Best Earl Grey Cake Recipes

EARL GREY TEA CAKE WITH DARK CHOCOLATE AND ORANGE ZEST

Steps:

• Prepare the frosting: In a small saucepan, bring 1/2 cup/120 milliliters heavy cream to a simmer over medium-high heat. Stir in the tea, remove from the heat, cover and let stand for at least 30 minutes and up to 1 hour. Strain the tea through a fine-mesh sieve, discarding the solids, and chill the remaining cream until completely cold, at least 1 hour.
• Prepare the cake: Heat the oven to 350 degrees. Butter an 8-inch round cake pan and line with parchment paper. In a medium bowl, whisk together the flour, tea, baking powder and salt.
• In large bowl, beat the butter and sugar with an electric mixer on medium until light and fluffy, about 3 minutes. Add the orange zest and beat to combine. Add the eggs, one at a time, and beat until combined, scraping the sides of the bowl as necessary. Beat in the flour mixture on low, until just combined, then beat in the milk. (Don't overmix.) Add the chocolate and fold it in using a spatula. Transfer the batter to the prepared pan and smooth the top. Bake just until a toothpick comes out with moist crumbs attached, 30 to 35 minutes. Transfer to a rack to cool for about 15 minutes. Then tip the cake out onto the rack to cool completely.
• To finish the frosting, add the remaining 1/4 cup/60 milliliters cream and the confectioners' sugar to the tea cream. With an electric mixer on medium, beat the cream mixture until medium-stiff peaks form, 2 to 3 minutes. Add the mascarpone and beat just until stiff peaks form. (Do not overmix.) Top the cake with the frosting to serve. Store leftovers covered in the fridge for up to 3 days; let come to room temperature before serving.

EARL GREY BLACKBERRY CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Grease 3 8-inch (20 cm) round cake pans with nonstick spray and line the bottoms with parchment paper.
• Make the cake: In a small pot over medium heat, combine the milk and 2 tablespoons of Earl Grey tea. Bring to a simmer, then remove from the heat, cover, and set aside to steep for at least 30 minutes, up to 1 hour.
• Strain the steeped milk through a fine-mesh sieve into a medium bowl and discard the tea leaves. Let cool to room temperature.
• In a large bowl, beat the butter with an electric hand mixer until pale and fluffy, 2-3 minutes. Add the honey and beat to combine. Add the eggs, 1 at a time, beating to incorporate before adding the next. The mixture will look curdled at this point, but will come together. Sift in half of the flour, the baking powder, baking soda, and salt and beat just until combined. Add the steeped milk and beat to incorporate. Sift in the remaining flour and beat until just combined. Add the vanilla bean seeds and remaining tablespoon of Earl Grey tea and beat to incorporate. The batter will be relatively thick.
• Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula.
• Bake the cakes for 20-25 minutes, until golden brown and a toothpick inserted into the center comes out clean. Transfer the cakes to a wire rack to cool for 5-10 minutes, until safe to handle. Turn the cakes out of the pans and let cool completely on the wire rack, 25-30 minutes.
• Make the frosting: In a small food processor, blend the blackberries into a smooth puree, about 30 seconds. Strain the blackberry puree through a fine-mesh sieve into a medium bowl, using a rubber spatula to push the mixture through. Discard the seeds and set the puree aside.
• In a large bowl, cream the butter with an electric hand mixer until pale and fluffy, 2-3 minutes. Mix in the vanilla. Sift in the powdered sugar, 1 cup (120 G) at a time, and beat to incorporate. Mix in the blackberry puree.
• Assemble the cake: Place the cardboard round on the cake turntable. Spread a dab of frosting in the middle and center 1 of the cakes on the round. Using an offset spatula, spread about 1 cup (115 G) of frosting evenly over the top of the cake. Spread evenly into a layer about ½-inch (1 ¼ cm) thick. Arrange half of the halved blackberries, cut sides down, on top of the frosting, pressing down gently into the frosting. Place another cake layer on top and repeat frosting with another cup of frosting and filling with the remaining halved blackberries.
• Top with the remaining cake layer. Dollop 1-1½ cups (115 G) of frosting on top. Using the offset spatula, spread the frosting in an even layer across the top, starting from the center and working toward the outer edge. Cover the sides of the cake with more frosting, working from top to bottom down the sides. Remove and reserve any excess frosting. Holding a bench scraper against the side of the cake, slowly spin the turntable to help spread the frosting into a thin "naked" layer. Remove excess frosting from the bench scraper as necessary. Use the offset spatula to add more frosting to the sides to cover up any particularly bare spots and to smooth out the top and edges of the cake. Refrigerate cake for 20 minutes, until the frosting is set.
• Pile the whole and halved blackberries in the center of the cake and decorate with the edible flowers. Sprinkle lightly with loose Earl Grey tea leaves.
• Slice and serve.
• Enjoy!

