Heat 1½ cups of whole milk in a small saucepan until steaming but not boiling. Remove from heat and steep loose Earl Grey tea or tea bags for 10 minutes. Strain out tea leaves and let the infused milk cool to room temperature.

Preheat oven to 350°F and grease three 8-inch round cake pans.

Cream together ¾ cup of softened butter and 1¾ cups of granulated sugar until light and fluffy, about 4-5 minutes.

Add eggs one at a time, followed by vanilla extract.

Gently alternate adding the dry ingredients with the cooled Earl Grey milk, starting and ending with the flour mixture. Mix until just combined.

Divide the batter evenly between the prepared pans and bake for 25-30 minutes until a toothpick comes out with a few moist crumbs.

Let cool in pans for about 10 minutes before turning out onto wire racks to cool completely.

Beat 1 cup of room temperature butter until light and fluffy, about 5 minutes.

Gradually add sifted powdered sugar, vanilla bean paste, salt, heavy cream, and Earl Grey-infused milk until smooth and spreadable.

Once cakes are completely cool, place the first layer on a serving platter, spread ¾ cup buttercream on top, and repeat with the second layer.

Frost the sides of the cake with remaining buttercream, aiming for a rustic finish.