Introduction

This Earl Grey Cake is a fragrant and elegant treat that combines the subtle floral notes of Earl Grey tea with sweet blueberries and a light, fluffy frosting. Perfect for afternoon tea or a special occasion, it’s a delightful twist on a classic layered cake.

A two-layer cake with light brown sponge, separated by a thin layer of dark red blueberry jam. The outside is covered in thick, creamy white frosting with a slightly textured surface. The top layer holds a glossy, dark red blueberry glaze covered with fresh, plump blueberries stacked in a small mound. The cake is placed on brown parchment paper on a wooden stand, against a white marbled textured background. One slice is taken out, revealing the inside layers clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup whole milk
5 Earl Grey tea bags (strings removed)
1 1/2 cups cake flour
3/4 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine sea salt
5 tablespoons unsalted butter (room temperature)
1/2 cup sour cream (room temperature)
1/3 cup vegetable oil
1 large egg (room temperature)
1 teaspoon vanilla extract
1/4 cup water
1/8 cup granulated sugar
2 Earl Grey tea bags (strings removed)
1 1/2 cups frozen Wild Maine blueberries
3 tablespoons granulated sugar
1 teaspoon lemon juice
2 teaspoons water
1 teaspoon cornstarch
1 cup unsalted butter (room temperature)
1 1/2 cups powdered sugar
2 tablespoons heavy cream
2 teaspoons vanilla extract
Fresh blueberries (for decorating)

Instructions

Step 1: Steep the 5 tea bags in the whole milk over medium-low heat until the milk turns brown, about 6-8 minutes. Remove the tea bags, squeezing out the milk, to yield 1/2 cup (115g) of tea-infused milk. Add regular milk if needed to reach the required amount. Let it cool.
Step 2: Preheat your oven to 350°F (177°C). Grease the sides of two 6-inch cake pans and line the bottoms with parchment paper.
Step 3: In a mixing bowl, combine the cake flour, granulated sugar, baking powder, and salt. Add the butter and mix on low speed until the mixture resembles coarse sand, about 3 minutes.
Step 4: Whisk together the tea-infused milk, sour cream, vegetable oil, egg, and vanilla extract. Gently mix this wet blend into the dry ingredients until just combined.
Step 5: Divide the batter evenly between the prepared pans, about 370 grams each. Bake for 25 to 30 minutes or until the tops spring back when lightly pressed. Cool in the pans on a wire rack for 20 minutes, then remove the cakes and let them cool completely on the rack.
Step 6: To make the simple syrup, combine water, sugar, and the 2 tea bags in a saucepan over medium heat. Cook for 3-4 minutes until the sugar dissolves and the syrup takes on tea color. Remove the tea bags and set the syrup aside to cool.
Step 7: In another saucepan, cook the blueberries with sugar and lemon juice over medium heat until the mixture bubbles, about 10-15 minutes. Stir the cornstarch and water together, then mix it into the blueberries. Cook for 1 more minute until thickened. Cool the filling before use.
Step 8: For the frosting, beat the butter and powdered sugar together until combined. Stir in the heavy cream and vanilla extract. Continue beating on medium speed for 2-3 minutes until the frosting is white, light, and fluffy.
Step 9: To assemble, trim the tops of the cake layers and brush each with 1 tablespoon of the tea syrup. On the bottom layer, pipe a frosting border around the edge and fill the center with half of the blueberry filling. Place the second layer upside down on top. Use the remaining frosting to cover the top and sides of the cake. Spoon the leftover blueberry filling on top and garnish with fresh blueberries.

Tips & Variations

Use cake flour for a tender crumb; if unavailable, substitute all-purpose flour but remove 2 tablespoons per cup and add the same amount of cornstarch for lightness.
For a stronger tea flavor, steep the tea bags a bit longer or use more bags for the syrup.
Fresh blueberries can be used instead of frozen; adjust cooking time slightly if doing so.
To make it dairy-free, substitute sour cream with coconut yogurt and use dairy-free butter and cream alternatives.

Storage

Store the cake covered in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best flavor and texture. Leftover blueberry filling can be refrigerated separately for up to a week. The cake can also be frozen un-iced for up to 2 months; thaw overnight in the refrigerator before frosting and assembling.

How to Serve

A two-layer cake with light brown sponge, each layer separated by a thin, dark red berry jam layer, topped with a thick, glossy dark red jam and a pile of fresh blue blueberries. The cake is covered in smooth, creamy off-white frosting that is slightly textured on the sides, creating soft peaks. A slice is cut out of the cake, showing the moist texture of the sponge and the jam inside. The cake sits on light brown parchment paper on a wooden cake stand, all set against a white marbled textured background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use loose Earl Grey tea instead of tea bags?

Yes, use about 2 tablespoons of loose Earl Grey tea steeped in warm milk (strained) for a similar flavor. Adjust steeping time to your taste.

What can I substitute for sour cream in this recipe?

You can replace sour cream with Greek yogurt or crème fraîche in equal amounts to maintain the cake’s moistness and tang.