Ingredients
- 2 ¼ cups (about 282 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 12 tablespoons (about 170 g) unsalted butter, softened
- 1 ½ cups (about 300 g) granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla bean paste or vanilla extract
- 1 cup (240 ml) buttermilk or whole milk
- 3 tablespoons (about 12 g) loose-leaf Earl Grey tea (finely ground)
- ½ cup (120 ml) whole milk (for tea soak)
- 2 tablespoons (about 8 g) loose Earl Grey tea (for tea soak)
- ½ cup (150 g) sweetened condensed milk (for tea soak)
- ½ teaspoon vanilla bean paste (for tea soak)
- 1 cup (224 g) unsalted butter, softened (for frosting)
- 8 oz (226 g) cream cheese, cold (for frosting)
- 2 cups (about 260 g) powdered sugar (for frosting)
- 1 tablespoon finely ground culinary lavender, optional (for frosting)
- 1 teaspoon vanilla bean paste (for frosting)
Instructions
- Preheat the oven to 350 °F (175 °C). Grease two 8- or 9-inch round cake pans and line the bottoms with parchment.
- In a bowl, whisk together the flour, baking powder, salt, and finely ground Earl Grey tea.
- In a large bowl, cream together the butter and sugar until light and fluffy (2-3 minutes).
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
- Alternate adding the flour mixture and buttermilk into the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly into the prepared pans and bake for 38-44 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the tea milk soak, heat whole milk and Earl Grey tea in a saucepan until steaming. Steep for 15 minutes, strain, then stir in sweetened condensed milk and vanilla. Set aside.
- Once cakes are cooled, optionally trim the tops, poke holes, and pour the tea soak over each layer slowly to allow absorption.
- To make the frosting, beat butter until fluffy (5 minutes), add cream cheese and beat until smooth. Add powdered sugar gradually, then mix in lavender (if using) and vanilla until fully incorporated.
- Assemble the cake by placing one layer on a plate, frosting the top, then placing the second layer and frosting the top and sides.
- Chill the assembled cake for 30 minutes to set the frosting before serving.
Notes
- Use warm, not boiling, milk to steep tea for optimal flavor without bitterness.
- Optional lavender adds floral notes; can substitute with citrus zest.
- Let slices come to room temperature before serving for best texture.
- Wrap and freeze slices individually for longer storage.
- Prep Time: 40 minutes
- Cook Time: 44 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 35g
- Sodium: 180mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
