Earl Grey Tea Layer Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Earl Grey milk infusion:</li><li class="ingredients-single-item">300ml whole milk</li><li class="ingredients-single-item">6 Earl Grey tea bags (or 3 tablespoons loose leaf Earl Grey tea)</li><li class="ingredients-single-item">For the cake layers:</li><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">2 1/2 teaspoons baking powder</li><li class="ingredients-single-item">1/2 teaspoon salt</li><li class="ingredients-single-item">225g unsalted butter, room temperature</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 teaspoons vanilla extract</li><li class="ingredients-single-item">1 tablespoon finely grated lemon zest</li><li class="ingredients-single-item">For the Earl Grey Italian Meringue Buttercream:</li><li class="ingredients-single-item">240g granulated sugar</li><li class="ingredients-single-item">80ml water</li><li class="ingredients-single-item">5 large egg whites, room temperature</li><li class="ingredients-single-item">1/4 teaspoon cream of tartar</li><li class="ingredients-single-item">300g unsalted butter, room temperature, cubed</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">2 tablespoons Earl Grey tea-infused milk (reserved from above)</li><li class="ingredients-single-item">1/2 teaspoon bergamot extract (optional)</li><li class="ingredients-single-item">For decoration:</li><li class="ingredients-single-item">1 tablespoon loose Earl Grey tea leaves</li><li class="ingredients-single-item">Fresh lavender sprigs (optional)</li><li class="ingredients-single-item">Edible flowers (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Three 20cm (8-inch) round cake pans</li><li class="equipment-single-item">Stand mixer with paddle and whisk attachments</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Cake turntable (optional but helpful)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Begin by preparing the Earl Grey milk infusion. Heat the milk in a small saucepan until it just begins to simmer (don't boil). Remove from heat, add the tea bags or loose tea, cover, and let steep for 25-30 minutes. The milk will take on a beige color and strong tea aroma. Strain through a fine mesh sieve, pressing on the tea to extract maximum flavor, then cool completely. You'll need 250ml for the cake and 2 tablespoons for the frosting.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Preheat your oven to 175°C (350°F). Grease and line three 20cm round cake pans with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth and creamy, about 1 minute. Gradually add the sugar and beat on medium-high speed for 3-4 minutes until pale and fluffy. This extended creaming process incorporates air into the batter, which helps create a light, tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla extract and lemon zest until combined. The lemon zest enhances the bergamot notes naturally present in Earl Grey tea.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> With the mixer on low speed, add the flour mixture in three parts, alternating with the cooled Earl Grey milk in two parts, beginning and ending with the flour. Mix just until each addition is incorporated to avoid overworking the gluten, which would result in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Divide the batter evenly among the prepared pans, smoothing the tops with an offset spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back when lightly touched. The edges should just be starting to pull away from the sides of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Allow the cakes to cool in the pans for 10 minutes before inverting onto wire racks to cool completely. To ensure flat layers, you can trim the domed tops with a serrated knife when cool.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> For the Italian meringue buttercream, combine the sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves, then attach a candy thermometer and let the mixture boil without stirring until it reaches 115°C (240°F).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Meanwhile, place the egg whites in the clean bowl of your stand mixer fitted with the whisk attachment. When the sugar syrup reaches about 105°C (220°F), begin whipping the egg whites on medium speed until foamy. Add the cream of tartar and increase speed to medium-high until soft peaks form.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> When the syrup reaches 115°C (240°F), reduce the mixer speed to medium and slowly pour the hot syrup down the side of the bowl in a thin, steady stream. Once all the syrup is added, increase the speed to high and whip until the meringue is glossy with stiff peaks and the bowl feels cool to the touch (about 10 minutes). This cooling is crucial before adding butter to prevent it from melting.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4> With the mixer on medium speed, add the butter a few cubes at a time, allowing each addition to incorporate before adding more. Don't panic if the mixture looks curdled or soupy at any point—continue beating and it will come together! Once all butter is incorporated, beat in the vanilla, reserved Earl Grey milk, and bergamot extract (if using).</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4> To assemble the cake, place one layer on a cake stand or serving plate. Spread approximately 1 cup of buttercream evenly over the top. Place the second layer on top and repeat with another cup of buttercream. Top with the final cake layer.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4> Apply a thin crumb coat of frosting over the entire cake and refrigerate for 20 minutes to set. This thin layer seals in any loose crumbs before the final frosting is applied. Then, frost the cake with the remaining buttercream, creating decorative swirls if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4> For decoration, lightly press loose Earl Grey tea leaves around the base of the cake. If using, arrange lavender sprigs and edible flowers on top for a sophisticated finishing touch. The cake can be left at cool room temperature for up to 4 hours before serving, or refrigerated for up to 3 days. Allow to come to room temperature before serving for the best flavor and texture.</li></ol>