Finished! And how much batter should go into each pan? Hi Grace! I left the cakes in their tins overnight but the next morning when I went to decorate, the cakes had deflated and looked quite dense and wet in the middle (but it was still cooked through). Thank you so much! Thanks for the amazing recipe! Could it be this is meant for 3-layer cake so i should bake in 2/3 batches (my oven is tiny)? At least over here I’m not 100% sure on the cream cheese, but I think it would be fine. Thanks Liv! Hi Nancy! When putting the batter in the pan, is it going on top of the parchment paper? Without seeing a picture of the buttercream, to me it sounds like it was maybe too warm? Hi Liv, I made this recipe last week. The cakes should bake close to the top of them. The nutritional information and metric conversions are calculated automatically. Hi is it better to use caster sugar or granulated sugar (from the uk) and is all purpose flour the same as plain flour? It’s sweet, but not too sweet, and it’s moist and very fragrant. Hi, Can I just use the teabags of earl grey and open them and use the leaves inside? The process of making this Earl Grey tea cake is as easy as making other quick breads like banana bread.The main difference is that you have to start by infusing milk with Earl Grey tea bags as a means of getting its wonderful flavour into the cake … I hope you like them all :). Hi Lyssa! earl grey, dates, unsalted butter, apples, eggs, light brown sugar and 3 more Earl Grey Loaf Cake with Elderflower Drizzle Donna Dundas self raising flour, caster sugar, icing sugar, butter, earl grey and 3 more Hi there! If yes, what would be your recommendations for storage? Let me know how you like it! Thank you in advance. Definitely test your baking powder, but also is it possible the cake batter was overmixed? I wouldn’t fully replace it but you can swap half of it out if you like. Butter, Melted. Last time I tried making a ganache drip the chocolate seized up on me…so much struggle . Hi Angela! Frost and smooth the outside with a thin crumb coat. 35mins or until a toothpick inserted into the center comes out mostly clean. My family just loved it into pieces. Hi Priscilla! Hi Shahirah! I can’t wait to try some others – thanks Olivia, this is one of my favorite sites with spot on recipes! I hate the idea of throwing them out but I’m not sure what else I could use them for. Can i replace butter with oil? Changing the Servings to 16 leads to easier numbers though so I would recommend that if you don’t mind slightly thinner layers , Wow!!! Hi! I have a pretty wild imagination so I started picturing faulty wiring in the walls, smoking and starting an electrical fire (for real). Would the measurements be the same if I used matcha? Yes, on top of the parchment. Any idea why that is? Weird that the batter was so runny It should be on the thicker side — glad it worked out though and that you loved it I think the combo you have sounds delicious! And yay for trying the cake strips I swear they are the most used thing in my kitchen. In a medium bowl, whisk flour, baking powder, tea,and salt until well combined. And for sure — you can add some lemon zest and/or a bit of lemon juice to it. See this post for more details. Thank you! I was hoping they’d be like — ok, turn on each of the breakers one by one and we’ll see. How should I store this cake(already frosted) if I was serving it the next day? So off I go to Google again to find an electrician who can come TODAY. When do you add it? I always recommend spooning flour into the cup and leveling it off rather than using the cup to scoop it. Would definitely recommend! Hi….this cake and all the reviews looks like one I really want to try. Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot (160F) and no longer grainy to the touch (approx. Excited to try this! I didn’t know if letting the batter stand and not bake straight away would affect the cake texture. Diamond Crystal or 1 tsp. 6 Earl Grey tea bags ½ cup unsalted butter, melted halfway 2 eggs 1 teaspoon water 1 teaspoon vanilla extract It depends on the recipe and the size you make your cupcakes but most should make about 18-24 . The latter can pack in a lot more flour. The Earl Grey flavor came out nicely, but I had to modify both the batter (before baking I usually taste the batter first) and buttercream due to the sweetness, by adding around 1/2 teaspoons of salt each. I’m definitely going to make this again in the future. Here’s a site I use as a guideline: It’s best to spoon the flour into your measuring up and level it off. Just so maybe the cAke will be more moist? If I use 6 x 3 pans, should I still use baking strips? Let me know how it turns out . I wiped all my utensils and bowl with lemon juice before making the meringue. Let me know how it turns out! To the butter mix, add 1/3 of the flour mix, then 1/2 of the tea milk. So, naturally, I