Earl Grey Cake with Italian Meringue Buttercream

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 customers who have tasted it and who usually are tea lovers. I think it’s very common to find an Earl Grey cake at a coffee shop in England. Around the world, it is often served at high-end restaurants for high tea. Though times are changing now and exotic flavors aren’t just for the high-end market anymore. Right?

About this cake

This cake is very rich, light, airy and fluffy. 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. 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. 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 but personally, 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.  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.

Let’s talk ingredients and substitutes (Save/Pin)

• 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.

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Useful Tips and Tools

• If you bake often, it would be a good idea to invest in a cake mixer. Because often we try to mix by hand and then we are too tired to give it enough creaming or mixing. So, if you are making this cake go ahead and remove that K-Mix or Kitchen Aid from your kitchen cabinet.You don’t have to buy an expensive stand mixer, a simple hand mixer works great too.
• I believe in weighing ingredients by weight, which makes my kitchen scaleone of the most valuable items when baking.
• The same goes for mymeasuring cups and measuring spoons. It’s always a good idea to have these handy and use them when baking rather than trying to guess measurements.
• I think one set of baking pans is a must for anyone a home baker. I like to bake three layers rather than torte my cakes and it bakes faster too. For most of my layer cake recipes on this blog I use 3 x 6-inch round pans or 2 x 8-inch round pans.
• Once baked always invert your cakes on a cooling rack. This encourages air circulation and prevents the steam from pooling at the bottom of the pan.
• Every oven works differently. So the baking times are just guidelines. In the case of cakes, a skewer inserted in the center is a great indication. If the cake bakes too quick or too slow compared to the time given it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do then is adjust the temperature accordingly

Recipe – Earl Grey Cake with Italian Meringue Buttercream (Save/Pin)

Cake batter

• 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 1/3 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

• 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, 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.

10 Tips for baking a cake from scratch

10 Tips to Successfully Baking a Cake from Scratch (Recipe included)

Learn how to bake a cake from scratch every single time with these 10 tips, step-by-step progress pictures, video tutorial, and more than 50 cake recipes. Understand cake ingredients and how they work before you can use them to get the best results with desired outcomes. This article is going to make you a better baker.

Frequently asked questions

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Earl Grey Cake with Italian Meringue Buttercream

Author: Veena Azmanov

5 from 17 votes

Print Pin Rate

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Calories: 562kcal

Adjust Servings Here: 12 servings

Description

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 which makes this unique blend of flavor. Delicious on its own or frosted with my homemade Italian meringue buttercream this cake is perfect to serve as a weekend dessert or to celebrate a special milestone such as a birthday, anniversary or wedding. 

Equipment /Tools

• 2 x 6-inch baking pan
• Stand Mixer
• Stainless steel mixing bowl
• Measuring Cups
• Measuring Spoons
• Spatula
• Baking Tray
• Oven

Ingredients

FOR THE EARL GREY CAKE

• 170 grams Unsalted Butter
• 190 grams All-purpose flour
• 200 grams White sugar
• 1 tsp Baking powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 3 large Eggs
• 1/8 tsp cream of tartar
• 2 bags Earl Grey Tea
• 60 ml Milk
• 30 ml Sour cream
• 1 Vanilla bean or 1 tsp paste or extract
• 1 tsp Bergamot extract
• 1/2 tsp earl grey tea leaves

FOR EARL GREY ITALIAN MERINGUE BUTTERCREAM

• 200 grams White sugar
• 80 ml Water
• 180 grams Egg whites
• 1/8 tsp Cream of tartar
• 1/8 tsp Salt
• 450 grams Butter unsalted
• 2 tsp Vanilla
• 1/4 tsp Bergamot extract optional

FOR DECORATING

• 60 ml Sugar Syrup

ADJUST SERVINGS HERE – 12 servings

Conversions – Switch between Metric & US for other measurement options

Instructions

CAKE BATTER

• 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 1/3 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

• 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

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.

 

Featured Recipe below shows how to make the Frosting Italian Meringue Buttercream

 

 

Recipe Video

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Nutrition Information

Calories: 562kcal | Carbohydrates: 80g | Protein: 3g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 261mg | Potassium: 117mg | Fiber: 0g | Sugar: 64g | Vitamin A: 435IU | Calcium: 40mg | Iron: 1.1mg

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

Keywords – cakes, earl grey, IMBC, Layer cake

Did you make this recipe? I’d love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

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