Introduction

This Earl Grey Cake with Honey Buttercream and Blackberry Caramel is a sophisticated treat blending fragrant tea, zesty orange, and rich, creamy frosting. Perfect for special occasions or a luxurious afternoon snack, its layers and unique flavors will impress any guest.

A tall round cake with smooth white cream frosting has thin red syrup dripping down its sides evenly in many lines. The top is decorated with dark purple figs cut in halves and blackberries, mixed with small white daisies with yellow centers. The cake sits on a white cake stand with a wide, flat plate and a single thick stem. Around the base of the cake stand, there are some whole figs, blackberries, and pink flowers lying flat. Next to the stand, there are two white floral teacups with pink and red flowers stacked on a matching white saucer. The whole setup is on a white marbled surface with a plain dark background. Photo taken with an iphone --ar 4:5 --v 7

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 (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Prepare your cake pans by brushing the bottoms and sides with melted butter, then line them with parchment paper.

Step 2: In a medium saucepan, heat the milk until bubbles start to form around the edges, then remove from heat. Place the Earl Grey tea bags into the hot milk and submerge them using a spatula. Let steep for 30 minutes.
Step 3: Remove the tea bags, squeezing out as much milk as possible. Measure 12 oz (355ml) of the tea-infused milk and top up with regular milk if needed.
Step 4: Whisk the eggs, canola oil, and vanilla extract into the tea milk mixture until well combined.

Step 5: In a stand mixer with a paddle attachment, combine cake flour, sugar, baking powder, salt, finely ground Earl Grey tea, and orange zest. Mix on low speed for 1 minute.
Step 6: Add softened butter in small pieces to the dry ingredients. Mix until the texture resembles coarse cornmeal, able to hold shape when squeezed.
Step 7: With the mixer running on low, slowly add about 4 oz (½ cup) of the wet milk/egg mixture just to moisten the ingredients, then increase speed to medium and whip for two full minutes until lighter in color and thickened. Scrape down the bowl.

Step 8: Gradually add the remaining wet ingredients in three parts on low speed, scraping the bowl after each addition. Give a final scrape and mix lightly with a spatula.
Step 9: Divide the batter evenly among prepared pans and bake for 35-45 minutes. Start checking at 30 minutes by inserting a toothpick; if it comes out clean and the cake feels springy, remove from oven.
Step 10: Tap the cakes firmly against the counter to release steam and gently press down any domes with a clean towel. Cool in pans for 15 minutes, then run a palette knife around edges and turn out onto racks to cool completely. Wrap in plastic wrap and chill for a few hours to firm up.

Step 11: For the blackberry caramel, puree blackberries in a food processor and strain through a fine mesh sieve to remove seeds. Combine sugar and water in a saucepan over medium heat without stirring until it turns a rich amber color.
Step 12: Remove caramel from heat and whisk in the blackberry puree. If it seizes, return to low heat and whisk until smooth. Let cool for 10 minutes, then transfer to a jar to cool completely.
Step 13: To make the honey Swiss meringue buttercream, combine egg whites, honey, and sugar in a heatproof bowl set over simmering water. Whisk constantly until the mixture reaches 160°F (71°C).

Step 14: Strain the hot mixture into a stand mixer bowl and whip on medium speed with the whisk attachment until stiff peaks form and the bowl is cool to touch.
Step 15: Switch to the paddle attachment and mix on low speed. Add softened butter cubes gradually. The mixture may curdle but keep mixing until smooth and creamy.
Step 16: Add salt and vanilla extract, continuing to mix until fully incorporated and the buttercream is smooth and satiny.

Step 17: Assemble the cake by layering with honey buttercream and drizzling blackberry caramel. Garnish with fresh blackberries, figs, and optional candied oranges.

Tips & Variations

Use looseleaf Earl Grey tea finely ground for a more intense tea flavor in the cake batter.
Chill the cake layers well before frosting to prevent the buttercream from melting.

Substitute fresh blackberries with raspberries for a slightly different fruit note in the caramel.
Freeze leftovers and thaw overnight in the refrigerator for best texture retention.

Storage

Store the assembled cake refrigerated in an airtight container for up to 3 days. The buttercream and caramel hold well but for best flavor and texture, consume within this period. If stored for longer, keep unfrosted cake layers wrapped tightly in plastic wrap in the freezer for up to 2 months. Thaw in the refrigerator before assembling and serving.

How to Serve

A round cake with three visible layers: the bottom layer is dark brown, the middle layer is a slightly lighter brown, and the top layer is creamy white and smooth. The cake is topped with a ring of fresh blackberries and halved figs, their deep purple and dark red tones contrast with the cream top. Small white daisy flowers with yellow centers are scattered between the fruits. A slice is cut out, with the slice being held up by a woman's hand, showing the clean layers clearly. The cake is on a white plate on a white marbled surface. Soft pink flowers are in the background, and a white cup and saucer are partially visible at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of tea instead of Earl Grey?

Yes, you can substitute with other black teas or flavored teas, but Earl Grey’s distinctive bergamot flavor is key to this cake’s unique taste.

Is it necessary to use a candy thermometer for the meringue?

While not absolutely required, a candy thermometer ensures the egg whites reach a safe temperature (160°F) to eliminate any risk from raw eggs and helps achieve the ideal meringue consistency.