Earl Grey Lavender Cake Recipe

Introduction

This Earl Grey Lavender Cake is a fragrant and elegant dessert combining the floral notes of lavender with the citrusy depth of Earl Grey tea. Perfect for special occasions or a refined afternoon treat, it features tender layers and a smooth Swiss meringue buttercream infused with the same delicate flavors.

Ingredients

• 1 cup whole milk, room temperature (240g)
• 2 Tbsp dried culinary lavender (5g)
• 2 bags of Earl Grey tea
• 3 cups cake flour (360g)
• 3 cups granulated sugar (600g)
• 2 1/2 tsp baking powder (10g)
• 1 tsp fine salt (6g)
• 1 cup (2 sticks) unsalted butter, room temperature (226g)
• 1 cup carton egg whites or 7 large egg whites, room temperature (240g)
• 1 cup full-fat sour cream, room temperature (250g)
• 1/2 cup Earl Grey lavender milk (120g)
• 2 Tbsp vegetable or canola oil (28g)
• 1 tsp vanilla extract or vanilla bean paste (4g)
• Purple gel food coloring (optional)
• 8 large egg whites, room temperature (240g)
• 2 1/2 cups granulated sugar (500g)
• 2 cups (4 sticks) unsalted butter, room temperature (454g)
• 1/4 cup Earl Grey lavender milk, room temperature (60g)
• 2 tsp vanilla extract or vanilla bean paste (8g)
• 1/2 tsp fine salt (3g)
• Purple, pink, and green gel food coloring (for decorating)
• 3, 8-inch cake pans
• Serrated knife
• Spinning cake stand
• Electric hand mixer or stand mixer
• 10-inch greaseproof cake board
• Large offset spatula
• 3 small piping bags
• 3 small round piping tips (like Wilton 3)

Instructions

1. Step 1: Make the Earl Grey Lavender Milk. Pour 1 cup of milk into a small saucepan and heat over medium until it begins to simmer. Remove from heat and add 2 tablespoons dried lavender and 2 Earl Grey tea bags. Steep for 15 minutes, then strain into a small bowl. Let cool completely.
2. Step 2: Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment rounds.
3. Step 3: In a stand mixer or large bowl, combine 3 cups cake flour, 3 cups granulated sugar, 2 1/2 teaspoons baking powder, and 1 teaspoon salt. Mix on low until combined.
4. Step 4: Slowly add 1 cup unsalted butter to the dry ingredients, mixing on low until the mixture looks like moist sand with no large butter chunks.
5. Step 5: Add 1 cup egg whites and mix on medium speed until incorporated.
6. Step 6: Stir in 1 cup sour cream, 1/2 cup Earl Grey lavender milk, 2 tablespoons vegetable oil, and 1 teaspoon vanilla extract. Add gel food coloring here if using. Mix on low until combined.
7. Step 7: Scrape the bowl and then beat on medium speed for about a minute to ensure a well-mixed batter.
8. Step 8: Divide the batter evenly into the prepared pans and bake 32–35 minutes or until a toothpick comes out with a few moist crumbs.
9. Step 9: Let cakes cool in pans for 10 minutes, then run an offset spatula around edges and invert onto wire racks to cool completely. Level with a serrated knife if needed.
10. Step 10: While cooling, prepare the Swiss meringue frosting. In a clean metal bowl over simmering water, whisk together 8 egg whites and 2 1/2 cups granulated sugar constantly for about 3 minutes until mixture reaches 160°F (71°C) and sugar is dissolved.
11. Step 11: Remove bowl, dry bottom, then whip mixture in a stand mixer on medium-high until stiff, glossy peaks form, about 10 minutes.
12. Step 12: With mixer on medium, add 2 cups unsalted butter, one stick at a time. Then mix in 1/4 cup Earl Grey lavender milk, 2 teaspoons vanilla extract, 1/2 teaspoon salt, and a drop of purple food coloring until smooth.
13. Step 13: If frosting is lumpy, continue mixing until smooth and thick. Switch to paddle attachment and mix on low for a couple minutes for extra smoothness. Set aside.
14. Step 14: Assemble the cake by placing the first layer on a greaseproof cake board or plate. Use a dab of frosting to secure it.
15. Step 15: Spread an even layer of frosting over the first layer, then add the next layers, spreading frosting evenly between each.
16. Step 16: Flip the top cake layer upside down before frosting it to get sharp corners. Apply a thin crumb coat to the whole cake, smooth with a bench scraper, then chill for 30 minutes (fridge) or 10 minutes (freezer).
17. Step 17: Apply a thicker final layer of frosting and smooth it out.
18. Step 18: For decoration, tint remaining frosting shades of green, pink, and purple. Use piping bags with different tips to create flowers and leaves around the cake.

