This Earl Grey Lavender Cake is a gentle, aromatic dessert layered with soft vanilla bean notes, floral lavender, and the citrusy depth of Earl Grey tea.

It’s a dreamy cake that pairs beautifully with tea time, brunches, or even as an elegant celebration treat.

This isn’t just any cake—it’s infused at every level: the batter, the soak, and the frosting, all echoing lavender and Earl Grey in the most delicate way.

Why You’ll Love This Recipe

Infused flavor – Earl Grey and lavender are blended into every layer.

Soft, moist texture – Buttermilk and milk soak keep the crumb incredibly tender.

Elegant appearance – Perfect for showers, brunches, and tea parties.

Balanced sweetness – Cream cheese frosting offsets the floral cake beautifully.

Unique but approachable – A standout cake that still feels classic.

What You’ll Need (Ingredient Highlights)

Earl Grey tea – Ground into the batter and steeped in the soak for bold flavor.

Culinary lavender – Provides floral elegance when used in moderation.

Buttermilk – Keeps the cake ultra-moist and adds a slight tang.

Vanilla bean paste – Gives depth and pairs beautifully with tea.

Cream cheese – In the frosting for a tangy contrast to sweet floral notes.

Sweetened condensed milk – Used in the soak for extra richness.

Purple food coloring – Optional, but adds a lovely lavender hue.

Pro Tips Before You Start

Grind tea and lavender finely – Use a food processor and strain for smooth texture.

Don’t overmix the batter – Keep it light and airy.

Cool cake fully – So the soak absorbs evenly and frosting spreads cleanly.

Use cold cream cheese – For stable, pipeable frosting texture.

Optional: Level the top – Helps the soak absorb better and frosting sit evenly.

How to Make Earl Grey Lavender Cake

Step 1: Prep the Cake Pan

Preheat your oven to 350°F (175°C).

Grease and line a 9×9-inch pan with parchment paper.

Step 2: Grind the Tea & Lavender

In a food processor, pulse Earl Grey tea and lavender until fine.

Sift to remove any large bits.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and your tea-lavender blend.

Step 4: Cream Butter and Sugar

In a large bowl, cream softened butter and sugar on high speed for about 2 minutes until light and fluffy.

Step 5: Add Eggs and Vanilla

Beat in the eggs and vanilla bean paste.

Mix until pale and smooth, about 1 minute.

Step 6: Combine Wet and Dry

Alternate adding dry ingredients and buttermilk, mixing on low until just combined.

Scrape sides as needed.

Step 7: Bake the Cake

Pour the batter into your prepared pan.

Bake for 38–44 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool Completely

Let the cake cool in the pan for 30 minutes, then lift it out and cool completely on a wire rack.

Make the Earl Grey Milk Soak

Step 9: Steep the Milk

Heat whole milk until steaming. Add Earl Grey tea and lavender.

Steep for 15 minutes, then strain and cool.

Step 10: Mix the Soak

Whisk in the sweetened condensed milk and vanilla bean paste.

Set aside until ready to pour.

Prepare the Frosting

Step 11: Blend Lavender

Pulse culinary lavender in a food processor and sift to remove large bits.

Step 12: Cream the Butter

Beat softened butter on high speed for 5 minutes, until pale and fluffy.

Step 13: Add Cream Cheese

Add cold cream cheese and beat for another 1 minute until fluffy.

Step 14: Add Sugar and Flavor

Sift in powdered sugar, then add ground lavender and vanilla.

Beat until fluffy. Add purple food coloring if using.

Assemble the Cake

Step 15: Level and Poke

Cut a thin layer off the top of the cooled cake. Transfer to a serving plate.

Use a wooden stick to poke holes all over the top.

Step 16: Soak the Cake

Slowly pour the Earl Grey milk mixture over the cake.

Let it absorb fully—it may take a few minutes.

Step 17: Frost and Slice

Spread a thick layer of lavender cream cheese frosting over the top.

Cut into 16 squares and serve.

What to Serve It With

Hot tea – Earl Grey, English Breakfast, or chamomile.

Fresh berries – For a tart contrast.

Whipped cream – Light and airy addition.

Lemon curd – Enhances the floral citrus notes.

Variations / Substitutions

Use chamomile – Swap for Earl Grey for a milder floral cake.

Add lemon zest – Brightens both cake and frosting.

Skip the soak – For a more traditional sponge texture.

Frost with whipped cream – Instead of cream cheese for a lighter finish.

Storage & Leftovers

Fridge – Store covered for up to 4 days.

Freeze – Unfrosted cake freezes well up to 2 months.

Thaw and frost before serving.

FAQs

Can I use Earl Grey tea bags instead of loose leaf?
Yes, just cut them open and measure out the contents.

Is the lavender flavor too strong?
Not at all—it’s subtle and complements the tea.

Do I have to use the milk soak?
No, but it makes the cake incredibly moist and flavorful.

Can I make this in advance?
Yes! The cake actually tastes better the next day after chilling.

What’s the texture like?
Moist, tender, and velvety with a rich, aromatic crumb.

Can I double the recipe?
Absolutely—just bake in a 9×13 pan and extend baking time slightly.

Final Thoughts

This Earl Grey Lavender Cake is a showstopper with every bite.

It’s delicately floral, deeply flavorful, and beautifully textured.

Whether you’re serving it for a spring brunch, bridal shower, or simply with afternoon tea, it’s bound to impress.