Earl Grey Cake with Honey Buttercream and Blackberry Caramel Recipe

Introduction

This Earl Grey Cake with Honey Buttercream and Blackberry Caramel is a delightful treat combining the fragrant citrus notes of Earl Grey tea with a rich, creamy honey buttercream. Finished with a luscious blackberry caramel and fresh berries, it’s perfect for any special occasion or an elegant afternoon tea.

Ingredients

• 16 oz (490ml) whole milk
• 6 tea bags Earl Grey tea or 4 tablespoons of looseleaf tea
• 4 large eggs, room temperature
• 2 oz (57g) canola oil
• 1 tablespoon pure vanilla extract
• 14 oz (397g) cake flour
• 14 oz (397g) granulated sugar
• 1 teaspoon fine sea salt
• 1 tablespoon + 1 teaspoon baking powder
• 2 teaspoons Earl Grey tea, finely ground
• Zest of one large orange
• 8 ounces (226g) unsalted butter, room temperature
• 1 cup (170g) fresh blackberries
• 1/2 cup (100g) granulated sugar
• 2 tablespoons water
• 9-10 (300 grams) egg whites
• 1 ¼ cups (250g) honey
• 1 ¼ cups (250g) granulated sugar
• 3 ½ cups (793g) unsalted butter, room temperature
• 1/4 teaspoon fine sea salt
• 1 tablespoon pure vanilla extract
• Fresh blackberries and figs, for garnish
• Candied oranges, optional

Instructions

1. Step 1: Heat the oven to 350°F. Prepare your cake pans by brushing the bottoms and sides with melted butter and lining them with parchment paper.
2. Step 2: In a medium saucepan, bring the milk to a simmer just until bubbles form around the edge. Remove from heat and submerge the 6 Earl Grey tea bags. Steep for 30 minutes.
3. Step 3: Remove the tea bags, squeezing out as much milk as possible. Measure 12 oz (355ml) of the tea-infused milk; top up with regular milk if needed.
4. Step 4: Whisk the eggs, canola oil, and vanilla into the tea milk mixture.
5. Step 5: In a stand mixer bowl fitted with a paddle attachment, combine cake flour, sugar, baking powder, salt, ground Earl Grey tea, and orange zest. Mix on low for 1 minute.
6. Step 6: Add softened butter in small pieces and mix until the mixture resembles cornmeal and can be squeezed into a solid piece.
7. Step 7: With the mixer on low, gradually add about 4 oz (1/2 cup) of the milk/egg mixture to moisten. Then increase speed to medium and whip for 2 full minutes until thick and lighter in color.
8. Step 8: Add the remaining wet ingredients in three parts on low speed, scraping the bowl after each addition. Finish by folding the batter with a spatula.
9. Step 9: Divide the batter evenly into prepared pans and bake for 35-45 minutes. Check for doneness at 30-35 minutes with a toothpick; cake is done if it comes out clean and the top springs back when touched.
10. Step 10: Remove cakes from oven and tap firmly on the counter to release steam. Use a kitchen towel to gently press down any dome. Cool in pans for 15 minutes, then run a knife around edges and turn out onto racks to cool completely.
11. Step 11: Wrap cakes in plastic wrap and chill in the refrigerator for a few hours to firm up.
12. Step 12: For the blackberry caramel, puree 1 cup fresh blackberries in a food processor and strain through a fine sieve, discarding solids.
13. Step 13: In a saucepan, combine 1/2 cup sugar and 2 tablespoons water. Cook over medium heat without stirring until amber in color, then remove from heat.
14. Step 14: Whisk in the blackberry purée. If caramel seizes, warm gently and whisk until smooth. Let cool for 10 minutes before transferring to a jar to cool completely.
15. Step 15: To make the honey Swiss meringue buttercream, combine egg whites, honey, and 1 1/4 cups sugar in a heatproof bowl over simmering water. Whisk constantly until the mixture reaches 160°F.
16. Step 16: Strain the mixture into a stand mixer bowl and whisk on medium speed until stiff, glossy peaks form and the bowl feels cool to the touch.
17. Step 17: Switch to the paddle attachment and mix on low, adding softened butter a few cubes at a time. Continue mixing even if the buttercream curdles, until it becomes smooth and creamy.
18. Step 18: Add salt and vanilla extract, then mix until fully incorporated.
19. Step 19: Assemble the cake by layering with honey buttercream and drizzling blackberry caramel. Garnish with fresh blackberries, figs, and optional candied oranges.

Tips & Variations

• Use high-quality Earl Grey tea for the best flavor—loose leaf works especially well when finely ground.
• If fresh blackberries are out of season, frozen berries can be used for the caramel but thaw and drain excess liquid first.
• For a dairy-free variation, substitute butter in the frosting with a vegan butter alternative and use a plant-based milk infused with tea for the cake.
• The cake layers can be baked a day ahead and wrapped tightly; refrigerate to make assembly easier.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. The honey buttercream will keep well and the blackberry caramel adds moisture. Allow the cake to come to room temperature for about 30 minutes before serving for the best texture and flavor. Leftover cake layers and frosting can be stored separately, covered airtight, in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use black tea instead of Earl Grey?

While you can substitute black tea, Earl Grey’s distinctive bergamot flavor is key to this cake’s character. Regular black tea will give a milder, less citrusy flavor.

How do I prevent my buttercream from curdling?

Make sure the meringue base is cool before adding butter, and add the butter slowly while mixing at low speed. If it curdles, keep mixing—the texture will improve as it comes together.

