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Perfect Iced Lavender Earl Grey Latte Cake Recipe with Vanilla Buttercream

iced lavender earl grey latte cake - featured image
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A moist and flavorful cake infused with Earl Grey tea and culinary lavender, topped with a silky vanilla bean buttercream. This elegant dessert captures the essence of an iced lavender Earl Grey latte in cake form.

Ingredients

Scale
  • 2 ½ cups (320 g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240 ml) whole milk (or dairy-free milk if preferred)
  • 2 Earl Grey tea bags
  • 1 tablespoon culinary lavender buds (dried, food-grade)
  • 1 ½ teaspoons pure vanilla extract
  • 1 teaspoon fresh lemon zest (optional)
  • For the Vanilla Bean Buttercream:
  • 1 cup (227 g) unsalted butter, softened
  • 3 ½ cups (420 g) powdered sugar
  • 2 to 3 tablespoons (30 to 45 ml) heavy cream
  • Vanilla bean paste or seeds from 1 vanilla bean pod
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. Warm the milk in a small saucepan until just simmering (about 180°F / 82°C). Remove from heat, add the 2 Earl Grey tea bags, and steep for 10 minutes. Remove tea bags, squeezing gently to extract flavor. Set milk aside to cool slightly.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and culinary lavender buds.
  4. Using an electric mixer, beat the softened butter and granulated sugar on medium speed for about 4-5 minutes until light and fluffy.
  5. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla extract and lemon zest if using.
  6. Alternately add the flour mixture and the steeped Earl Grey milk to the butter mixture, starting and ending with flour. Mix on low speed until just combined.
  7. Pour the batter evenly into the prepared pans. Tap the pans gently on the counter to release air bubbles.
  8. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  10. To make the vanilla bean buttercream, beat softened butter on medium speed until creamy (about 2 minutes). Gradually add powdered sugar, one cup at a time, mixing well after each addition.
  11. Add vanilla bean paste and a pinch of salt. Slowly add heavy cream until you reach a spreadable consistency.
  12. Place one cake layer on your serving plate and spread a thick layer of buttercream on top. Add the second layer and cover the entire cake with the remaining buttercream. Use an offset spatula to smooth the surface or create textured swirls.
  13. Refrigerate the cake for at least 30 minutes to let the buttercream set before slicing.

Notes

Use culinary-grade lavender buds to avoid bitterness. Steep Earl Grey tea in warm milk off the heat to prevent bitterness. Keep butter at room temperature for smooth buttercream. Avoid overmixing batter to keep cake tender. Chill cake after frosting for easier slicing. For gluten-free option, substitute almond flour and add xanthan gum if needed. For dairy-free, use plant-based milk and vegan butter substitutes.

Nutrition

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

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