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Earl Grey Lavender Cake

Yummy Eats Daily
A tender, fragrant cake infused with Earl Grey tea and culinary lavender, moistened with a sweet tea-lavender milk soak, and topped with a silky lavender-cream cheese frosting. Each bite balances floral notes and bergamot elegance for a tea-time delight.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling & Assembly 45 minutes
Total Time 1 hour 45 minutes
Servings 16 squares
Calories 275 kcal

Ingredients
  

For the Earl Grey Cake

  • 3 tbsp Earl Grey tea
  • 1 tbsp culinary lavender
  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 10 tbsp unsalted butter softened
  • 1 1/2 cups granulated white sugar
  • 3 eggs room temperature
  • 1 tbsp vanilla bean paste
  • 1 cup buttermilk

For the Earl Grey Milk Soak

  • 1/2 cup whole milk
  • 2 tbsp Earl Grey tea
  • 1/2 tbsp culinary lavender
  • 1/2 cup sweetened condensed milk
  • 1/2 tsp vanilla bean paste

For the Lavender Cream Cheese Frosting

  • 1 tbsp culinary lavender
  • 1 cup unsalted butter softened
  • 8 oz cream cheese cold
  • 2 cups powdered sugar
  • 1 tsp vanilla bean paste
  • Purple food coloring optional

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and line a 9×9 pan.
  • Grind Earl Grey tea and lavender. Sift to remove large bits.
  • Whisk dry ingredients and tea blend together.
  • Cream butter and sugar. Beat in eggs and vanilla.
  • Alternate adding buttermilk and dry mix until combined.
  • Pour batter into pan. Bake for 38–44 minutes.
  • Cool 30 mins in pan, then fully on rack.
  • See full steps with tips & photos → https://p4pd.org/earl-grey-lavender-cake/

Notes

  • Tea Varieties: You can substitute Earl Grey with lavender-vanilla black tea for a subtler lavender note.
  • Make-Ahead: Bake and soak the cake a day ahead; frost and serve the next day.