This cake is worthy of a special occasion. Dense and moist Earl Grey Cake is offset with decadent orange blossom buttercream. Its a treat!
- Picking the perfect recipe.
- Carefully selecting each ingredient that goes into it.
- Cutting out parchment paper circles and buttering and flouring my cake pans.
- Assembling and frosting.
Love Earl Grey? Try these other Earl Grey flavored Recipes:
- Chocolate Chip and Earl Grey Cookies – soft and chewy chocolate chip cookies with subtle floral notes that only gets better in time – if they last that long.
- Homemade Granola with Earl Grey and Strawberries – homemade granola recipe flavored with earl grey tea, orange zest and dried strawberries. An easy and flavorful breakfast!
- Amazing Earl Grey Lemon Bars – These lemon bars are the perfect combination between sweet and tart!
- Banana Bread with Earl Grey Tea – A super moist banana bread recipe with floral notes!
- Pumpkin Maple Gingerbread Cake with Earl Grey Whipped Frosting – This cake is literally the bomb. Moist and tender gingerbread cake sweetened with maple syrup and topped with an earl grey flavored whipped cream frosting. Its fall heaven.
Earl Grey Cake:
- 1 cup unsalted butter, room temperature
- 2 cups sugar
- 3 eggs
- 3 cups flour
- 4 1/2 tsp baking powder
- 1 1/4 tsp salt
- 1 cup milk
- 4 TBSP loose earl grey tea (or 3 tea bags)
- 1 tsp vanilla
- 1/2 cup orange marmalade
Orange Simple Syrup:
- 1/2 cup sugar
- juice from 1 orange
- enough water to make 1/2 cup liquid
Orange Blossom Buttercream:
- 7 cups powdered sugar
- 2 sticks unsalted butter, room temperature
- 1/2 cup milk
- 1 tsp orange blossom extract (you can substitute this with orange juice if you want, or even vanilla)
- 1 TBSP orange juice.
- 2 TBSP orange zest
- Preheat your oven to 350F.
- Prepare 2- 9″ cake tins by buttering the tins, placing a round of parchment paper in the bottom, butter that, and then flour the sides, shaking off the excess flour. Set aside.
- With a mortal and pestle or food processor, grind the tea (take the tea out of the bags if you are using them) into you get smaller pieces. You don’t want it to be a powder, but you don’t want to be chewing your cake, either.
- In a small saucepan, scald your milk until just barely simmering. Turn the heat off and add the tea. Allow to steep while you prepare the cake.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well between each addition.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add half of the dry mixture to the butter and mix until just combined.
- Add the milk and tea mixture and mix until just combined.
- Add the remaining dry ingredients and mix until just combined. Do not overstir!
- Divide the batter equally amongst the 2 prepared cake pans and bake for 30-35 minutes, rotating the pans halfway and testing with a toothpick.
- Cool 10 minutes in the pan and then turn out on a wire rack.
- Into a small bowl, zest an orange. Set aside.
- Squeeze the juice of an orange into a measuring cup.
- Remove 1 TBSP of the juice for the frosting, and set aside.
- You want to have a 1/2 cup of liquid for the simple syrup, so if your orange falls a little short, just add water until you get 1/2 cup.
- Combine the juice/water and the sugar into a small saucepan and heat over medium heat until the sugar dissolves.
- Using a pastry brush, brush the simple syrup over the tops and sides of the cakes. This will help seal in moisture.
- Cool the cakes completely before frosting.
- In a large bowl, mix together the butter, orange zest, and orange blossom extract until all lumps are gone.
- Add the milk and slowly mix until incorporated.
- Slowly, adding about 1/2 cup of sugar at a time, mix in the powdered sugar.
- Once all the sugar is in, cream on high for 2 minutes with an electric mixer.
- Mix in the orange juice.
- Place one cake upside down on a cake pedestal (so that the flat bottom is facing up).
- Stir the orange marmalade until it becomes very spreadable, and then evenly spread it on the top (well, bottom, really) of the cake.
- Place the other cake round on top of the marmalade.
(I like to keep my cake covered in the fridge to allow the buttercream to harden. That’s the way I like it!)
Amount Per Serving: Calories: 882Total Fat: 33gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 130mgSodium: 485mgCarbohydrates: 145gFiber: 1gSugar: 116gProtein: 6g