went to Google to see what to do. Thanks so much for the recipe! Did it turn out allright? The curd and cream cheese are both tangy though, but I like the combo as the CC buttercream tends to have a lot of sugar in it. It will be fine on the counter overnight, but the frosting will be quite soft. Hi Mandy! I use a coffee grinder, it creates the finest powder! My cakes tend to be more on the dense side rather than light and fluffy, but it shouldn’t be too dense. Thank you! For cupcakes, fill the liners about 2/3 full and check them at 15mins or so. Regarding the cake shrinking – is it possible the batter was overmixed or the cakes were overbaked? Be sure to refrigerate the unused cake batter until it gets baked. It will work fine for the cake but be a challenge for the frosting. I made this cake for my cousin’s birthday and it was such a hit! You can use cake flour no problem. Hi Kimberly! You could totally use cake flour here instead. The only modification I made was the addition of a layer of raspberry filling between each layer, and it was really nice fit. I’m seeing either 6” by 2” or 6” by 3”. Ooookay, so off I went to the appliance store (alone, Ryan was at work and the shop closes at 5:30pm, seriously)  to buy one that day. The cake recipe as-is will also work for two 8″ cake pans, so not changes needed. Is there a way to use vanilla in liquid form instead of paste? I haven’t myself, but it should work just fine. I’m so glad you found everything easy to follow and that it turned out well! I used about a tsp and 1/2 just because I love that flavor. Thank you very much for your attention. Hi Kelly! I would just swap it in one for one. Anyhow, due to fears of an electrical fire (lol, sigh), I went and turned off all of the breakers leading to anything in the kitchen. I was just wondering if I used a cake levelling strip to level my cake, will the sides of the cake become less interesting since it’s partially naked? The temp should stay the same but start checking them at 15mins or so (depending on how much batter you use). Every part of this recipe was spot on. Thanks for your suggestions! Hello! I haven’t tried that so I can’t guarantee the results. . The only thing that didnt quite work according to recipe was the meringue for the buttercream – it took forever to get to 160°F, which meant a lot of hand whipping while it was heating up, but that might just be my shitty stove. Your recipe is fantastic! I was so thrilled when it all came together. Let me know how they turn out! Sorry for the delayed reply, I hope it worked out ok! Thanks so much for taking the time to leave a comment, I really appreciate it! This cake was lovely! ), so I waited until it was closer to Fall season. Plus we have an orange tree in the yard that is producing a lot of oranges right now. Thank you! Also if i want to make cupcakes, how full should i fill it to? Getting to like the flavour of the tea, I started to try it on other bake. i doubled the recipe for 9 inch pans for two layers (i should’ve done three, i misread one of your comments). Total hit. Send them to livforcakeblog[at]gmail[dot]com. Hi Lyssa! I’m always looking for good cake recipes and usually have to change something about the recipe in order to get the cake to how I want it. You could try putting it in the fridge for 20mins then rewhipping. 1/2 cup Non-Fat Greek Yogurt. Thanks! I want to make this so bad! I made this as cupcakes today and it was sooooo good! If I can’t grind the earl grey tea (we don’t have a grinder), it there any other alternative or can I leave it out? Since this is an earl grey tea cake flavor, I’m afraid the flavor will not pair well. These cupcakes use oil instead of butter, which make them almost as easy to make as a box mix cake. Question: on the buttercream, can I use liquid egg whites instead of fresh egg whites? I haven’t had a cake yet that didn’t work with a cream cheese frosting Let me know how it turns out! The buttercream will need to be rewhipped before use to fluff it up again. You can butter and flour the parchment if you like but it’s not necessary. Converting pan sizes is always tricky. At least I was assured that nothing was currently on fire? Any other milk will work just fine! In addition to being a treat to look at (check out that gorgeous pastel … Even those who don’t care for tea, enjoyed the cake. I followed your recipe proportions to the t, so I wonder if it maybe was the type of butter I used that made the cake so buttery?. Salt. This recipe looks devine!! am making this today, can I use cake flour, and do I meed to increase to 2 1/4 cup + 2tbsp? For three 8″ pans, 1.5x the recipe by increasing the Servings to 18. Hi Dawn! I guess? Thank you so much Olivia!! Yes, you can make and assemble the cake and freeze for at least a week (properly wrapped) or make each component separately and freeze those: For the Cake: Cool the layers, double