Ingredients
Earl Grey Cake
- ¾ cup whole milk
- 5 Earl Grey tea bags, strings removed
- 1½ cups cake flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 5 tablespoons unsalted butter, room temperature
- ½ cup sour cream, room temperature
- ⅓ cup vegetable oil
- 1 large egg, room temperature
- 1 teaspoon vanilla bean paste
Earl Grey Simple Syrup
- ¼ cup water
- ⅛ cup granulated sugar
- 2 Earl Grey tea bags, strings removed
Blueberry Filling
- 1½ cups frozen Wild Maine blueberries
- 3 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 2 teaspoons water
- 1 teaspoon cornstarch
Vanilla Buttercream
- 1 cup unsalted butter, room temperature
- 1½ cups powdered sugar
- 2 tablespoons heavy cream
- 2 teaspoons vanilla bean paste
- Fresh blueberries, for decorating
Instructions
- Steep the Tea: Heat the whole milk over medium-low heat and steep 5 Earl Grey tea bags (strings removed) until the milk turns brown, about 6–8 minutes. Remove tea bags, squeezing out excess milk. You should have ½ cup (115 g) of tea-infused milk; add regular milk if necessary.
- Prepare Cake Pans and Oven: Preheat the oven to 350°F (177°C). Grease two 6-inch cake pans and line the bottoms with parchment paper for easy removal.
- Mix Dry Ingredients: In a stand mixer bowl, combine 1½ cups cake flour, ¾ cup granulated sugar, 2 teaspoons baking powder, and ½ teaspoon fine sea salt. Mix on low speed while adding 5 tablespoons unsalted butter until the mixture resembles coarse sand, approximately 3 minutes.
- Combine Wet Ingredients: Whisk together the tea-infused milk, ½ cup sour cream, ⅓ cup vegetable oil, 1 large egg, and 1 teaspoon vanilla bean paste.
- Make Cake Batter: Gradually add the wet ingredients into the dry ingredients, mixing until just combined. Avoid overmixing to keep the cake light and tender.
- Bake the Cakes: Divide the batter evenly between the prepared pans (about 370 g each). Bake for 25–30 minutes or until the tops spring back when touched. Let cakes cool in pans on a wire rack for 20 minutes, then remove and cool completely on the rack.
- Make Earl Grey Simple Syrup: In a saucepan, combine ¼ cup water, ⅛ cup sugar, and 2 Earl Grey tea bags. Cook over medium heat for 3–4 minutes until sugar dissolves and syrup turns tea-colored. Cool and remove tea bags.
- Prepare Blueberry Filling: In a saucepan, cook 1½ cups frozen blueberries, 3 tablespoons sugar, and 1 teaspoon lemon juice over medium heat until bubbling and softened, about 10–15 minutes. Mix 1 teaspoon cornstarch with 2 teaspoons water and stir into berries. Cook 1 more minute until thickened. Cool completely.
- Make Vanilla Buttercream: Beat 1 cup unsalted butter with 1½ cups powdered sugar until combined. Add 2 tablespoons heavy cream and 2 teaspoons vanilla bean paste. Beat on medium speed for 2–3 minutes until the frosting is very light and fluffy.
- Assemble the Cake: Trim cake tops to level. Brush each layer with 1 tablespoon of simple syrup. On the bottom layer, pipe a border of frosting along the edge and fill the center with half the blueberry filling. Place the second layer upside down on top. Use remaining frosting to cover top and sides. Spoon remaining blueberry filling on top and garnish with fresh blueberries.
Notes
- Room temperature ingredients help the batter mix together more evenly for a tender crumb.
- Adjust milk amount after steeping tea to ensure you have exactly ½ cup of infused milk to maintain proper batter consistency.
- Use cake flour for a lighter texture, but all-purpose flour can be substituted with a slight adjustment in texture.
- Ensure blueberry filling is fully cooled before assembling to prevent melting the frosting.
- The cake is best enjoyed the day after baking to allow flavors to meld, but can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
