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Earl Grey Lavender Cake

If you love floral notes in Earl Grey tea, you will adore this easy-to-make Earl Grey lavender cake made with lavender cream cheese buttercream frosting.

Prep Time
1 hr 30 mins
Cook Time
30 mins
Cooling time
2 hrs
Total Time
4 hrs 10 mins
Servings: 12
Calories: 423 kcal
Course: Cake
Cuisine: American

Ingredients

Earl Grey lavender cake layer
  • 2 cups (256 grams) cake flour plus more for flouring the pan
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick (113 grams or 8 tablespoons) unsalted butter, softened plus more for greasing the pan
  • 1 cup (200 grams) 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 (227 grams or 8 ounces) cream cheese, softened
  • ½ cup (113 grams or 4 ounces) unsalted butter, softened
  • 1½ cup (175 grams or 6.2 ounces) confectioners' sugar
  • 1 teaspoon ground culinary lavender
  • 1 teaspoon vanilla extract
  • 1 drop red and 1 drop blue food coloring, if desired

Instructions

Earl Grey lavender cake layer
    Cup of Yum
  1. Preheat the oven to 350°F.
  2. 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.
  3. Sift the cake flour, baking powder, baking soda, and salt into a small bowl.
  4. 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 to 5 minutes.
  5. 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.
  6. 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.
  7. Pour the cake batter into the prepared pan, and give the pan a few thwacks on the countertop to remove any air bubbles.
  8. 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 to 10 minutes before and start checking with a toothpick very few minutes once the cake stops wobbling.
  9. 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
  1. Cream the cream cheese and butter together on medium speed.
  2. 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.
  3. Add the vanilla and food coloring (if using) and beat until completely incorporated.

Notes

  • Variations:
  • 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.
  • The cake layer can be cut in half. Spread about one half cup of the lavender buttercream frosting in between the halves, then frost the rest of the cake.

Nutrition Information

Calories 423kcal (21%) Carbohydrates 49g (16%) Protein 5g (10%) Fat 23g (35%) Saturated Fat 14g (70%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 91mg (30%) Sodium 319mg (13%) Potassium 90mg (3%) Fiber 1g (4%) Sugar 33g (66%) Vitamin A 799IU (16%) Calcium 73mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 423

% Daily Value*

Calories 423kcal 21%
Carbohydrates 49g 16%
Protein 5g 10%
Fat 23g 35%
Saturated Fat 14g 70%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 91mg 30%
Sodium 319mg 13%
Potassium 90mg 2%
Fiber 1g 4%
Sugar 33g 66%
Vitamin A 799IU 16%
Calcium 73mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.