EARL GREY TEA CAKE

Steps:

• 1. Grease a 9 x 5 pan.
• 2. In a bowl whisk together the flour and salt to blend. Set aside.
• 3. In a bowl beat the butter, sugar, tea leaves and vanilla on medium speed until mixture is light and fluffy and the scent of the tea leaves begins to emerge. Add the eggs one at a time beating well after each one.
• 4. Gradually add the flour mixture in 3 parts beating until combined. Pour into pan.
• 5. Bake for 1 hour at 350 or until toothpick inserted comes out clean. Cool.
• 6. Glaze: Bring the water to a boil. Remove from heat and pour over the teabags and let steep for five minutes until very strong.
• 7. Remove tea bags and stir in powdered sugar. Drizzle over cake.

EARL GREY POUND CAKE WITH LEMON CURD

Steps:

• Let the butter, eggs, and sour cream stand at room temperature for 30 minutes.
• Preheat oven to 350 degrees F. Grease and flour 12 individual fluted tube pans; set aside.
• In a large bowl combine flour, ground tea leaves, baking powder, salt, and soda; set aside.
• In a very large mixing bowl beat butter with an electric mixer on medium-high speed for 1 to 2 minutes.
• Add granulated sugar; continue beating 5 minutes.
• Beat in the eggs, 1 at a time, scraping sides of bowl after each addition.
• Beat in vanilla (Mixture may appear curdled).
• Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition until combined.
• Spoon batter into prepared pans, filling two-thirds full.
• Bake 25 minutes or until pick inserted near center comes out clean.
• Cool in pans on racks 10 minutes.
• Remove; cool on racks.
• TO FINISH:.
• Split cakes in half. Place tops on plates upside down; spread with curd.
• Add bottoms to creat a proper looking bundt cake.
• Sprinkle powdered sugar.
• *TIP:.
• For 4 teaspoons ground Earl Grey tea leaves, open bags with finely ground tea leaves (5 bags) or use mortar and pestle to finely grind loose Earl Grey tea leaves; measure 4 teaspoons.).

DOUBLE BERGAMOT EARL GREY TEA CAKE

Steps:

• Preheat oven to 325. Grease loaf pan or bunt pan. In bowl stir flour and salt.
• In a separate bowl beat butter, sugar, tea leaves and vanilla until light and fluffy and the scent of the leaves emerge. Add eggs one at a time, beating well after each. Gradually add flour mixture in 3 parts beating until combined, scraping down sides as necessary. Bake for 1 hour.
• To prepare glaze; in a small sauce pan bring 3/4 c water to boil then seep 4 tea bags for 5 minutes then add 2 c powdered sugar. When cake has fully cooled drizzle glaze over it.

CHOCOLATE-EARL GREY POUND CAKE

Steps:

• place tea bags in glass measuring cup - pour boiling water over tea bags - steep 8 mins - remove & discard tea bags - cool completely combine flour, baking powder, salt & cocoa & set aside - beat butter at med speed 2 mins until creamy - gradually add sugar - beat 5 - 7 mins - add eggs, 1 @ a time,beat just until yellow disappears - set aside stir together milk & tea - add flour mix to butter mix alternately c milk mix, begin & end c flour mix - mix @ low speed p ea addition until blended - stir in vanilla - pour into greased & floured pan - bake @ 300 for 1 hr & 15 mins or until pic comes out clean - cool in pan on wire rack 10 - 15 mins - remove fr pan & cool completely on wire rack - CHOCOLATE SAUCE: cook whipping cr in sm heavy pan over med-low heat until hot (not boiling) - stir often - remove fr heat - add tea bags, cover & steep 5 mins - remove & discard tea bags - add chocolate & corn syrup - stir until melted - drizzle over cake

