I have the perfect cake for that tea lover in your life. This 6-inch Earl Grey cake has just the right balance of tea-infused with bergamot essence. Delicious on its own, or frosted with Italian meringue buttercream.
Table of Content
I start my day with a cup of Earl Grey every single day. 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.
It is very common to find an Earl Grey cake at a coffee shop in England and around the world. The aroma and flavor are very distinct and hard to miss.
Why make this cake?
- You must love Earl Grey tea to enjoy this cake. In fact, you must appreciate the flavor of tea in your cake.
- The recipe it self is very simple and easy with the standard creaming method used.
- This is just a small 6-inch cake which means it's perfect for that afternoon tea party. Of course, you can double this recipe to make an 8-inch cake.
- I love to gain as much flavor as I can, mostly because by the time you add the filling and frosting the flavors can go a bit mild. This cake has milk infused with Earl Grey tea bags, tea leaves in the batter, as well as Bergamot extract. If you do not have this extract you can also use more infused tea.
- And for the frosting, I am using rich and buttery Italian meringue. Personally I think it works better than a sweet Amercian or classic frosting.
Ingredients and substitutes
- Fat - I am using a combination of butter and oil to keep this cake stable but also moist. I prefer to use unsalted butter so I can control the quantity of salt in my recipe. But if salted butter is all you have, go ahead and use it. Just omit salt in the recipe.
- All-purpose flour - I like to use all-purpose flour for this cake as it add stability to the cake.
- Sour cream - Gives the cake a soft crumb. You can make sour cream at home for baking. And if you don't have sour cream, Greek yogurt is a great alternative.
- Vanilla - I love the little specks of bean paste scattered around the cake. So I love using a vanilla bean. You can also use vanilla extract, vanilla bean paste as well as vanilla sugar.
- Bergamot Extract - This is the essence of the earl grey tea. And if you cannot find Bergamot extract, just double the quantity of the tea bags used and you will still have a nice strong flavor.
- Earl Grey tea - This cake has milk infused with tea bags and it also uses the 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
Cake
- Preheat the oven to 325°F / 165°C / Gas Mark 3.
- Grease and line 2× 6-inch round baking pans with parchment paper. You can also double this recipe to make 2 x 8-inch round cakes.
Pro tip - I am baking in 2 pans, so I can torte in half to make four. But you can also use 3 x 6-inch round pans to make 3 layers that way you don't have to torte. - Dry ingredients - Combine flour, baking powder, baking soda, and salt – set aside.
- Earl Grey milk – Pour the milk in a saucepan over medium heat and bring to a boil. Remove from heat and add the tea bags. Alternatively, you can heat the milk in a microwave-safe bowl. Leave to steep until the milk is cooled. When cooled, squeeze lightly.
Pro tip - While you want to get as much bergamot flavor do not squeeze too much as the tannin from the tea leaves will add a bitter taste to the cake.
- In the bowl of a stand mixer with the paddle attachment, cream the butter, oil, and sugar until light and fluffy. Add the eggs, one at a time, making sure each is well incorporated.
Pro tip - Adding eggs one at a time will prevent the batter from curdling. - Next, add the flour, sour cream, and Earl Grey milk in three batches making sure to scrape the sides of the bowl often. Then, add the vanilla and bergamot extract and combine well.
Pro tip - Do not overmix at this stage as we do not want to activate the gluten in our flour. - Pour the batter to the two prepared baking pans and bake for 20 to 25 minutes on the middle rack or until a center inserted in the center comes out clean.
Pro tip - It is a great idea to use cake strips around my baking pans to prevent a dome. That way you don't lose much height on your layer cakes. - Once baked, leave in the pan for no more than 10 minutes. Invert onto a cooling rack to cool completely.
Pro tip - Always frost cakes only when they are completely cooled. Otherwise, the frosting will melt.
Italian meringue buttercream
- Watch this video - How I make my Italian Meringue Buttercream.
- Place egg whites, salt, and cream of tartar in the bowl of a stand mixer with the whisk attachment on medium speed. Once the meringue is at the soft peak stage, turn the mixer on low to avoid over mix and wait for the sugar to reach the right temperature.
- Meanwhile, heat sugar and water in a heavy bottom light colors saucepan over medium heat. Once all the sugar is melted place a candy thermometer inside. Continue to boil until the sugar syrup reaches about 238 F on the candy thermometer (softball stage).
Pro tip - Using a heavy bottom pan will distribute heat evenly and prevent the sugar from caramelizing. And a light-colored pan enables you to see the color of the sugar as you work. - Next, turn the mixer on medium speed and start pouring the hot sugar syrup into the mixer bowl. 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. The outside of the bowl will be hot at first and then be barely warm.
- When the meringue is cold, and the bowl is not warm at all, start adding the butter, one cube at a time.
Pro tip - This is where 90% of meringue buttercreams fail. DO NOT add butter if the meringue is not cold. - 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.
- Once all the butter is in, whip for another minute or two until you have a smooth and satin-like buttercream that is light and fluffy. Then, add the vanilla and bergamot extract.
