This past spring I tested this Earl Grey Cake with Lavender Buttercream out on my book club and ever since then, it has been a favorite! It is the kind of cake that feels fancy without actually being overly fussy.
The cake is soft, tender, and infused with fragrant Earl Grey tea, bright lemon zest, and plenty of vanilla. Then it is brushed with a delicate homemade lavender simple syrup and finished with my silky Lavender Buttercream. The combination of Earl Grey, lemon, and lavender is subtle, floral, and just a little unexpected.
This is such a pretty cake for spring and summer celebrations, afternoon tea, birthdays, showers, or honestly just because you feel like making a really good cake. The layers are light and tender, the lavender buttercream is smooth and creamy, and the little hit of lemon keeps everything from feeling too sweet.
Why you’ll love this recipe!
What ingredients do I need?
- Earl Grey Cake
- Whole milk: Whole milk gives the cake a tender, moist crumb and works as the base for infusing the Earl Grey tea.
- Earl Grey tea bags: The tea infuses directly into the warm milk, giving the cake its signature bergamot flavor. Use one tea bag for a more subtle flavor or two for a stronger Earl Grey flavor.
- Eggs: Room-temperature eggs blend more easily into the batter and help create a smooth, even texture.
- Unsalted butter: Butter gives the cake richness and classic buttery flavor.
- Canola oil: A little neutral oil helps keep the cake especially soft and moist.
- Granulated sugar: Adds sweetness and helps create a tender cake.
- Lemon zest: Fresh lemon zest adds brightness and pairs beautifully with both Earl Grey and lavender.
- Vanilla bean paste, or vanilla extract: Vanilla rounds out the tea and floral flavors.
- All-purpose flour: The base of the cake.
- Cornstarch: A small amount helps create a softer, more tender crumb.
- Baking powder and baking soda: These work together to give the cake enough lift.
- Salt: Balances the sweetness and brings out the other flavors.
- Lavender Simple Syrup
- Granulated sugar and water: The simple syrup base.
- Dried culinary lavender: Make sure you’re using culinary-grade lavender intended for cooking and baking. The syrup makes more than you’ll need for the buttercream because you’ll also use it to lightly brush the cake layers. Any extra can be saved for another use.
- Lavender Buttercream
- The cake is finished with my Lavender Buttercream. It’s made with butter, powdered sugar, vanilla, heavy cream, and a little of the lavender simple syrup for a soft, delicate floral flavor.
- I love using this frosting because it has enough lavender flavor to make the cake interesting without overpowering the Earl Grey. If you really enjoy frosting, I would double this buttercream recipe to have extra. I prefer this cake one with thinner layers of buttercream however.
Recipe Variations
- Earl Grey Cupcakes: Turn this cake into cupcakes by dividing the batter between lined muffin cups and baking until the centers spring back when lightly touched. You can still brush the tops with the lavender syrup and finish with a swirl of Lavender Buttercream.
- Lemon Earl Grey Cake: For even more lemon flavor, add a little extra lemon zest to the cake and finish with a simple lemon glaze underneath the frosting.
- Earl Grey Vanilla Cake: Skip the lavender syrup and frost the cake with classic vanilla buttercream for a more traditional Earl Grey cake.
- Berry and Earl Grey Cake: Add fresh berries between the cake layers with the Lavender Buttercream. Strawberries, raspberries, blackberries, and blueberries would all be delicious here.
Pro Tips
- Infuse the milk really well. Warm the milk before adding the tea bags, but don’t boil it. Give the tea 10–15 minutes to steep so the Earl Grey flavor has time to develop.
- Use room-temperature eggs and butter. They’ll incorporate more easily and help give you a smooth, evenly mixed batter.
- Don’t overmix the batter. Once the flour is incorporated, stop mixing. Overmixing can make the cake dense instead of soft and tender.
- Don’t overdo it with the lavender. Lavender is strong and a little goes a long way! Culinary lavender has a beautiful floral flavor, but too much can quickly become overpowering. That’s why I like using a lavender simple syrup rather than loading the cake itself with dried lavender.
- Let the syrup cool completely before using it in the frosting. Warm syrup can soften the buttercream and make it difficult to work with.
- Brush the lavender syrup on the cakes, don’t pour. You want the cake to absorb the syrup without becoming wet or soggy.
- Cool the cake completely before frosting. Even slightly warm cake can melt buttercream and make decorating frustrating.
- Chill the layers if needed. If your cake layers feel particularly soft, chilling them before assembling makes stacking and frosting much easier.
- Don’t worry about perfect frosting. This cake is beautiful with a simple swoop of buttercream. You absolutely do not need professional cake decorating skills for this!
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Milk: Whole milk gives the richest texture, but 2% milk can be used if that’s what you have.
- Canola oil: Another neutral-flavored oil, such as vegetable oil or avocado oil, can be substituted.
- Vanilla bean paste: Vanilla extract works perfectly well.
- Cornstarch: If you don’t have cornstarch, you can leave it out. The cake will still work, but the crumb may be slightly less tender.
- Earl Grey tea: Loose-leaf Earl Grey can be used instead of tea bags. Place the tea in a tea infuser or strain the milk very well before adding it to the batter.
