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Elegant Earl Grey Lavender Layer Cake with Honey-Bergamot Buttercream

Close-up of a moist slice of three-layer earl grey lavender cake with creamy frosting between layers.
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Create a sophisticated layer cake featuring the delicate floral notes of lavender balanced with the citrus aroma of Earl Grey tea, topped with a sweet honey-bergamot buttercream.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup whole milk
  • 2 Earl Grey tea bags (high quality)
  • 1 teaspoon dried culinary lavender buds
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lavender extract (optional, for stronger flavor)
  • 1/4 cup hot water
  • 1/2 cup honey (for buttercream)
  • 1/2 cup unsalted butter, softened (for buttercream)
  • 3 cups powdered sugar (for buttercream)
  • 1 tablespoon fresh lemon juice (for buttercream)
  • Zest of 1/2 lemon (for buttercream)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. Infuse the milk: Heat the whole milk in a small saucepan until steaming, but not boiling. Remove from heat. Add the two Earl Grey tea bags and the dried lavender buds. Cover and let steep for 20 minutes. Squeeze the tea bags gently and discard them. Let the milk cool completely.
  3. In a small bowl, mix the vanilla extract and lavender extract (if using) into the cooled infused milk.
  4. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  5. In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each addition.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the infused milk mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
  7. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Prepare the Honey-Bergamot Buttercream: In a stand mixer, beat the softened butter until smooth. Gradually add the powdered sugar, mixing on low speed until incorporated, then increase speed to medium.
  10. In a small bowl, whisk together the honey and lemon juice. Add this mixture to the buttercream, along with the lemon zest. Beat until light and fluffy. If the frosting is too stiff, add a teaspoon of warm water or milk until you reach a spreadable consistency.
  11. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of buttercream over the top. Place the second layer on top. Frost the top and sides of the entire cake.
  12. Chill the cake briefly before slicing for cleaner cuts.

Notes

  • To intensify the Earl Grey flavor, steep the tea bags in 1/4 cup of hot water for 10 minutes, then stir this strong tea concentrate into the cooled milk mixture.
  • Use only culinary-grade lavender to avoid bitter flavors. If you prefer a very subtle floral note, reduce the lavender buds to 1/2 teaspoon.
  • For an elegant finish, press a few dried lavender buds or a light dusting of powdered sugar onto the top edge of the cake.

Nutrition

Find it online: https://blissbatter.com/earl-grey-lavender-cake-recipe/