Know anyone who loves tea? I have the perfect cake for that tea lover in your life. This Earl Grey cake has just the right balance of tea and citrusy bergamot essence. Delicious on its own, or frosted with my homemade Italian meringue buttercream. In fact, this cake is perfect to serve as a weekend dessert or to celebrate a special occasion such as a birthday, anniversary or wedding.
Earl Grey is a tea blend made with a distinct citrus flavor and aroma derived from the addition of oil extracted from the rind of a bergamot orange, which is a fragrant citrus fruit. So, often I get this flavor requested from tea-loving customers who enjoy Earl Grey tea. In fact, it’s very common to find an Earl Grey cake at a coffee shop in England. And, around the world, it is often served at high-end restaurants for high tea. Although times are changing now, and exotic flavors aren't just for the high-end market anymore. Right?
Table of Content
About this cake
This cake is very rich, light, airy and fluffy. And, if you've been following my recipes for a while, then you know I like my cakes refreshing. I do love those dense chocolate cakes sometimes, but in general, I will make every effort to keep my cakes light. And, the light texture and flavor of this cake pairs very well with vanilla or lavender Buttercream as well as an orange marmalade filling. In fact, if you love orange curd... oh yes, please. Also, try my orange curd as a filling in this cake and frost it with my Swiss meringue or this Italian meringue buttercream.
I once had a request for a lavender chocolate buttercream. And yet, I think the strong chocolate takes away from the light and delicate Earl Grey flavor. But the lady that ordered it said she loved it. So, if you make it for yourself, have fun trying new flavors but if you are making it for a customer I highly recommend checking twice if the flavors combination is something they will enjoy.
This cake can be used in a tiered cake structure and can also be covered in fondant.
Ingredients and substitutes
- Butter - I prefer to use unsalted butter so I can control the quantity of sugar in my recipe but if salted butter is all you gave go ahead and use it. Just omit salt in the recipe.
- Eggs - Always use large size eggs when baking unless specified. The size of eggs varies significantly these days so as a guide on large eggs weighs between 50 to 60 grams
- All-purpose flour - yes, regular plain flour (maida) is all you need for these cakes. Do not use any self-raising as those contain more leavening.
- Sour Cream - gives the cake a soft crumb. If you don't get sour cream where you are you can make sour cream at home. Here's how to make sour cream at home for baking. If you must you can also use milk or buttermilk. Buttermilk can also be made at home in just 5 minutes - here's my tutorial for homemade buttermilk.
- Vanilla - I love the little specs of bean paste scattered around the cake so I love using a vanilla bean. You can use bean pas or extract. Always use a good quality vanilla extract. I know it's expensive which is why I make my own vanilla extract, vanilla bean paste as well as vanilla sugar.
- Earl Grey tea - I love to gain as much flavor as I can, mostly because by the time you add the filling and frosting the cake flavor can go a bit mild. I would love the Earl Grey flavor to shine thru in my cakes. So this cake has milk infused with tea bags, tea leaves in the batter, vanilla bean, as well as Bergamot Extract.
- Bergamot Extract - this is the essence of the earl grey tea. If you cannot find Bergamot Extract – double the quantity of the tea bags used and you will still have a nice strong flavor.
- Earl Grey tea leaves - While they do add some flavor they are more for an aesthetic appeal. I love the black speck of the little tea leaves in the cake. You can omit these as well.
Step by step instructions (pin)
Cake batter
- Preheat the oven to 160 °C/ 320 °F.
- Grease and line 2x6-inch baking pans with parchment paper.
- Sift together - flour, baking powder, baking soda, and salt - and set aside.
- Infuse milk - Place milk on low heat, scrape the vanilla pods and add it to the milk (if using paste add with a teaspoon).
- Once the milk comes to a boil, remove from heat and add the tea bags.
- Leave in the hot milk until cool.
- When cooled, squeeze lightly (do not squeeze too much as the tannin will add a bitter taste to the cake).
- When cooled add sour cream to the milk and whisk to ensure you have a smooth blend.
- Whip eggs - Break eggs in a mixer, add cream of tartar - start whipping on medium-low speed.
- Gradually add about the sugar.
