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I adore this Earl Grey Lavender Cake because it tastes like a late-afternoon luxury I deserve. The bergamot of Earl Grey tea sneaks into crumb and frosting, bright and slightly bitter, and the dried culinary lavender adds that floral edge that keeps it interesting.

I crave a slice with coffee, savoring the way tea and floral notes cut through butter and sugar. Not twee, not precious.

It’s confident, elegant, slightly unexpected. I make it when I want something that feels grown-up but not fussy.

And yes, I eat the scraps while no one’s looking and I never apologize for it.

Ingredients

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All-purpose flour: the soft structure that holds everything together, like cake bones.
Baking powder: gives lift so it’s light and airy instead of dense.
Baking soda: helps rise and browns the crumb a little, handy trick.
Fine salt: balances sweetness and makes flavors pop, don’t skip it.
Whole milk: adds creaminess and tender crumb, makes it feel rich.
Loose Earl Grey tea: floral bergamot notes, makes the cake smell grown-up.
Dried lavender: floral spark, a little goes a long way, fragrant.
Unsalted butter: gives buttery flavor and silky texture, pure comfort.
Granulated sugar: sweetness and structure, also helps with browning.
Eggs: bind and add moisture, they give cake body and lift.
Vanilla extract: warms and rounds the bergamot, subtle but important.
Sour cream: tenderizes crumb and adds gentle tang, moistness booster.
Butter for frosting: creamy base that whips into luscious spread.
Powdered sugar: smooth sweetness for frosting, makes it pipeable.
Brewed Earl Grey for glaze: thin, aromatic drizzle, coats nicely.
Vanilla for glaze: adds warmth, ties the tea and butter together.
Optional lemon juice: brightens and cuts sweetness, refreshing zing.
Extra lavender garnish: pretty and perfumed, use sparingly for looks.

Ingredient Quantities

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 cup whole milk

2 tablespoons loose leaf Earl Grey tea or 3 Earl Grey tea bags

1 tablespoon dried culinary lavender plus extra for garnish if desired

1/2 cup unsalted butter softened

1 cup granulated sugar

2 large eggs at room temperature

1 teaspoon pure vanilla extract

1/2 cup sour cream or plain Greek yogurt

For the frosting or glaze 1/2 cup unsalted butter softened

For the frosting or glaze 3 cups powdered sugar sifted

For the frosting or glaze 2 to 3 tablespoons brewed Earl Grey tea or milk as needed

For the frosting or glaze 1 teaspoon vanilla extract

Optional 1 tablespoon lemon juice for brightness

How to Make this

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1. Preheat oven to 350°F and grease and flour an 8 or 9 inch round cake pan or line with parchment.

2. In a bowl whisk together 2 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt; set aside.

3. Heat 1 cup whole milk until steaming but not boiling, add 2 tablespoons loose leaf Earl Grey or 3 tea bags and 1 tablespoon dried culinary lavender, cover and steep 10 minutes; strain and cool to warm.

4. In a large bowl cream 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, then add 2 large room temperature eggs one at a time, mixing well after each, then beat in 1 teaspoon pure vanilla extract.

5. Stir 1/2 cup sour cream or plain Greek yogurt into the butter mixture, then fold in the cooled Earl Grey lavender milk.

6. Add the dry ingredients to the wet in two additions, mixing gently until just combined and scraping the bowl to avoid overmixing.

7. Pour batter into prepared pan and bake 25 to 35 minutes until a toothpick inserted in the center comes out clean; cool in pan 10 minutes then transfer to a wire rack to cool completely.

8. For the frosting or glaze beat 1/2 cup softened unsalted butter until smooth, gradually add 3 cups sifted powdered sugar, then add 2 to 3 tablespoons brewed Earl Grey tea or milk and 1 teaspoon vanilla extract until you reach spreadable consistency; add 1 tablespoon lemon juice if using for brightness.

9. Once cake is fully cool, spread the frosting or drizzle the glaze over the cake and garnish with extra dried culinary lavender if desired.

Equipment Needed

1. Oven
2. 8 or 9 inch round cake pan or parchment-lined cake pan
3. Mixing bowls (small and large)
4. Whisk and rubber spatula
5. Electric hand mixer or stand mixer with paddle attachment
6. Measuring cups and spoons
7. Fine mesh strainer or sieve for tea and lavender
8. Sifter for powdered sugar
9. Toothpick or cake tester
10. Wire cooling rack

FAQ

How do I infuse the milk with Earl Grey? A: Warm the milk until it is steaming but not boiling, add the loose tea or tea bags, cover and steep 10 to 15 minutes, then strain and cool to lukewarm before using.

Can I use ground tea leaves or should I remove them? A: For a smooth crumb, strain out loose leaves after steeping. If you want visible specks and stronger flavor, finely grind leaves and fold them into the batter, but use sparingly to avoid bitterness.

Is the dried lavender safe to eat and can I substitute it? A: Use culinary grade lavender only. If you cannot find it, omit it or replace with 1 teaspoon pure vanilla extract plus 1 teaspoon lemon zest for floral brightness.

Can I swap milk, sour cream, or butter for lighter options? A: Yes. Whole milk can be replaced with 2% or an unsweetened plant milk. Sour cream may be swapped with plain Greek yogurt. Butter can be replaced with an equal amount of neutral oil for a slightly different texture.