Tips & Variations

• Use room temperature ingredients to ensure a smooth batter and frosting.
• Make the Earl Grey lavender milk ahead and refrigerate to save time.
• For a more subtle lavender note, reduce the dried lavender to 1 tablespoon.
• If Swiss meringue frosting breaks or looks lumpy, keep mixing; it often smooths out after a few more minutes.
• Use gel food coloring sparingly to avoid altering the frosting’s consistency.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. Leftover cake can be frozen wrapped tightly for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of whole milk?

Whole milk is preferred for its fat content, which adds richness and moisture, but 2% milk can be substituted if needed without drastically changing the cake.

How do I fix frosting that looks curdled or broken?

Continue mixing on medium speed; often the frosting will come back together after several minutes. If it doesn’t, try warming the bowl slightly over simmering water while whisking gently, then remix.

Earl Grey Lavender Cake Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 105 reviews

This Earl Grey Lavender Cake is a beautifully fragrant and elegant dessert combining the floral aroma of culinary lavender with the distinctive citrusy bergamot flavor of Earl Grey tea. Featuring moist and tender cake layers made with a reverse creaming method and a luscious Swiss meringue buttercream infused with Earl Grey and lavender, this cake is perfect for special occasions or afternoon tea. The layers are subtly colored with gel food coloring for a delicate purple hue, and the final cake is adorned with piped buttercream flowers for a visually stunning presentation.

• Author: Elena
• Prep Time: 45 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Earl Grey Lavender Milk

• 1 cup whole milk, room temperature (240g)
• 2 Tbsp dried culinary lavender (5g)
• 2 bags Earl Grey tea

Cake Layers

• 3 cups cake flour (360g)
• 3 cups granulated sugar (600g)
• 2 1/2 tsp baking powder (10g)
• 1 tsp fine salt (6g)
• 1 cup (2 sticks) unsalted butter, room temperature (226g)
• 1 cup carton egg whites or 7 large egg whites, room temperature (240g)
• 1 cup full-fat sour cream, room temperature (250g)
• 1/2 cup Earl Grey lavender milk (120g)
• 2 Tbsp vegetable or canola oil (28g)
• 1 tsp vanilla extract or vanilla bean paste (4g)
• Purple gel food coloring (optional)

Swiss Meringue Frosting

• 8 large egg whites, room temperature (240g)
• 2 1/2 cups granulated sugar (500g)
• 2 cups (4 sticks) unsalted butter, room temperature (454g)
• 1/4 cup Earl Grey lavender milk, room temperature (60g)
• 2 tsp vanilla extract or vanilla bean paste (8g)
• 1/2 tsp fine salt (3g)
• Purple, pink, and green gel food coloring

Tools & Equipment

• 3, 8-inch cake pans (or four 7-inch cake pans)
• Serrated knife
• Spinning cake stand
• Electric hand mixer or stand mixer with paddle and whisk attachments
• 10-inch greaseproof cake board
• Large offset spatula
• 3 small piping bags
• 3 small round piping tips (such as Wilton 3)

