Earl Grey Lavender Cake Recipe

Introduction

This Earl Grey Lavender Cake is a delicate and fragrant dessert perfect for tea lovers. The combination of Earl Grey tea and floral lavender gives the cake a unique flavor, complemented by a creamy, lightly tinted cream cheese frosting. It’s an elegant treat that’s surprisingly simple to make at home.

Ingredients

• 3 eggs, at room temperature
• ½ cup granulated sugar (100g)
• ¾ cup all purpose flour (90g)
• 1 teaspoon vanilla extract
• 1 tablespoon finely ground Earl Grey tea (or the contents of 2 Earl Grey tea bags)
• Zest from half a lemon
• ½ tablespoon finely ground Earl Grey tea (or the contents of 1 Earl Grey tea bag) for milk infusion
• ½ cup milk (125ml)
• 1 tablespoon dried culinary lavender
• 1 cup + 1 ½ tablespoons unsalted butter (250g), softened
• 3 cups + 1 tablespoon sifted powdered sugar (400g), plus more if needed
• 1 teaspoon vanilla extract
• 7 oz full fat cream cheese (200g), softened
• A pinch of salt
• Lavender or violet gel food coloring (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Butter the sides and bottom of your cake pan, then line the bottom with parchment paper. Set aside.
2. Step 2: In a large bowl, beat the eggs with a hand mixer for about 1 minute until frothy. Gradually add the sugar in 2 or 3 batches, beating for 10 minutes total—start at medium speed and slowly increase to high. The batter should thicken and nearly triple in volume.
3. Step 3: Sift the flour into the egg mixture. Add the vanilla, finely ground Earl Grey tea, and lemon zest. Gently fold with a spatula until just combined, being careful not to overmix.
4. Step 4: Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then loosen the edges with a knife, invert onto your hand, remove the pan and parchment paper, and transfer to a wire rack to cool completely. Chill in the refrigerator for at least an hour or overnight.
5. Step 5: Slice the cooled cake into 3 even layers.
6. Step 6: To prepare the Earl Grey lavender milk, heat the milk in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add the dried lavender and Earl Grey tea bag. Steep for 20 minutes, then strain through a fine mesh strainer and set aside to cool.
7. Step 7: For the cream cheese frosting, beat the butter with a hand mixer on medium to high speed until fluffy. Gradually add the sifted powdered sugar in three batches, beating continuously until creamy and thick. Add the vanilla extract, salt, and cream cheese, beating on high just until combined—do not overbeat. Adjust consistency by adding more powdered sugar if too thin, or a little milk if too thick.
8. Step 8: If desired, use a toothpick to add a tiny amount of lavender or violet gel food coloring to the frosting. Beat briefly until color is evenly incorporated. Chill the frosting in the refrigerator until ready to use.
9. Step 9: To assemble, place the bottom cake layer on a plate and brush it evenly with the Earl Grey lavender milk. Spread about ¾ cup (100g) of frosting over the layer. Repeat for the remaining two layers.
10. Step 10: Apply a thin crumb coat of frosting to the top and sides of the cake. Refrigerate for at least 30 minutes to set.
11. Step 11: Smooth a thicker layer of frosting over the sides and top using an offset spatula. Use any remaining frosting in a piping bag fitted with a 1M tip to pipe decorative swirls around the cake.
12. Step 12: Store the finished cake covered in the refrigerator until ready to serve.

Tips & Variations

• For a stronger tea flavor, increase the amount of ground Earl Grey tea slightly, but avoid oversteeping to prevent bitterness.
• You can substitute dried lavender with edible fresh lavender for a more delicate floral note.
• Use a sharp serrated knife to slice the cake layers evenly without crumbling.
• The cake pairs beautifully with a cup of your favorite Earl Grey tea served warm.

Storage

Store the cake covered in the refrigerator for up to 4-5 days. Before serving, allow it to sit at room temperature for 20-30 minutes for the best texture and flavor. Leftover cake can also be frozen wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake without lavender?

Yes, you can omit the dried lavender from the milk infusion if you prefer a simpler Earl Grey flavored cake. The tea alone provides a lovely aroma and taste.

How do I avoid the frosting becoming runny?

Make sure not to overbeat the frosting once the cream cheese is added. Beat just until combined to prevent it from becoming runny. If it feels too soft, chill it in the refrigerator for 20-30 minutes to firm up before decorating.

