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.

Earl Grey Tea Cake {A Pretty Life}

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.

Earl Grey Tea Cake {A Pretty Life}

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)

Earl Grey Tea Cake {A Pretty Life}

Steeped in whole milk, and added to my basic vanilla pound cake recipe, this cake is divine.  Oh my.

Earl Grey Tea Cake {A Pretty Life}

The flavour is light and sweet and perfect for breakfast, or lunch or really any time.  Because cake needs no excuse does it?  😉

Whisk

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Earl Grey Tea Cake


  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 1 Bundt cake 1x

Description

This Earl Grey Tea Cake has hints of lavender and bergamot orange mixed into a delicious vanilla cake.


Scale

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

  1. Preheat your oven to 350 degrees.
  2. Prepare a Bundt pan by buttering the pan and lightly dusting with flour. Set aside.
  3. 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.
  4. In a mixing bowl, cream together the butter and sugar.
  5. Add the eggs, one at a time.
  6. Then add vanilla, and mix well.
  7. In a separate bowl, combine the flour, and baking powder.
  8. To the butter mix, add 1/3 of the flour mix, then 1/2 of the tea milk. Repeat until all combined.
  9. Pour into the prepared Bundt pan.
  10. Bake at 350 degrees for 45 minutes, or until a toothpick inserted in the centre comes out clean.
  11. 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.

Keywords: Bundt cake, cake recipe, Earl Grey Tea cake

 

Earl Grey Tea Cake {A Pretty Life}

Earl Grey Tea Cake {A Pretty Life}

More Delicious Bundt Cake Recipes:

Have a delicious day!

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71 Comments

  • Reply
    Deb Fortin
    February 13, 2015 at 10:59 AM

    just want to let you know that your save link no longer is valid . Ziplist does not exist anymore . can you change your link to epicurious?

    • Reply
      Jo-Anna@APrettyLife
      February 13, 2015 at 1:07 PM

      Hi Deb! Thank you for pointing that out – I had no idea! So I looked into it, and the only option now with this program is a site called Big Oven (Epicurious unfortunately isn’t an option provided to me). I’ve enabled Big Oven, so I hope that helps?

  • Reply
    The DIY Homegirl
    February 14, 2015 at 1:50 PM

    This sounds great! I love tea… and cake… so it’s perfect! Pinning!

  • Reply
    Ayngelina
    February 19, 2015 at 8:42 AM

    This is a beautiful cake, perfect for having people over.

  • Reply
    Shauna
    February 20, 2015 at 7:34 AM

    Such a pretty cake. Love the breakfast suggestion!

  • Reply
    Katia
    February 20, 2015 at 5:25 PM

    Oh my, this sounds heavenly! I must go buy a bundt pan! 🙂

    • Reply
      Jo-Anna@APrettyLife
      February 23, 2015 at 8:38 AM

      Thank you Katia! Yes, go buy a bundt pan – bundt cakes are so easy to make!

  • Reply
    Ping
    February 22, 2015 at 6:08 AM

    Hi! This cake looks so good and easy to make. Will be putting this on the list of this weeks baking. Cheers from Bangkok!

    • Reply
      Jo-Anna@APrettyLife
      February 23, 2015 at 8:38 AM

      I hope you enjoy it Ping! And I’m so excited to have a reader from Bangkok! Welcome! 🙂

  • Reply
    Teresa
    February 23, 2015 at 9:01 PM

    That looks wonderful! My favourite is Earl Grey madeleines. The lavender in the Lady Grey would add such a delicate, fragrant touch to your cake!

  • Reply
    heather @french press
    February 27, 2015 at 5:20 PM

    such a lovely cake, and I’m sure just as delicious

  • Reply
    Tiffany
    February 27, 2015 at 5:50 PM

    Yum! I never knew that about Lady Grey, I will have to look for it!

  • Reply
    Katia
    May 5, 2015 at 12:25 PM

    Hello again. In your post you mention you used a Lady Grey tea (which should have lavender added), and in your photo it looks like a Tazo teabag. However I can’t find any Lady Grey tea by Tazo — only Earl Grey. I think Lady Grey is only made by Twinings, but they don’t use lavender in it — just orange and lemon flavours. Can you specify what brand of tea you used? I can always just use regular Earl Grey but the lavender sounds so yummy! 🙂

    • Reply
      Jo-Anna@APrettyLife
      May 6, 2015 at 10:39 AM

      Hi Katia! I did use the Tazo Earl Grey tea for this recipe, and their Earl Grey tea actually has the lavender in it so it’s perfect! Enjoy!

