I’m excited to share my Lavender Earl Grey cake because a secret ingredient brings out the bergamot and floral notes in a surprisingly simple way.

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I never planned to invent a signature dessert but this Lavender Earl Grey cake keeps pulling me back to the kitchen. I steep Earl Grey tea bags until the kitchen smells like tea, then I fold in ribbons of unsalted butter for that rounded mouthfeel.

It’s not a flashy showpiece, more like an invitation: subtle, oddly addictive, a little weird in a good way. The Lavender Icing tips it toward perfume without going overboard and the whole thing reads as Lavender Earl Grey with a bite of restraint.

I screw up portions sometimes, and those mistakes are where the best tweaks come from.

Ingredients

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Main carb source, some protein, low fiber when refined; gives structure, can be bland.
Adds rich fat and moisture, lots of saturated fat, carries flavor, not very nutritious.
Pure carbs, zero vitamins, makes cake sweet and tender, spikes blood sugar quickly.
High quality protein, help emulsify batters, add moisture and color, vitamins A and D.
Black tea with bergamot, floral citrus aroma, antioxidants, infuses delicate bergamot flavor.
Fragrant floral twist, tiny antioxidants and minerals, use sparingly or it tastes soapy.
Makes silky sweet frosting, pure carbs, helps create fluffy smooth buttercream texture.
Adds moisture and fat, lactose for slight sweetness, contributes calcium and protein.

Ingredient Quantities

2 1/2 cups (312 g) all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon fine sea salt

1 cup (226 g) unsalted butter, softened

1 1/2 cups (300 g) granulated sugar

3 large eggs, room temp

1 teaspoon vanilla extract

1 cup (240 ml) whole milk

3 Earl Grey tea bags or 2 tablespoons loose Earl Grey leaves

1 tablespoon dried culinary lavender buds (culinary grade)

1 cup (226 g) unsalted butter, softened (for frosting)

4 cups (480 g) powdered sugar, sifted

2 to 3 tablespoons heavy cream or whole milk

1 to 2 teaspoons finely ground Earl Grey leaves or 1 tea bag (for buttercream)

1/2 teaspoon dried culinary lavender buds, finely crushed

Optional: dried lavender blossoms for sprinkling

Optional: 1 teaspoon lemon zest, finely grated

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and flour two 8 inch round pans or line with parchment, and set aside; bring 3 large eggs and 1 cup butter (for cake) to room temp while you prep.

2. Infuse the milk: heat 1 cup (240 ml) whole milk until steaming but not boiling, remove from heat and add 3 Earl Grey tea bags or 2 tablespoons loose Earl Grey plus 1 tablespoon dried culinary lavender. Cover and steep 8 to 10 minutes, then strain into a bowl, pressing gently on the tea to get the flavor. Let the milk cool to lukewarm.

3. Whisk dry ingredients: in a bowl sift or whisk together 2 1/2 cups (312 g) all-purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon fine sea salt and if using, 1 teaspoon lemon zest. Set aside.

4. Cream butter and sugar: in a mixer beat 1 cup (226 g) softened unsalted butter with 1 1/2 cups (300 g) granulated sugar on medium-high until pale and fluffy, about 3 to 4 minutes. Scrape the bowl, then add the eggs one at a time, beating just until incorporated. Mix in 1 teaspoon vanilla extract.

5. Combine batter: with mixer on low, add the dry ingredients and the cooled Earl Grey lavender milk in three additions, starting and ending with the dry ingredients. Mix only until just combined, scraping the bowl — overmixing will make the cake tough.

6. Bake: divide batter evenly between prepared pans, smooth tops and bake 25 to 30 minutes at 350°F, or until a toothpick in the center comes out with a few moist crumbs. Let cakes cool in pans 10 minutes, then turn out onto a wire rack to cool completely.

7. Make the buttercream: beat 1 cup (226 g) softened unsalted butter until smooth, then gradually add 4 cups (480 g) sifted powdered sugar on low. Add 1 to 2 tablespoons heavy cream or whole milk a bit at a time to reach spreading consistency, then stir in 1 to 2 teaspoons finely ground Earl Grey leaves (or the contents of 1 tea bag) and 1/2 teaspoon finely crushed dried lavender. Beat on medium-high until light and fluffy; add more cream or sugar if you need to adjust. Fold in optional 1 teaspoon lemon zest if you like a bright note.

8. Chill buttercream briefly if it seems too soft, about 10 to 15 minutes in the fridge; you want it spreadable but not runny. Level the cake layers if needed.

9. Assemble: place one layer on your cake plate, spread an even layer of buttercream, top with second layer and do a thin crumb coat all over. Chill 15 minutes, then apply the final coat of buttercream and smooth. Don’t panic if it’s not perfect, a few crumbs give it character.

