We're in love with this cake! While the instructions are simple, the perfect Earl Grey and honey flavor pairing makes for a truly delightful treat. While we highly recommend using our Double Bergamot Earl Grey tea to really make the citrus bergamot flavor shine, any of our Earl Grey teas will do!
Recipe and photography by Modest Marce.
Instructions
- Preheat oven to 325 degrees.
- In a saucepan over low heat add the milk and Stash Double Bergamot Earl Grey loose leaf tea. Let simmer for five minutes to infuse the tea into the milk. Do not let the mixture come to a boil. Remove from heat and let cool to room temperature. Strain out tea.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar. Add the eggs one at a time, followed by the vanilla extract and oil. Mix until light and fluffy.
- In a separate bowl sift the flour, baking powder, salt and finely ground Stash Double Bergamot Earl Grey loose leaf tea. Gradually add to stand mixer at low speed.
- Once flour is just combined into the wet ingredients, add the infused milk. Evenly distribute batter amongst two greased 8-inch round cake pans. Bake each layer for about 18-20 minutes, or until a tooth pick inserted comes out clean.
- Let cakes cool completely before frosting.
- For the frosting add butter, honey, icing sugar, and vanilla in the bowl of a stand mixer and whip until light and fluffy, about 8-10 minutes. Then frost as desired! I used a touch of black food coloring and turned it into a grey ombre cake.