- Once sugar is in whip until light and foamy - ribbon stage.
- Remove eggs from the mixer into a separate bowl and Set aside.
- Working quickly - using the same mixer bowl (no need to wash).
- Prepare Batter - Cream butter and remaining sugar until light and fluffy.
- Add flour and infused tea in three batches. The mixture will be dense at this stage.
- Combine ⅓ of the whipped egg mixture vigorously so it loosens the batter.
- FOLD the rest of the egg mixture with a spatula by hand.
- Bake - Divide batter equally into the baking pans.
- I prefer to use baking strips to avoid a dome.
- Bake on the middle rack for 20 to 25 minutes or until a skewer inserted into the center comes clean.
- Let cool in the pan for 10 minutes.
- After 10 minutes invert onto a cooling rack.
Italian meringue buttercream
- Watch a video - how I make my Italian Meringue Buttercream (IMBC).
- Separate the egg whites from egg yolks making sure no egg yolks gets into the whites.
- Cut the butter into cubes.
- Heat sugar and water over medium heat.
- Place a candy thermometer inside.
- Continue to boil until the sugar syrup reaches about 238 F on the candy thermometer (softball stage). This takes about 5 to 7 minutes on medium heat.
- Place egg whites, salt and cream of tartar in a mixer bowl on medium speed.
- After 2 minutes, your meringue should be at soft peak consistency.
- Turn the mixer with the meringue to medium. Start pouring the hot sugar syrup into the mixer bowl with the mixer on medium speed. The sugar should stream between the whisk and the edge of the bowl.
- Once all the syrup is in. Turn the mixer on high and whisk for about 3 minutes.
- Continue to let the mixer run on low until the bowl feels cold to the touch.
- Add in the butter - one cube at a time.
- Once all the butter is in whip the mixture for another minute or two until you have a smooth and satin-like buttercream that light and fluffy.
- Add vanilla and bergamout flavoring you want.
Decorate
- Prepare simple syrup – cool completely before using.
- Once cooled, cut the domes off the cake layers.
- Brush each layer with the cooled, simple syrup.
- Place a cake layer on the cake board or cake stand.
- Top with a big dollop of buttercream – spread evenly.
- Then top the second cake layer on top followed by buttercream and the last cake.
- Place the cake in the fridge if necessary, so the layers hold together.
- Divide the remaining buttercream into three.
- Color each with gel food colors - I have used three different colors - Pink, peach, a golden yellow mixed in ivory.
- Place the remaining frosting in a piping bag with a star tip.
- Pipe straignt lines vertically around and top of the cake.
- Decorate with sprinkles if desired.
Storage
- The cake layers will stay fresh for up to four days at cool room temperature. And, longer if kept in the fridge. Without frosting, this cake can be frozen for up to a month or more.
- Italian meringue buttercream (IMBC) has egg whites which are considered perishable.
- In good weather, a cake frosted with IMBC can be kept at room temperature for up to 2 days.
Frequently asked questions
The cake layers will stay fresh for up to four days at cool room temperature, longer if kept in the fridge.
The cake layer without frosting can be frozen for up to a month or more. Once frosted, it is best kept in the fridge.
Because, the Italian meringue buttercream (IMBC) has egg whites which are considered perishable.
And in good weather, a cake frosted with IMBC can be kept at room temperature for up to 2 days.
No, this recipe works best with eggs but you can use my Eggless Vanilla Cake and add Earl grey flavor to it.
Yes, you can but brown sugar is more coarse so make sure to cream it well. Having said that brown sugar will also add a caramel color and molasses flavor to the vanilla cake.
I have not tried this recipe with either almond or coconut flour, but I do have a gluten-free chocolate cake recipe that is very popular.
If you don't want to make a layer cake like this,
You can double this recipe to make this into a sheet cake - a 'Earl Grey Sheet Cake'.
You can also pour the batter into a well-greased and dusted 6-cup bundt pan for a 'Earl Grey Bundt Cake'.
This recipe can also be baked into 12 to 15 beautiful Earl Grey cupcakes
I do have a tried and test Chai latte cake recipe that you may like to use.
