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Sliced Earl Grey Tea Cake with Lavender Buttercream frosting on a white plate.

Earl Grey Tea Cake with Lavender Buttercream

  • Author: Sarah Mendez
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Earl Grey Tea Cake with Lavender Buttercream combines the delicate flavors of bergamot-infused tea and floral lavender for a truly elegant dessert. It’s perfect for tea parties, bridal showers, or any special occasion where you want to impress with a unique and aromatic treat.

Ingredients

Scale
  • For the Cake:
    • 2 1/4 cups all-purpose flour
    • 2 tsp baking powder
    • 1 tbsp Earl Grey tea (finely ground)
    • 3/4 tsp salt
    • 3/4 cup unsalted butter, room temperature
    • 1 1/2 cups granulated sugar
    • 3 large eggs, room temperature
    • 1 1/2 tsp vanilla extract
    • 1 cup milk, room temperature
  • For the Lavender Honey Buttercream Frosting:
    • 3 sticks (1 1/2 cups) unsalted butter, room temperature
    • 1/2 cup honey
    • 5 cups powdered sugar
    • 1/3 cup heavy cream or buttermilk, room temperature
    • 1 tsp salt
    • 1 tbsp vanilla extract
    • 1 tbsp dried lavender (processed to be ultra-fine)
  • Optional Add-Ons:
    • Chopped nuts or lemon zest (for the cake)
    • Extra dried lavender for decoration

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C).
  2. Prepare Pans: Grease and flour two 9-inch round cake pans.
  3. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, finely ground Earl Grey tea, and salt.
  4. Cream Butter and Sugar: In a separate large bowl, beat the butter and sugar until light and fluffy (3–5 minutes).
  5. Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  6. Combine Mixtures: Alternately add dry ingredients and milk into the butter mixture, starting and ending with dry ingredients. Mix until just combined.
  7. Bake: Divide batter evenly between pans. Bake for 25–30 minutes or until a toothpick comes out clean.
  8. Cool: Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. Make Buttercream: In a large bowl, beat butter until creamy. Add honey and powdered sugar gradually, beating until fluffy. Mix in cream (or buttermilk), salt, and vanilla. Stir in ground lavender.
  10. Assemble Cake: Level cakes if needed. Place one layer on a plate and frost the top. Add second layer and frost top and sides.
  11. Decorate: Garnish with extra dried lavender or desired toppings. Serve and enjoy!

Notes

  • Use high-quality loose leaf Earl Grey tea for the best flavor.
  • You can grind tea leaves in a spice grinder or food processor.
  • Lavender should be culinary grade and finely ground for best texture in the frosting.
  • For a dairy-free version, use plant-based butter and milk alternatives.
  • Let all ingredients come to room temperature before baking for a smoother batter.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-Inspired

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 38 g
  • Sodium: 230 mg
  • Fat: 25 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 90 mg

Keywords: Earl Grey Tea Cake, Lavender Buttercream, floral cake, elegant dessert, tea party cake, honey frosting, tea-flavored cake, bergamot cake, special occasion cake

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Find it online: https://dishef.com/delicate-earl-grey-tea-cake-with-lavender-buttercream/