Earl Grey syrup
- To prepare the Earl Grey infused simple syrup - In a saucepan over medium heat add the water and sugar until all the sugar has dissolved and the syrup comes to a boil. Take it off the heat and add the tea bags and leave to steep. Let cool completely, then strain the tea and use the syrup for the cake.
Pro tip - Simple syrup is just sugar water that has been boiled and cooled. It is used to keep cake layers moist.
Assemble
- Watch this video showing how I level, torte, and fill the cakes.
Pro tip - Make sure the cakes are completely cold. Otherwise, the frosting will melt. Plus, the cakes are more delicate to handle. Chilling the cakes makes them easier to work with. - Using a bread knife or cake leveler, cut the domes off the cake layers. Then, divide each layer in half horizontally so you have four layers (2 x 2 = 4 layers).
- Brush each layer with the cooled simple syrup. You can add a few drops of bergamot extract to enhance the flavor of Earl Grey.
- Next, place a cake layer on the cake board or cake stand. Top with a big dollop of buttercream - spread evenly using a straight-edge spatula.
- Then, place the cake in the fridge to chill for 10 to 15 minutes.
Pro tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need. - Spread the remaining buttercream around and the top of the cake.
Pro tip - A straight-edge spatula for the top, an off-set spatula, and a bench scraper for the sides work better. - Next, divide the remaining buttercream into three. Color each with gel food colors – I have used three different colors: pink, peach, and a golden yellow mixed in ivory.
- Place remaining frosting in a piping bag with a star piping tip nozzle. Pipe straight lines vertically around and top of the cake. For the sides, start from the bottom to the top and from the top starting from outside towards the center. Decorate as desired.
How to store Earl Grey cake?
- The unfrosted 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 and in the fridge for up to 5 days.
More similar cakes
- Vanilla Cafe Latte Cake with Coffee Buttercream
- Chai Latte Cake with Vanilla Buttercream Frosting
- Espresso Cake with Whipped Espresso Ganache
- Cardamom Cake with Mocha Buttercream
- See all layer cakes
Frequently asked questions
How long will this Earl Grey cake last?
The unfrosted cake layers will keep 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, the cake is best kept in the fridge because 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.
Can I make this a moist eggless Earl Grey cake?
No, this recipe works best with eggs but you can use my Eggless Vanilla Cake and add Earl grey flavor to it.
What other pans can I use this cake recipe for?
If you don't want to make a layer cake like this,
You can double this recipe to make an 'Earl Grey Sheet Cake'.
This batter is enough for a 6-cup bundt pan - 'Earl Grey Bundt Cake'.
This recipe can also be baked into 12 beautiful Earl Grey cupcakes
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Printable Recipe
Earl Grey Cake with Italian Meringue Buttercream
Print Pin Rate Share by Email Share on FB Save GrowCalories: 562kcal
Adjust Servings Here: 12 servings
Description
I have the perfect cake for that tea lover in your life. This 6-inch Earl Grey cake has just the right balance of tea-infused with bergamot essence. Delicious on its own, or frosted with Italian meringue buttercream.
Ingredients
Makes one 6-inch cake - 4 inches tall
Cake batter
- 6 tbsp (85 g) Unsalted Butter room temperature
- 4 tbsp (60 ml) Oil flavorless
- 2 ½ cup (310 g) All-purpose flour
- 1 ½ cup (300 g) White sugar
- 1½ tsp Baking powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- 3 Eggs large
- 4 Earl Grey Teabags (or 2 tbsp tea)
- 1 cup (240 ml) Milk
- ¼ cup (60 ml) Sour cream
- 1 tsp Vanilla bean paste or extract
- 1 tsp Bergamot extract (optional)
- ½ tsp Earl grey tea leaves finely ground (optional)
Italian meringue buttercream
- 3 (3.00 oz) Egg whites
- ½ cup (0.5 cups) White sugar
- 2 tbsp Water
- â…› tsp Cream of tartar
- â…› tsp Salt
- 8 oz (226 g) Butter unsalted, room temperature
- 2 tsp Vanilla extract
- ¼ tsp Bergamot extract optional
Earl Grey syrup
- ½ cup (120 ml) Sugar
- ½ cup Water
- 2 Earl Grey tea bags (1 tbsp EG tea)
Instructions
Cake
- Preheat the oven to 325°F / 165°C / Gas Mark 3.
- Grease and line 2× 6-inch baking pans with parchment paper. You can also double this recipe to make 2 x 8-inch round cakes.Pro tip - I am baking in 2 pans, so I can torte in half to make four. But, you can also use 3 x 6-inch round pans to make 3 layers. That way you don't have to torte.
- Dry ingredients - Combine the flour, baking powder, baking soda, and salt – set aside.
- Earl Grey milk – Pour the milk in a saucepan over medium heat and bring to a boil. Remove from heat and add the tea bags. Alternatively, you can heat the milk in a microwave-safe bowl. Leave to steep until the milk is cooled. When cooled, squeeze lightly.Pro tip - While you want to get as much bergamot flavor do not squeeze too much as the tannin from the tea leaves will add a bitter taste to the cake.
