Introduction

This Velvet Earl Grey Layer Cake is a delicate and fragrant dessert that combines the rich creaminess of butter with the floral citrus notes of Earl Grey tea. Perfectly tender and lightly sweetened, it’s a sophisticated treat that’s surprisingly simple to make at home.

A slice of layered cake on a white plate features six layers in total, alternating between light yellow sponge, poppy seed-speckled white cream, and dark chocolate cake. The sequence from left to right shows a poppy seed cream layer, a dark chocolate layer, another poppy seed cream layer, a yellow sponge layer, a dark chocolate layer again, and finally another yellow sponge layer covered with a smooth pale yellow frosting that drips slightly on the side. A silver fork rests on the edge of the plate, and the scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2½ cups all-purpose flour
1½ cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup whole milk
2 tablespoons Earl Grey tea leaves
2 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
2½ cups powdered sugar
½ cup heavy cream
1 teaspoon lemon zest

Instructions

Step 1: Prepare the Earl Grey Milk Infusion. Warm the whole milk gently until it just begins to steam. Add the Earl Grey tea leaves and steep for about 10 minutes. Strain out the leaves and set the milk aside to cool completely.
Step 2: Mix the Butter and Sugar. In a large bowl, beat the softened butter and granulated sugar until light, creamy, and fluffy.
Step 3: Incorporate the Eggs and Flavors. Add eggs one at a time, beating well between each addition. Stir in the vanilla extract and the cooled Earl Grey-infused milk, folding everything together evenly.
Step 4: Combine Dry Ingredients and Mix Gently. Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add to the wet mixture, stirring just until combined to keep the batter light.
Step 5: Bake the Cake Layers. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and divide the batter evenly. Bake for 25 to 30 minutes until golden and a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 6: Prepare the Lemon Zest Frosting. Beat together powdered sugar, heavy cream, and lemon zest until smooth and fluffy.
Step 7: Assemble the Cake. Spread frosting on the first cake layer, place the second layer on top, then cover the entire cake with the remaining frosting.

Tips & Variations

For a smoother tea flavor, use fine Earl Grey tea leaves or tea bags and steep gently without boiling the milk.
Substitute half of the all-purpose flour with cake flour for an even softer crumb.
Add a teaspoon of lemon juice to the frosting for extra brightness.
Decorate the cake with candied lemon slices or edible flowers to enhance its elegant appearance.

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 texture and flavor. Leftovers can also be frozen wrapped tightly in plastic wrap and foil for up to 1 month; thaw overnight in the fridge and frost as desired.

How to Serve

A slice of multi-layered cake sits on a white plate with a silver fork resting beside it. The cake has seven visible layers, alternating between dark chocolate, light yellow sponge, and pale poppy seed studded layers. Each layer is separated by smooth white frosting and the entire cake is covered with a creamy white frosting that slightly drips down the sides. The background shows a white marbled surface with a blurred white cup in the distance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can. Use 2 or 3 tea bags to steep the milk, but avoid boiling the milk to keep the flavor smooth and avoid bitterness.

How do I prevent the cake from being dry?

Be careful not to overmix the batter and bake just until a toothpick comes out clean. Overbaking or overmixing can cause dryness. Also, the infused milk adds moisture and flavor to keep the cake tender.