Earl Grey Cake with Honey Frosting

Tea has always been a comfort for me. Growing up, I had a specific raspberry tea I drank whenever sick – it was the cure all for a head cold or sore throat. Once I got to college, I delved into the many different kinds of tea, expanding my palette.

As I’ve been working on expanding my baking palette, a tea based dessert has been on my mind for a while. I’ve been thinking in cakes a lot, so that seemed the obvious pairing.

And this cake delivers. A solid, but not overpowering, Earl Grey flavor pairs nicely with the sweet honey frosting. Even my mother, a long time hater of tea flavored baked goods, enjoyed it!

 

for the cake

  • 2¼ cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon Earl Grey tea, finely ground
  • ¾ teaspoon salt
  • ¾ cup unsalted butter, room temperature
  • 1½ cup granulated sugar
  • 3 large eggs, room temperature
  • 1½ teaspoon vanilla
  • 1 cup Earl Grey milk, room temperature
    • 1½ cup milk
    • 1 tablespoons Earl Grey tea heaping, loose leaf

for the frosting

  • 1 cup of butter, at room temperature
  • 2 cups of powdered sugar, sifted
  • 2½ tablespoons honey
  • pinch of salt

Start by making the Earl Grey milk. In a saucepan over a medium-high heat, bring the milk and tea leaves to a boil. Take off the heat and steep for 10 minutes, then strain out the tea leaves. Measure out 1 cup, and set aside to continue cooling as you begin to prepare the cake batter.

Preheat the oven to 350 F. Prepare three 6-inch cake pans with parchment paper.

Combine the flour, baking powder, finely ground tea and salt in a medium bowl. In the bowl of a stand mixer, on medium-high speed, cream the butter and sugar together until fluffy and light in color. Slow down, and add the eggs one at a time, beating well after each one. Beat in vanilla. Alternately add the flour and Earl Grey milk mixtures, beginning and ending with the flour (add the flour at a time, the milk ½ at a time), making sure to mix well each time.

Divide evenly between the pans. Bake for 35-40 minutes, a toothpick will come out clean when inserted and the cake will spring back to the touch once ready. Remove from oven and let cool slightly. Run a knife along the edges to help loosen the cake, and then turn out of pans. Let cool completely before frosting.

For the frosting, using a stand mixer with a paddle attachment, mix the butter, powdered sugar, honey and salt. Beat for a few minutes until completely smooth. You can add a touch more honey or powdered sugar to get the consistency you desire. Frost the cake however you like, and serve!

 

cake adapted from Liv for Cake, frosting adapted from A Cozy Kitchen