Earl Grey cake is filled with sweet and tart blueberry compote and covered in silky smooth vanilla buttercream. With hints of lavender, bergamot orange, and black tea, this tea cake is light, airy, and perfect for any occasion!
This earl grey cake was one of the first recipes I ever developed at Cambrea Bakes and it's still my absolute favorite ever! My love for earl grey started with earl grey macarons, and I've been hooked ever since!
If you've never had earl grey before, it's basically black tea with hints of brightness from bergamot orange and lavender.
The cake itself is moist and tender, and it stays this way for days due to the compote and simple syrup. It's not too sweet and can be made any time of year because it uses frozen blueberries.
If you are looking for more blueberry recipes, check out my blueberry crumble blondies or blueberry crumb cake!
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why you'll love this earl grey cake
- Deliciously moist and tender earl grey infused cake
- Hints of lavender and bergamot orange
- Silky smooth vanilla buttercream
- Slightly tart and sweet blueberry compote center
- Perfect for small groups
- Minimalist but still elegant
ingredient notes
Full ingredient measurements and instructions can be found in the recipe card below!
- Earl Grey tea: Any brand of tea will work for this recipe, I prefer the loose-leaf kind because you get more flavor from it.
- Unsalted butter: You can substitute salted butter if desired, just omit the salt in the recipe.
- Frozen blueberries: I used Trader Joe's Wild Frozen Blueberries which are slightly smaller than regular blueberries but I have used regular-sized ones in the past! You could also substitute fresh berries, they will need to cook longer though.
instructions
Before you start: Preheat the oven to 350F/177C. Prepare three 6" cake pans with a round of parchment on the bottom.
STEP ONE: In a stand mixing bowl, cream the oil, butter, and sugar together on low for about 4 minutes until very light, white, and fluffy. Then slowly stream in the eggs, mixing until well combined.
While the batter is mixing, sift the flour, baking powder, salt, and cornstarch into a medium bowl and set it aside.
STEP TWO: Add ⅓ of the dry ingredients into the batter and mix it to combine at low speed.
STEP THREE: Add ½ of the tea-steeped milk and mix on low to combine.
Add another ⅓ of the dry ingredients to the bowl, mixing on low to combine. Continue adding the rest of the tea-steeped milk and then the final third of the dry ingredients. Scrape the sides of the bowl and give it one more mix.
STEP FOUR: Evenly distribute the batter into the three-lined 6-inch cake pans. Bake for 18-20 minutes or until the tops spring back when touched. Let the pans cool on a wire rack for 20 minutes, then remove them from the pans.
TIP: To get even cake layers: place a large bowl on top of a kitchen scale and transfer the batter into the bowl to get a total weight (it should be around 750 grams). Divide the weight by three for each pan (250 grams), then measure out the batter into each lined cake pan.
STEP FIVE: Combine the water and tea leaves in a pot and heat for 2-3 minutes or until the color is a nice golden brown. Strain out the tea leaves, then place the pot back on the stove with the sugar for 1-2 minutes or until the sugar dissolves.
STEP SIX: Next, make the blueberry compote. In a small pot, combine the frozen blueberries, cornstarch, sugar, and water and place it over medium heat. Stir occasionally for 10-12 minutes or until it thickens.
STEP SEVEN: Pour the blueberry compote into a small bowl and place it in the freezer to cool. Don't use it on the cake if it's still warm or it will melt the buttercream.
STEP EIGHT: In a stand mixing bowl, mix the butter and powdered sugar on low until combined, then increase the speed to medium-high for 2-3 minutes or until very light, white, and fluffy. Pour in the milk and vanilla extract and mix on low until combined, then increase the speed one more time to medium-high for one minute longer.
STEP NINE: Place one layer on top of the cardboard round. Lightly brush the top with some of the simple syrup.
STEP TEN: Scoop about ⅓- ½ cup of the buttercream on top and use a large offset spatula to spread it across the top.
STEP ELEVEN: Push the buttercream to the edges of the layer, to create a border for the compote.
STEP TWELVE: Spoon half of the blueberry compote into the center. Continue adding the next layer of cake in the same way.
