Earl Grey Cake

Closeup of slice of cake layered with raspberry jam.

5 from 1 vote

Earl Grey Cake is a moist, rich cake with delicate tea flavor and hints of citrus. Layered with raspberry jam and frosted with tea-flavored buttercream, this cake is both impressive and irresistible.

Prep Time20

Cook Time35

Cooling Time30

Total Time1 25

Course: Dessert

Cuisine: American

Servings: -14 servings

Calories: 550kcal

Author: Linda Warren

Equipment

6" cake pans

Ingredients

For the tea milk

2 earl grey teabags
1 ¼ cups milk

For the cake:

1 package yellow cake mix (I prefer Duncan Hines)
1 cup tea milk in place of water
4 eggs this is one more than called for on the package
⅓ cup vegetable oil called for on the package
1 teaspoon finely ground earl grey tea which is ⅓ tea bag and should be fine enough to use as-is

For the frosting:

1 cup butter room temperature
4 cups powdered sugar
1 ½ teaspoons vanilla extract
2-4 tablespoons tea milk until desired consistency is reached

Filling and Garnish

1-2 cups raspberry jam
fresh raspberries (optional)

Instructions

Earl Grey Tea Milk

In a microwave-safe mug, heat milk until just hot. Add 2 earl grey tea bags and allow the tea to steep for 10 minutes. Remove the tea bags and set the milk aside to cool.

For the cake

Preheat oven to 350°F. Grease 3 6-inch cake pans. (if you don’t have 6” just do a 2-layer with 2 regular 8-inch cake pans)
Mix the yellow cake according to directions, substituting 1 cup of earl grey milk for the water. Add an extra egg (so that would be 4 eggs) and ⅓ cup vegetable oil. Stir in 1 teaspoon finely ground earl grey leaves for more flavor.
Divide the batter evenly among prepared cake pans and bake for 35 minutes or until cakes begin to brown on the edges and spring back when gently pressed in the center.
Allow the cakes to cool for 10 minutes in the pan before transferring to cool completely on wire cooling racks.

To make the frosting

Beat powdered sugar, butter, salt, and vanilla extract in a large mixing bowl.
Slowly add the earl grey milk until the desired consistency is reached.

To assemble the cake

Layer the cake with raspberry jam in between layers then frost the top and outside of cake. Swirl the frosting on top and decorate with fresh raspberries.

Notes

TO MAKE CUPCAKES

Line a muffin pan with cupcake liners and fill the cups ¾ full. Bake for 18 to 22 minutes. Hollow out the top of the cupcakes and fill the hole with raspberry preservers. Frost the cupcakes.

Nutrition