Only real butter will work for this frosting, but you can try one of these with butter alternatives: Hi there! My partner wanted this cake for his birthday so I gave it a try, Yeah it was a little work and I’d never made a buttercream that way, but everything comes together so light and there is even a brightness in it from the tea I assume? Thank you! And yes you can make the milk a day ahead and keep it in the fridge. I recommend using Salted or Semi Salted butter instead for this recipe, if the sweetness is too much. And I’m excited about this Earl Grey Cake! Mine are all 2″ tall but 3″ will work fine too. I also made homemade cake strips using wet paper towels and aluminum foil, and the folding trick to cut the parchment to fit the pans (I’ve never done either of these things so it was great to learn!). Hi EH! The texture was perfect, and the buttercream balanced both the flavor and texture amazingly. Not sure if this is covered somewhere (I tried to scroll through the comments but didn’t see an answer to this, so I’m sorry if this is a repeat question), but just wondering if it’s possible to just empty the contents of earlgrey teabags for this recipe or if loose leaf tea is necessary? Use a bench scraper to remove excess the frosting. I can’t wait to do this cake, I’ll let you know how it turns out , Please do! Gross. Hi Theo! For the Frosting: Place in an airtight container and refrigerate for 1 week for freeze for 3 mos. I can’t wait to hear about it . Grease and flour three 6" cake rounds and line with parchment. Hi Shelly! (Don’t overmix.) 2 cups Whole Wheat Flour. Thank you again! I wasn’t too fond of this one, tho it was still amazing! I don’t think it would be a disaster, just not ideal. Hi Olivia! Thos recipe looks soo good! What didn’t you like about the frosting? How do you measure your flour? The recipe is Oil-free and Refined … The cake has a fairly strong earl grey flavour (to me), which is why I chose to pair it with a simple vanilla buttercream. Thank you Olivia! To top it all off, they’ve got a super fluffy sponge cake texture that you just can’t get with a butter cake recipe. Nov 12, 2019 - I bought a new box of Earl Grey Tea to bake Earl Grey Longan Sweet Bread . Thanks so much for the great feedback. (Lady Grey tea is Earl Grey tea with the addition of lavender) Steeped in whole milk, and added to my basic vanilla pound cake recipe, this cake is divine. I made it for my sisters 22nd birthday this weekend and it was lovely. 1 tsp. Hi Rachel! It is easy to follow and very yummy. Can I use almond flour in place of all-purpose flour? Let me know how it turns out . livforcakeblog (at) gmail (dot) com. I also spoon my flour as advised instead of using the cup to scoop the flour. Hi! Let me know how they turn out! Thanks so much Koko! I’m a novice so hasnt attempted how to make buttercream. My mother has requested it for her birthday, but since I work full-time I won’t have time to bake it the day-of. Haha! Prepare the frosting: In a small saucepan, bring 1/2 cup/120 milliliters heavy cream to a simmer over medium-high heat. how long should i bake it for? Hello!! Hi Thea! Hi Min! Then tip the cake out onto the rack to cool completely. Thank you for a great recipe! Pour batter into a greased and floured 10-cup Bundt pan. Hi Olivia, I loved this recipe. Can I ask would you have a mascarpone cream/custard recipe? That can cause for a denser cake. I reduced the butter and sugar by a few tablespoons and subbed AP flour for cake. Hi Olivia, I made this cake awhile back and it tasted delicious! I use a combination of a plastic icing smoother ( on the sides and a small offset spatula ( on the top. or was it too short? This cake was everything I hoped it would be! Coffee butter cake. As long as the grinder makes a powder it should be fine. Thank you so much for your advice! I’m so sorry to hear that. Converting pan sizes is always tricky. For the out-of-this-world earl grey buttercream, we start by infusing butter with earl grey tea. Anyhow, due to fears of an electrical fire (lol, sigh), I went and turned off all of the breakers leading to anything in the kitchen. Find the book on Goodreads and Amazon. 2 tablespoons finely ground Earl Grey tea leaves (from about 4 bags) 1/2 teaspoon coarse salt 1 cup (2 sticks) unsalted butter, softened Thank you in advance. Hi Vishal! Properly wrapped the cake will freeze well for months. Earl Grey & Blueberry Tea Cakes were on the recipe list earlier this year and I didn’t get participate that month. Hi Nancy! 