wrap in plastic wrap, freeze for up to 3 mos. That recipe used cake flour, I’m wondering if I could use cake flour as well for this recipe ? Thank you! I’m so glad you loved it . Hi Tiffany! I made the cake on a Monday in two 9 inch cake tins instead of three 6 inch, let it cool a bit before taking it out of the cake tin then let it cool completely before wrapping it up tightly in saran wrap then putting it in the fridge. Hi Diana! I love the addition of lavender, I’ll have to try that! For ease, I would recommend doing 2/3rds of the recipe (set servings to 9) and using two 6″ pans. Gross. I did make your banana blueberry cake and had good comments about it. Please let me know! Hi Vishal! That will help add more flavour. Once boiling, remove from the heat, cover, and let sit for 15 minutes. But I’m so glad it was just the fridge and yay for getting new appliances! I just made it yesterday as a test for a cake I have to make next week, and everyone loved it. Hi Chris! As always, Google is so helpful. I thought for sure it was coming from there, but then I hear a zap from the back of the fridge. Same temp Let me know how they turn out! As soon as I get back upstairs I smell it again. I’d try using a larger pot (as long as the bowl still doesn’t touch the water) or turning it up a bit so it’s simmering more vigorously. If I double for an 8″, will it be too much? I get off the phone with the guy, who says he’ll be here in a couple hours, and turn the breaker for the fridge back on because, HELLO, I have a cake in there. This cake was everything I hoped it would be! Hi Helen! Using earl grey buttercream definitely helped intensify the flavor and luckily people didn’t think it was overpowering. Hi Vincent! Hi there, Hi Catherine! That being said, you can totally use cake flour instead! Hi Jessica! When finished baking, immediately remove from cake mould and brush all sides with hot sugar syrup. Thank you! Being creative and making something with your hands is comforting. Will the icing be okay to travel in a car for 4hrs? I followed the recipe closely except for (1) 1 cup brown sugar (as opposed to 1.5 cup sugar) and used a (2) 8″ x 8″ pan. I don’t have either of those, but I do have a mascarpone frosting here: I was thinking of doing that as well (the pan conversion). It is more buttery tasting than an American buttercream, but it shouldn’t taste like you’re eating a stick of butter! Do I need to change the temperature or cooking time? Otherwise you can change the Servings to 8 and use those amounts. Hi Jamie! I will definitely be making this cake again. . Ideally, you’d bake all of the layers at the same time. This Earl Grey Cake is perfect for the tea lover in your life! My family thought the cake was quite dense, however the taste was wonderful and it went really well with the buttercream. My cake didn’t come out so moist. Fully incorporating after each addition. Hi Poonam! I read the directions over (and over and over ) to catch each detail since baking doesn’t come naturally to me yet. Moist enough, (I still used the earl grey syrup, but even without, it was moist), not too dense. I made this for my birthday just over the weekend with two layers of 8 inch round. If you dip your scoop into your flour sometimes you get more than you need. hello, I’m planning on making this for my gr ma’s birthday soon and im planning on testing this recipe out next week, I’m wondering if you could give me the measurement for a regular sized birthday cake for around 8 people? Do you know if I could incorporate orange juice/zest in the frosting without messing it up? Baking Soda. Thank you! Thank you! Would I be able to substitute the AP for cake flour/would that make a difference? But I also didn’t want out place to burn down, so… I literally had an internal pep talk before I dialled the number. Hi Violet! Home » Cakes » Earl Grey Cake With Vanilla Bean Buttercream. Hi Lily! Crisp and buttery Earl Grey Shortbread Cookies with a hint of tea, with just 5-ingredients and an easy lemon glaze, they’re perfect for parties, tea time, or scarfing down all by yourself! Earl Grey Tea Cake (Recipe adapted from Top with Cinnamon) 1 1/2 cups 1% Milk. You’ll just need to reduce the baking time. Hi Mary! Pour over the dry ingredients and stir just until the dough is combined. I checked all the ingredients were in date and fresh, I made sure the temperature was right for all of them, followed the steps exactly, didn’t over mix. Tried this today. For transport — I would chill or freeze them first so the buttercream is very firm and transport in a cooler or a car with A/C if possible. Honestly, one of the best cakes I’ve ever made! Thanks so much! Sorry to hear it came out dry. Ahhh also I had one more question – sorry I’m asking so late, hopefully you see it before tomorrow (when I’m baking this). Strange that it took so long to reach 160F. Here’s some