While whipping the eggs separately adds more lightness to the cake, you can certainly simplify the recipe as follows
Cream butter and sugar until light and fluffy.
Add eggs one at a time.
Followed by the flour mixture and infused milk mixture in three batches.
Lastly, add the vanilla and flavoring.
Bake and follow the rest as above.
If you want a coffee-flavored cake - I highly encourage you to try my recipes for
Espresso Cake with Whipped Espresso Ganache
Vanilla Cafe Latte Cake with Coffee Buttercream
Chai Latte Cake with Vanilla Buttercream Frosting
Espresso Cake with Whipped Espresso Ganache
Yes, this is a butter-based cake and works beautifully in tiered wedding cakes.
You may also like
- Vanilla Cafe Latte Cake with Coffee Buttercream
- Classic White Wedding Cake with IMBC
- Best Red Velvet Cake with Italian Meringue Buttercream
SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.
Recipe
Earl Grey Cake with Italian Meringue Buttercream
Print Pin RateDescription
Ingredients
Cake
- 6 oz (170 g) Unsalted Butter ( 1 ½ sticks)room temperature
- 1 ½ cup (1.50 cups) All-purpose flour
- 1 cup (1 cups) White sugar
- 1 tsp Baking powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- 3 Eggs large
- ⅛ tsp Cream of tartar optional
- 2 bags Earl Grey Tea
- ¼ cup (0.25 cups) Milk
- 2 tbsp (2.00 tbsp) Sour cream
- 1 Vanilla bean or 1 tsp bean paste / extract
- 1 tsp Bergamot extract (optional)
- ½ tsp Earl grey tea leaves (optional)
IMBC
Extra
- ½ cup (120 ml) Sugar Syrup
Instructions
Cake
- Preheat the oven to 160 °C/ 320 °F
- Grease and line 2×6-inch baking pans with parchment paper
- Sift together – flour, baking powder, baking soda, and salt – set aside
- Infuse milk – Place milk on low heat, scrape the vanilla pods and add it to the milk (if using paste add with a teaspoon)
- Once the milk comes to a boil. Remove from heat and add the tea bags.
- Leave in the hot milk until cool.
- When cooled squeeze lightly (do not squeeze too much as the tannin will add a bitter taste to the cake)
- When cooled add sour cream to the milk and whisk to ensure you have a smooth blend.
- Whip eggs – Break eggs in a mixer, add cream of tartar – start whipping on medium-low speed
- Gradually add about the sugar
- Once sugar is in whip until light and foamy – ribbon stage.
- Remove eggs from the mixer into a separate bowl and Set aside.
- Working quickly – using the same mixer bowl (no need to wash)
- Prepare Batter – Cream butter and remaining sugar until light and fluffy.
- Add flour and infused tea in three batches. The mixture will be dense at this stage.
- Combine ⅓ of the whipped egg mixture vigorously so it loosens the batter.
- FOLD the rest of the egg mixture with a spatula by hand.
- Bake – Divide batter equally into the baking pans.
- I prefer to use baking strips to avoid a dome.
- Bake on the middle rack for 20 to 25 minutes or until a skewer inserted into the center comes clean
- Let cool in the pan for 10 minutes.
- After 10 minutes invert onto a cooling rack.
IMBC
- Watch a video - how I make my Italian Meringue Buttercream (IMBC)
- Separate the egg whites from egg yolks making sure no egg yolks gets into the whites
- Cut the butter into cubes.
- Heat sugar and water over medium heat.
- Place a candy thermometer inside.
- Continue to boil until the sugar syrup reaches about 238 F on the candy thermometer (softball stage). This takes about 5 to 7 minutes on medium heat.
- Place egg whites, salt and cream of tartar in a mixer bowl on medium speed.
- After 2 minutes, your meringue should be at soft peak consistency.
- Turn the mixer with the meringue to medium. Start pouring the hot sugar syrup into the mixer bowl with the mixer on medium speed. The sugar should stream between the whisk and the edge of the bowl.
- Once all the syrup is in. Turn the mixer on high and whisk for about 3 minutes.
- Continue to let the mixer run on low until the bowl feels cold to the touch.
- Add in the butter – one cube at a time.
