This Earl Grey Cake is perfect for the tea lover in your life! Earl Grey infused cake layers paired with a silky vanilla bean buttercream.
There is nothing quite like having to call the fire department while you’re in the middle of making a cake. And no, this was not due to another incident with the kitchen torch. It actually had nothing to do with my baking at all (hah!), but it certainly made for a more eventful Thursday than I had planned.
It all started with an odd smell in the kitchen. I went in there late morning to start making the buttercream for this Earl Grey Cake and smelled this weird mechanical/chemical kinda smell (not gas). I thought maybe it was the landscapers with their various electric tool things (lol, I have no idea what they are called), but the smell didn’t dissipate after they left, and actually got stronger.
In typical Olivia fashion, I started to freak out, half-finished cake still sitting on the counter. I have a pretty wild imagination so I started picturing faulty wiring in the walls, smoking and starting an electrical fire (for real). Our place is 30 years old (we’ve only been here for a year) and has had some work done to it. Some of the stuff here has been DIY’d, and I have no idea what’s inside the walls.
Anyhow, due to fears of an electrical fire (lol, sigh), I went and turned off all of the breakers leading to anything in the kitchen. Sure enough, the smell faded away. This confirmed my fears that it was something electrical. So, naturally, I went to Google to see what to do. As always, Google is so helpful. No matter what you look up, you’re either dying or you’re going to die. Everything was like: “Get out of the house!”,”You’re gonna die!”, “Call the fire department”. So I did.
I had to psych myself up to do it though. The thought of a fire truck outside my door, neighbors gawking and wondering wtf was going on, I just didn’t want to deal with it. But I also didn’t want out place to burn down, so… I literally had an internal pep talk before I dialled the number.
Anyhow, the fire department arrives. I could hear their sirens as I was pacing the floor, wondering if somehow they could be discreet (lol). They checked stuff out as much as they could, using their heat sensor things, but couldn’t find anything. I was hoping they’d be like — ok, turn on each of the breakers one by one and we’ll see. Unfortunately, they said they weren’t qualified to assess that and that I’d need to call an electrician, but to leave all the breakers off. SIGH. At least I was assured that nothing was currently on fire? I guess?
So off I go to Google again to find an electrician who can come TODAY. ASAP. I was cringing at the amount I would be charged for this emergency visit. I get off the phone with the guy, who says he’ll be here in a couple hours, and turn the breaker for the fridge back on because, HELLO, I have a cake in there.
As soon as I get back upstairs I smell it again. It’s easy to get behind our fridge, so I pull it out and start smelling the outlet. LOL I am SUCH a freak/loser/whatever. I thought for sure it was coming from there, but then I hear a zap from the back of the fridge. Aha! My nose leads me to the bottom of the back of the fridge, where there is this grate, and that’s where the smell is coming from. Thank god. I was so relived it wasn’t something in the walls!!
I cancelled the electrician (yay!).
I didn’t realize at that point that the fridge had actually DIED. I thought it was just on its last legs and that we should probably look at buying one on the weekend. After the whole ordeal (and finishing this cake), I went into the freezer to get a popsicle (it was super hot that day). The popsicle was basically mush. Oh *&^%. The fridge is DEAD. Ooookay, so off I went to the appliance store (alone, Ryan was at work and the shop closes at 5:30pm, seriously) to buy one that day.
Thankfully they had one they could deliver on Saturday, so it wouldn’t be too bad. We put what we could into our (already packed and very small) second fridge/freezer, but there was still a lot left in the fridge. It was keeping things cool-ish as it died, but by Saturday morning when we opened it up, the air that came out of there was warmer than the air outside. Gross.
So, a bit of an ordeal and some food loss, but it all worked out in the end. And we finally have a new fridge, which I’ve wanted since the day we moved in. Now, let’s talk about this Earl Grey Cake, shall we? Because it’s a winner.
