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!
Hello, I scrolled up and down the comments and couldn’t find an answer to my question. It may be trivial but did you use a 9 inch bundt or a 9.5 inch bundt?
Hi Ashley! I typically use a 10 cup Bundt pan for my recipes, which is about 9 inches. You can use either size you mentioned though. If you’re concerned about overbaking in the 9.5 inch pan, maybe just check the cake a few minutes earlier.
I want to try to make a tea cake, like this but I was wondering if anyone has ever used a spherical cake pan for this recipe. I want to make a tea pot cake and I am not sure how well it would hold up after baking in a spherical cake pan.
Hi there! I tried this recipe dairy free, so I subbed in sweetened apple sauce for the butter and almond milk for the milk. Because I used sweetened applesauce I cut down on the sugar by 1/4 cup but I think that was too much to reduce. It wasn’t sweet enough and the texture was a little more chewy/bouncy than id like. I can see that this cake would be incredible with the regular ingredients! I just wanted to give some feedback in case anyone else is attempting this as dairy free and with sweetened apple sauce! Next time I’ll try vegetable oil to see if that gives a nicer texture.
Delicious cake with a subtle earl grey flavour. I followed the recipe word for word and it was great! I took mine out of the oven after only 30 minutes and it was perfect.
I’m so glad you enjoyed it!
Great recipe! I like that it’s not too sweet or heavy; just a nice delicate cake perfect for a snack.
I baked mine in a 9×9 pan for 45 minutes and it came out almost perfect. The edges were a bit dry so maybe I’d do 40 next time. I sprinkled sugar on top before putting it in the oven for an added crunch.
Tea-wise, I did 3 Marks & Spencer earl grey bags in milk microwaved for 90 seconds. I added foil on top of the cup to keep it hot, steeped for around 20 minutes and squeezed out all the tea goodness before I added it to the mixture. I thought the end result had the perfect amount of tea but my bf said it didn’t have any tea taste. I do like a good smack in the face of tea flavor so next time I’ll be trying 4 tea bags and if that isn’t enough, doing icing sugar with the tea leaves on top. PERHAPS even adding tea leaves to the raw mix?! My tea bags have a pretty fine tea so this is definitely a possibility. If you’re using the fancy tea with large leaves you’d probably have to give it a good chop or grind before trying this.
Thanks for the share! What would you think of frosting the bundt cake with cream cheese frosting? I have some leftover from a carrot cake and would love to use it.
Hi May! I think it would probably taste very good!
I have made this recipe vegan for friends of mine. I used ground flax seed as the egg replacer, vegan butter and almond milk. I squeezed the tea bags to get the most flavor out and added a tsp of dried lavender. It was a hit and requested again within a week.
This was a great base recipe. As other comments have said, I used half the amount of baking powder. And instead of powdered sugar on top, I made a simple syrup infused with more tea and some orange zest to drizzle on top which really upped it. For anyone trying this – the batter will look very runny but that’s OK! – it still turns out great.
Just baked this recipe, so good! The earl grey taste really comes through the cake. Yum!
Hi Claire! I’m so happy you enjoyed it!
This Earl Gray Tea Cake is delicious! Light, fluffy, and fragrant! I made an earl gray infused icing to top it off. So good!
I’m so happy you enjoyed it Margarita!