- Lavender buttercream: If you don’t want to make the lavender frosting, a classic vanilla buttercream would also work beautifully with the Earl Grey cake.
Dietary Substitutions
- Gluten-Free: Use a cup-for-cup gluten-free flour blend specifically formulated for baking in place of the all-purpose flour. Since gluten-free flour blends vary, results may differ between brands.
How to Assemble the Cake
For the prettiest layers, make sure your cakes are completely cool before assembling.
- Place the first cake layer on a cake stand or cardboard cake round. Lightly brush the top with lavender syrup, then spread an even layer of Lavender Buttercream over the cake.
- Add the second layer and repeat.
- For a three-layer 6-inch cake, continue with the third layer, then frost the top and sides of the cake.
- You can keep the exterior smooth and simple or use a cake scraper to create a clean finish. A few simple swirls of buttercream on top are all this cake really needs.
Make-Ahead Tips
The cake layers can be baked ahead of time and cooled completely. Wrap them tightly in plastic wrap and refrigerate until you’re ready to assemble.
The Lavender Buttercream can also be made ahead and refrigerated. Let it come to room temperature before using, then re-whip until smooth and fluffy.
For the easiest assembly, make the cake layers and lavender syrup a day ahead, then make the buttercream and assemble the cake the following day.
Leftovers and Storage
- Room temperature: Because this cake is covered with buttercream, it can be stored covered at room temperature for a short period if your kitchen is cool. For longer storage, refrigerate it.
- Refrigerator: Store leftover Earl Grey Cake in an airtight container or covered cake carrier in the refrigerator for up to 4–5 days.
- For the best texture, let refrigerated cake sit at room temperature for about 30 minutes before serving. This allows the buttercream to soften and the cake to return to its tender texture.
- Unfrosted cakes: The unfrosted cake layers can be wrapped tightly and refrigerated for several days or frozen for longer storage.
- Lavender simple syrup: can be stored in an airtight container in the refrigerator for about 1–2 weeks. Use the extra syrup in iced tea, lemonade, sparkling water, or another dessert.
But, I Still Have A Few Questions…
What does Earl Grey cake taste like?
Earl Grey cake has a soft vanilla-citrus flavor with subtle floral notes from the bergamot in the tea. The lavender buttercream adds another delicate floral layer without overpowering the cake.
Can I taste the Earl Grey tea in this cake?
Yes, but the flavor is intentionally subtle. Using two tea bags will give you a more noticeable Earl Grey flavor, while one tea bag will keep it softer and more delicate.
Can I use loose-leaf Earl Grey tea?
Yes. Use a tea infuser or strain the infused milk very well before adding it to the batter.
Why do I need to warm the milk?
Warm milk helps the tea release its flavor more effectively. You want it warm enough to steep the tea, but not boiling.
Can I use Earl Grey tea with added flavors?
Yes, although the flavor of the finished cake will depend on the tea you use. A classic Earl Grey works especially well here because its bergamot flavor pairs naturally with lemon and lavender.
Can I make this cake without lavender?
Absolutely. The Earl Grey and lemon cake is delicious with vanilla buttercream, lemon buttercream, or another frosting of your choice.
What kind of lavender should I use for the syrup?
Use dried culinary lavender specifically intended for cooking and baking. Avoid lavender sold only for decorative, fragrance, or craft purposes.
Will this cake taste strongly like lavender?
No. The lavender flavor is meant to be delicate. The simple syrup gives the cake a subtle floral note, while the buttercream adds a little more lavender flavor on top.
Can I skip brushing the cake with lavender syrup?
Yes, but I recommend using it. A light brushing adds moisture and gives the cake another layer of lavender flavor. If you prefer a less floral cake, you can simply use less syrup.
How much lavender syrup should I use on each cake layer?
Start with about 2 tablespoons per layer and add more if needed. Brush it evenly over the surface rather than pouring it in one spot, which will just make it soggy.
Can I make the lavender syrup ahead of time?
Yes. Cool it completely, then store it in an airtight container in the refrigerator for about 1–2 weeks.
What can I do with leftover lavender simple syrup?
There are so many options! Add it to lemonade or iced tea, stir a little into sparkling water, use it to sweeten a latte, drizzle it over pancakes or waffles, or brush it onto another cake. It’s also lovely with fresh berries.
Can I use the lavender syrup in the buttercream while it’s still warm?
No. Let it cool completely first. Warm syrup can soften the butter and affect the consistency of the buttercream.
Can I make the Lavender Buttercream ahead of time?
Yes. Store it covered in the refrigerator for up to 1 week. Let it soften at room temperature and re-whip before frosting the cake.
Can I freeze Earl Grey cake?
Yes. For the best results, freeze the unfrosted cake layers tightly wrapped. Thaw them in the refrigerator before assembling and frosting.
Can I freeze the finished cake?
Yes, although the texture of the frosting may change slightly after freezing and thawing. Freeze the assembled cake until firm, then wrap it well and thaw it in the refrigerator before serving.
Why is my cake dry?