I’d had an Earl Grey Cake on my radar for a while now, but it seemed like more of a “Fall” type cake (cozy sweaters, warm tea, etc.), so I waited until it was closer to Fall season. The days are getting shorter and cooler (I’m actually wearing a sweater as I type this – insert happy face).
Earl Grey is traditionally a black tea that is flavored with bergamot (citrus). I say traditionally because you can now get rooibos and even green tea versions of Earl Grey. I prefer the traditional one, although mine has a bit of a twist too. My favorite is a Cream of Earl Grey which adds a hint of vanilla to the classic beverage. It really takes it to a whole ‘nother level of deliciousness. I used Cream of Earl Grey tea in the cake, but you can use any kind you like.
You don’t have to love tea to love this cake! Ryan is not a tea drinker at all, and he loved the unique flavor it has — though I will say that if you are not a fan of Earl Grey, it might not be up your alley. The Earl Grey tea is infused into the cake layers in many levels, so it is very prominent. I paired it with a simple vanilla bean buttercream to compliment the creamy Earl Grey flavors.
Tips for this Earl Grey Cake:
- If you don’t like Earl Grey tea, you can experiment with other tea flavors. I used Cream of Earl Grey for this cake.
- The Earl Grey syrup is optional (I forgot to add it even though I had it made), but it will enhance the flavor of the cake even more, and will add moisture.
- I used the tea leaves as garnish on the cake for the pictures, but do not recommend doing this as they are rather unpleasant to chew on!
- Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.
- To help ensure your cake layers bake up nice and flat, see my Flat Top Cakes post.
Earl Grey Cake With Vanilla Bean Buttercream
Ingredients
Earl Grey Milk:
- 1 1/2 cup milk
- 1 Tbsp Earl Grey tea heaping, loose leaf
Cake:
- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp Earl Grey tea finely ground
- 3/4 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 1/2 cup granulated sugar
- 3 large eggs room temperature
- 1 1/2 tsp vanilla extract
- 1 cup Earl Grey milk room temperature
Earl Grey Syrup (optional):
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 Tbsp Earl Grey tea
Vanilla Bean Buttercream:
- 3 large egg whites
- 1 cup granulated sugar
- 1 1/2 cups unsalted butter room temperature
- 1 tsp vanilla bean paste
Instructions
Earl Grey Milk:
- Bring milk and tea to a boil in a small pot over med-high heat. Turn heat off and steep for 10mins. Strain and measure out 1 cup. Top up with milk if needed.
Cake:
- Preheat oven to 350F. Grease and flour three 6″ cake rounds and line with parchment.
- In a medium bowl, whisk flour, baking powder, tea,and salt until well combined. Set aside.
- Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
- Alternate adding flour mixture and Earl Grey milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
- Bake for approx. 35mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow cakes to cool completely.
Earl Grey Syrup:
- Place sugar, water, and tea into a small pot. Bring to a boil and simmer 2 mins. Remove from heat, steep for 5 mins. Strain and cool completely.
Vanilla Bean Buttercream:
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
- Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot (160F) and no longer grainy to the touch (approx. 3mins).
- Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
- Switch to paddle attachment. Slowly add cubed butter and mix until smooth.** Add vanilla bean paste and mix until incorporated.
Assembly:
- Place one layer of cake on a cake stand or serving plate. Brush with 2-3 Tbsp of the Earl Grey syrup.
- Top with approximately 2/3 cup of buttercream and spread evenly. Repeat with remaining layers. Frost and smooth the outside with a thin crumb coat. Chill for 20mins.
- Pipe rosettes on top of desired using a 1M tip.***
Notes
** The buttercream may look like it’s curdled at some point. Keep mixing until it is completely smooth.
*** I used tea leaves as garnish on the cake for the pictures, but do not recommend doing this as they are rather unpleasant to chew on!
Mahvish says
Hi,
Just wondering how tall the layers are when you make it in the 3, 6-inch pans?
Olivia says
Hi Mahvish! Each of the cake layers bakes up to be almost 2″ tall.
Paige says
I used Lavender Earl Grey for this and it was fantastic!
Olivia says
Hi Paige! So happy to hear you liked it.
Dee says
This cake recipe is seriously amazing!!! I’ve been using it for few years now and everyone loves it!!! Early grey flavour is on point and it’s not too sweet!! I’ve also made this into a Bundt cake as well!! Thanks so much for sharing your amazing recipe!!
Olivia says
Hi Dee! Thanks so much, I’m so happy you love this one! Glad it worked in a Bundt too 😀
Lux says
Hello!
I’m really looking forward to trying out this recipe. I was wondering if there would be a difference between using cake flour and AP flour.
Olivia says
Hi Lux! Cake flour will make the cake a bit lighter. Either will work well.
Megan says
This recipe knocked it out of the park! I was so amazed by the strength of the Earl Grey. It wasn’t overpowering, just delicious. Thank you so much!
Olivia says
Hi Megan! Thanks so much, so glad you loved it 🙂
RosettaH says
Correction, i used vegan margarine in cake only bc I made separate cream for nondairy. It was a year ago and I just remembered that fact after I sent review. Which is a 5/5!!
RosettaH says
Everyone loves this cake!! I was able to make it dairy free using vegan margarine instead of butter (or oil as someone else suggested) for both cake and cream. I used a lavender flavouring in the cream. I’m making it again for my daughter’s birthday tomorrow. The syrup really makes a diff in comparing to other Earl Grey cakes.
Thanks for sharing! It’s a keeper!!!
Olivia says
Hi Rosetta! So happy to hear that everyone loved it. Thanks for your DF Vegan tips!
Sally says
Hey! I’ve made this in a cake form and the flavour turned out wonderfully. It did turn out a bit dry – do you have tips as to why or how to prevent this? If I were to make this into cupcake form, how might baking times change? Thanks so much!
Olivia says
Hi Sally! So glad you liked the flavour. Dry cakes can result from a couple of things. Firstly, is it possible the cake was overbaked? Baking times are just a guideline as every oven bakes differently. I recommend checking on the cakes as they are baking. Second, how do you measure your flour? I always recommend spooning flour into the cup and levelling it off rather than using the cup to scoop it. The latter can add too much flour to a recipe. Those are the most common culprits. Dry cakes can be saved though by brushing the cake layers with some simple syrup: https://livforcake.com/simple-syrup-recipe/
Sally says
Thanks Olivia!! I think my oven is just too strong. I’ll cut back some time next round xx
Do you have feedback on bake time if I made these into cupcakes instead?
I want to frost then when raspberry buttercream this time x
Olivia says
I would start checking the cupcakes at 15mins or so 🙂 Timing will depend on how much batter is used in each but that is a rough guideline.
Michelle G says
This cake was delicious. I used bags of earl grey instead of loose and reduced the sugar by about 1/4 cup. This was a hit with my whole family! Will definitely be making again 🙂
Olivia says
Hi Michelle! So happy you liked it. Thanks for your tips!
Elise says
I only have 8″ round pans. Will i have to adjust this recipe for the bigger pans?
Olivia says
Hi Elise! If using two 8″ pans the recipe can stay the same. If using three 8″ pans then you should 1.5x the recipe. You can do this by changing the Servings to 18. In either case baking time will likely need to be adjusted.
Nisha Floyd says
Hi, I love anything Earl grey and plan on making this cake soon.
Would it be ok to use oil instead of butter?
Olivia says
Hi Nisha! You can use oil instead but it will change the texture of the cake. It will be less dense and have a greasier mouth feel.
Kelsey says
I am a newbie baker and this was my first cake I made completely from scratch! The recipe was easy to follow (thank you!!), and OMG, it was so delicious! I even coloured my SMBC multiple colours to decorate the cake with roses!! I will definitely be making it again!!