How should I store or freeze the cake? A: Store unfrosted cake layers wrapped at room temperature up to 2 days, or refrigerate up to 5 days. Frosted cake keeps in the refrigerator for 4 to 5 days. To freeze, wrap layers tightly and freeze up to 3 months; thaw in the refrigerator overnight.

Can I turn this into cupcakes or a loaf and how do baking times change? A: Yes. For cupcakes bake 18 to 22 minutes at the same temperature. For a 9×5 inch loaf, bake 45 to 60 minutes, checking with a toothpick until it comes out clean.

Earl Grey Lavender Cake: Delicious Recipe From Scratch Substitutions and Variations

Whole milk
- Buttermilk: adds tang and reacts with baking soda for lift; use same amount.
- Full fat unsweetened almond milk: 1:1 swap, lighter flavor.
- Oat milk: 1:1 swap, neutral flavor and good for baking.
Earl Grey tea
- Strong black tea plus 1/8 to 1/4 teaspoon bergamot extract: mimics classic flavor.
- Earl Grey tea bags in double strength: steep longer for more flavor if loose leaf unavailable.
- Vanilla bean or extract with a few drops of lemon zest: softer, more floral-citrus profile.
Dried culinary lavender
- 1 tablespoon lemon zest: bright floral-citrus note without lavender’s perfume.
- 1 teaspoon dried rose petals or 1/2 teaspoon rose water: delicate floral alternative.
- 1 teaspoon vanilla bean seeds: warm, sweet floral nuance.
Unsalted butter (in cake or frosting)
- Neutral oil such as vegetable or canola oil: use 3/4 of the butter weight for moist crumb.
- Coconut oil, refined: 1:1 swap, keeps texture while adding a subtle coconut note.
- Vegan butter: 1:1 swap for dairy-free version with similar baking properties.

Pro Tips

1. Steep the tea and lavender in warm milk, then press the solids firmly with the back of a spoon while straining. That squeezes extra flavor into the milk without leaving gritty bits. Cool it down to just warm before adding to the batter so it does not shock the butter and eggs.

2. Bring eggs and sour cream to room temperature and cream the butter and sugar until noticeably fluffy. That gives a lighter crumb and helps the batter emulsify smoothly when the milky infusion is added.

3. Fold the dry ingredients in gently and stop when streaks disappear. Overmixing will tighten the crumb and mute the delicate tea and lavender notes. If the batter looks a little lumpy, that is fine.

4. When making the frosting, add brewed Earl Grey a teaspoon at a time until you reach a spreadable texture, and taste as you go. A tiny splash of lemon juice brightens the bergamot without making the frosting sour. If frosting becomes too loose, chill briefly to firm it up before decorating.

Earl Grey Lavender Cake: Delicious Recipe From Scratch

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

521

kcal

Equipment: 1. Oven
2. 8 or 9 inch round cake pan or parchment-lined cake pan
3. Mixing bowls (small and large)
4. Whisk and rubber spatula
5. Electric hand mixer or stand mixer with paddle attachment
6. Measuring cups and spoons
7. Fine mesh strainer or sieve for tea and lavender
8. Sifter for powdered sugar
9. Toothpick or cake tester
10. Wire cooling rack

Ingredients

2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup whole milk
2 tablespoons loose leaf Earl Grey tea or 3 Earl Grey tea bags
1 tablespoon dried culinary lavender plus extra for garnish if desired
1/2 cup unsalted butter softened
1 cup granulated sugar
2 large eggs at room temperature
1 teaspoon pure vanilla extract
1/2 cup sour cream or plain Greek yogurt
For the frosting or glaze 1/2 cup unsalted butter softened
For the frosting or glaze 3 cups powdered sugar sifted
For the frosting or glaze 2 to 3 tablespoons brewed Earl Grey tea or milk as needed
For the frosting or glaze 1 teaspoon vanilla extract
Optional 1 tablespoon lemon juice for brightness

Directions

Preheat oven to 350°F and grease and flour an 8 or 9 inch round cake pan or line with parchment.
In a bowl whisk together 2 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt; set aside.
Heat 1 cup whole milk until steaming but not boiling, add 2 tablespoons loose leaf Earl Grey or 3 tea bags and 1 tablespoon dried culinary lavender, cover and steep 10 minutes; strain and cool to warm.
In a large bowl cream 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, then add 2 large room temperature eggs one at a time, mixing well after each, then beat in 1 teaspoon pure vanilla extract.
Stir 1/2 cup sour cream or plain Greek yogurt into the butter mixture, then fold in the cooled Earl Grey lavender milk.
Add the dry ingredients to the wet in two additions, mixing gently until just combined and scraping the bowl to avoid overmixing.
Pour batter into prepared pan and bake 25 to 35 minutes until a toothpick inserted in the center comes out clean; cool in pan 10 minutes then transfer to a wire rack to cool completely.
For the frosting or glaze beat 1/2 cup softened unsalted butter until smooth, gradually add 3 cups sifted powdered sugar, then add 2 to 3 tablespoons brewed Earl Grey tea or milk and 1 teaspoon vanilla extract until you reach spreadable consistency; add 1 tablespoon lemon juice if using for brightness.
Once cake is fully cool, spread the frosting or drizzle the glaze over the cake and garnish with extra dried culinary lavender if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.