10. Finish and store: sprinkle with optional dried lavender blossoms and a little extra lemon zest if you used it. Keep cake covered in fridge for up to 3 days, bring to room temp before serving for best flavor.

Equipment Needed

1. Two 8-inch round cake pans (greased and/or lined with parchment)
2. Stand mixer or hand mixer with a large bowl
3. 2 to 3 mixing bowls (one for dry ingredients, one for infusing/straining milk)
4. Saucepan to heat the milk
5. Fine-mesh sieve or tea strainer (for straining steeped tea and lavender)
6. Measuring cups and spoons plus a kitchen scale if you have one
7. Rubber spatula and a whisk
8. Wire cooling rack
9. Offset spatula or bench knife for spreading the buttercream

FAQ

Q: How do I properly infuse the milk with Earl Grey and lavender so the cake actually tastes like tea but not bitter?
A: Heat the milk until it just starts to steam and tiny bubbles form around the edges, about 175 to 180°F. Remove from heat, add the tea (bags or loose) and the tablespoon of lavender, cover and steep 8 to 10 minutes. Strain well, pressing the bags gently, then cool to lukewarm before adding to the batter. Don’t boil the milk or steep longer than 12 minutes or the bergamot can get bitter.

Q: Can I swap oil for butter or use buttermilk instead of whole milk?
A: Yes but expect texture and flavor changes. Oil will make a moister, denser crumb and you’ll lose some buttery flavor, so I only do it if I need a softer cake. Buttermilk or yogurt give a tang and tender crumb, they’ll work if you use the same volume of liquid. If you switch liquids, don’t overmix the batter.

Q: The lavender sometimes tastes soapy, how do I avoid that?
A: Use culinary grade lavender only and measure exactly. Infuse the lavender in the milk then strain out the buds so you don’t bite into concentrated pockets. If you’re worried, use 2 teaspoons instead of a full tablespoon, and pair with a little lemon zest to balance floral notes.

Q: My buttercream tastes gritty from the tea, how do I get a smooth flavored frosting?
A: Instead of folding whole leaves into the buttercream, steep the 1 to 2 teaspoons of Earl Grey in 2 tablespoons hot cream for 5 minutes, strain through a fine mesh to remove bits, cool, then add that flavored cream into the butter and sifted sugar while whipping. Also sift powdered sugar and beat the butter till super fluffy before adding sugar.

Q: How do I tell when the cake is done without overbaking?
A: Use a toothpick or cake tester in the center, it should come out with a few moist crumbs not raw batter. The top should spring back lightly when pressed. Start checking 5 minutes before the recipe time since ovens vary, and avoid opening the oven often.

Q: What’s the best way to store or make this cake ahead?
A: You can bake layers 1 to 2 days ahead and keep them wrapped in plastic at room temp, or freeze layers double wrapped for up to 2 months. Frosted cake keeps in the fridge 4 to 5 days, bring to room temp 30 to 60 minutes before serving. Buttercream can be made ahead, stored in the fridge up to a week, then rewhipped briefly before using.

Lavender Earl Grey Cake Recipe Substitutions and Variations

All-purpose flour (2 1/2 cups): swap for a 1 to 1 gluten-free flour blend, cup for cup. If the blend has no xanthan gum add about 1/4 tsp. The cake might be a bit more crumbly.
Unsalted butter (1 cup, batter): use 3/4 cup neutral oil (canola or grapeseed) instead of 1 cup butter, or use solid coconut oil measured 1 to 1 by weight (226 g). If you only have salted butter, cut the recipe salt to about 1/4 tsp.
Whole milk (1 cup): sub with unsweetened almond or oat milk cup for cup for a dairy free version, or use 1 cup buttermilk for a tangier, extra tender crumb. If using buttermilk add 1/4 tsp baking soda to help with lift.
Earl Grey tea (3 bags or 2 tbsp loose): no Earl Grey? Mix 1 tsp bergamot extract with 1 black tea bag or 1 tbsp loose black tea, or mimic the bergamot notes with 1 tsp vanilla plus 1 tsp finely grated lemon zest.

Pro Tips

1) Measure flour by weight or spoon and level it, dont pack the cup. Too much flour makes the cake dry and dense, so weighing is the easiest fix.

2) Make the tea and lavender really count: steep long enough and press gently when you strain, but filter well so no gritty bits get in the batter or buttercream. If you want a stronger flavor in the frosting, steep leaves in a little warm cream then strain before adding.

3) Get eggs and butter truly room temp for a smooth emulsion. If you forget, put eggs in warm (not hot) water for 5 to 10 minutes and cube the butter so it softens quickly without melting.