  • Reply
    Audrey
    May 11, 2015 at 10:28 AM

    I have never cared for Earl Grey tea, but I might have to get some to make this cake.

    Saw this on Happiness is Homemade

  • Reply
    Katia
    May 11, 2015 at 7:39 PM

    Hi! Me again! I finally got around to making this cake this past weekend. It was delightful! I used Lipton’s regular Earl Grey tea and it gave a subtle flavour, just perfect. I accidentally doubled the sugar when creaming the butter and sugar together so I just doubled the whole recipe, with the intention of making two cakes. All the batter fit in my bundt pan so I made one big one and watched it carefully. Exactly 45 minutes later it was done – even with doubling the recipe. A great cake! Light, moist, not too sweet. Will be making this again for sure 🙂

  • Reply
    Lisa @ Fun Money Mom
    May 11, 2015 at 10:09 PM

    That looks delicious!!! Thanks for linking up with #ShareTheWealthSunday!

    xoxo
    Lisa

  • Reply
    Lisa @ Fun Money Mom
    May 11, 2015 at 10:09 PM

    That looks delicious!!! Thanks for linking up with #ShareTheWealthSunday!

    xoxo
    Lisa

  • Reply
    Sarah R.
    May 12, 2015 at 9:47 AM

    YUM! I’m an EG fan, too. Have you ever tried the Governor Grey from the Charleston Tea Plantation (i.e., American Classic Tea)?? It’s positively divine!!! Love that you shared this at Snickerdoodle Sunday and I hope to see you again this weekend!

    Sarah (Sadie Seasongoods)

  • Reply
    ashley
    May 13, 2015 at 6:31 AM

    Beautiful photos that make the cake look even more delicious! Definitely going to try this out 🙂

  • Reply
    Sharon Camp
    May 13, 2015 at 8:41 PM

    Going to try this. Looks wonderfully delicious.

  • Reply
    Hollie
    May 14, 2015 at 10:24 AM

    That sounds absolutely heavenly!

  • Reply
    Tanya @ Mom's Small Victories
    May 14, 2015 at 1:06 PM

    I love having chai tea with cake so why not Earl Grey baked right in? What a cleverly delicious idea! Thanks for sharing with Small Victories Sunday Linkup. Pinning to our linkup board and hope you found some great posts to visit this week!

  • Reply
    Jerusha (@TheDisneyChef)
    May 15, 2015 at 7:07 AM

    I’m obsessed with tea, so this is right up my alley. I can’t wait to experiment with this!

  • Reply
    Karly
    May 16, 2015 at 10:14 PM

    Over the top amazing! Wish I had a slice now. Thanks for linking up with What’s Cookin’ Wednesday!

  • Reply
    Karren Haller ♥ Oh My Heartsie Girl
    May 17, 2015 at 6:29 AM

    I love Earl Grey tea, drink every morning, now I need to spare some to make you delicious looking cake!

    Thanks for sharing on Friday Features Linkup this week on Oh my Heartsie Girl!!
    I have Pinned and Tweeted!
    I hope you enjoy your weekend!
    Karren

  • Reply
    Lisa Savage
    May 17, 2015 at 6:51 AM

    What a great idea. I don’t like tea myself, but ALL my girl friends love Earl and Lady Grey so this would be great for our next meet up. Thank you so much for linking up to #AllAboutYou

  • Reply
    Nancherrow
    May 18, 2015 at 6:24 AM

    Early Grey is a favorite of mine. Have you ever tried a London Fog? Earl Great with foamed milk and a dash of sugar. Yum. This cake looks delish-just Pinned. Thanks for sharing at Fridays Unfolded!

    Alison
    Nancherrow

    • Reply
      Jo-Anna@APrettyLife
      May 27, 2015 at 2:12 PM

      Ooooh London Fogs are my favourite! I’m pretty much in love with anything Earl Grey! 😉

  • Reply
    Lorelai @ Life With Lorelai
    May 19, 2015 at 12:39 AM

    Earl Grey is one of my favorite teas! So this tea cake is a must try for me. Thanks for sharing your recipe at the #HomeMattersParty – we’re looking forward to what you have to share next week. 🙂

    ~Lorelai
    Life With Lorelai

  • Reply
    Jennifer Dawn
    May 20, 2015 at 12:38 PM

    You’ve done it again! Another fantastic looking recipe! Love your blog and the posts you share!

