Earl Grey Tea Sheet Cake Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">240ml whole milk</li> <li class="ingredients-single-item">4 Earl Grey tea bags (or 2 tablespoons loose leaf Earl Grey tea)</li> <li class="ingredients-single-item">170g unsalted butter, softened</li> <li class="ingredients-single-item">300g granulated sugar</li> <li class="ingredients-single-item">3 large eggs, room temperature</li> <li class="ingredients-single-item">1 teaspoon vanilla extract</li> <li class="ingredients-single-item">300g all-purpose flour</li> <li class="ingredients-single-item">2 teaspoons baking powder</li> <li class="ingredients-single-item">1/2 teaspoon salt</li> <li class="ingredients-single-item">1 tablespoon Earl Grey tea leaves, finely ground (optional)</li> <li class="ingredients-single-item">For the glaze:</li> <li class="ingredients-single-item">130g powdered sugar</li> <li class="ingredients-single-item">2-3 tablespoons Earl Grey tea-infused milk (reserved from cake preparation)</li> <li class="ingredients-single-item">1/2 teaspoon vanilla extract</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23x33cm (9x13-inch) baking pan</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Electric mixer (hand or stand)</li> <li class="equipment-single-item">Fine mesh strainer or tea infuser</li> <li class="equipment-single-item">Small saucepan (for heating milk)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Begin by infusing the milk with Earl Grey tea. Heat the milk in a small saucepan until steaming but not boiling (about 82°C/180°F). Remove from heat, add the tea bags or loose tea in an infuser, cover, and steep for 20 minutes. Once steeped, squeeze the tea bags to extract maximum flavor, then strain and measure out 200ml for the cake batter. Reserve the remaining 40ml for the glaze. Allow the infused milk to cool completely before proceeding. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Preheat your oven to 180°C (350°F). Line your baking pan with parchment paper, leaving overhang on two sides to easily lift out the cake later, and lightly grease any exposed parts of the pan. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a medium bowl, whisk together the flour, baking powder, salt, and ground tea leaves (if using). The ground tea leaves intensify the Earl Grey flavor and add beautiful flecks throughout the cake, but they're optional if you prefer a smoother texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. This process creates tiny air pockets that will help your cake rise and give it a tender crumb. Don't rush this step—proper creaming is essential for a light texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Mix in the vanilla extract until combined. The mixture should look smooth and satiny. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Gradually add the dry ingredients to the butter mixture in three additions, alternating with the cooled tea-infused milk (beginning and ending with the dry ingredients). Mix on low speed just until combined after each addition. Over-mixing at this stage can develop too much gluten, resulting in a tougher cake, so mix just until no flour streaks remain. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Pour the batter into your prepared baking pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. The cake should spring back when lightly pressed in the center and will have pulled away slightly from the edges of the pan. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Allow the cake to cool in the pan for 15 minutes, then use the parchment overhang to carefully lift it out and transfer to a wire rack to cool completely. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> While the cake cools, prepare the glaze. Sift the powdered sugar into a bowl to remove any lumps. Add 2 tablespoons of the reserved tea-infused milk and the vanilla extract, then whisk until smooth. The glaze should be thick but pourable—add more tea-infused milk, a teaspoon at a time, if needed to achieve the desired consistency. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Once the cake is completely cool, pour the glaze over the top, using an offset spatula to spread it evenly if necessary. The slight warmth from the cake will help the glaze to set with a beautiful sheen. If desired, sprinkle a few crushed Earl Grey tea leaves on top for decoration before the glaze sets. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Allow the glaze to set for about 30 minutes before slicing. This cake will keep well in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days. The Earl Grey flavor will actually intensify slightly after the first day! </li> </ol>