I came up with this idea sort of on a whim hoping to make a fun and creative cake flavor for my friend's wedding. It wasn't THE wedding cake, though, it was one of SIX cakes at the wedding. The second it cooled down I sliced off the top to taste it and I was SO happy. I really could have eaten the whole cake, plain, straight from the oven. Then my lovely friend Becca from Happily the Hicks asked me to collaborate with her with Lavender as the theme. Thankfully I’d just made this cake and had planned to top it with Honey Lavender Buttercream. Basically the stars aligned. Becca and I (aka #happilythemartinez) have made pure spring bliss and put it here and here to share with you. Obviously if you hate Earl Grey tea then this probably isn't the cake for you. But if you're looking to make a fun easy cake that will make you feel so fancy for saying you made it, then here we go. Let's make Earl Grey Cake together...
Preheat your oven to 350 and prep two 8 inch cake pans the same way...
Coat it with butter
And line it with parchment paper. This is THE ONLY way I've ever successfully gotten a cake clean out of the cake pan.
Next we'll put all of our dry ingredients into a bowl: 2 cups of sugar, 2 1/2 cups flour, 3 tsp Baking Soda, and 1 tsp salt.
the last dry ingredient we will be adding is tea.
Rip open an earl grey tea bag. If the leaves look too big to you then you can quickly chop them with a knife, other wise just leave them as is and toss them in.
Whisk everything together and set aside.
In a large bowl pour in your wet ingredients: 2 eggs, 1 cup of milk, 1/2 cup oil, and 1 teaspoon Vanilla.
whisk it up.
Pile your dry ingredients on top and whisk them in.
Last step, Pour in 1 cup of brewed and cooled (just not hot) Earl Grey Tea. Whisk it in gently but fully.
Pour as evenly as possible in the two cake pans.
Bake for 25-35 minutes, until the cake has no wobble.
Let them cool in their pans for 15 minutes.
Then pop them out, cover them tightly in plastic wrap and place them in the fridge until they're cool enough to frost (you can keep them in the fridge for a week or in the freezer for 3 months)
when you're ready, unwrap them and layer them with Honey Lavender Buttercream! I cut my layers in half so that I could have 4 layers.
make sure you check Becca’s site so you can see
1. How much better she makes this cake took than I do and
2. Learn how to make a latte that pairs perfectly with this cake.
Let me know if you make this recipe by taking a photo and tagging me @MartinezMade_ on Instagram or use the Hashtag #MartinezMade. Or comment here and let me know what you think! It'll make my day