Earl Grey Tea Cake with Lavender Swiss Meringue Buttercream
2015-08-31

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:
- Preheat oven to 180°C (350°F). Grease and line two 7” round tins.
- Simmer the milk. Remove from heat, steep 4 tea bags for 20 mins. Squeeze out liquid and let cool.
- In a bowl, whisk together flour, baking powder, salt, and the contents of the remaining tea bag.
- Cream butter and sugar until light and fluffy. Add eggs one at a time. Then add vanilla.
- Alternately add flour and tea-infused milk to the batter. Mix until just combined.
- Divide into tins and bake ~45 mins or until skewer comes out clean.
- 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:
- Place egg whites + sugar in mixer bowl over a saucepan of simmering water.
- Whisk constantly until mixture reaches 65°C (150°F).
- Transfer to stand mixer and beat on high until stiff peaks form and bowl is cool.
- Switch to paddle attachment. Add butter gradually on low speed.
- Beat 5–10 mins until smooth and silky.
- 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
- Simmer water + sugar until dissolved.
- Add lavender, simmer 1–2 mins.
- Remove from heat and steep 20 mins.
- Strain and store in fridge up to 3–4 weeks.
🧑🍳 Assembly (Semi-Naked Style)
- Level cake domes. Split both layers in half = 4 total.
- Stack with buttercream between each layer.
- Coat the outside and scrape gently with a palette knife to expose edges.
- 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.