  • Reply
    Jenny B @ Honey and Birch
    May 21, 2015 at 7:07 PM

    I have yet to bake with tea, but I am totally intrigued by your recipe. I have been collecting a few different types of tea to experiment and I think I will also use Earl Grey – this cake is just stunning! I featured your post this week at #FoodieFriDIY – thank you so much for participating!

  • Reply
    Leesy
    January 26, 2016 at 5:46 PM

    My bestie is obsessed with Earl Grey tea, this tea cake would be a make a lovely gift alongside my Earl Grey truffles I make! Pinning this and making it soon!

    • Reply
      Jo-Anna@APrettyLife
      January 29, 2016 at 12:46 PM

      I hope you and your friend enjoy it! I love the light Earl Grey flavour in this cake!

  • Reply
    Audrey
    May 13, 2016 at 11:21 PM

    May i know why you use so much baking powder.. 3 tsp? I think 2 tsp should be enough. Too much baking powder will give funny aftertaste to your cake.

    I tried dilmah earl grey before for my cakes. You don’t have to discard the tea leaves n they will give beautiful flecks to your cake.

    • Reply
      Jo-Anna@APrettyLife
      May 15, 2016 at 9:39 PM

      Hi Audrey! It’s just the recipe that I have been using for years for my Bundt cakes…I’ve never noticed any aftertaste. I’m not sure how the cake would turn out with only 2 tsp of baking powder vs 3.

  • Reply
    Kai MacDonald
    August 18, 2016 at 8:44 AM

    I’ve only ever made a chocolate earl grey tea cake and it was fab! Does this cake absolutely have to be baked in a bundt pan? I don’t have one and no way to go get one at present.

    • Reply
      Jo-Anna@APrettyLife
      August 18, 2016 at 9:52 AM

      Hi Kai! I’ve only ever made it in a Bundt pan, but I think it would bake perfectly in a 9×13 baking pan. I would just watch the baking time and check it around 25 minutes, then monitor the baking after that point. I think it would take less baking time in the 9×13 pan.

  • Reply
    Kai MacDonald
    August 18, 2016 at 10:35 AM

    Thank you!! I’m going to make it today! 🙂 I’m excited to try it.

  • Reply
    Breanna
    September 1, 2016 at 10:15 AM

    I made this yesterday with a raspberry earl grey. It is quite delicious. I’m thinking of making the same recipe with Rose tea, because I think that will be completely divine. Instead of topping with powdered sugar. Made a light earl grey glaze(steeped tea bag in 3 TB of whole milk and 1.25 cups of powdered sugar) this added even more light earl grey flavor which of course was delightful. My only problem is that my cake turned out a bit dry. I am at 5000 feet. I considered adding a third egg. What do you think?

    • Reply
      Jo-Anna@APrettyLife
      September 3, 2016 at 9:47 PM

      Hi Breanna! I wonder why it was dry…maybe a 3rd egg would work, but I’m not sure. If you try it let me know how it works out!

    • Reply
      Carol
      January 3, 2018 at 5:51 PM

      The extra egg or 2-3 T. more milk will accommodate your altitude. It’s the mountain high effect.

  • Reply
    Reilly
    March 8, 2017 at 12:36 PM

    Hi there! I was looking to make this cake for someone with a gluten allergy. Would I be able to make this cake with using a box gluten free pound cake mix? And if so, how would I go about infusing the Earl Grey?

    • Reply
      Jo-Anna@APrettyLife
      March 11, 2017 at 7:11 PM

      Hi Reilly! If I were to use a gluten free pound cake mix, I would just infuse the Earl Grey tea into the liquid required to make your cake. Let it seep for at least 10 minutes for maximum flavour. Good luck!

  • Reply
    Sara
    March 16, 2017 at 1:47 AM

    I just made this delicious cake and it turned out exactly like the picture ! It was a big hit for tea/coffee time 🙂 the only thing was I wanted a bit more earl grey flavour but I used a different earl grey than the recipe asked for so that might be why.

    • Reply
      Jo-Anna@APrettyLife
      March 16, 2017 at 10:30 AM

      I’m so glad you liked this recipe! If you like more Earl Grey flavour you could always let it steep longer, or even use 2 tea bags! Now I’m craving this cake! 😉

  • Reply
    Cindy
    May 24, 2017 at 10:41 AM

    Beautiful recipe! Can’t wait to try. Would you mind sharing the size of your bundt pan?

