Earl Grey Tea Cake
Earl Grey Tea Cake
This Earl Grey Tea Cake has hints of lavender and bergamot orange mixed into a delicious vanilla cake.
It’s Friday…I do declare it’s time for tea and cake. Yes? I made you an Earl Grey Tea cake. Yes, a cake with tea baked right into it, and it’s as good as it sounds!
I have been dreaming of this cake for quite a while now. Something about baking with tea is very intriguing to me. I mean sipping tea with desserts is a perfect after dinner past time isn’t it, so why not add tea to the dessert itself? YES. I’m not sure all teas are cut out for baking, but Earl Grey tea certainly is. It’s flavour lends itself perfectly to a simple vanilla cake.
I have a love affair with Earl Grey tea…on a side note, have you ever tried the Earl Grey Tea Latte from Second Cup? If not, you should, it’s delicious.
I used a Lady Grey Earl Grey tea for this cake, which has hints of lavender and bergamot orange…so good. (Lady Grey tea is Earl Grey tea with the addition of lavender)
Steeped in whole milk, and added to my basic vanilla pound cake recipe, this cake is divine. Oh my.
The flavour is light and sweet and perfect for breakfast, or lunch or really any time. Because cake needs no excuse does it? 😉
Earl Grey Tea Cake
Ingredients
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1/2 tsp vanilla
- 2 cups flour
- 4 tsp baking powder
- 1 cup whole milk
- 2 Earl Grey Tea bags
- icing sugar for garnish
Instructions
- Preheat your oven to 350 degrees.
- Prepare a Bundt pan by buttering the pan and lightly dusting with flour. Set aside.
- Heat up the 1 cup of milk (I just microwaved mine until hot), then add the 2 tea bags to the hot milk and let steep at least 10 minutes. Set aside.
- In a mixing bowl, cream together the butter and sugar.
- Add the eggs, one at a time.
- Then add vanilla, and mix well.
- In a separate bowl, combine the flour, and baking powder.
- To the butter mix, add 1/3 of the flour mix, then 1/2 of the tea milk. Repeat until all combined.
- Pour into the prepared Bundt pan.
- Bake at 350 degrees for 45 minutes, or until a toothpick inserted in the centre comes out clean.
- Once the cake has baked, let it cool for about 10 minutes in the pan, then turn the cake out onto a plate, and sprinkle with icing sugar.
More Delicious Bundt Cake Recipes:
- Coconut Pound Cake
- German Chocolate Bundt Cake
- Caramel Harvest Apple Bundt Cake
- Apple Coffee Cake
- Peach Bundt Cake
- Eggnog Bundt Cake
Have a delicious day!
Love the idea of lady grey tea. I didn’t have any so I steeped some lavender with the milk. Tasted nice with the earl grey and lavender.
I’m so happy you enjoyed this recipe…and delicious idea to use lavender!
Your recipe looks amazing. I’m going to try it tmr. Just want to ask a question how long will the cake last in the refrigerator? Thank you so much
Hi! This cake is best stored, tightly covered, on your counter…the fridge may dry it out. It’s also best enjoyed the day it’s made (or 1-2 days after). Hope this helps!
This recipe looks divine! I didn’t see this questions, so I thought I’d ask: if you only have loose-leaf Earl Grey tea (I specifically have Cream of Earl Grey from DavidsTea), what would the measurement be of that? I have a tea-strainer, so steeping is no issue, but I’m not sure how much is in each tea bag? Hope you can help!
Hi Nicole! I would use 2 – 4 tsp of the loose leaf tea (more if you want a more strong Earl Grey flavour). Enjoy!
I FINALLY baked this. I made one for my neighbors and one for us – so easy to make. For ours, I substituted Bob’s Red Mill 1-to-1 (gluten-free) Baking Flour and the cake turned out perfectly. 40 minutes in our oven was long enough. I’m going to add more tea bags next time and see how that turns out. It was delicious though.
I’m so happy you made it Cynthia! And thank you for the gluten free option…that will definitely help someone looking at this recipe too! xo
Hi! I made this last year and remember it was pretty tasty. It’s best eaten within a few days though – I rememebr the longer I kept it the drier it got. (Tea flavor stayed strong though!) I was wondering – has anyone tried this recipe with another tea? I was thinking chai could be really nice, but haven’t tried it yet.
I bet Chai would be delicious!
Just made this. Simple and lovely. Mine only filled the Bundt maybe halfway so it’s petite. Any tips for getting the bottom (top when baking) flat so it sits flat on the plate? I checked it at 40min and it was already done and very brown.
What do you think about possibly trying to add some lavender icing? Maybe a buttercream with some ground lavender added in? I think I read somewhere above that the cake was nice and light. Do you think that would be overpowering or could it potentially pair well with the hint of lavender in the tea?
I think that would be absolutely perfect for this cake! I’m going to try it too!
came out great! used loose leaf tea (3 teaspoons for 1 cup milk). used cake flour, added an extra 4 tablespoons to even out the substitution. mine was ready after 39 mins. can def taste the earl grey in the cake with 3 teaspoons. did 3.5 teaspoons of baking powder as well & worked fine.
This cake turned out amazing so light and fluffy great recipe