2 sachets earl grey tea (any tea leaves of your choice, I used BOH Seri Songket Collection - Earl Grey with Tangerine) 150g water; Boil 150g of water and sip the 2 sachets of tea bags in the water. If the ganache is too thick, add in a tsp of heavy cream until it gets to a thin enough consistency. I baked this cake on 2 separate occasions but both times the cake turned out a bit dense and not as fluffy as i thought it would be. When I first became interested in cakes-how they were made, the flavour profiles etc, there was one cake I always ordered from my favourite cake shop in Victoria, B.C. Do you think that would be a good combination? You could try putting it in the fridge for 20mins then rewhipping. Hi Shahirah! Hi Alysha! Thanks for the sweet comment and for your tips! Hi Holly! Thanks, Bonnie. The layers will be slightly thinner, but just barely. I made a version of this cake for our wedding last weekend — and it was amazing! At least I was assured that nothing was currently on fire? Thank you so much for sharing this recipe, I’ll definitely make it again. Yes. Hi Tiffany! . I ADORE this recipe!!! Transfer the batter to the prepared pan and smooth the top. Not completely. Hi Jennifer! Turns out, a hint of earl grey flavor really raises this pound cake to a whole new level. Caster sugar is finer than granulated — you can use that but it might be a bit sweeter. Hi there, 2 tsp. Sure thing, those would work just fine. Hi Pooja! Is it possible it was overbaked? These deserve to be eaten pinky out. Clarissa is the ultimate picture of hospitality. Hi Liv! This Earl Grey Cake is perfect for the tea lover in your life! The cake was full of flavor, and baked flat with the strips to a police golden brown color. I love the flavour and lightness of the cake. Thanks so much for the recipe! Hi Kimberly! The cake itself was fluffy and not too sweet and paired lovely with the buttercream. Thanks so much for the amazing feedback and your detailed tips! First, brew Earl Grey tea leaves with hot water for 10 minutes. Honestly, I use 1% because that’s just what we happen to have. Does it need to go in the fridge while I wait? ... Cake and Baking Pan Size Conversions SIGH. Hi Sharon! Hi Olivia, Step 4 Hi Emily! Here’s some more info: I can’t wait to hear what you try next! I used a Lady Grey Earl Grey tea for this cake, which has hints of lavender and bergamot orange…so good. Hi there! ** Add vanilla bean paste and mix until incorporated. Store leftovers covered in the fridge for up to 3 days; let come to room temperature before serving. My dad loves earl grey so I’m planning to make this for his birthday that’s coming up soon. Yes to level cups but there is a metric converter at the bottom of the list of the ingredients too! Thanks for calling that out, I’m not sure why it was doing that! It would affect the flavour, but otherwise should be fine if you like those flavours! Thank you! LOL I am SUCH a freak/loser/whatever. You can definitely smell and taste the earl grey. I wouldn’t fully replace it but you can swap half of it out if you like. Or wait, did you mean the actual cake layers themselves? Cake. A typical cake is two 8″ cake rounds but that will make more than for 8 people. Two questions for you: (1) My buttercream came out really glossy, like it was melting (but it didn’t, it just looked like it could melt). Love that, let me know how it turns out . In a food processor, put in the eggs, sugar, invert sugar and Earl Grey tea leaves and pulse to combine. Hi Austin! Otherwise, you can try to chill the remaining batter.,,,, If you don’t like Earl Grey tea, you can experiment with other tea flavours. I can’t wait to hear what you’ll make next! Bake the cake in the centre of the oven for 1 1/2 – 1 3/4 hours, oruntil the cake feels just set in the centre and a skewer comes out clean afterbeing inserted into the cake. Hi Marissa! Thanks so much for the recipe! My husband is not a tea fan at all, but he also enjoyed it . Refrigerate batter for 2 to 24 hours. Getting to like the flavour of the tea, I started to try it on other bake. In a food processor, put in the eggs, sugar, invert sugar and Earl Grey tea leaves and pulse to combine. Thank you for the videos as well!! This cake is DEVINE! Turn heat off and steep for 10mins. LOVE a London Fog <3, This post may contain affiliate links. Use an icing spatula to and smooth frost the outside of the cake. Would you recommend palm fruit shortening or ghee or lard? I followed the instruction closely for the swiss meringue buttercream and it came out perfect too. I use evenbake cake strips ( on all my cake pans. I like to refrigerate my cakes and take them out 2-3 hours before serving. First, brew Earl Grey tea leaves with hot water for 10 minutes. It’s easy to get behind our fridge, so I pull it out and start smelling the outlet. I’m planning on making this cake this weekend for a friends birthday. For ease, I would recommend doing 2/3rds of the recipe (set servings to 9) and using two 6″ pans. Send them to livforcakeblog[at]gmail[dot]com. Chill for 20mins. Strain and cool completely. Thank you very much for the great recipe!!!! I made this for my friend who loves earl grey tea and she LOVED it!! I’m always looking for good cake recipes and usually have to change something about the recipe in order to get the cake to how I want it. Hi Mandy! I made this cake for my daughter’s graduation since we are huge earl grey tea fans….we absolutely loved this cake! It depends on how thick the layers are — how full were the pans? Hi Clare! Do you think I can do so with this recipe? It’s a dense and moist cake, which is exactly what I needed to support a heavy cake topper. I made this cake for my cousin’s birthday and it was such a hit! When putting the batter in the pan, is it going on top of the parchment paper? Was it completely at room temperature when you ate it or still a bit cold? I use a coffee grinder, it creates the finest powder! It says to flour and grease then put the parchment. 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