Earl Grey Lavender Cake Recipe

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★★★★★

4.7 from 94 reviews

This Earl Grey Lavender Cake is a delicate and aromatic dessert featuring a light sponge infused with Earl Grey tea and lemon zest, layered with a fragrant Earl Grey lavender milk soak and topped with luscious cream cheese frosting subtly tinted with violet gel coloring. Perfectly balanced with floral and citrus notes, it’s an elegant treat for special occasions or afternoon tea.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes plus chilling time
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: British
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sponge Cake

• 3 eggs, at room temperature
• ½ cup granulated sugar (100g)
• ¾ cup all purpose flour (90g)
• 1 teaspoon vanilla extract
• 1 tablespoon finely ground Earl Grey tea (or contents of 2 Earl Grey tea bags)
• Zest from half a lemon

Earl Grey Lavender Milk

• ½ tablespoon finely ground Earl Grey tea (or contents of 1 Earl Grey tea bag)
• ½ cup milk (125ml)
• 1 tablespoon dried culinary lavender

Cream Cheese Frosting

• 1 cup + 1 ½ tablespoons unsalted butter (250g)
• 3 cups + 1 tablespoon sifted powdered sugar (400g), plus more if needed
• 1 teaspoon vanilla extract
• 7 oz full fat cream cheese (200g)
• A pinch of salt
• Lavender or violet gel food coloring (optional, e.g. Wilton violet gel icing color)

Instructions

1. Prepare the pan: Preheat your oven to 350°F (180°C). Butter the sides and bottom of a cake pan, then line the bottom with parchment paper. Set aside.
2. Make the sponge cake: Using a hand mixer, beat the 3 eggs in a large bowl for about 1 minute until frothy. Gradually add ½ cup granulated sugar in 2 to 3 additions and beat for 10 minutes, starting at medium speed and increasing to high. The batter will thicken and nearly triple in volume. Sift ¾ cup all-purpose flour into the mixture, then gently fold in 1 teaspoon vanilla extract, 1 tablespoon finely ground Earl Grey tea, and zest from half a lemon until just combined, being careful not to overmix. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
3. Cool the cake: Let the cake cool in the pan for 10 minutes. Run a knife around the edges, tap the pan on the counter 2-3 times, invert the cake onto your hand, then remove the pan and parchment paper. Place the cake on a wire rack to cool completely, then refrigerate for at least one hour or overnight. Before assembling, slice the cake into 3 even layers.
4. Make the Earl Grey lavender milk: Pour ½ cup milk into a small saucepan and heat over medium heat until it simmers. Remove from heat, add 1 tablespoon dried culinary lavender and ½ tablespoon finely ground Earl Grey tea or 1 Earl Grey tea bag. Let steep for 20 minutes. Strain through a fine mesh strainer and set aside to cool.
5. Make the cream cheese frosting: Beat 1 cup + 1 ½ tablespoons unsalted butter in a large bowl with a hand mixer until fluffy. Gradually add 3 cups + 1 tablespoon sifted powdered sugar in three batches, beating continuously until thick and creamy. Add 1 teaspoon vanilla extract, a pinch of salt, and 7 oz full fat cream cheese, then beat on high for just a few seconds until combined — avoid overbeating to prevent runniness. Adjust consistency by adding more powdered sugar if too thin, or a teaspoon of milk at a time if too thick. If using, swirl in a small amount of lavender or violet gel food coloring and beat just until incorporated. Chill the frosting in the fridge until ready to use.
6. Assemble the cake: Place the bottom cake layer on a plate or turntable. Brush the surface evenly with some of the Earl Grey lavender milk. Spread about ¾ cup (100g) of frosting evenly over the layer. Repeat for the next two layers. Apply a thin crumb coat of frosting over the top and sides of the cake to seal in crumbs, then refrigerate for 30 minutes (or longer if desired).
7. Decorate the cake: Use an offset spatula to apply a thick layer of frosting smoothly on the sides and top of the cake. Transfer remaining frosting to a piping bag fitted with a 1M tip and pipe swirls or decorative dollops around the cake. Store the assembled cake covered in the refrigerator for up to 4-5 days.
8. Enjoy: Serve your beautifully aromatic Earl Grey Lavender Cake chilled or at room temperature, perfect for celebrations or elegant tea times.

Notes

• For best results, read through the full recipe before starting.
• Ensure eggs are at room temperature to achieve maximum volume in the sponge.
• Do not overmix the batter after adding dry ingredients to keep the cake light and fluffy.
• Steeping the lavender and Earl Grey tea infuses the milk with delicate floral and citrus flavors that enhance the cake’s aroma.
• Be careful not to overbeat the cream cheese frosting to prevent it from becoming runny.
• Chilling the cake layers before assembly helps with easier slicing and better structure.
• Use gel food coloring sparingly to achieve a subtle lavender hue in the frosting.
• The cake keeps well covered in the refrigerator for up to 5 days.

Keywords: Earl Grey cake, lavender cake, cream cheese frosting, tea infused cake, floral cake, lemon zest cake, elegant dessert