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Earl Grey Cake with Honey Buttercream and Blackberry Caramel Recipe

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★★★★★

4.8 from 75 reviews

This Earl Grey Cake with Honey Buttercream and Blackberry Caramel is a sophisticated and delicate dessert, combining fragrant Earl Grey tea infused cake layers with a luscious honey Swiss meringue buttercream and a vibrant blackberry caramel. Perfect for special occasions, this cake offers a harmonious blend of citrus, tea, and berry flavors with a smooth, creamy texture.

Ingredients

Scale

For the Earl Grey Cake

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

For the Blackberry Caramel

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

For the Honey Swiss Meringue Buttercream

  • 9–10 egg whites (about 300 grams)
  • 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

For Decoration

  • Fresh blackberries
  • Fresh figs
  • Candied oranges (optional)

Instructions

  1. Prepare Cake Pans: Heat the oven to 350°F (175°C). Brush the bottoms and sides of cake pans with melted butter and line with parchment paper to ensure cakes release easily.
  2. Infuse Milk with Earl Grey Tea: In a medium saucepan, bring whole milk to a simmer with bubbles forming around the edges. Remove from heat, add tea bags, submerge with a spatula, and steep for 30 minutes. Remove tea bags squeezing out milk back into saucepan. Measure 12 oz (355 ml) of the infused milk, topping off with regular milk if needed.
  3. Mix Wet Ingredients: To the tea-infused milk, whisk in eggs, canola oil, and vanilla extract until combined.
  4. Combine Dry Ingredients: In a stand mixer bowl fitted with the paddle attachment, blend cake flour, granulated sugar, baking powder, fine sea salt, finely ground Earl Grey tea, and orange zest on low speed for 1 minute.
  5. Incorporate Butter: Add softened butter pieces gradually while mixing on low until the mixture resembles coarse cornmeal and clumps when squeezed.
  6. Start Mixing Batter: Slowly pour about 4 oz (1/2 cup) of the wet ingredients into the dry mixture just to moisten. Increase speed to medium and whip for 2 full minutes until the batter is thick and lighter in color. Scrape sides and bottom of the bowl.
  7. Add Remaining Wet Ingredients: With mixer on low, add the remaining wet ingredients in three parts, scraping the bowl after each addition to ensure even mixing. Finish with a spatula scrape to combine fully.
  8. Divide and Bake: Pour batter evenly into prepared pans. Bake for 35-45 minutes, checking at 30-35 minutes by inserting a toothpick; cakes are done when toothpick comes out clean and the top feels springy. Remove from oven.
  9. Cool Cakes: Tap cakes firmly on countertop to release steam. Use a kitchen towel to gently press any domes down. Cool cakes for 15 minutes in pans, then run a palette or butter knife around edges and turn out onto cooling racks. Wrap in plastic wrap and refrigerate for a few hours to firm up.
  10. Make Blackberry Caramel: Puree blackberries in a food processor and strain through a fine mesh sieve to extract juice. In a saucepan over medium heat, combine sugar and water, cook without stirring until syrup turns a rich amber. Remove from heat and whisk in blackberry purée; if caramel seizes, gently reheat and whisk until smooth. Let cool in pan for 10 minutes, then transfer to a jar to cool completely.
  11. Prepare Honey Swiss Meringue Buttercream: Combine egg whites, honey, and granulated sugar in a non-reactive bowl. Place over simmering water (double boiler), whisking constantly until the mixture reaches 160°F (71°C) to ensure safe pasteurization.
  12. Whip Meringue: Strain the warmed egg white mixture into a stand mixer bowl. Whisk on medium speed until glossy, stiff peaks form, and the bowl feels cool to the touch to avoid melting the butter.
  13. Add Butter: Switch to the paddle attachment and mix on low. Gradually add softened butter cubes a few at a time, mixing continuously even if curdled or lumpy initially. Continue mixing until smooth, creamy, and satiny.
  14. Finish Buttercream: Add salt and vanilla extract, mixing until fully incorporated and the buttercream is luscious and spreadable.
  15. Assemble Cake: Layer cooled cake with honey buttercream and drizzle blackberry caramel between layers or on top as desired. Decorate with fresh blackberries, figs, and optional candied oranges for an elegant finish.

Notes

  • Use room temperature eggs and butter for optimal texture and mixing.
  • Steeping the Earl Grey tea thoroughly in the milk imparts the signature flavor to the cake.
  • The buttercream may look curdled during mixing; this is normal—keep mixing until smooth and creamy.
  • Blackberry caramel adds a rich fruity contrast; strain puree well to avoid seeds in caramel.
  • Allow cakes to chill after baking to firm up for easier frosting and assembly.
  • Ensure egg whites reach 160°F during meringue preparation to ensure safety.
  • Use a kitchen towel to gently press down any domed cake tops for even layering.

Keywords: Earl Grey Cake, Honey Buttercream, Blackberry Caramel, Tea Cake, Meringue Buttercream, Summer Dessert, Tea Infused Cake

Find it online: https://thefoodrecipe.com/earl-grey-cake-with-honey-buttercream-and-blackberry-caramel-recipe/