Earl Grey Tea Cake with Lavender Swiss Meringue Buttercream

This cake was the inspiration for a very special kitchen tea bridal shower cake for a friend.
Her theme was rustic & lavender — so this Earl Grey Tea Semi-Naked Cake with Lavender Swiss Meringue Buttercream was the perfect fit.

🧁 The Cake

This isn’t just a “fancy” cake — at its core, it’s a simple, moist butter cake. But the Earl Grey and lavender combo? It’s elegant, floral, and totally unforgettable.

A must-try whether you’re making a centerpiece cake… or just want something with tea and flowers in it. 💜

🍰 Earl Grey Tea Cake

Adapted from Sift & Whisk

Ingredients:

• 1 cup milk
• 5 Earl Grey tea bags
• 3 cups plain flour
• 2½ tsp baking powder
• Pinch of salt
• 225g unsalted butter, softened
• 2 cups caster sugar
• 4 eggs
• 1½ tsp vanilla extract

Instructions:

1. Preheat oven to 180°C (350°F). Grease and line two 7” round tins.
2. Simmer the milk. Remove from heat, steep 4 tea bags for 20 mins. Squeeze out liquid and let cool.
3. In a bowl, whisk together flour, baking powder, salt, and the contents of the remaining tea bag.
4. Cream butter and sugar until light and fluffy. Add eggs one at a time. Then add vanilla.
5. Alternately add flour and tea-infused milk to the batter. Mix until just combined.
6. Divide into tins and bake ~45 mins or until skewer comes out clean.
7. Cool in tins 5 mins, then turn out onto wire racks.

💜 Lavender Swiss Meringue Buttercream

Ingredients:

• 5 egg whites (200g)
• 330g caster sugar
• 450g unsalted butter, softened but still cool
• 1 tsp vanilla extract
• Lavender syrup (see below), to taste

Method:

1. Place egg whites + sugar in mixer bowl over a saucepan of simmering water.
2. Whisk constantly until mixture reaches 65°C (150°F).
3. Transfer to stand mixer and beat on high until stiff peaks form and bowl is cool.
4. Switch to paddle attachment. Add butter gradually on low speed.
5. Beat 5–10 mins until smooth and silky.
6. Add vanilla and lavender syrup one spoonful at a time until desired flavor is reached.

🌸 Lavender Syrup

• 1 cup water
• ½ cup sugar
• 1½ tbsp culinary lavender

1. Simmer water + sugar until dissolved.
2. Add lavender, simmer 1–2 mins.
3. Remove from heat and steep 20 mins.
4. Strain and store in fridge up to 3–4 weeks.

🧑‍🍳 Assembly (Semi-Naked Style)

1. Level cake domes. Split both layers in half = 4 total.
2. Stack with buttercream between each layer.
3. Coat the outside and scrape gently with a palette knife to expose edges.
4. Smooth the top. Decorate with dried lavender buds.

If you’re new to Swiss meringue buttercream, check out Sweetapolita’s SMB troubleshooting post — super helpful if anything goes sideways.

Want more floral or fancy recipes? Try Banana Macarons or Maple Bacon Cupcakes.