CHOCOLATE EARL GREY TEA CAKE

Steps:

• Preheat oven 325 degrees.
• Place rack to centre.
• Grease 10 inch angel food pan.
• Place tea bags into a measuring cup and pour over 2/3 cup boiling water.
• Let steep 6 minutes.
• Remove tea bags, squeezing any liquid into the cup.
• Let cool to room temperature.
• Melt chocolate in the top of double boiler until smooth.
• Remove let cool.
• Puree marmalade in processor or through a sieve. Set aside.
• Using electric mixer beat butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each.
• Stir in the melted chocolate.
• Now stop using mixer and use the wooden spoon, for combining.
• Stir in the marmalade, walnuts, and vanilla.
• Combine the flour, baking powder in a bowl.
• Beat in the flour mixture, alternating with the cold tea into the chocolate mixture in two additions. DO NOT OVERBEAT-- Pour the batter into prepared pan.
• Bake until tester comes away clean-- about 60- 70 minutes.
• Transfer to wire rack and cool 15 minutes.
• Using a sharp knife cut around the edges to loosen then turn out.
• Cool completely.
• Bring the cream to a boil, and pour over the chopped chocolate.
• Let stand to melt.
• stirring now until smooth.
• Place cake onto plate-- Glaze the top and letting glaze drip down the sides of cake.
• Cover with a dome top.
• Store at room temperature.
• Can be made the day before serving.

SPICED COCOA AND RED PEAR "EARL GREY TEA CAKE"

Steps:

• 1. Preheat oven to 325.
• 2. In a mixing bowl, cream sugars, honey, and butter. Then add one at a time and beat for 3 minutes.
• 3. Add dry ingredients and tea, save chocolate chunks, pears, coarse sugar, and cinnamon sugar. Beat until airy.
• 4. Fold in pears and chocolate chunks.
• 5. Take two small, square cake pans. Spray with non-stick spray and dust with cocoa.
• 6. Evenly divide batter into pans. Optionally, you may sprinkle coarse sugar and cinnamon sugar on the top of the batter of one pan. DO NOT STIR. This will be the layer that goes atop.
• 7. Place in oven for 35 minutes or until a toothpick comes out clean from the center.
• 8. Remove cake and cool completely.
• 9. To make frosting that goes only sandwiched in between the two layers, melt chocolate for 60 seconds or a little more if need in a microwave safe bowl.
• 10. In a mixing bowl, cream the rest of the frosting ingredients for 3 minutes. Then mix in chocolate. Beat for additional minute.
• 11. Place in freezer until it becomes the consistency of a stiff, creamy mousse.
• 12. After both are cooled, spread atop bottom layer and place top layer on. If you make your topping ahead of time, squirt some chocolate on the bottom layer too.
• 13. To make topping, again microwave chocolate 10 seconds at a time as not to burn.
• 14. Beat the rest of the ingredients save almonds thoroughly and mix in melted chocolate. Then chill in fridge to thicken.
• 15. Place in small squirt bottle or just drizzle with spoon over the top of cake in a zig zag formation. Drizzle almonds atop.

EARL GREY SOAKED RAISIN CAKE

Steps:

• Combine tea and raisins, stand for 10 minutes.
• Strain, reserve liquid.
• Combine butter and sugar in pan and melt over a medium heat.
• pour into large bowl and add 2 tblsp of reserved liquid.
• Cool then add eggs, combine well.
• Sift over flour, baking powder and a pinch of salt.
• Stir through drained raisins.
• Pour batter into well greased and floured 26 cm bundt tin.
• Bake 180 F for 40 minutes.
• Turn onto wire rack and cool.