4) Don’t overmix. Add flour and milk in alternating additions, scrape the bowl, and stop as soon as it’s combined — overbeating = tough cake. If you want a lighter crumb, fold the last bit by hand for just a few strokes.

5) Chill smart for cleaner frosting: do a thin crumb coat, chill 10 to 15 minutes, then finish. If the buttercream is too soft, pop it in the fridge briefly, and use a spatula warmed in hot water to smooth it without tearing the cake.

Lavender Earl Grey Cake Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m excited to share my Lavender Earl Grey cake because a secret ingredient brings out the bergamot and floral notes in a surprisingly simple way.

Servings

servings

Calories

668

kcal

Equipment: 1. Two 8-inch round cake pans (greased and/or lined with parchment)
2. Stand mixer or hand mixer with a large bowl
3. 2 to 3 mixing bowls (one for dry ingredients, one for infusing/straining milk)
4. Saucepan to heat the milk
5. Fine-mesh sieve or tea strainer (for straining steeped tea and lavender)
6. Measuring cups and spoons plus a kitchen scale if you have one
7. Rubber spatula and a whisk
8. Wire cooling rack
9. Offset spatula or bench knife for spreading the buttercream

Ingredients

2 1/2 cups (312 g) all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup (226 g) unsalted butter, softened
1 1/2 cups (300 g) granulated sugar
3 large eggs, room temp
1 teaspoon vanilla extract
1 cup (240 ml) whole milk
3 Earl Grey tea bags or 2 tablespoons loose Earl Grey leaves
1 tablespoon dried culinary lavender buds (culinary grade)
1 cup (226 g) unsalted butter, softened (for frosting)
4 cups (480 g) powdered sugar, sifted
2 to 3 tablespoons heavy cream or whole milk
1 to 2 teaspoons finely ground Earl Grey leaves or 1 tea bag (for buttercream)
1/2 teaspoon dried culinary lavender buds, finely crushed
Optional: dried lavender blossoms for sprinkling
Optional: 1 teaspoon lemon zest, finely grated

Directions

Preheat oven to 350°F (175°C). Grease and flour two 8 inch round pans or line with parchment, and set aside; bring 3 large eggs and 1 cup butter (for cake) to room temp while you prep.
Infuse the milk: heat 1 cup (240 ml) whole milk until steaming but not boiling, remove from heat and add 3 Earl Grey tea bags or 2 tablespoons loose Earl Grey plus 1 tablespoon dried culinary lavender. Cover and steep 8 to 10 minutes, then strain into a bowl, pressing gently on the tea to get the flavor. Let the milk cool to lukewarm.
Whisk dry ingredients: in a bowl sift or whisk together 2 1/2 cups (312 g) all-purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon fine sea salt and if using, 1 teaspoon lemon zest. Set aside.
Cream butter and sugar: in a mixer beat 1 cup (226 g) softened unsalted butter with 1 1/2 cups (300 g) granulated sugar on medium-high until pale and fluffy, about 3 to 4 minutes. Scrape the bowl, then add the eggs one at a time, beating just until incorporated. Mix in 1 teaspoon vanilla extract.
Combine batter: with mixer on low, add the dry ingredients and the cooled Earl Grey lavender milk in three additions, starting and ending with the dry ingredients. Mix only until just combined, scraping the bowl — overmixing will make the cake tough.
Bake: divide batter evenly between prepared pans, smooth tops and bake 25 to 30 minutes at 350°F, or until a toothpick in the center comes out with a few moist crumbs. Let cakes cool in pans 10 minutes, then turn out onto a wire rack to cool completely.
Make the buttercream: beat 1 cup (226 g) softened unsalted butter until smooth, then gradually add 4 cups (480 g) sifted powdered sugar on low. Add 1 to 2 tablespoons heavy cream or whole milk a bit at a time to reach spreading consistency, then stir in 1 to 2 teaspoons finely ground Earl Grey leaves (or the contents of 1 tea bag) and 1/2 teaspoon finely crushed dried lavender. Beat on medium-high until light and fluffy; add more cream or sugar if you need to adjust. Fold in optional 1 teaspoon lemon zest if you like a bright note.
Chill buttercream briefly if it seems too soft, about 10 to 15 minutes in the fridge; you want it spreadable but not runny. Level the cake layers if needed.
Assemble: place one layer on your cake plate, spread an even layer of buttercream, top with second layer and do a thin crumb coat all over. Chill 15 minutes, then apply the final coat of buttercream and smooth. Don’t panic if it’s not perfect, a few crumbs give it character.
Finish and store: sprinkle with optional dried lavender blossoms and a little extra lemon zest if you used it. Keep cake covered in fridge for up to 3 days, bring to room temp before serving for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.