Instructions

1. Make Earl Grey Lavender Milk: Pour 1 cup of whole milk into a small saucepan and heat over medium heat until it begins to simmer. Remove from heat, add 2 Tbsp dried culinary lavender and 2 Earl Grey tea bags, and let steep for 15 minutes. Strain the mixture through a fine strainer into a small bowl, yielding just over 3/4 cup. Allow to cool completely before using.
2. Prepare Cake Pans and Oven: Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment rounds and non-stick spray.
3. Mix Dry Ingredients: In the bowl of a stand mixer with paddle attachment or a large mixing bowl, combine 3 cups cake flour, 3 cups granulated sugar, 2 1/2 tsp baking powder, and 1 tsp salt. Mix on low speed until well combined.
4. Add Butter: Slowly add 1 cup (226g) of softened unsalted butter to the dry ingredients on low speed. Continue mixing until the butter is fully incorporated and mixture resembles moist sand, with no large chunks of butter.
5. Incorporate Egg Whites: Add 1 cup of egg whites on medium speed and mix until just incorporated.
6. Add Wet Ingredients: Add 1 cup full-fat sour cream, 1/2 cup Earl Grey lavender milk, 2 Tbsp vegetable or canola oil, and 1 tsp vanilla extract. If desired, add a squirt of purple gel food coloring. Mix on low speed until combined.
7. Beat Batter: Scrape down sides and bottom of the bowl. Beat on medium speed for approximately 1 minute to ensure the batter is fully mixed and to achieve a lighter texture using the reverse creaming method.
8. Bake Cake Layers: Divide batter evenly between prepared pans. Bake for 32-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let cakes cool in pans for 10 minutes, then run a small offset spatula around edges and invert onto a wire rack to cool completely.
9. Level Cake Layers: Once cooled, use a serrated knife to level the tops of the cake layers for even stacking.
10. Make Swiss Meringue Frosting: Clean mixing bowl thoroughly to avoid grease. In a medium pot, bring 1 inch of water to a simmer. Combine 8 large egg whites and 2 1/2 cups granulated sugar in a large metal bowl and place over the simmering water, ensuring the bowl doesn’t touch the water. Whisk constantly for about 3 minutes until the mixture reaches 160°F (71°C) and sugar is fully dissolved. Remove bowl and dry bottom.
11. Whip Meringue: Transfer mixture to stand mixer with whisk attachment. Beat on medium-high speed for about 10 minutes until stiff, glossy peaks form.
12. Add Butter and Flavor: Switch to paddle attachment. Add 2 cups (4 sticks) unsalted butter at medium speed, one stick at a time. Then mix in 1/4 cup Earl Grey lavender milk, 2 tsp vanilla extract, 1/2 tsp salt, and a drop of purple gel food coloring. Continue mixing on medium until incorporated and frosting is smooth and light purple. Scrape bowl as needed.
13. Smooth Frosting: If frosting appears lumpy or broken, keep mixing until smooth. For extra smoothness, mix on low speed for a few more minutes with paddle attachment.
14. Assemble Cake: Place a dab of frosting on a greaseproof cake board or flat plate. Stack cake layers on top, spreading an even layer of buttercream between each. Position the top layer upside down for smooth frosting and crisp edges.
15. Crumb Coat: Add a thin layer of frosting around the entire cake and smooth with a bench scraper. Chill cake in fridge for 30 minutes or freezer for 10 minutes until firm to touch.
16. Final Frosting Layer: Apply a second, thicker layer of frosting and smooth sides again with a bench scraper.
17. Decorate (Optional): Color remaining frosting in different shades of purple, pink, and green. Using separate piping bags fitted with small round tips and other decorative tips (Wilton 325, small french tip, open star tip, Wilton 5), pipe a ring of buttercream flowers and leaves around the sides of the cake for a beautiful floral finish.

Notes

• Use room temperature ingredients for best results and smooth batter/frosting.
• The reverse creaming method helps create a fine crumb and lighter texture.
• Ensure egg whites and mixing bowls are grease-free when making meringue to achieve stiffness.
• Steeping the milk with lavender and Earl Grey tea infuses wonderful floral and citrus notes into the cake and frosting.
• If the Swiss meringue frosting appears broken or lumpy, keep mixing or gently warm the bowl over simmering water briefly, then continue mixing.
• Make cake layers ahead and freeze if needed; thaw partially before assembling while still cold to ease handling.
• Gel food coloring is optional but adds a pretty pastel tone to the cake layers and frosting.
• Use a serrated knife for leveling cake layers to avoid crumbling.
• Decorate with piped buttercream flowers for an elegant presentation or keep simple with smooth frosting.

Keywords: Earl Grey cake, lavender cake, Swiss meringue frosting, floral cake, tea flavored cake, elegant dessert, reverse creaming method