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Perfect Elegant Earl Grey Cake with Easy Lavender Frosting

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A velvety smooth Earl Grey cake infused with bergamot essence and topped with a delicate, creamy lavender frosting. This elegant cake offers subtle floral and citrus notes perfect for sophisticated occasions.

Ingredients

Scale
  • 1 cup (240 ml) whole milk
  • 2 Earl Grey tea bags or 2 tablespoons loose leaf Earl Grey
  • 1 ½ cups (190 g) all-purpose flour (or gluten-free flour for GF version)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ¾ cup (170 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • Optional: Zest of 1 lemon
  • For the Lavender Frosting:
  • 1 cup (230 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 2 teaspoons dried culinary lavender buds, lightly crushed
  • 2 tablespoons heavy cream or whole milk
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Optional: A few drops of purple gel food coloring

Instructions

  1. Warm the milk in a small saucepan until hot but not boiling (about 140°F/60°C). Remove from heat, add Earl Grey tea bags, and steep for 10 minutes. Strain out tea bags and let milk cool to room temperature (about 20 minutes).
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add lemon zest if using.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, scraping down sides after each addition. Mix in vanilla extract.
  5. Reduce mixer speed to low. Alternately add dry ingredients and cooled brewed milk to butter mixture, starting and ending with dry ingredients. Mix just until combined.
  6. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line with parchment paper. Divide batter evenly between pans and smooth tops.
  7. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean. Cake should spring back lightly when pressed.
  8. Cool cakes in pans for 10 minutes, then invert onto cooling racks to cool completely.
  9. For frosting, cream softened butter until smooth. Gradually add sifted powdered sugar, about 1 cup at a time, mixing on low until incorporated.
  10. Add lavender buds, vanilla extract, salt, and heavy cream. Beat on high for 3-5 minutes until light and fluffy. Add purple food coloring if desired.
  11. Place one cake layer on serving plate. Spread thick layer of frosting on top. Add second cake layer and frost top and sides evenly. Use offset spatula to create soft peaks for a rustic finish.
  12. If frosting is too soft, chill for 15 minutes before frosting. For best flavor, let cake sit overnight wrapped loosely in fridge.

Notes

Steep Earl Grey tea in warm milk for 10 minutes to extract bergamot flavor without bitterness. Use softened butter (not melted) for best creaming results. Avoid overmixing batter to keep cake airy. Lavender frosting can be chilled if too soft. Let cake rest overnight in fridge for flavors to meld. Optional food coloring is for aesthetics only. For vegan version, substitute butter, eggs, and milk accordingly.

Nutrition

Keywords: Earl Grey cake, lavender frosting, elegant cake, tea cake, floral dessert, bergamot cake, easy cake recipe, gluten-free adaptable, vegan adaptable

Find it online: https://morselora.com/perfect-elegant-earl-grey-cake-recipe-with-easy-lavender-frosting-tips/