STEP THIRTEEN: Use the remainder of the buttercream on the top and sides. I went for a "naked" cake look where it is just a thin layer of buttercream and you can still see the cake through it.
expert baking tips
- Always spoon measure flour: If you don't have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Don't grease the pans: I learned this trick in pastry school, which is to NOT grease your cake pans! A simple liner on the bottom of the pan is all you need. This will allow the cake to bake with perfectly flat tops and will prevent the layers from doming.
- Freeze the cake: Once assembled, freeze the whole cake before cutting. This will solidify everything together before cutting.
storage & freezing
- Refrigerator: Once assembled, it's best to keep it in the fridge whole or sliced. This keeps the crumb moist and keeps the buttercream from drying out and becoming stale. It will keep for up to 1 week in the fridge!
- Freezer: You can store the whole cake in a container in the freezer for 1 month. I love to slice the cake and wrap the slices individually. Then when I feel like a slice of cake, they're already cut and ready!
- Make-ahead: This recipe is perfect for making ahead for a special event or occasion. Once the layers are baked and completely cool, wrap them tightly in plastic wrap and store them in the freezer.
variations
- Tea: You can play around with the tea flavors if you are not a fan of earl grey!
- Buttercream: This recipe uses vanilla buttercream but it would be super delicious with lemon.
- Compote: Not a fan of blueberry? You could try a different flavor of berry compote like raspberry or strawberry!
faqs
Absolutely! I recommend doubling the cake and buttercream recipe and baking it into three 8-inch pan layers.
It's not required but definitely recommended. The simple syrup will keep the cake moist and give it even more tea flavor!
You can leave the compote out of the cake and simply fill the center with buttercream if desired! You could also try a different berry instead.
Yes! The compote may take a bit longer to reduce and thicken though.
more cake recipes to try
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Earl Grey Cake
Equipment
- (3) 6-inch cake pans
Ingredients
Batter Ingredients
- ½ cup unsalted butter room temperature
- ¾ cup granulated sugar
- 2 tablespoon canola oil
- 1 large egg room temperature
- 3 large egg whites room temperature
- 1 ⅓ cup all-purpose flour
- 2 tablespoon corn starch
- 1 ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup loose leaf earl grey tea
- ¾ cup whole milk
Simple Syrup Ingredients
- ½ cup water
- 2 tablespoon earl grey tea
- ¼ cup granulated sugar
Blueberry Compote Ingredients
- 1 cup frozen wild blueberries
- 2 tablespoon granulated sugar
- 1 teaspoon corn starch
- 2 tsp water
Buttercream Ingredients
- 1 cup unsalted butter soft
- 2 cups powdered sugar
- 1 tablespoon whole milk
- 2 tsp vanilla extract
Instructions
Making the Batter
- Heat the milk and tea leaves in a small pot over medium-low for 5 minutes then pour into a bowl to cool. Remove the tea leaves before using!¾ cup whole milk, ¼ cup loose leaf earl grey tea
- In a medium bowl, sift together the flour, baking powder, salt, and corn starch. Set aside.1 ⅓ cup all-purpose flour, 2 tablespoon corn starch, 1 ¼ teaspoon baking powder, ½ teaspoon salt
- Preheat the oven to 350 F/177 C and prepare three 6-inch cake pans with a round of parchment on the bottom.
- In a stand mixing bowl, cream the oil, butter, and sugar together on low for about 4 minutes until very light, white, and fluffy.½ cup unsalted butter, 2 tablespoon canola oil, ¾ cup granulated sugar
- Slowly stream the eggs and vanilla into the mixing bowl, mixing well until fully incorporated.1 large egg, 3 large egg whites, 1 teaspoon vanilla extract
- Add in ⅓ of the dry ingredients and mix on low to combine.
- Stream in ½ of the tea steeped milk, mixing until fully combined.
- Add in ⅓ of the dry ingredients, mixing well on low to combine. Continue adding the next ½ of the milk and then the rest of the dry ingredients as before. Scrape the bowl down and mix one last time.
- Evenly distribute the batter into the prepared cake pans. Use an offset or spatula to smooth the tops evenly. Bake together on the middle rack for 18-20 minutes, or until the tops spring back when touched. Allow the pans to cool on a wire rack for 20 minutes, then run an offset spatula around the edges and flip the layers out of the pans to continue cooling.