more info: I can’t wait to hear what you try next! You can keep it on the counter or refrigerate , Hi, I was wondering what depth the pan should be? Hi C.J.! You’d need a very tall pan to bake all of the cake batter at once, or a very large one. The buttercream imperfect, not overly sweet but with enough richness to complement the cake and let you know you are eating something special. thank you! I’m going to use two 8×2″ round cake pans tomorrow. I was so relived it wasn’t something in the walls!! What would the baking time be for the recipe? So happy you loved it . Thank you! The result was worth a sore arm though, i got a really nice, silky-smooth buttercream. Maybe 2 tbsp? Also, I’m glad you got your appliance situation sorted out. It didn’t rise very well and I’m wondering if it’s because the baking powder is old or because it took us a loooong time to actually get all of the ingredients into the mixer…haha. 5-10mins)). It was keeping things cool-ish as it died, but by Saturday morning when we opened it up, the air that came out of there was warmer than the air outside. You can get more info on that here:, What a beautiful cake and stunning flavour combination, Olivia! I love the flavour and lightness of the cake. Hi Mai! Your email address will not be published. Hi Rachel! I’m wanting to make this cake again and was wondering what adjustments I would need for three 9 inch pans instead of three 6 inch ones. Hi! Either works but I used 2″ deep ones for this particular recipe. How much of it do you use? Hi Amber! But I’ve been wondering, can the cake & buttercream be made a day in advance? In a large bowl or stand mixer, cream together the butter and zest, add confectioners sugar a cup at … Just wondering if I want to make a 2x8inch cake, do I need to 1.5x the batter or will this current amount be suitable? Cake flour will work just fine. Thank you very much for your helpful advice! Hi Mabel! Brush with 2-3 Tbsp of the Earl Grey syrup. and…so much time! I ran the converter tool again and it should be fixed. I’m also hoping to make this but only have one 6″ pan. I say traditionally because you can now get rooibos and even green tea versions of Earl Grey. Hi, Hi EH! And this butter cake recipe was my latest try. What would you suggest for temperature and cooking time? Or do you think the cake itself has enough earl grey flavor and adding this buttercream would be overpowering? Subbed out milk for almond milk and didn’t have time to make the syrup. If it’s just a day in advance you can leave both at room temp (wrapped/covered in plastic wrap). Just a couple questions about the Earl Grey Syrup. Strain and cool completely. Thank you for the videos as well!! I whisked constantly when on the double boiler. The thought of a fire truck outside my door, neighbors gawking and wondering wtf was going on, I just didn’t want to deal with it. Too much flour can also be a culprit. The fridge is DEAD. Thank you for such well-written instructions, I plan to work my way through your recipes with my kiddos and am so excited! Thanks in advance! Thank you! What didn’t you like about the frosting? I made this cake for my dad’s birthday back in July and everybody loved it. Thank you very much for the great recipe!!!! And no, this was not due to another incident with the kitchen torch. How to Make Earl Grey Tea Cake. Can I also ask, if I wanted to make this a 2 layer cake with 8” or 9” pans, would I need to change the bake temp or time? Hi Pia! … I have 9 inch round pans… can I use that with this recipe or do I need to increase the quantity? Thanks so much, I’m so glad you all loved it . Hi Olivia, Hi there! Hi Bill! Do you have a spice grinder? Otherwise, you can try to chill the remaining batter. I am also planning to bake it in mini cake pans- im creating a British tea party celebration for Christmas for someone who needs a bit of pepping up . I will definitely redo this cake over soon. I haven’t used those cupcake liners myself, but I wouldn’t fill more than 2/3 full. Hello hello! I can’t wait to hear about it . Preheat oven to 350F. Do you think this recipe would work? Or no? the cake tasted amazing and looked wonderful! If so what is your suggestion on how far to fill the cupcake holders? You can use this recipe as-is for two 8″ rounds. Hi there! I was going to try whole, but I didn’t know if that would be best. This cake is absolutely tasty! I made this cake awhile back and it tasted delicious! Hi Evangeline! This cake is already packed with Earl Grey flavour! I think it could work with an earl grey buttercream too, but the flavour would definitely be strong. A typical cake is two 8″ cake rounds but that will make more than for 8 people. Just be sure to bring it to room temp before using in the cake . First off I have to say cake strips are amazing. 