- Once all the butter is in whip the mixture for another minute or two until you have a smooth and satin-like buttercream that light and fluffy.
- Add vanilla and bergamout flavoring you want.
Assemble
- Prepare simple syrup – cool completely before using.
- Once cooled, cut the domes off the cake layers.
- Brush each layer with the cooled, simple syrup.
- Place a cake layer on the cake board or cake stand.
- Top with a big dollop of buttercream – spread evenly.
- Then top the second cake layer on top followed by buttercream and the last cake.
- Place the cake in the fridge if necessary, so the layers hold together.
- Divide the remaining buttercream into three.
- Color each with gel food colors – I have used three different colors – Pink, peach, a golden yellow mixed in ivory.
- Place the remaining frosting in a piping bag with a star tip
- Pipe straignt lines vertically around and top of the cake
- Decorate with sprinkles if desired
Recipe Notes
Storage
- The cake layers will stay fresh for up to four days at cool room temperature, longer if kept in the fridge.
- The cake layer without frosting can be frozen for up to a month or more.
- The cake once frosted is best kept in the fridge.
- The Italian meringue buttercream (IMBC) has egg whites which are considered perishable.
- In good weather, a cake frosted with IMBC can be kept at room temperature for up to 2 days.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Related Recipes:
Best Red Velvet Cake with Italian Meringue Buttercream
Italian Meringue Buttercream with Meringue Powder
Fresh Strawberry Cake with Swiss Meringue Buttercream
Best Orange Cake with Orange Swiss Meringue Buttercream
Italian Meringue Buttercream Recipe (IMBC)- No Fail Recipe
Swiss Meringue Buttercream with Meringue Powder
Jen Jaucian
Your recipe is confusing. It says whole eggs but I am in the middle of mixing and realized it says “remove the egg whites“!! I also now realize it said to add only a portion of the sugar to egg but not how much I’m a little frustrated and will probably have to start over.
Veena Azmanov
Hey Jen, 'Im so sorry. There is just one type error there - the word whites.
You don't need to separate the egg whites. You have to whip the whole eggs. I will correct it now.
Thank you for bringing it to my attention. I will correct it immediately.
I hope the rest of the process was clear.
Thank you and once again sorry for that little error I know how it feels when making a recipe
B Klassen
I'm confused about the egg whipping instructions? Do I separate the eggs or whip whites together?
I'm so excited to make this?
Veena Azmanov
Hey B Klassen. NO you whip the whole eggs not separated. Then fold the whipped eggs into the batter. The first few scoop will be hard to fold so give it a good mix then fold the rest in gently. Thanks
Bria
How much sugar do I put into the egg mixture at first? How much ‘remaining’ should I have to make the batter? It does not say in the recipe.
Veena Azmanov
Bria. The reason it is not mentioned is that it is approximate. Add half and half and it should be ok. I hope this helps
Sara
This looks like one amazing cake. I have never had an Earl Grey cake but now that you have planted the seed... I am going to ask my mama to make one for me!
Veena Azmanov
Thank you, Sara. I hope you try this recipe.
Amanda Mason
Gosh I love a good rich cake and this one looks divine! I so appreciated all the tips for making this cake! Going to give it a try.
Veena Azmanov
Thank you, Amanda
Veronika's Kitchen
I never tried earl grey cakes but it sounds so interesting! I love how you decorated it! Looks so yummy!)
Veena Azmanov
Thank you, Veronika
Elizabeth Leaver
To be honest Veena you had me at Italian meringue buttercream!! But I love the flavours of Earl Grey as well and I bet they taste fab in this cake. Plus it's so pretty! Will have to try.
Veena Azmanov
I hear you, Elizabeth. I love meringue buttercreams very much.
Kathryn
This is such a pretty cake! I’m a huge earl grey tea fan so love the idea of that flavor in a cake. So unique!
Veena Azmanov
Thank you, Kathryn
Analida Braeger
Wow what a beautiful cake. Tea flavored cakes have incredible flavor that isn't too sweet. This is the perfect thing to bring to a party or serve for tea. Thanks for sharing.
Veena Azmanov
Thank you Analida. Absolutely, perfect thing to bring to a party