Make the Simple Syrup
- Combine the water and tea leaves in a pot and heat over medium for 2-3 minutes or until the color is a nice golden brown. Strain out the leaves and add the sugar, stirring until dissolved, about 1-2 minutes. Pour into a bowl and set aside to cool.½ cup water, 2 tablespoon earl grey tea, ¼ cup granulated sugar
Make the Compote
- Add the blueberries, corn starch, sugar, and water to a small pot over medium heat, stirring until thickened, about 10-12 minutes. Pour into a bowl and set aside to cool.1 cup frozen wild blueberries, 2 tablespoon granulated sugar, 1 teaspoon corn starch, 2 teaspoon water
Make the Buttercream
- In a stand mixing bowl, combine the soft butter and powdered sugar with the paddle for 1-2 minutes on low. Increase the speed to medium-high and mix for 2-3 minutes until it's very light, white, and fluffy. Add in the milk and vanilla extract and mix on low, then mix again on medium-high until fluffy.1 cup unsalted butter, 2 cups powdered sugar, 1 tablespoon whole milk, 2 teaspoon vanilla extract
Assembly
- Place a small dollop of buttercream on the cardboard round and place the first layer on top. Brush lightly with the simple syrup, then add about ⅓-1/2 cup of buttercream in the center. Use an offset spatula to push the buttercream to the edges to form a border.
- In the center of the cake, add half of the compote, pushing it to the border of frosting, then place the second layer of cake on top.
- Continue with this process, placing the last layer bottom side up on top so that the cake has a super flat top. Use the rest of the buttercream to frost the whole cake so that you can still see some of the cake through. Finish the top with fresh blueberries if desired!
Notes
expert tips!
- Always spoon measure flour: If you don't have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Sift the dry ingredients: Sifting the dries will keep the cake light and airy and prevent any clumps of flour from being in the batter.
- Don't grease the pans: I learned this trick in pastry school, which is to NOT grease your cake pans! A simple liner on the bottom of the pan is all you need. This will allow the cake to bake with perfectly flat tops and will prevent the layers from doming.
- Freeze the cake: Once assembled, freeze the whole cake before cutting. This will solidify everything together before cutting.
- Use a hot, sharp knife to cut: For clean cuts and to prevent the blueberry from bleeding into the cake layers, run a sharp knife under super hot water before every slice, wiping it with a paper towel before the next.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Jessica says
Hello! This cake looks amazing, I have two questions I was hoping you could help with! If doubling the recipe would you suggest 3 - 12in cake pans? Also when freezing the cake, how long do you recommend? Do you think it would be okay to freeze for several days ahead?
Cambrea Gordon says
Hi Jessica! If you decide to double the recipe, I recommend three 8 or 9 inch pans, 12 inch pans will be too large! For freezing, you can definitely store it days ahead. I've found that usually 1 month is the time it stays the most fresh in my freezer.
Rachel says
I made this for a bake auction and sold it for $1010. So glad it could support so many amazing missions! It is such a big hit every time!
Andrea alamos says
Im really confused as to when the simple syrup comes into play?
Cambrea Gordon says
Hi Andrea, you should see in step 1 of assembling the cake, the simple syrup will get brushed onto the cake layers!
Karen Greenbaum says
Hi Cambrea,
Can you tell me if I can substitute a gluten free 1-1 or cup for cup flour when making this cake? Also, you suggest doubling for 3-8" layers -- could I use the recipe amounts as is if I make 2-8" layers instead of 3?
Thanks so much
Karen
Cambrea Gordon says
Hi Karen, I haven't tested this recipe with gluten-free flour but I know most people have success with it! You could definitely make 2-8" layers instead of 3, that should work.
Stephaney says
Most popular cake I've ever made! Everyone loves it!
Rachel says
Every-time I have made this cake I have received feedback from people saying that it’s the best cake they have ever had! I have really enjoyed baking this cake each time.
Cambrea Gordon says
I love this so much!! Thank you so much for sharing this cake with the world Rachel! 🙂
Max says
I cant believe how good and forward the earl grey flavor is. I've tried many earl grey recipes before and had a hard time getting a strong flavor. We made this for a family birthday and everyone loved it!
Monique says
such a beautiful cake flavor. made this cake for a picnic celebration and everyone raves about it!