This 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 cake is light, airy, and perfect for any occasion!
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This earl grey cake was one of the first recipes I ever developed at Cambrea Bakes and it's still my absolute favorite ever! I love the flavor of earl grey for any kind of dessert-like macarons and even pancakes!
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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earl grey cake highlights
- Deliciously moist and tender earl grey infused cake
- Hints of lavender and bergamont orange
- Silky smooth vanilla buttercream
- Slightly tart and sweet blueberry compote center
- Perfect for small groups
- Minimalist but still elegant
ingredient notes
Earl grey cake ingredients. -
Buttercream and filling ingredients.
- Earl grey tea: I used Metollius loose leaf earl grey tea. This is my favorite brand but any brand will work well.
- 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.
Full ingredient measurements and instructions can be found in the recipe card below!
helpful equipment & tools
- Kitchen scale: I highly recommend using a kitchen scale to weigh your dry ingredients! This scale is very affordable and is the exact one I use when baking!
- 6-inch cake pan: I used these stainless steel cake pans and they are perfect for baking.
- Large offset spatula: A large offset will make spreading the buttercream really easy. You can also use a smaller one but it will take more effort.
- Pastry brush: This pastry brush is the best for brushing the tops with the simple syrup.
- 8-inch cardboard cake round: You will need some kind of cardboard round to build the cake on which makes it easy to move and transport.
- Round turntable: I love using a turntable to frost cakes because you can spin it and get the whole side of the cake without having to physically move it.
instructions
step by step
Before you start: Preheat the oven to 350F/177C. Prepare three 6" cake pans with a round of parchment on the bottom. Then pour the milk and tea leaves into a small pot and heat over medium-low for 5 minutes until it starts to steam. Pour it into a bowl and set it aside to cool. Strain out the tea leaves before using them!
Step 1: 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 corn starch into a medium bowl and set it aside.
Step 2: Add ⅓ of the dry ingredients into the batter and mix it to combine at low speed.
Step 3: 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 4: 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 5: 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 6: Next, make the blueberry compote. In a small pot, combine the frozen blueberries, corn starch, sugar, and water and place it over medium heat. Stir occasionally for 10-12 minutes or until it thickens.
TIP: Making the simple syrup is optional but highly recommended! The syrup will keep the cake layers moist and give them, even more, earl grey flavor.
Step 7: 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 8: 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 9: Place one layer on top of the cardboard round. Lightly brush the top with some of the simple syrup.
Step 10: Scoop about ⅓- ½ cup of the buttercream on top and use a large offset spatula to spread it across the top.
TIP: Don't use too much simple syrup or the cake will be too wet.
Step 11: Push the buttercream to the edges of the layer, to create a border for the compote.
Step 12: Spoon half of the blueberry compote into the center. Continue adding the next layer of cake in the same way.
Step 13: 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.
TIP: Make a double batch of frosting for more coverage!
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.
- Dark vs. light baking pans: Baking pans conduct heat differently depending on what color the pan is. If your pan is dark/black you should decrease the heat to 325 F/163 C.
- 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 perfect 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.
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 ocassion. 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 a vanilla buttercream but it would be super delicious with lemon.
- Compote: Not a fan of blueberry? You could try a different flavor berry compote like raspberry or strawberry!
recipe notes
- Yield: This recipe yields one 6-inch, three layer cake that serves 6-8 people, depending on how large the slices are cut.
- 8-inch cake: If you need to make a larger cake, I recommend doubling the recipe and baking it in three 8-inch cake pans.
faq's
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 the buttercream if desired! You could also try a different berry instead.
Yes! The compote may take a bit longer to reduce down and thicken though.
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Recipe 📖
Earl Grey Cake
Equipment
- Kitchenaid stand mixer
- pastry brush
- (3) 6-inch cake pans
- 8-inch cardboard cake round
- Tableturner for frosting
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.
- Dark vs. light baking pans: Baking pans conduct heat differently depending on what color the pan is. If your pan is dark/black you should decrease the heat to 325 F/163 C.
- Cream the sugar really well: You want to cream the butter, sugar, and oil together REALLY well to dissolve the sugar. This will take longer than creaming for a cookie recipe and it should look super white and fluffy!
- 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 perfect flat tops and will prevent the layers from doming.
- Don't over-mix the batter: Once all of the dry and wet ingredients have been added, mix it just until it's combined to keep it from being dense and tough.
- 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.
recipe notes
- Yield: This recipe yields one 6-inch, three layer cake that serves 6-8 people, depending on how large the slices are cut.
- 8-inch cake: If you need to make a larger cake, I recommend doubling the recipe and baking it in three 8-inch cake pans.
- 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 and keep them in a container. 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 ocassion. Once the layers are baked and completely cool, wrap them tightly in plastic wrap and store them in the freezer.
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
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!