Description
A delightful cake combining the unique flavors of Earl Grey tea and lavender for a fluffy, moist dessert.
Ingredients
Scale
- 2 tsp Earl Grey Tea
- 2 tbsp Culinary Lavender
- 2 cups All-Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 cup Unsalted Butter
- 1.5 cups Granulated Sugar
- 4 large Eggs
- 2 tsp Vanilla Bean Paste
- 1 cup Buttermilk
- 1 cup Whole Milk
- 1 cup Sweetened Condensed Milk
- 8 oz Cream Cheese
- 2 cups Powdered Sugar
- 1 tsp Vanilla Extract (Optional)
- 1 drop Purple Food Coloring (Optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Steep the Earl Grey tea with 1 cup of boiling water and let it sit for about 15 minutes. Strain the tea leaves and set aside to cool.
- Whisk together the all-purpose flour, baking powder, baking soda, salt, and culinary lavender.
- Beat the unsalted butter and granulated sugar together until creamy and light.
- Add the eggs one at a time, mixing well after each addition. Then pour in the vanilla bean paste, followed by the cooled steeped tea and buttermilk. Beat until smooth.
- Add the dry ingredients to the wet mixture in three parts, mixing gently.
- Soak the cooled cakes with a mixture of whole milk and sweetened condensed milk.
- Beat the cream cheese until smooth, then gradually mix in the powdered sugar.
- Assemble the cake by layering and frosting each layer with cream cheese frosting.
Notes
Allow the cake layers to soak thoroughly for maximum flavor. Avoid overmixing to prevent a dense cake.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg