Name: Earl Grey Lavender Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: PT-492318H15S
Cuisine: British-inspired
Ingredients: 3 eggs, at room temperature; ½ cup granulated sugar (100g); 3/4 cup all purpose flour (90g); 1 teaspoon vanilla extract; 1 tablespoon finely ground Earl Grey tea (or contents of 2 Earl Grey tea bags); Zest from half a lemon; ½ tablespoon finely ground Earl Grey tea (or contents of 1 Earl Grey tea bag); 1/2 cup milk (125ml); 1 tablespoon dried culinary lavender; 1 cup + 1 ½ tablespoons unsalted butter (250g), softened; 3 cups + 1 tablespoon sifted powdered sugar (400g), plus more if needed; 1 teaspoon vanilla extract; 7 oz full fat cream cheese (200g), softened; A pinch of salt; Lavender or violet gel food coloring (optional)

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Introduction

This Earl Grey Lavender Cake is a delicate and fragrant treat that perfectly combines the floral notes of lavender with the citrusy aroma of Earl Grey tea. Light, fluffy, and beautifully frosted with cream cheese, it’s an impressive yet approachable dessert for any occasion.

A small round cake sits on a clear, ornate glass plate with intricate swirls. The cake is covered with smooth lavender purple frosting. It has two layers of thick piped ruffled frosting in the same lavender shade, one around the top edge and one at the bottom edge. The center of the top surface has a gentle swirl of frosting with two small lavender flower sprigs placed as decoration. The scene is set on a white marbled surface with a white cloth nearby and a bundle of dried lavender tied with twine placed next to the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 eggs, at room temperature
½ cup granulated sugar (100g)
3/4 cup all purpose flour (90g)
1 teaspoon vanilla extract
1 tablespoon finely ground Earl Grey tea (or contents of 2 Earl Grey tea bags)
Zest from half a lemon
½ tablespoon finely ground Earl Grey tea (or contents of 1 Earl Grey tea bag)
½ cup milk (125ml)
1 tablespoon dried culinary lavender
1 cup + 1 ½ tablespoons unsalted butter (250g), softened
3 cups + 1 tablespoon sifted powdered sugar (400g), plus more if needed
1 teaspoon vanilla extract
7 oz full fat cream cheese (200g), softened
A pinch of salt
Lavender or violet gel food coloring (optional)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Butter the sides and bottom of the cake pan, then line the bottom with parchment paper. Set aside.
Step 2: Make the sponge cake by beating the eggs in a large bowl with a hand mixer on medium speed until frothy, about 1 minute.
Step 3: Gradually add the sugar in 2-3 batches. Beat for 10 minutes, starting on medium speed and increasing to high, until the batter is thick and has nearly tripled in volume.
Step 4: Sift the flour into the egg mixture. Add the vanilla, finely ground Earl Grey tea, and lemon zest. Gently fold with a spatula until just combined; avoid overmixing.
Step 5: Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Let the cake cool in the pan for 10 minutes. Run a knife around the edges, tap the pan on the counter 2-3 times, then invert onto your hand and remove the pan and parchment paper. Cool completely on a wire rack.
Step 7: Refrigerate the cooled cake for at least 1 hour or overnight. Before assembling, slice the cake into 3 even layers.
Step 8: To prepare the Earl Grey lavender milk, heat the milk in a small saucepan over medium heat until it simmers. Remove from heat, add the dried lavender and 1 Earl Grey tea bag, and steep for 20 minutes.
Step 9: Strain the lavender milk through a fine mesh strainer and set aside to cool.
Step 10: Make the cream cheese frosting by beating the butter in a large bowl until fluffy. Gradually add sifted powdered sugar in three batches, beating until creamy and thick.
Step 11: Add vanilla, salt, and cream cheese. Beat just until combined to avoid a runny texture. Adjust consistency by adding more powdered sugar or milk, one teaspoon at a time, if needed.
Step 12: Optionally, swirl in a small amount of food coloring with a toothpick and beat briefly until the color is even. Chill the frosting in the fridge until ready to use.
Step 13: Assemble the cake by placing the bottom layer on a plate, brushing with Earl Grey lavender milk, and spreading about ¾ cup of frosting evenly to the edges.
Step 14: Repeat for the next two layers, then apply a thin crumb coat of frosting on the top and sides. Chill the cake for 30 minutes or longer.
Step 15: Smooth a thicker layer of frosting on the sides and top. Use remaining frosting in a piping bag to pipe decorative swirls around the cake.
Step 16: Store the finished cake covered in the refrigerator for up to 4-5 days before serving. Enjoy!

Tips & Variations

Use high-quality loose leaf Earl Grey tea for a more fragrant flavor than tea bags.
For a stronger lavender aroma, add a bit more dried lavender to the milk, but avoid overpowering the cake.
If you don’t have culinary lavender, substitute with a teaspoon of vanilla bean paste for a subtle floral note.
Let the cake layers soak thoroughly with the lavender milk for a moist and flavorful crumb.
To achieve an even smoother frosting, chill it briefly after mixing and before piping.

Storage

Store the cake covered in the refrigerator for up to 4-5 days. When ready to serve, you can let it sit at room temperature for 15-20 minutes to soften slightly. Leftover slices keep well in an airtight container chilled, and the frosting helps keep the cake moist.

How to Serve

A small round cake with two visible layers is covered in smooth lavender purple frosting. The top layer has a simple swirl of frosting in the center, topped with two small sprigs of dried lavender. Around the edge of the cake, a thick, decorative border of ruffled purple frosting adds texture. The cake sits on a clear glass plate with intricate patterns, placed on a white marbled surface with a soft white cloth nearby and a bunch of dried lavender on the left side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of tea instead of Earl Grey?

Yes, you can substitute with other flavored teas like chamomile or jasmine for different floral notes. Keep the amount the same and adjust to taste.

Is it necessary to refrigerate the cake?

Yes, because the cream cheese frosting contains dairy, refrigeration is important to keep the cake fresh and safe to eat. Also, chilling helps the frosting set nicely.