilling out the sides. Then, generously fill the center with half of your cooled homemade blueberry filling. Carefully place the second cake layer on top, aligning it perfectly. (Image 9 above)

Step 10: Decorate and finish your masterpiece. Using an offset spatula, cover the entire cake – both the sides and the top – with the remaining vanilla bean frosting. For easier handling and a smoother finish, if your cake layers feel unstable or move excessively, chill the cake in the refrigerator for about 20 minutes before continuing to frost. Once frosted, spoon the remaining blueberry filling decoratively on top of the cake, creating a beautiful contrast, and garnish with fresh blueberries for an elegant and inviting presentation. (Image 10 above)

Storage: To maintain its exquisite moisture and freshness, it is best to store this frosted Earl Grey cake in the refrigerator when not being served. Properly stored, it will remain delicious for approximately 4-5 days. If you don’t have an airtight cake container, you can gently press a piece of parchment paper or baking paper against any exposed cake crumb on cut slices to prevent it from drying out.

Freezing: This cake freezes beautifully! For longer storage, you can freeze the entire cake (unfrosted or frosted, though unfrosted layers are ideal), or individual slices. Wrap tightly in plastic wrap, then an additional layer of aluminum foil, and store in an airtight container for up to one month. When ready to enjoy, let it defrost slowly in the refrigerator overnight, or at room temperature for a few hours, before serving.

Make Ahead: Preparing elements of this cake in advance can significantly ease your baking day. The baked cake layers can be wrapped individually in plastic wrap and stored in the freezer for up to one month. Thaw in the refrigerator before assembly. Additionally, both the homemade blueberry filling and the Earl Grey simple syrup can be prepared up to one week in advance and stored separately in airtight containers in the refrigerator until you’re ready to use them.

While not strictly required, the Earl Grey simple syrup is highly recommended. It serves a dual purpose: it significantly enhances the tea flavor throughout the cake, and more importantly, it helps keep the cake incredibly moist and fresh for days. Skipping it will still yield a tasty cake, but it won’t have the same depth of flavor or extended freshness.

Absolutely! If you prefer a pure Earl Grey and vanilla experience, feel free to omit the blueberry filling. In its place, you can fill the center with more of the vanilla bean buttercream. Please note that if you choose to do this, you will need to increase the buttercream recipe by 1.5x or even 2x to have enough to fill and frost the entire cake.

Earl Grey is a distinctive black tea primarily flavored with bergamot oil, derived from the peel of a bergamot orange. This gives it bright, citrusy notes reminiscent of lemon, grapefruit, and sometimes a hint of floral aroma, all layered over a robust black tea base. It’s a sophisticated and aromatic flavor profile that translates beautifully into baked goods.

This recipe is developed for two 6-inch cake pans. I have not personally tested it in a larger-sized pan. If you wish to use an 8-inch or 9-inch pan, you would generally need to at least double the recipe to ensure you have enough batter for adequate height, and baking times would also need to be adjusted accordingly. Always fill your pans about two-thirds full.

A dense cake is often caused by overmixing the batter, which develops too much gluten, or by not measuring your flour correctly (too much flour makes a dry cake). A dry cake can also result from overbaking. Ensure you follow the spoon-and-level method for flour or, ideally, use a kitchen scale for accuracy, and don’t bake past the point where a toothpick comes out clean.

• Lemon Raspberry Cupcakes
• Deliciously Moist Lemon Poppy Seed Cake
• Decadent Lemon Bar Cake
• Tropical Mango Mousse Cake

If you tried this amazing Earl Grey cake recipe or any other delightful recipe on my website, I would absolutely love to hear about your experience! Please share how it went in the comments below. Your feedback truly brightens my day! Also, don’t forget to leave a star rating while you’re there to help other bakers discover this gem. You can also tag me on Instagram or Facebook so I can admire your beautiful creations!