SOUR CREAM SEED CAKE WITH EARL GREY GLAZE

Steps:

• Combine both kinds of seeds and 1/2 cup of the tea in a bowl. Let soak to absorb and soften while you prepare the other ingredients. Heat the oven to 350 degrees F. Sift together the flour, baking soda, baking powder, and salt and set aside. Cream the butter until smooth in a mixer fitted with a whisk attachment (or using a hand mixer). Add the sugar and cream together until soft and fluffy. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix.
• With the mixer running at low speed, add a third of the dry ingredients and mix. Then add half of the sour cream and mix. Add another third of the dry ingredients and mix. Add the remaining sour cream and mix. Add the remaining dry ingredients and mix until smooth. Add the seeds with their soaking liquid and mix until smooth. Pour into the pans and bake until firm in the center, 25 to 30 minutes. Let cool in the pans.
• To make the glaze, whisk the remaining 1/4 cup of tea and the confectioners' sugar in a bowl until smooth. When the cakes have cooled, turn them out onto a work surface. Give the glaze a stir. Dip the bottom (the narrower side) of each cake lightly into the glaze until coated. Turn over so the glazed side becomes the top and set aside to harden.

EARL GREY TEA CAKE WITH RHUBARB CREAM CHEESE GLAZE

Steps:

• Preheat oven to 350 degrees, and line and grease and round cake pan.
• Empty the tea leaves into a tea/coffee mug and add in the boiling water. Stir and let steep for 3 minutes and then add the milk. Set aside.
• Beat together the butter and sugar until light and fluffy. Reduce speed and add the eggs one at a time until smooth. reduce speed on mixer to low and gradually add the flour/tea mixture, alternating until combined.
• Pour mixture into the cake pan and bake for 25-30 minutes. let sit in pan for a few minutes before turning over to cool
• While cake is baking or cooling, place rhubarb in a small saucepan on low heat with lemon zest, sugar and water. Simmer until soft, stirring occasionally, (About 10 minutes). Remove from heat and cool. Puree this mixture in a blender or food processor.
• In a medium bowl combine cream cheese and powdered sugar and blend until smooth. I usually add this mixture to the blender and blend this and the pureed rhubarb all at the same time, but you can certainly just add the rhubarb mixture to the bowl and combine this together. I also add a little red food coloring to get that bright pink color! I also usually heat this up a little in the small saucepan so it's warm and smooth to pour over the cake. And that's all she wrote! It's so tasty! Especially if you love Earl Grey!

EARL GREY CHOCOLATE CAKE

Steps:

• Mix dry ingredients in a Kitchen Aid mixer with a paddle attachment, except the cherries.
• Add liquid ingredients and mix until incorporated. Scrape bowl in between mixing.
• Bake at 350 F, until toothpick comes out clean and has a bouncy spring when pressed in the middle of the cake.
• Tips and Variations:.
• You could layer the cake with Earl Grey Truffle Ganache and Whipped Cream. 1 cup of.
• Heavy Cream steeped in Earl Grey tea- poured over 2 cups of milk or dark chocolate. Gently.
• mix the ingredients until smooth and spreadable.
• Great with whipped Chantilly Cream or Swiss Buttercream.
• You could make an Earl Grey simple syrup by mixing 1 cup of sugar and 1 cup of hot water.
• steeped with Earl Grey Tea. Cool down and spritz the cake with the simple syrup for a more moist and flavorful cake.

EARL GREY CAKE WITH CHOCOLATE LAVENDER FROSTING RECIPE - (4.6/5)

Steps:

• Add milk to a small saucepan. Split the vanilla beans, scrape the seeds into the milk, and add the scraped pod to the saucepan, as well. Bring the milk to a simmer over medium low heat. Remove pan from heat and add tea bags. Cover the pan and let steep for 20 minutes. Remove tea bags, squeezing them to get as much liquid back into the milk. Remove vanilla bean pod. Pour milk into a measuring cup and make sure you still have 1 cup of milk. If the liquid has reduced, add a bit more milk so you have a full cup. Let the tea milk cool to room temperature. Preheat oven to 350°F. Brush Cake Magic onto the bottoms and sides of two 8-inch cake pans. (Alternately, grease and flour the cake pans.) In a large bowl, whisk together flour, baking powder, ground tea leaves, and salt, then set aside. In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, 5-6 minutes. Add the eggs, one at a time, mixing until fully incorporated after each addition, scraping down the sides and bottom of the bowl as needed. If using, add the Bergamot extract. Pour in the flour mixture in three additions, alternating with the tea milk, starting and ending with the flour mixture. Mix until the final bit of flour is just combined. Divide the batter evenly between the prepared cake pans. Bake for 40-45 minutes, until a cake tester or toothpick inserted in the center of the cake comes out clean. Cool cake layers in their pans on a wire rack for 15 minutes, then carefully turn the cake layers out to cool completely directly on the wire racks. Make the Frosting: In a large saucepan, bring the milk to a simmer over medium heat. Add the lavender, cover, and remove from heat. Let steep for 20 minutes. Strain out the lavender. Return the milk to a simmer over low heat. In a large bowl, whisk together sugar, cornstarch, egg and yolk. Slowly pour about half of the milk into the egg mixture to loosen it up, whisking constantly with your free hand. Pour the egg mixture back into the saucepan with the remaining milk, whisking constantly, until combined. Turn burner up to medium heat and whisk until the mixture thickens and bubbles start blipping up to the surface. Cook for another minute, timing accurately. The mixture will get quite thick. Transfer the custard to a large mixing bowl (preferably the bowl of your stand mixer if you have one, because you'll be whipping it up in there later). Press plastic wrap against the surface of the custard and chill in the refrigerator until room temperature, about 2 hours. (You can also chill it overnight; it's okay if it gets cold.) Place the bowl of cooled custard onto your stand mixer fitted with the whisk attachment. Whip on medium high speed until smooth and creamy. Begin adding butter, a few slices at a time. Add the salt and continue to whip until all the butter has been incorporated. Switch the paddle attachment and beat for a few more minutes, until the frosting is silky. Place chocolate in a microwave safe bowl and microwave in 10-20 second intervals, stirring after each, until the chocolate is all melted. Pour the melted chocolate into the frosting and beat until combined and uniform, scraping down the side of the bowl a few times to make sure everything is incorporated. Use the frosting immediately or refrigerate until ready to use. (After refrigeration, the frosting will need to come to room temperature and be whipped again for several minutes until it gets smooth.) Assemble the cake: If necessary, level your cake layers with a serrated knife. Place one cake layer on a cake circle or plate. Add about a cup of frosting to the top of the cake layer and spread evenly over the surface with an offset spatula. Place the second cake layer on top, wiggling it around so the top is level. Work the remaining frosting over the top and down the sides of the cake with your offset spatula. To get the lines like I have on my cake, place your offset spatula on the frosting at a slight angle, apply light pressure, and spin the cake on a cake turntable, working the offset spatula in an upward spiral until you reach the top. Garnish with fresh or dried lavender, if desired

EARL GREY CAKE

Steps:

• Position your rack in the center of the oven and preheat the oven to 325 degrees. Butter a 10 inch diameter angel food cake pan. Plate the tea bags in a measuring cup. Pour 2/3 cup bioling water over the teabags. Let stand 5 minutes. Remove the tea bags from the water, squeezing any liquid into the measuring cup. Discard the tea bags and let the tea cool to room temperature Puree the marmalade in a food processor until smooth. Set aside. Mix the flour and baking powder in a medium bowl. Set aside. Melt the 8 ounces of bittersweet chocolate in a double boiler (or microwave if you know how) and stir until smooth. Cool the chocolate to room temperature. Using an electric mixer, cream the butter and sugar in a large bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the melted chocolate, marmalade, walnuts, and vanilla. Beat in the flour mixture and the tea alternately into the chocolate mixture in 2 additions each. Do Not Overbeat. Pour the batter into the prepared pan. Bake until a tester inserted into the center of the cake comes out with some moist crumbs attached (about 1 hour and 10 minutes). Transfer the cake pan to a rack and cool for 10 minutes.Using a sharp knife, cut around the cake to loosen it. Turn out the cake onto the rack to cool. The Glaze Bring 1/2 cup whipping cream to a boil in a small sauce pan. remove from heat. Add the 6 ounces of finely chopped bittersweet chocolate and let stand for 2 minutes. Stir until smooth. Cool slightly. Place cake on a platter. Spoon the glaze over the cake, allowing the glaze to drip down the sides. The cake can be made one day ahead. Cover it with a cake dome and store it at room temperature.