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Perfect Lavender Earl Grey Tea Cake Recipe with Easy Honey Buttercream Frosting

lavender earl grey tea cake - featured image
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A delicate and fragrant tea cake infused with Earl Grey tea and lavender, topped with a creamy honey buttercream frosting. Perfect for tea time or brunch, this cake offers a subtle floral and citrus flavor that delights every bite.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup (170 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature
  • 3 tablespoons Earl Grey tea leaves, finely crushed
  • 1 ½ teaspoons food-grade dried lavender buds, ground gently
  • 1 teaspoon vanilla extract
  • 1 cup (225 g) unsalted butter, softened (for frosting)
  • 3 cups (360 g) powdered sugar, sifted
  • ¼ cup (85 g) honey, preferably mild-flavored
  • 2 tablespoons (30 ml) whole milk (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Optional: a pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. Warm the whole milk in a small saucepan until steaming but not boiling. Remove from heat, add crushed Earl Grey tea leaves, steep for 10 minutes, then strain and set aside to cool slightly.
  3. In a medium bowl, whisk together sifted flour, baking powder, salt, and ground lavender buds.
  4. In a mixer bowl, beat softened unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 4-5 minutes.
  5. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  6. With mixer on low, add dry ingredients in three additions alternating with the Earl Grey-infused milk, beginning and ending with the flour mixture. Mix just until combined.
  7. Divide batter evenly into prepared pans and smooth tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. For the honey buttercream frosting: Beat softened butter on medium speed until creamy. Gradually add sifted powdered sugar on low speed until incorporated.
  10. Add honey, vanilla extract, and optional salt. Slowly add milk to reach desired consistency. Beat on high for about 3 minutes until fluffy and smooth.
  11. Assemble cake by placing one layer on a serving plate, spreading a generous layer of frosting over it. Top with second layer and frost top and sides evenly.
  12. Optional: Sprinkle dried lavender or edible flowers on top for decoration.

Notes

Steep tea leaves in warm milk (steaming but not boiling) to avoid bitterness. Grind lavender buds finely to prevent overpowering flavor. Do not overmix batter to keep cake tender. Cool cake completely before frosting to prevent sliding. Adjust frosting consistency by chilling or adding milk as needed.

Nutrition

Keywords: lavender cake, Earl Grey tea cake, honey buttercream, tea cake recipe, floral cake, easy cake recipe, brunch dessert

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