Earl Grey Cake with Honey Buttercream and Blackberry Caramel Recipe

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★★★★★

4.7 from 79 reviews

• Author: Aiden
• Total Time: 2 hours 30 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Earl Grey Cake with Honey Buttercream and Blackberry Caramel is a sophisticated dessert combining the fragrant aroma of Earl Grey tea with vibrant blackberry caramel and a luscious honey Swiss meringue buttercream. The cake is moist and tender, with subtle citrus notes, and the combination of creamy buttercream and sweet-tart blackberry caramel offers a harmonious balance of flavors perfect for special occasions or an elegant afternoon treat.

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Ingredients

Scale 1x2x3x

Cake

• 16 oz (490 ml) whole milk
• 6 tea bags Earl Grey tea or 4 tablespoons looseleaf Earl Grey tea
• 4 large eggs, room temperature
• 2 oz (57 g) canola oil
• 1 tablespoon pure vanilla extract
• 14 oz (397 g) cake flour
• 14 oz (397 g) granulated sugar
• 1 teaspoon fine sea salt
• 1 tablespoon + 1 teaspoon baking powder
• 2 teaspoons Earl Grey tea, finely ground
• Zest of one large orange
• 8 ounces (226 g) unsalted butter, room temperature

Blackberry Caramel

• 1 cup (170 g) fresh blackberries
• 1/2 cup (100 g) granulated sugar
• 2 tablespoons water

Honey Swiss Meringue Buttercream

• 9–10 egg whites (about 300 grams)
• 1 1/4 cups (250 g) honey
• 1 1/4 cups (250 g) granulated sugar
• 3 1/2 cups (793 g) unsalted butter, room temperature
• 1/4 teaspoon fine sea salt
• 1 tablespoon pure vanilla extract

Decoration

• Fresh blackberries and figs
• Candied oranges, optional

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Instructions

1. Prepare Earl Grey Cake: Preheat the oven to 350°F. Grease the cake pans thoroughly with melted butter and line both the bottoms and sides with parchment paper to ensure easy removal.
2. Infuse Milk with Tea: In a medium saucepan, heat the milk until it begins to simmer with bubbles forming around the edges, then remove from heat. Submerge the tea bags into the hot milk and let steep for 30 minutes to infuse the flavor.
3. Extract Tea Milk: Remove the tea bags, wrapping each around the end of a wooden spoon to squeeze out as much liquid as possible. Measure out 12 oz (355 ml) of the infused milk; top off with regular milk if less than 12 oz.
4. Combine Wet Ingredients: Whisk the tea milk with eggs, canola oil, and vanilla extract until well blended.
5. Mix Dry Ingredients: In a stand mixer bowl fitted with a paddle attachment, combine cake flour, granulated sugar, baking powder, salt, finely ground Earl Grey tea, and orange zest. Mix on low speed for 1 minute.
6. Incorporate Butter: With the mixer still running, add the softened butter pieces gradually until the mixture resembles coarse cornmeal, able to be formed by squeezing in your hand.
7. Add Initial Liquid: Slowly pour about 4 oz (1/2 cup) of the milk mixture into the dry mixture on low speed, just enough to moisten the ingredients.
8. Whip Batter: Increase mixer speed to medium and beat the batter vigorously for two full minutes until thickened, lighter in color, and whipped. Scrape down the bowl to ensure even mixing.
9. Add Remaining Wet Ingredients: Gradually add the rest of the milk mixture in three parts, scraping the bowl after each addition to achieve a smooth batter.
10. Divide and Bake: Divide the batter evenly into prepared pans. Bake for 35-45 minutes, checking at 30-35 minutes with a toothpick. The cake is done when the toothpick comes out clean and the top springs back when touched.
11. Cool Cakes: Once baked, tap the cakes firmly against the countertop to release steam and gently press down any domes with a kitchen towel. Cool cakes for 15 minutes in pans, then run a palette knife around edges and turn out onto racks to cool completely.
12. Chill Cakes: Wrap cooled cakes in plastic wrap and refrigerate for a couple of hours to firm up before frosting.
13. Make Blackberry Caramel: Puree blackberries in a food processor and strain through a fine mesh sieve to remove solids. In a saucepan, combine sugar and water; heat without stirring until it turns a rich amber color. Remove from heat and whisk in the blackberry purée. If the caramel seizes, heat gently while whisking until smooth. Let cool before transferring to a jar.
14. Prepare Honey Swiss Meringue Buttercream: Combine egg whites, honey, and sugar in a heatproof bowl. Place over simmering water and whisk constantly until the temperature reaches 160°F to pasteurize.
15. Whisk Meringue: Strain the mixture into a stand mixer bowl and whisk on medium until glossy, stiff peaks form, and the bowl is cool to the touch.
16. Add Butter: Replace whisk with paddle attachment, mix on low, and add softened butter cubes gradually. Continue mixing even if the mixture curdles or looks lumpy; it will become smooth and creamy in time.
17. Finish Buttercream: Add salt and vanilla extract; mix until fully incorporated and the buttercream is silky and spreadable.
18. Assemble Cake: Layer the chilled cake with honey buttercream and drizzle blackberry caramel between layers or on top. Garnish with fresh blackberries, figs, and optional candied oranges for a beautiful finish.

Notes

• Use room temperature eggs and butter for best mixing and texture.
• Ensure the meringue mixture is completely cool before adding butter to avoid melting the butter.
• If the buttercream curdles during mixing, continue to mix patiently until it smooths out.
• Steeping the tea for a full 30 minutes ensures a rich, pronounced Earl Grey flavor in the cake.
• Test cake doneness by toothpick and by touch to avoid overbaking and drying out the cake.
• Allowing the cake to chill before frosting helps the cake layers hold their shape when assembling.
• Blackberry caramel can be made ahead and stored refrigerated for up to a week.

• Prep Time: 40 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Earl Grey Cake, Honey Buttercream, Blackberry Caramel, Tea Cake, Swiss Meringue Buttercream, Elegant Dessert, Tea Infused Cake