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.

Ingredients

Scale

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

Instructions

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.
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.
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.
Combine Wet Ingredients: Whisk the tea milk with eggs, canola oil, and vanilla extract until well blended.
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.
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.
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.
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.
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.
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.
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.
Chill Cakes: Wrap cooled cakes in plastic wrap and refrigerate for a couple of hours to firm up before frosting.
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.
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.
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.
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.
Finish Buttercream: Add salt and vanilla extract; mix until fully incorporated and the buttercream is silky and spreadable.
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