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Perfect Iced Lavender Earl Grey Latte Cake Recipe with Easy Vanilla Buttercream Frosting

iced lavender earl grey latte cake - featured image
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A delicate iced lavender Earl Grey latte cake topped with vanilla buttercream, combining floral, citrusy, and creamy flavors for a moist, sophisticated treat perfect for tea time or brunch.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk, warmed
  • 3 Earl Grey tea bags
  • 1 tbsp dried culinary lavender
  • 1 ½ tsp vanilla extract
  • 1 cup (227g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar, sifted
  • 2 tsp vanilla bean paste or extract
  • 2–3 tbsp heavy cream or whole milk
  • Pinch of salt
  • Optional: edible lavender buds or dried lavender for decoration
  • Optional: light drizzle of honey or simple syrup

Instructions

  1. Warm the whole milk in a small saucepan until hot but not boiling (about 170°F / 77°C). Remove from heat and add three Earl Grey tea bags. Let steep for 10 minutes. Remove tea bags, squeezing gently, and set aside to cool slightly.
  2. In a large bowl, sift together the all-purpose flour, baking powder, and salt. Add dried culinary lavender and whisk to combine evenly.
  3. In a separate large mixing bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Add vanilla extract and mix until incorporated.
  5. Slowly alternate adding the dry ingredients and the cooled Earl Grey milk to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed just until combined.
  6. Divide the batter evenly between two prepared 8-inch cake pans. Smooth the tops with a spatula.
  7. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
  9. For the buttercream, beat softened butter until creamy. Gradually add sifted powdered sugar on low speed.
  10. Add vanilla bean paste and salt. Slowly add heavy cream one tablespoon at a time until smooth and spreadable.
  11. Place one cake layer on a serving plate. Spread a generous layer of buttercream on top. Place second layer on top and frost entire cake.
  12. Optional: Use a piping bag to decorate with swirls or rosettes.
  13. Refrigerate cake for at least 30 minutes to set the buttercream.
  14. Before serving, optionally dust with edible lavender buds or drizzle with honey.

Notes

Steep the Earl Grey tea for a full 10 minutes for best flavor. Be gentle when mixing to avoid a dense cake. Use culinary lavender, not craft store lavender. Chill cake layers before frosting to prevent melting. Adjust buttercream consistency with cream or powdered sugar as needed. Start checking cake at 28 minutes to avoid overbaking.

Nutrition

Keywords: lavender cake, Earl Grey cake, iced latte cake, vanilla buttercream, tea cake, floral cake, brunch dessert, easy cake recipe

Find it online: https://breezybake.com/perfect-iced-lavender-earl-grey-latte-cake-recipe-with-easy-vanilla-buttercream-frosting/