Earl Grey Cake with Vanilla Buttercream and Walnuts

Earl Grey Cake with Vanilla Buttercream and Walnuts

Prep time: 30 minutes     Cook time: 35 minutes


For the Earl Grey Cake:

  • 1 3/4 cup All purpose flour
  • 2 tbsp Corn flour
  • 1tsp Baking powder
  • 2 tbsp Creamy Earl Grey
  • 1/2 tsp Salt 
  • 3/4 cup Milk, heated to steaming
  • 2 tsp Vanilla extract
  • 1/2 cup Unsalted butter, soften
  • 1 1/2 cup Caster sugar 
  • 2 Eggs

For the Vanilla Buttercream:

  • 1 1/2 Unsalted butter at room temperature
  • 3 cup Icing sugar, sifted 
  • 2 tsp of Vanilla extract
  • Pinch of Salt 
  • Handful of Walnuts



For the Earl Grey Cake:

1. Preheat oven to 180°C. Prepare a square cake tin, line with baking paper.

2. In a mug, using a tea infuser to brew the Creamy Earl Grey loose leaf with the heated milk to infuse the tea for 5 minutes. Once brewed, remove the infuser. At this point, add the vanilla extract to the brewed Earl Grey. 

3. In a mixing bowl, mix all purpose flour, corn flour, baking powder, and salt. 

4. Using a cake mixer or electric whisk to combine the sugar and butter. Beat until light and fluffy, approximately one minute. Add eggs, one at a time, mixing well.

5. Add in the dry ingredients in three parts, alternating with the milk, mix well at a low speed. Let the mixture rest for 15 minutes before pouring into the cake tin. 

6. Bake for 35 minutes. You can check at 30 minutes with a toothpick, insert in the centre and if it comes out clean, the cake is done. 

7. Let the cake rest for 10 minutes before removing from the tin, then place on a rack to cool. During this time, you can start on the Vanilla Buttercream. 

For the Vanilla Buttercream:

1. In a cake mixer, using a paddle attachment, beat the butter until light and fluffy.

2. Slowly add the caster sugar into the butter, scraping the sides of the bowl if necessary. When all the sugar is added in, add in the vanilla extract and salt.

3. Continue to beat the frosting on medium high speed until light and fluffy. It should double the size and become airy. 

4. When the cake is cool, spread the Vanilla Buttercream on the cake, level with a spatula. 

5. Topped with walnuts to finish.