  • Reply
    Sarah
    July 8, 2017 at 11:57 PM

    Lovely recipe! I would just adjust it to 2 tsp of baking powder as opposed to 4. Gave my bread a bitter aftertaste and had to throw it out =( I used a regular bread loaf pan so not sure if that’s the difference. King Arthur Flour gave a guideline of adding 1 tsp of b. powder to 1 cup of flour. I wouldn’t want others to throw out their breads as this is a beautiful recipe (great with added lemon zest too).

  • Reply
    Em
    July 14, 2017 at 10:04 PM

    This is my new favorite recipe! It works every time and is an easy crowd-pleaser. Personally, I needed a stronger tea flavor so I just used three tea bags in the milk and cut open another bag to sprinkle on top. This is definitely a great recipe to try!

  • Reply
    Tracy
    January 15, 2018 at 12:37 PM

    I have been drinking Earl grey tea forever, I’m 55 years old and now I’m going to eat Earl grey cake thank you for the new addition .

  • Reply
    Mohamed
    February 22, 2018 at 11:52 AM

    It’s a great cake…thankyou

  • Reply
    Mohamed
    February 22, 2018 at 11:55 AM

    Greetings from Oman.

  • Reply
    Hesper
    May 9, 2018 at 12:47 PM

    Hello! I was wondering if I can use a 9×9 cake pan if I don’t have a bundt cake pan

    Thank you!

    • Reply
      Jo-Anna Rooney
      May 10, 2018 at 2:45 PM

      Hi! Yes, absolutely. The baking time might be a little different though…check at 45 minutes, but you may need to bake it longer (up to 1 hour or so).

  • Reply
    Sajeda
    May 19, 2018 at 8:00 AM

    So excited to have come across this recipe! I have to go to a royal wedding tea party celebration today and thought it’d be perfect. I’m short on time though. Would I be able to use box mix as a base? In particular yellow cake mix? The only liquid is oil so wasn’t sure if that would work. Thank you!

    • Reply
      Sajeda
      May 19, 2018 at 8:05 AM

      I forgot – there’s water too, so hopefully it should work?

  • Reply
    Anita
    July 29, 2018 at 8:58 AM

    I’m amazed how easy this recipe is and the result was an aromatically delicious Earl Grey cake. I used Marks and Spencer’s earl grey teabags and they turned out great!

  • Reply
    Rajvinder
    August 16, 2018 at 11:26 AM

    I honestly can’t bake to save my life (took me 3 hours to make a 2 ingredient chocolate cake once ahh) but this recipe was SO easy to do! I didn’t have Earl Grey so I used Assam tea (also ended up using 3 tea bags instead of 2 because the tea bags were really small) and I really had to stop myself from eating the batter because it smelt so good.
    Cake came out really tasty, soft, and moist. Was a little dense, but I think I just didn’t whisk for long enough.
    Am really wanted to try this again!

    • Reply
      Jo-Anna Rooney
      August 16, 2018 at 1:41 PM

      Hi Rajvinder! I’m so glad you made this cake…it really is SO delicious! I might have to try it with Assam tea next time…sounds so good!

  • Reply
    Judy
    September 8, 2018 at 8:37 PM

    Hi. I want to try recipe. But let me ask you . can I throw leaves in recipe as well? Thanks. Judy

    • Reply
      Jo-Anna Rooney
      September 11, 2018 at 10:25 AM

      Hi Judy! I would only use the leaves to steep in the milk, then I would strain them out…I’m not sure the texture of the leaves in the cake would be good.

  • Reply
    Char
    October 31, 2018 at 5:07 AM

    Hi Jo-anna! What size is your bundt pan? And would it make a difference whether or not the pan is non-stick?

    • Reply
      Jo-Anna Rooney
      October 31, 2018 at 10:57 AM

      Hi Char! I typically use a 12 cup Bundt pan for my cakes. And non-stick pans are the best to use because getting the cakes out of the pan can be tricky. If you don’t have a non-stick pan, just make sure you prep your pan by greasing and flouring it really well first. Happy baking!

  • Reply
    lorinda
    February 21, 2019 at 1:43 AM

    My husband has recently fallen in love with Earl Grey tea (decaf). So, when I say your post, I thought, “Gotta make this for him”. I only had Earl Grey in the house-so I threw in some dried lavender just to try to keep to the recipe. Oh my goodness. This is my new ‘take and wow people’ cake. I live in Beirut, where overly sweet cakes are not popular…so, this one is perfect! Just the right sweetness with new and exciting flavors people haven’t tried together before. Thank you sooooo much for the recipe! And, keep posting bundt cake recipes…and buying new shapes/designs! Life is too short for boring square cakes 🙂

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