Introduction

This Earl Grey Cake with Honey Buttercream and Blackberry Caramel is a refined dessert that combines the fragrant notes of Earl Grey tea with a luscious honey-infused frosting and a vibrant blackberry caramel. Perfect for special occasions or afternoon tea, this cake offers a balance of floral, citrus, and sweet flavors that will impress any guest.

A round cake with a smooth, creamy white top layer and a darker, dense bottom layer is shown with one slice lifted to reveal the inside. Around the edge of the cake are fresh blackberries and halved figs, their deep purple and green colors contrasting with the white frosting. Small white daisy flowers with yellow centers are scattered among the fruit, adding a delicate touch. The cake sits on a white plate, placed on a white marbled surface. In the background, there is a bunch of pink flowers, and a white cup with a saucer can be seen at the corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz (490ml) whole milk
6 tea bags Earl Grey tea or 4 tablespoons of looseleaf tea

4 large eggs, room temperature
2 oz (57g) canola oil

1 tablespoon pure vanilla extract
14 oz (397g) cake flour

14 oz (397g) granulated sugar
1 teaspoon fine sea salt
1 tablespoon + 1 teaspoon baking powder

2 teaspoons Earl Grey tea, finely ground
Zest of one large orange
8 ounces (226g) unsalted butter, room temperature

1 cup (170g) fresh blackberries
1/2 cup (100g) granulated sugar
2 tablespoons water

9–10 (300 grams) egg whites
1 ¼ cups (250g) honey
1 ¼ cups (250g) granulated sugar

3 ½ cups (793g) unsalted butter, room temperature
1/4 teaspoon fine sea salt
1 tablespoon pure vanilla extract

Fresh blackberries and figs (for garnish)
Candied oranges, optional (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Prepare your cake pans by brushing the bottoms and sides with melted butter, then lining them with parchment paper.

Step 2: In a medium saucepan, heat the milk until bubbles just form around the edges, then remove from heat. Submerge the Earl Grey tea bags in the hot milk and steep for 30 minutes.
Step 3: Remove the tea bags, pressing them to extract as much milk as possible. Measure out 12 oz (355ml) of the tea-infused milk and add more milk if needed. Whisk in the eggs, canola oil, and vanilla extract.
Step 4: In a stand mixer with the paddle attachment, combine cake flour, sugar, baking powder, salt, finely ground Earl Grey, and orange zest. Mix on low for 1 minute.

Step 5: Add softened butter pieces gradually while mixing on low until the mixture resembles cornmeal and holds together when squeezed.
Step 6: Add about half a cup (4 oz) of the milk-egg mixture just to moisten the dry ingredients, then whip on medium speed for two full minutes until the batter is thick and lighter in color. Scrape the bowl.
Step 7: Add the remaining wet ingredients in three parts, mixing on low and scraping after each addition. Finish mixing with a spatula and divide the batter evenly between the cake pans.

Step 8: Bake for 35-45 minutes, checking at 30 minutes. The cake is done when a toothpick inserted comes out clean and the top feels springy. Remove and cool in pans for 15 minutes.
Step 9: Tap the cakes on the counter to release steam, gently press down any domes with a kitchen towel, then turn out onto racks to cool completely. Wrap and chill in the refrigerator for a couple hours.
Step 10: For the blackberry caramel, puree the blackberries and strain to remove seeds. In a saucepan, combine sugar and water, cooking over medium heat without stirring until amber colored. Remove from heat and whisk in the blackberry purée. If it seizes, return to low heat and whisk until smooth. Cool completely.

Step 11: For the honey Swiss meringue buttercream, weigh egg whites, honey, and sugar together in a non-reactive bowl and whisk over simmering water until temperature reaches 160°F. Strain the mixture into a stand mixer bowl.
Step 12: Whisk on medium speed until glossy and stiff peaks form, and the bowl is no longer warm. Switch to paddle attachment and mix on low speed, adding softened butter cubes gradually.
Step 13: Continue mixing until smooth and creamy, even if it looks curdled at points. Add salt and vanilla, mixing until fully incorporated.

Step 14: Assemble the cake by layering the cake with honey buttercream and drizzle blackberry caramel between layers. Garnish with fresh blackberries, figs, and candied oranges if desired.

Tips & Variations

Use looseleaf Earl Grey tea ground finely for more intense flavor in the cake.
Ensure the buttercream bowl is completely cool before adding butter to prevent melting and curdling.

Substitute fresh blackberries with raspberries in the caramel for a different berry twist.
Chill the cake layers to make them easier to frost and handle.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Bring the cake to room temperature before serving for best flavor and texture. Leftover buttercream can be refrigerated and softened by mixing gently before reuse.

How to Serve

A slice of creamy white cheesecake is topped with four dark purple blackberries and two halves of a fig, one showing its light brown and pink inside with small seeds, all arranged on the upper half of the slice. The cheesecake sits on a white plate with tiny raised dots around the rim, placed on a white marbled surface. Three small white edible flowers with yellow centers decorate the slice, one large flower near the bottom center and two smaller ones near the blackberries and fig. The surface of the cheesecake is smooth and slightly glossy, giving a fresh and rich look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Earl Grey tea bags instead of looseleaf?

Yes, tea bags are a convenient option and work well for steeping the milk. For a stronger tea flavor in the cake batter, you can also add finely ground Earl Grey looseleaf tea with the dry ingredients.

How do I know when the honey Swiss meringue buttercream is ready?

The buttercream is ready when it is smooth, satiny, and creamy. It may look curdled or lumpy during mixing, but keep mixing on low speed until it becomes consistent and soft.