Description
A luxurious Earl Grey-infused velvet layer cake perfect for special occasions, featuring a tender crumb and a creamy lemon-zested frosting that elevates memorable moments.
Ingredients
Scale
Cake
- 1 cup Whole Milk (Can be substituted with almond milk)
- 2 tablespoons Earl Grey Tea Leaves (Tea bags can be used as a substitute)
- 1 cup Unsalted Butter (Vegan butter can be used for a dairy-free version)
- 1.5 cups Granulated Sugar (Brown sugar can add depth)
- 4 large Eggs (Flax eggs are a vegan alternative)
- 2 teaspoons Vanilla Extract (Use pure vanilla for best flavor)
- 3 cups All-Purpose Flour (Gluten-free blends can be substituted)
- 1 tablespoon Baking Powder (Ensure it is fresh for optimal results)
- 0.5 teaspoon Salt
Frosting
- 4 cups Powdered Sugar (Coconut sugar can be a less refined substitute)
- 1 cup Heavy Cream (Full-fat coconut cream is a dairy-free option)
- 1 tablespoon Lemon Zest (Can be omitted for a simpler frosting)
Instructions
- Steep Tea: Gently warm 1 cup of whole milk in a saucepan over low heat. Remove from heat and add 2 tablespoons of Earl Grey tea leaves, allowing them to steep for 10 minutes. Strain the mixture and let it cool.
- Prepare Butter and Sugar: In a large bowl, beat 1 cup of softened unsalted butter with 1 ½ cups of granulated sugar using an electric mixer on medium speed for 4-5 minutes until light and creamy.
- Add Eggs and Vanilla: Incorporate 4 large eggs one by one, mixing well after each addition. Add 2 teaspoons of pure vanilla extract and gradually mix in the cooled tea-infused milk until smooth.
- Mix Dry Ingredients: Whisk together 3 cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt in a separate bowl. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated.
- Prepare Pans and Bake: Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing with butter and lining the bottoms with parchment paper. Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until golden brown.
- Cool Cakes: Remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
- Make Frosting: In a mixing bowl, combine 4 cups of powdered sugar, 1 cup of heavy cream, and the zest of 1 lemon. Beat until fluffy and stiff peaks form.
- Assemble Layers: Once cooled, frost the cake layers evenly and garnish as desired with edible flowers or candied lemon peel to enhance presentation and flavor.
Notes
- Tea bags can be used if loose leaves are unavailable, but loose leaf tea provides a stronger flavor.
- For a vegan version, substitute butter with vegan butter and eggs with flax eggs.
- Milk can be substituted with almond milk for a dairy-free option.
- Use fresh baking powder to ensure the cake rises properly.
- Lemon zest in the frosting adds a bright, fresh flavor but can be omitted for a more classic cream flavor.
- Use parchment paper in pans to help easily release cakes without damage.
- Allow cakes to cool completely before frosting to prevent melting or sliding.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British-inspired
Keywords: Earl Grey cake, velvet cake, tea-infused cake, layered cake, lemon frosting, afternoon tea dessert