- In the bowl of a stand mixer with the paddle attachment, cream the butter, oil, and sugar until light and fluffy. Add the eggs, one at a time, making sure each is well incorporated. Pro tip - Adding eggs one at a time will prevent the batter from curdling.
- Next, add the flour, sour cream, and Earl Grey milk in three batches making sure to scrape the sides of the bowl. Then, add the vanilla and bergamot extract and combine well.Pro tip - Do not overmix at this stage as we do not want to activate the gluten in our flour.
- Pour the batter into the two prepared baking pans and bake for 20 to 25 minutes on the middle rack or until a center inserted in the center comes out clean. Pro tip - It is a great idea to use cake strips around my baking pans to prevent a dome. That way you don't lose much height on your layer cakes.
- Once baked, leave in the pan for no more than 10 minutes. Then, invert onto a cooling rack to cool completely. Pro tip - Always frost cakes only when they are completely cooled. Otherwise, the frosting will melt.
Italian meringue buttercream
- Watch this video - how I make my Italian Meringue Buttercream.
- Place egg whites, salt, and cream of tartar in the bowl of a stand mixer with the whisk attachment on medium speed. Once the meringue is at the soft peak stage, turn the mixer on low to avoid over mix and wait for the sugar to reach the right temperature.
- Meanwhile, heat sugar and water in a heavy bottom light colors saucepan over medium heat. Once all the sugar is melted, place a candy thermometer inside. Continue to boil until the sugar syrup reaches about 238 F on the candy thermometer (softball stage).Pro tip - Using a heavy bottom pan will distribute heat evenly and prevent the sugar from caramelizing. And using a light-colored pan enables you to see the color of the sugar as you work.
- Turn the mixer on medium speed and start pouring the hot sugar syrup into the mixer bowl. 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. The outside of the bowl will be hot at first and then be barely warm.
- When the meringue is cold and the bowl is not warm at all, start adding the butter, one cube at a time. Pro tip - This is where 90% of meringue buttercreams fail. DO NOT add butter if the meringue is not cold.
- 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.
- Once all the butter is in, whip for another minute or two until you have a smooth and satin-like buttercream that light and fluffy. Then, add the vanilla and bergamot extract.
Earl Grey syrup
- To prepare the Earl Grey infused simple syrup - In a saucepan over medium heat add the water and sugar until all the sugar has dissolved and the syrup comes to a boil. Take it off the heat and add the tea bags and leave to steep. Let cool completely, then strain the tea and use the syrup for the cake. Pro tip - Simple syrup is just sugar water that has been boiled and cooled. It is used to keep cake layers moist.
Assemble
- Watch this video showing how I level, torte, and fill the cakes.Pro tip - Make sure the cakes are completely cold. Otherwise, the frosting will melt. Plus, the cakes are more delicate to handle. Chilling the cakes makes them easier to work with.
- Using a bread knife or cake leveler, cut the domes off the cake layers. Then, divide each layer in half horizontally so you have four layers (2 x 2 = 4 layers).
- Brush each layer with the cooled simple syrup. You can add a few drops of bergamot extract to enhance the flavor of Earl Grey.
- Next, place a cake layer on the cake board or cake stand. Top with a big dollop of buttercream - spread evenly using a straight-edge spatula.
- Place the cake in the fridge to chill for 10 to 15 minutes.Pro tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
- Spread the remaining buttercream around and the top of the cake.Pro tip - A straight-edge spatula for the top, an off-set spatula, and a bench scraper for the sides work better.
- Divide the remaining buttercream into three. Color each with gel food colors. I have used three different colors: pink, peach, and a golden yellow mixed in ivory.
- Place remaining frosting in a piping bag with a star piping tip nozzle. Pipe straight lines vertically around and top of the cake. For the sides, start from the bottom to the top and from the top starting from outside towards the center. Decorate as desired.
Recipe Notes
- Use room temperature ingredients especially butter and eggs as these can cause the batter to curdle.Â
- Add eggs one at a time making sure each is well emulsified before you add the next. This will give a light and airy cake.Â
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
Calories: 562- kcalCarbohydrates: 80- gProtein: 3- gFat: 25- gSaturated Fat: 10- gCholesterol: 73- mgSodium: 261- mgPotassium: 117- mgFiber: 0- gSugar: 64- gVitamin A: 435- IUCalcium: 40- mgIron: 1.1- mg
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
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Beth
This cake looks incredible and so yummy! My daughter is going to love helping me make this! Very excited to make this stunning and delicious cake!
Kate
What an absolutely gorgeous cake! Love the earl grey flavour, and the buttercream sounds incredible. Just perfect!
Jeannette
Chilling this for 10-15 minutes is the BEST tip! Love how all the flavours are balanced with each other. Such a perfect cake to bring to parties!
Veena Azmanov
Thank you, Jeanette.
Alex
I love a 6" cake - I swear it's the perfect size! This earl grey variation sounds DELICIOUS, and I love that you infused the flavor in multiple ways. Great call on the Swiss meringue buttercream too!