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This Earl grey tea cake is a layer cake infused with Earl Grey tea. Earl Grey tea is used in the cake layers, in the Earl Grey frosting, and in the garnish.
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4.5 from 2 votes

Earl Grey tea layer cake

This Earl Grey cake is flavoured with tea throughout. The cake layers are made with ground Earl Grey tea and lemon zest, the frosting is infused with instant Earl Grey tea (from freeze-dried Earl Grey tea), and the cake is decorated with Earl Grey tea leaves with pretty blue corn flowers.
Course Dessert
Cuisine American
Keyword Earl grey cake, Earl Grey layer cake
Prep Time 50 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings 12 slices
Calories 417kcal
Author Janice


6in cake pans
Artisan mixer
Mini offset
Ateco turntable


Earl Grey cake ingredients

  • 250 grams all-purpose flour 2 cups
  • 2 tsp baking powder
  • 1/4 tsp fine kosher salt
  • 3 tsp finely ground Earl Grey tea leaves 4 grams
  • 173 grams Stirling Creamery unsalted butter 3/4 cup, room temperature
  • 250 grams granulated sugar 1 1/4 cups
  • Zest of 1 lemon
  • 3 large eggs room temperature
  • 1 tsp pure vanilla extract
  • 188 mL whole milk (3.25 % fat) 3/4 cup, 3.25% fat, room temperature

Earl Grey frosting ingredients

  • 150 grams granulated sugar 3/4 cup
  • 21 grams all-purpose flour
  • 1/2 tbsp instant Earl Grey tea crystals I used Guilin Dynasty brand
  • 188 mL whole milk (3.25 % fat) 3/4 cup, 3.25% fat
  • 42 mL whipping cream (35 % fat) 3 tbsp, 35% fat
  • 173 grams Stirling Creamery unsalted butter 3/4 cup, room temperature
  • loose leaf Earl Grey tea


To make the cake layers

  • Preheat the oven to 350ºF. Butter, flour, and line with parchment three 6-inch cake pans (Wilton on Amazon)
  • Sift together the flour, baking powder, and salt, then whisk in the Earl Grey.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the Stirling Creamery butter and the sugar with the lemon zest for several minutes until it is well blended, creamy, and light.
  • Add the eggs, one at a time, beating for several minutes between each addition and scraping down the sides of the bowl every so often. The mixture should be super light in colour and very fluffy.
  • Add the vanilla.
  • Add one third of the flour mixture, mix it in on low speed, then half the milk. Continue with half the remaining flour and the last of the milk. Scrape down the bowl sides and then mix in the last of the flour.
  • Divide the mixture between the three pans, banging the pans to release any air pockets. Smooth the surfaces of the cakes with an offset spatula and bake them for about 25 to 28 minutes.
  • Let the cakes cool 10 minutes before unmolding to cool completely on a wire rack.

To make the frosting

  • In a medium saucepan, whisk together the sugar, flour, and instant tea powder, then whisk in the milk and the cream.
  • Heat the mixture on medium-high heat, whisking fairly often, especially when the mixture comes to a boil. I heated this mixture for a total of 11 minutes until it was super thick and gooey.
  • Strain through a sieve into the bowl of a mixer, working it through with your whisk, then beat the mixture to cool (this takes a long time) with the paddle attachment.
  • When you are sure the sweet tea mixture is completely cooled, add in the butter in dollops, while mixing on low, then when all the butter is added, increase the speed to medium-high and whip the frosting until it is light and fluffy.
  • Level the cakes with a serrated knife, then place the first layer on a cake stand. Top with a couple spoonfuls of frosting (~70 grams) and smooth it out. Stack on the second cake layer and another 70 grams of frosting, then top with the final layer and frost the sides and top with the last of the frosting.
  • Decorate with a ring of loose-leaf Earl Grey tea before serving.


  • Makes one 6-inch layer cake
  • Calories calculated based on one-twelfth of the cake+filling+frosting
  • For the finely ground Earl Grey tea, I used Twinnings (find it on Amazon)
  • For looseleaf Earl Grey with blue cornflowers, try this one on Amazon
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!


Calories: 417kcal