Earl Grey Lavender Cake
If you’ve been reading my blog recently, you know I have a thing for lavender. I love it for its floral aroma and because I seem to have a bit of a purple food theme. So when I needed a cake for my cake collection to balance out all of the chocolate cakes, I created this Earl Grey lavender cake recipe.
This cake is the fifth cake for my 50th birthday cake-a-palooza.
Cake #1 was the tiramisu cake – all the goodness of tiramisu without raw egg.
Cake #2 was the fudgy triple layer chocolate cake – the cake for chocolate lovers.
Cake #3 was the purple velvet cake – for those who like a little chocolate and a lot of fun.
Cake #4 was my favorite and the prettiest so far – a chocolate peanut butter drip cake.
Helpful hints about this Earl Grey lavender cake
I’ve gone easy on the lavender in the recipe because I didn’t want to overwhelm mr. uglyducklingbakery. You could easily amp up either or both of the lavender and the Earl Grey tea in the cake layer. Or brush the cake with a lavender sugar syrup (although it’s already so moist, I don’t think it needs it).
You’ll want to grind the lavender finely in a spice grinder. You can use Earl Grey tea directly from tea bags or as loose tea.
Unbaked, the cake batter will come about halfway up the side of a 9″ diameter, 2″ high cake pan.
I am not a piping expert! To make stars like did, use a piping bag with a large star tip (This was Ateco #824).
Fill your piping bag. If you don’t have an extra pair of hands, you can steady the bag in a large coffee cup as you fill it.
Squeeze the frosting to the bottom, twist the bag at the top of the frosting (so it doesn’t squeeze up instead of down!), and hold it gently with your non-dominant hand (my left). Hold the bag vertically and, using your dominant hand, squeeze the top of the frosting in the bag gently and pull the bag up.
Round and round. It helps to have a cake turntable so you don’t get tempted to reach across the cake and lose your 90 degree angle.
One of these days, I need to spend an hour playing with different piping shapes and tips…
FAQs about this Earl Grey lavender cake
Earl Grey tea is reportedly named after a British Prime Minister in the 1800s who ended a monopoly on trade held by the East India Company.
Earl Grey tea is a black tea flavored with bergamot oil.
Yes. This cake could be cut into two layers with about a 1/2 cup of frosting in between the halves. Here are some tips for how to cut a cake.
Nope. This cake would also be lovely with just a dusting of confectioner’s sugar.
Shortbread cookies have a crumbly texture, so having lavender buds isn’t a problem. In contrast, you want the mouthfeel of this cake to be as smooth as possible. If you don’t have a spice grinder or coffee grinder, just chop the lavender as finely as possible.
You certainly could, but extracts vary so much in terms of potency. It would be hard to know exactly how much to use. You might use just a tiny amount in the cake layer and then focus the lavender flavor in the buttercream, where you could add it in a little at a time and taste it as you go.
There are a couple of reasons and potential solutions. The first way to avoid this is to weigh out your ingredients to make sure you are using the same amounts as in the recipe – there can be a huge variation in the way people scoop!
Second is because there’s also a lot of variation in the accuracy of oven temperatures. You only want to bake your cake layers until a toothpick into the center comes out free of crumbs. I usually start looking at cake layers 5-10 minutes before the cook time in a recipe, and I start checking with a toothpick every few minute or two once the cake stops wobbling. Moist cakes are so much better than dry cakes!
Lastly, one solution for a dry cake layer is to soak it with a simple syrup. You can use my lavender simple syrup or create one of your own with equal amounts of water and sugar plus a flavoring, brought to a boil until the sugar dissolves, and then cooled slightly.
Earl Grey lavender cake with lavender cream cheese buttercream frosting
Earl Grey lavender cake layer
- 2 cups (280g/8.1 oz) cake flour plus more for flouring the pan
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 stick (113g/4oz) unsalted butter, softened plus more for greasing the pan
- 1 cup (200g/7.1oz) granulated sugar
- 1 tablespoon loose Earl Grey tea (or 2 tablespoons from 4 tea bags)
- ½ teaspoon ground culinary lavender
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 1 cup buttermilk
Lavender cream cheese buttercream
- 1 cup (227g/8oz) cream cheese, softened
- ½ cup (113g/4oz) unsalted butter, softened
- 1 ½ cup (175g/6.2oz) confectioners' sugar
- 1 teaspoon ground culinary lavender
- 1 teaspoon vanilla extract
- 1 drop red and 1 drop blue food coloring, if desired
Earl Grey lavender cake layer
- Preheat the oven to 350°F.
- Lightly butter a 9 inch round cake pan, line the bottom with a round of parchment paper, butter the parchment paper, and then flour the pan.
- Sift the cake flour, baking powder, baking soda, and salt into a small bowl.2 cups (280g/8.1 oz) cake flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt
- Using a stand mixer or a hand mixer and medium bowl, cream the butter, sugar, Earl Grey tea, and lavender until the butter is light and fluffy, scraping down as necessary, about 3-5 minutes.1 stick (113g/4oz) unsalted butter, softened, 1 cup (200g/7.1oz) granulated sugar, 1 tablespoon loose Earl Grey tea (or 2 tablespoons from 4 tea bags), 1/2 teaspoon ground culinary lavender
- Add the eggs and vanilla, one addition at a time, beating on medium speed for a minute after each addition and scraping the bowl down as necessary.2 eggs, room temperature, 1 teaspoon vanilla
- Add approximately half of the flour mixture, and beat on low until it is just incorporated. Add the buttermilk, and beat until just incorporated. Add the remaining flour and beat until just incorporated. During this process, scrape down the bowl as necessary.1 cup buttermilk
- Pour the cake batter into the prepared pan, and give the pan a few thwacks on the countertop to remove any air bubbles.
- Bake on a middle shelf in the oven for about 40 minutes, until a toothpick into the center comes out free of crumbs. I usually start looking at cake layers 5-10 minutes before and start checking with a toothpick very few minutes once the cake stops wobbling.
- Cool for 10 minutes in the pan, and then turn the cake out onto a cooling rack and let cool completely before frosting.
Lavender cream cheese buttercream frosting
- Cream the cream cheese and butter together on medium speed.1 cup (227g/8oz) cream cheese, softened, 1/2 cup (113g/4oz) unsalted butter, softened
- Add the sugar and lavender and beat on low speed initially (until the sugar doesn't fly out of the bowl) and then on medium speed until well mixed.1 1/2 cup (175g/6.2oz) confectioners' sugar, 1 teaspoon ground culinary lavender
- Add the vanilla and food coloring (if using) and beat until completely incorporated.1 teaspoon vanilla extract, 1 drop red and 1 drop blue food coloring, if desired
- You can up the lavender flavor in this cake by increasing the lavender in the frosting. Or brush the baked cake layer with a lavender simple syrup.
If you make this Earl Grey lavender cake, I would love it if you would share a pic or comment and let me know.
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