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Velvet Earl Grey Layer Cake Recipe

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4.6 from 123 reviews

This Velvet Earl Grey Layer Cake is a delicate and elegant dessert featuring tender, moist cake layers infused with fragrant Earl Grey tea and finished with a luscious lemon zest frosting. The subtle citrusy bergamot notes from the tea complement the rich butter cake perfectly, while the light and fluffy lemon frosting adds a refreshing brightness. Perfect for tea parties, celebrations, or an indulgent treat, this cake is a sophisticated twist on a classic layered cake.

Ingredients

Scale

Cake Ingredients

  • 2½ cups all-purpose flour
  • 1½ cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup whole milk
  • 2 tablespoons Earl Grey tea leaves
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Frosting Ingredients

  • 2½ cups powdered sugar
  • ½ cup heavy cream
  • 1 teaspoon lemon zest

Instructions

  1. Prepare the Earl Grey Milk Infusion: Warm the whole milk gently until it just begins to steam. Add the Earl Grey tea leaves and steep for about 10 minutes to infuse the milk with the floral, citrusy bergamot aroma. Strain out the tea leaves and set the infused milk aside to cool completely.
  2. Mix the Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, creamy, and fluffy. This step incorporates air, which is essential for a tender, airy cake.
  3. Incorporate the Eggs and Flavors: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to create a smooth batter. Stir in the vanilla extract and the cooled Earl Grey-infused milk, folding the ingredients evenly.
  4. Combine Dry Ingredients and Mix Gently: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the cake tender.
  5. Bake the Cake Layers: Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans with butter. Divide the batter evenly between the pans, smoothing the tops. Bake for 25 to 30 minutes until golden and a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  6. Prepare the Lemon Zest Frosting: Beat together the powdered sugar, heavy cream, and lemon zest until the frosting is smooth, fluffy, and creamy. The lemon zest adds a refreshing contrast that brightens the sweet, floral cake flavors.
  7. Assemble the Velvet Earl Grey Layer Cake: Once the cake layers have cooled completely, spread a generous layer of frosting on the first cake layer. Place the second layer on top, then cover the entire cake, including the sides, with the remaining frosting to create a beautifully frosted cake.

Notes

  • Ensure the Earl Grey milk is completely cooled before mixing it into the batter to avoid curdling the eggs.
  • Do not overmix the batter once the flour is added to keep the cake tender and light.
  • Let the cake layers cool fully before frosting to prevent the frosting from melting.
  • For a stronger Earl Grey flavor, use an extra half teaspoon of tea leaves, but be careful not to overinfuse as it could become bitter.
  • Use fresh lemon zest for the best frosting flavor—avoid dried or pre-packaged zest.
  • If you don’t have loose Earl Grey tea, you can use 2 Earl Grey tea bags to infuse the milk.

Keywords: Earl Grey cake, layered cake, lemon frosting, tea infused cake, velvet cake, floral dessert, bergamot cake

Find it online: https://chefmilacook.com/velvet-earl-grey-layer-cake-recipe/