1. I just tried your recipe today and it turned out great! Sign up here. or was it too short? So glad your friend liked it! Hi AH! Generally I only cube butter if it’s really cold – just don’t want to use warm butter if it’s supposed to be cold!!! I used regular tea bags to make the EG milk, which i let steep for about 20min (I wanted a very deep flavor) and a coffee grinder to grind the tea bag tea very finely. I had to make a second amount because needed it to cover the cake and the half naked thing didn’t look good on my cake. I just made a slightly adapted version of this (mostly replaced earl grey with lavender because my body doesnt like caffeine) and i have to say that this cake is amazing! Sweet upon sweet. I was wondering if it was possible to make the batter in advance the night before. Oh *&^%. I don’t have a stand mixer and I don’t have a paddle attachment… is there any possible way I can make this cake without using it? It turned out to be a great combination of flavors, and I plan to make this cake again. Add in the warm melted butter and pulse until mixture is mixed well. I’m not sure you could really use them for anything . As you might already know from my Insta stories, this cake was a bit of a labour of love as much testing was needed to perfect the recipe. In the bowl of a stand mixer fitted with the paddle attachment, beat flour, sugar, baking powder, and salt at low speed just until combined. This cake was absolutely DELICIOUS! No, the batter should be baked right away. SUCCESS! Hi Katelyn! 4 would also work though — it would just make more and the buttercream would be a bit whiter . Dense cakes are often due to overmixing the batter once the flour is added. Quick question, I want to scale this bad boy up a bit to feed the hungry masses, do you think doubling this recipe would give me three 9 inch rounds? Mine came out extremely dry too and I followed the recipe with the exception of the syrup. I think I overbaked the cupcake a little bit, but the cake was still moist and delicious Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool. livforcakeblog (at) gmail (dot) com. I had froze it for 40 minutes, frosted it and then let it come to room temperature for 3 hours. Bake for 40 minutes and check if the cake is well cooked by using a skewer. I recommend mixing on low when adding the flour and only till just incorporated. So, I really liked the salty flavour it added to the cake overall but at the end of the day, it felt a little too buttery flavoured for my taste. Everything was like: “Get out of the house!”,”You’re gonna die!”, “Call the fire department”. Delicately flavored but you can definitely taste the earl grey, moist, light… great recipe! Grab a glass of milk because we're about to dunk peanut butter cookies, oatmeal-raisin cookies, snickerdoodle cookies, and many more of our all-time favorite cookie recipes. Pound cake is a very simple cake that’s perfect for beginning bakers. I thought it was just on its last legs and that we should probably look at buying one on the weekend. Let me know how it turns out! Hi Liv, this looks like the perfect cake to bake for my friend’s 40th next weekend! Amazing. I can’t wait to use the earl grey syrup and frost it with my blackberry Italian meringue buttercream and fresh berries. Thanks for the feedback! Not overly sweet, moist, and full of great flavor. My cake turned out dense and moist. I would 1.5x the recipe (change the Servings to 18 to get the proper amounts). I’m making this cake for a birthday. Let me know how it turns out! After the whole ordeal (and finishing this cake), I went into the freezer to get a popsicle (it was super hot that day). Hi Priscilla! When do you add it to the recipe? I would make and bake each recipe one at a time. Sabrina Berg. Hi Lizzie! Does it need to go in the fridge while I wait? Making this recipe soon and was wondering if you have any tips on what to do if I only have 1 6-inch pan? I’m so happy that you liked this cake! Then add vanilla, and mix well. Hi Stephanie! I prefer the traditional one, although mine has a bit of a twist too. I *think* AP is the same as plain but I’ve never used it myself. I was wondering if adding a hint of orange to the frosting would be good as the tea already has orange in it. Glad it worked out! This cake is DEVINE! Was just wondering how I should adjust the ingredient measurements if I want to use a 4 inch cake tin and make 2 layers instead of 6 inch? Ryan is not a tea drinker at all, and he loved the unique flavour it has — though I will say that if you are not a fan of Earl Grey, it might not be up your alley. What do you think? Caster sugar is finer than granulated — you can use that but it might be a bit sweeter. Hi Li! I have not had success with carton egg whites myself — the meringue won’t whip up properly. Hi Sasha! Hmm. I didn’t end up using any simple syrup but the cake was still moist the next day. Hi Natasha! 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