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Earl Grey Lavender Cake Recipe
Ben Carraoli

Earl Grey Lavender Cake Recipe

I recently baked this Earl Grey Lavender Cake, and I have to say, it was such a delightful experience! The delicate floral notes from the lavender combined with the distinct, comforting aroma of Earl Grey tea made every bite feel special. I loved how the cake turned out moist, flavorful, and perfect for any occasion.
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Total Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 1 cup whole milk – warmed to steep the Earl Grey and lavender for maximum flavor
  • 3 tablespoons Earl Grey tea leaves – adds that signature bergamot flavor
  • 2 teaspoons dried culinary lavender – for a gentle floral aroma
  • 2 ½ cups cake flour – ensures a soft tender crumb
  • 1 teaspoon baking powder – for lightness and lift
  • ½ teaspoon baking soda – balances acidity and texture
  • ¼ teaspoon salt – enhances overall flavor
  • ¾ cup unsalted butter – softened to room temperature for better mixing
  • 1 ½ cups granulated sugar – provides sweetness and structure
  • 7 large egg whites – contributes to a fluffy airy cake
  • ½ cup sour cream – keeps the cake moist and tender
  • ¼ cup vegetable oil – adds extra moisture without altering flavor
  • 1 teaspoon pure vanilla extract – enhances overall flavor

Method
 

  1. First, steep the Earl Grey tea and lavender in warm milk for about 15 minutes. This infuses the liquid with fragrant flavor. Mix the dry ingredients separately, then combine with wet ingredients to form a smooth batter. Divide the batter evenly into the prepared pans and bake.
  2. Once baked, let the cake layers cool in their pans for 10 minutes. Carefully loosen the edges with a spatula and transfer to wire racks. Use a serrated knife to level the tops so stacking is easier.
  3. While the cakes cool, prepare a Swiss meringue buttercream base. Add lavender-infused milk for flavor. Whip until light and fluffy, adjusting sweetness to your preference.
  4. Place the first cake layer on a cake board or plate and secure it with a dab of frosting. Spread an even layer of buttercream, then repeat with remaining layers. Top layer can be placed upside down to simplify frosting.
  5. Apply a thin layer of frosting to trap crumbs, then smooth with an offset spatula or bench scraper. Chill in the fridge for 30 minutes or freezer for 10 minutes until firm.
  6. Apply a second, thicker layer of frosting and smooth it for a clean finish. Decorate with buttercream flowers using piping bags and tips for an elegant touch.

Notes

  • I always steep the tea and lavender longer for a richer aroma.
  • I make sure all ingredients are at room temperature; it helps everything mix smoothly.
  • I chill the layers slightly before stacking to prevent sliding.
  • I use a serrated knife to level layers for professional-looking cakes