The most common reasons are overbaking or measuring too much flour. Spoon flour into your measuring cup and level it rather than scooping directly from the bag. Also begin checking the cake toward the earlier end of the suggested baking time.
Why did my cake sink in the middle?
A sunken cake can happen if the batter is overmixed, the oven temperature is inaccurate, the oven door is opened too early, or the cake is underbaked. Make sure the center is fully set before removing it from the oven.
Can I make this recipe as cupcakes?
Yes! The batter works well as cupcakes. Adjust the baking time because cupcakes will bake much faster than full cake layers. Start checking around the 16-18 minute mark.
What size cake pans should I use?
For a two-layer cake, use two 8-inch cake pans. For a taller cake, divide the batter between three 6-inch cake pans.
Can I make this cake in a 9-inch cake pan?
I recommend sticking with the pan sizes listed in the recipe for the intended layer thickness. A 9-inch pan will produce thinner layers and will require a different baking time.
What flavors go well with Earl Grey cake?
Earl Grey pairs especially well with lemon, vanilla, lavender, honey, berries, and white chocolate. The lemon and lavender combination in this recipe keeps the cake bright and floral without being overwhelming.
Other Recipes You’ll Love
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Earl Grey Cake with Lavender Buttercream
Ingredients
Earl Grey Cake
- ½ cup whole milk
- 1 –2 Earl Grey tea bags
- 2 large eggs room temperature
- 4 tablespoons unsalted butter softened
- ¼ cup canola oil
- 1 cup granulated sugar
- Zest of 1 lemon
- 2 teaspoons vanilla bean paste or vanilla extract
- 1¾ cups all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Lavender Simple Syrup
- ½ cup granulated sugar
- ½ cup water
- 2 teaspoons dried culinary lavender
Lavender Buttercream
- 1½ cups unsalted butter softened
- 4 cups powdered sugar
- 4 –5 tablespoons heavy cream
- Pinch of salt
- 1 teaspoon vanilla bean paste
- 1 tablespoon reserved and cooled lavender simple syrup
- Optional: 1 drop violet food coloring
Instructions
Infuse the Milk
- Warm the milk in a small saucepan or microwave-safe container until warm, but not boiling. Add 1–2 Earl Grey tea bags and steep for 10–15 minutes.
- Remove the tea bags, squeezing them well to release the milk. Set the infused milk aside to cool slightly.
Make the Lavender Simple Syrup
- Combine the sugar, water, and dried culinary lavender in a small saucepan. Bring to a gentle simmer, stirring until the sugar dissolves.
- Remove from the heat and let steep for 10 minutes. Strain out the lavender and let the syrup cool completely. You will use some of the syrup to brush onto the cake layers and 1 tablespoon in the buttercream. Refrigerate any extra syrup for another use.
Prepare the Oven, Cake Pans, and Make the Cake Batter
- Preheat the oven to 350°F.
- For a 2-layer cake, grease and line two 8-inch cake pans with parchment.
- For a 3-layer cake, grease and line three 6-inch cake pans with parchment.
- In a large mixing bowl, beat the softened butter, canola oil, and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla and lemon zest.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Add the dry ingredients to the butter mixture in alternating additions with the Earl Grey-infused milk, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.
Bake
- Divide the batter evenly between the prepared pans.
- For two 8-inch cake pans, bake for about 26–30 minutes.
- For three 6-inch cake pans, bake for about 22–26 minutes.
- The cakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.
Brush with Lavender Syrup
- Once the cake layers have cooled, lightly brush the tops with lavender simple syrup.
- Start with about 2 tablespoons per layer and add more if needed. Brush evenly across the surface rather than pouring the syrup in one spot.
- Let the syrup absorb for a few minutes before frosting.
Make the Lavender Buttercream
- For the full frosting recipe and for any questions, see my Lavender Buttercream recipe.
- Beat the softened butter until light and fluffy, about 2–3 minutes.
- Gradually add the powdered sugar, mixing until smooth.
- Add the heavy cream, vanilla, salt, and 1 tablespoon cooled lavender syrup. Beat for another 2–3 minutes until light and fluffy.
- Add a tiny drop of violet food coloring, if desired, and mix until evenly incorporated.
- If the buttercream is too thick, add a little more heavy cream, 1 teaspoon at a time.
Assemble the Cake
- Place the first cake layer on a cake stand or cake board.
- Spread an even layer of Lavender Buttercream over the top.
- Add the next cake layer and repeat with the buttercream. For the 3-layer cake, add the final layer and frost the top and sides generously.
- Decorate as desired.
Serve
- For the best texture and flavor, let the fully assembled cake sit at room temperature for about 20–30 minutes before slicing.
Notes
- Use culinary lavender intended for cooking and baking.
- One Earl Grey tea bag gives a more subtle tea flavor; two gives a more pronounced Earl Grey flavor.
- The lavender syrup makes more than is needed for the buttercream because it’s also used to brush the cake layers.
- Baking times can vary depending on your oven and the exact size and material of your cake pans. Begin checking toward the earlier end of the suggested range.
- If your kitchen is warm, refrigerate the cake briefly during assembly to make frosting easier.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.