Henry's Earl Grey Vanilla Cake

Henry's Earl Grey Vanilla Cake

Difficulty: Medium

Earl Grey Milk
1 Cup Milk
1 Heaped Teaspoon Henry Langdon Earl Grey Loose Leaf Tea

2 1/4 Cups Plain Flour
2 Teaspoons Baking Powder
1 Teaspoon Henry Langdon Earl Grey Loose Leaf Tea (finely ground)
3/4 Teaspoon Henry Langdon Australian Sea Salt Flakes
3/4 Cup Butter
1 1/2 Cups Sugar
3 Large Eggs
1 1/2 Teaspoons Vanilla
1 Cup Earl Grey Milk

250g Butter
500g Icing Sugar
Vanilla (to preferred strength)
Dash of Milk (if needed for consistency)

Earl Grey Milk
Add the milk to a small saucepan and bring to a medium/high heat. Add the loose leaf tea to the milk, and steep for approximately 8-10 minutes. Strain your milk once steeped and set aside. 

Prepare your cake tins by lining them with baking paper, and preheat the oven at 180℃. Add the plain flour, baking powder, finely ground tea and salt into a large mixing bowl. 

Using a paddle attachment on the Stand Mixer, cream the butter and sugar for 3-4 minutes until pale and fluffy. When reaching this stage, reduce the speed of the mixer to slow, add the vanilla and eggs one at a time. Once completely combined, take turns adding small portions of the flour mixture and Earl Grey infused milk. When adding the portions, make sure to combine well before adding the next. 

Once all ingredients are fully combined, separate your batter into the preprepared lined tins, and bake in the oven until golden brown (prick the centre of the cake, and if it comes out clean, the cake is ready). Depending on the size of tin, cooking time can vary. 

Using room temperature salted butter, add it to your Kitchen Aid and mix for 5-10 minutes on high, or until the butter turns to a smooth whiteish consistency. Slowly add a tablespoon or two at a time of your sifted icing sugar and allow it to thoroughly mix into the butter. Once your butter and icing sugar are completely combined, add your vanilla to your desired flavour.

To put together your Earl Grey Cake, start by carefully removing the cakes from the tins. Take a sharp knife and cut the cake horizontally in half. To stack, alternate cake and Earl Grey Buttercream until fully stacked. And now it's ready to devour.



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