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Velvet Earl Grey Layer Cake

This tender and fragrant cake, infused with Earl Grey tea, is perfect for afternoon tea and family gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert, Tea Time
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup whole milk for the Earl Grey infusion
  • 2 tablespoons Earl Grey tea leaves use whole-leaf for better flavor
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
For the Lemon Zest Frosting
  • 2.5 cups powdered sugar
  • 0.5 cup heavy cream
  • 1 teaspoon lemon zest zest before juicing

Method
 

Prepare the Earl Grey Milk Infusion
  1. Warm the whole milk until it steams, add the tea leaves, steep for 10 minutes, strain, and let cool.
Mix the Butter and Sugar
  1. Beat the softened butter and granulated sugar until light and fluffy.
Incorporate the Eggs and Flavors
  1. Add eggs one at a time, beating well after each, then stir in vanilla extract and cooled Earl Grey-infused milk.
Combine Dry Ingredients
  1. In another bowl, whisk flour, baking powder, and salt. Gradually mix into the wet ingredients, being careful not to overmix.
Bake the Cake Layers
  1. Preheat oven to 350°F (175°C), grease two 9-inch round cake pans, divide batter evenly, and bake for 25-30 minutes.
  2. Let cool for 10 minutes in pans, then transfer to wire racks to cool completely.
Prepare the Lemon Zest Frosting
  1. Beat powdered sugar, heavy cream, and lemon zest until smooth and fluffy.
Assemble the Cake
  1. Once layers are cooled, frost the first layer, add the second layer, and cover the entire cake with frosting.

Notes

Keep the cake covered and refrigerated for up to 3 days. Let it sit at room temperature for 30–45 minutes before serving.