Olivia says
Hi Kelsey! So happy to hear you loved it. I hope you try more of my recipes!
Hannah says
If I only want 1 or 2 6-inch rounds can I divide the recipe accordingly?
Olivia says
Hi Hannah! Yes, you can adjust the Servings to either 4 or 8 to get the amounts. The buttercream could be tricky though if making less than the original recipe.
Mabel says
Really good recipe. My cake turned out fluffy and really delicious! I made the syrup and forgot to put it in the cake and it still tasted delicious. I also reduced the sugar by 1/4 so I used 1 1/4 cup of sugar and it was fine. Thanks for the recipe! It’s a keeper! 🙂 Wish I could post a picture. So happy with the cake.
Olivia says
Hi Mabel! So happy you loved it. You can email me a photo at livforcakeblog@gmail.com. I’d love to see it!
Kayla says
This cake is SO delicious! This will be my third time making it but I will need to start it a day in advance. What steps can I prepare the day before? Could I bake the layers and make the buttercream a day ahead?
Olivia says
Hi Kayla! For sure, if it’s just a day in advance you can leave both at room temp (wrapped/covered in plastic wrap). If you make the buttercream a day in advance just leave it covered at room temp. It will be fine. If you refrigerate it will be too firm to use and you need to bring it to room temp anyhow. Be sure to rewhip the buttercream before use in either case. Here are my tips for baking in advance:
For the Cake: Cool the layers, double wrap in plastic wrap, freeze for up to 3 months. Take out 2-3 hours before assembly.

For the Buttercream: Place in an airtight container and refrigerate for 1 week for freeze for 3 months. Bring to room temperature and rewhip before using.

Finished Cake: The whole frosted cake (without drip) can be frozen as long as it is stored in something airtight.
Ashley says
I’m in love with Earl Grey cake! I usually pair mine with a honey & Early Grey buttercream for that little extra something.
I’m actually hoping to take a stab at cupcakes for a change (bringing them to work, so it’s just easier). How would you adjust the bake time (and anything else) for standard size cupcakes?
Olivia says
Hi Ashley! So happy you love this one. A honey buttercream sounds like a delicious pairing 🙂 For cupcakes start checking them at 15 mins or so. It should make 18-24 depending on size.
Nora K says
I made this for my birthday with my favorite Earl Grey tea and it was amazing! The tea flavor really came though and the cake was delicious. I used the German buttercream recipe from this site as I’m not a fan of SMBC and it was silky, rich and not-too-sweet which paired really nicely with the flavored cake.
The cake freezes well and keeps well in the fridge for a few days. Great recipe!
Olivia says
Hi Nora! So happy you loved it. Happy birthday to you! 🙂
Solie says
This looks so delicious and I’m planning to make it for my birthday! Just wondering how long will this keep and be moist and tasty? I’m busy for a couple days before my Birthday and wanted to make it slightly in advance!
Thank you!
Olivia says
Hi Solie! It will be fine for 2-3 days in the fridge but after that it will start to dry out. Be sure to bring to room temp before serving.
Solie says
Thank you so much!
Virginia says
The buttercream was like eating butter.
Olivia says
Hi Virginia! Sounds like it wasn’t made correctly. You can see this post for detailed tips and troubleshooting: https://livforcake.com/swiss-meringue-buttercream-recipe/
Emily says
The tea flavour is amazing and this is the first time i successfully made egg-based buttercream!
However, I made a few adjustments which I wanted to share in case there’s someone out there who also prefers their desserts less sweet: for the cake, I simply used half the amount of sugar and it was nice and subtle. In the syrup, I only used 2 tbsp sugar and mixed in some brandy instead. Finally, I added a couple tablespoons of lemon juice to the buttercream to give it some balance.
Olivia says
Hi Emily! Yay for a successful meringue buttercream 😀 Thanks for your lower sugar tips!