Earl Grey Tea Infused Cake


For the Cake:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 tablespoon Earl Grey tea leaves (or 2 tea bags, cut open)
  • 1 cup milk
  • 1 teaspoon vanilla extract

For the Earl Grey Syrup:

  • 1/2 cup water
  • 1/2 cup sugar
  • 1 tablespoon Earl Grey tea leaves (or 1 tea bag)

For the Frosting:

  • 1 cup unsalted butter, softened
  • 3-4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • 1 tablespoon Earl Grey tea leaves, finely ground (for a stronger tea flavor)


  1. Preheat the Oven and Prep Pans:
    • Preheat your oven to 350°F (175°C).
    • Grease and flour two 8-inch round cake pans, lining the bottoms with parchment
  1. Infuse the Milk:

    • In a small saucepan, heat the milk until it just begins to simmer, then remove from heat.
    • Add the Earl Grey tea leaves or tea bags, cover, and let steep for 10 minutes.
    • Strain the milk into a measuring cup to remove the tea leaves or bags. Ensure you have 1 cup of infused milk; add a little extra milk if necessary.
  2. Mix Dry Ingredients:

    • In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar:

    • In a large bowl, using an electric mixer, cream the softened butter and sugar until light and fluffy.
  4. Add Eggs:

    • Add eggs one at a time, beating well after each addition until the mixture is smooth.
  5. Combine Wet and Dry Ingredients:

    • Alternately add the dry ingredients and the infused milk to the butter mixture, starting and ending with the dry ingredients. Stir in vanilla extract.
  6. Bake the Cake:

    • Divide the batter evenly between the prepared pans.
    • Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
    • Remove from oven and let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  7. Make the Earl Grey Syrup:

    • Combine water and sugar in a small saucepan and bring to a simmer, stirring until the sugar is dissolved.
    • Add Earl Grey tea leaves or a tea bag and simmer for an additional 5 minutes. Remove from heat and let steep until cooled. Strain out tea leaves.
  8. Brush the Cake with Syrup:

    • While the cakes are still warm, brush them with the Earl Grey syrup. This adds moisture and a rich tea flavor to the cakes.
  9. Make the Frosting:

    • In a large bowl, beat the butter until creamy.
    • Gradually add powdered sugar, one cup at a time, beating until smooth. Add vanilla extract and milk and beat until fluffy. If using, mix in finely ground Earl Grey tea leaves.
  10. Assemble the Cake:

    • Place one cake layer on your serving plate. Spread a generous amount of frosting over the top.
    • Top with the second cake layer, and spread frosting over the top and around the sides of the cake.
  11. Decorate:

    • Decorate as desired, perhaps with fresh flowers, tea leaves, or a dusting of powdered sugar.
  12. Serve and Enjoy:

    • Allow the cake to set for a few hours before serving to let the flavors meld together beautifully.

This Earl Grey tea infused cake offers a sophisticated twist on a classic dessert, perfect for tea lovers and those special occasions where you want a touch of elegance.