Cake cake cake cake cake! This recipe is a little longer and requires more effort than other recipes that are up on my blog, but it definitely is worth a try because who doesn’t like cake infused with lavender and earl grey tea aroma?
Yield: 4’x8’ cake
Earl Grey Lavender Cake:
7/8 cup unsalted butter, at room temperature
1 ¼ cup sugar
2 1/4 cup all purpose flour
1 tbsp earl grey tea, finely ground
1/2 tbsp baking powder
1/2 tsp salt
200 mL milk
2 tbsp early grey tea and 1 tbsp culinary lavender
3 cups icing sugar
1/2 cup unsalted butter, at room temperature
3 tbsp milk
1 tsp culinary lavender
Few drops purple food colouring
½ cup shredded coconut
Zest of 1 lemon
Sprinkle of earl grey tea leaves
Earl Grey Lavender Cake
- Preheat oven to 350F and grease a 9’x9’ square pan.
- In a small sauce pan, steep the earl grey tea and culinary lavender in the milk over medium heat. Once milk comes to a soft boil, remove the saucepan from the heat and let tea steep for 15 minutes.
- Sieve the milk to make sure all the bits of earl grey tea and lavender leaves are collected and thrown away. Set aside milk.
- Cream the butter and sugar together. Gradually add in the eggs, one at a time.
- In a separate bowl, whisk to combine flour, baking powder, finely ground earl grey tea, and salt.
- Add half of the dry ingredients to the butter-sugar mixture and mix on slow to combine. Gradually pour in the lavender-infused milk and add in the remainder of the dry ingredients. Mix until just combined.
- Pour batter into prepared cakepan and bake for 30-35 minutes. Insert a toothpick in the center of the cake to check for doneness – if it comes out clean, it is good to go.
- Take out cake carefully and let it sit on rack until cooled completely.
- In a small sauce pan, steep the lavender in the milk over medium heat. Once milk comes to a soft boil, remove the saucepan from the heat and let lavender steep for 15 minutes. Set aside to cool.
- In a large bowl, cream the butter until it is pale, fluffy and doubled the volume. Add the icing sugar, one cup at a time. Add in the three tablespoons of milk, one at a time, alternating between the milk and icing sugar. If buttercream is too thick, add half tablespoon of milk at a time until desired consistency is reached.
- Add in a few drops of purple food colouring and mix well.
Assembling the Cake
- Trim the sides and top of the cake to make the edges flat and equal.
- Measure the length of the cake to cut the cake in half precisely.
- Spread lavender buttercream on top of one cake and sandwich it with the other half of the cake to make two layers with icing in between.
- Evenly spread buttercream icing on the sides of the cake as well as the top with a spatula.
- If you like it fancy, you can also use a piping bag to pipe along the sides of the cake to make fancy borders.
- Spread shredded coconut on the sides of the cake. Add grated lemon on top of the cake for a nice finishing touch.
- Serve and enjoy!
*If you like an extra sweet kick to your cake, melt ½ cup of white chocolate in a double broiler. Set aside and allow chocolate to cool completely. Spread it on top of the cake before piping icing along the edges of the cake.
Adapted from Constellation Inspiration