Instructions
- 1
For the Cake: In a small saucepan, gently heat the whole milk until simmering. Remove from heat, add 3 Earl Grey tea bags and 1.5 teaspoons dried lavender. Steep for 10-15 minutes, then strain out the tea bags and lavender, pressing to extract flavor. Let the infused milk cool completely to room temperature.
- 2
Preheat oven to 175°C (350°F). Grease and flour two 8-inch round cake pans, or line with parchment paper. In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- 3
In a large bowl, cream the softened butter until light and fluffy using an electric mixer. Gradually beat in the eggs one at a time, then mix in the vanilla extract until well combined.
- 4
Alternately add the dry ingredients and the cooled infused milk to the wet ingredients, beginning and ending with the dry. Mix on low speed until just combined, being careful not to overmix.
- 5
Divide the batter evenly between the prepared cake pans. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean. Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- 6
For the Buttercream: In a small bowl, heat the heavy cream in the microwave or stovetop until warm but not boiling. Add 2 Earl Grey tea bags and 0.5 teaspoon dried lavender. Steep for 5-7 minutes, then strain and let cool completely.
- 7
In a large bowl, cream the softened butter until smooth. Gradually add the sifted powdered sugar, about 1 cup at a time, mixing on low speed until combined, then increase speed to medium until fluffy. Slowly drizzle in the cooled infused cream and vanilla extract, beating until light and airy. Add a pinch of salt to balance the sweetness.
- 8
Once cakes are completely cool, level them if necessary. Place one cake layer on your serving plate or stand. Spread a generous layer of buttercream on top. Place the second cake layer on top and frost the entire cake smoothly.
- 9
Garnish with fresh lavender sprigs, a sprinkle of Earl Grey tea leaves, or edible flowers if desired.
Baker's Tip
To achieve a truly delicate and balanced floral note, ensure your lavender is culinary grade and measure it precisely. Over-steeping or using too much can result in a soapy or bitter flavor, so taste your infusions before adding them to the batter and frosting.
Frequently Asked Questions
Can I use fresh lavender instead of dried?
It's best to use culinary dried lavender for this recipe. Fresh lavender can have a much stronger, sometimes overpowering, flavor and different moisture content that might affect the cake's texture and taste. Culinary dried lavender provides a consistent, delicate floral note.
How can I make the Earl Grey flavor more prominent?
To intensify the Earl Grey flavor, you can steep the tea leaves for a slightly longer duration in the milk and cream infusions, or add an extra tea bag. You could also finely chop a small amount of dried Earl Grey tea leaves and fold them directly into the cake batter before baking for visual flecks and a concentrated taste.
How should I store this cake and for how long?
Store the Earl Grey Lavender Cake in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. If refrigerated, allow it to come to room temperature for about 30-60 minutes before serving for the best texture and flavor.
My buttercream is too thin/thick, what should I do?
If your buttercream is too thin, try adding more sifted powdered sugar, one tablespoon at a time, beating until it reaches the desired consistency. If it's too thick, add a tiny splash of heavy cream or milk, about half a teaspoon at a time, until it loosens up to a spreadable texture.
About This Recipe
Indulge in an elegant Earl Grey Lavender Cake, a sophisticated layer cake featuring delicate floral notes and robust tea flavor, perfect for special occasions or a luxurious afternoon treat.
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