This Earl grey lavender cake has the perfect balance of flavor, from the delicate floral notes of lavender to that distinct Earl grey flavor!

How to Make This Earl Grey Lavender Cake

To make sure this cake turns out as amazing as possible, let’s walk through each step together! I’ve also included a video tutorial of the process below.

I figured it might be helpful to know what tools I use too, so I’ve shared a list below.

Not all of these are mandatory, but they make the process a lot easier. If you don’t have all these things on hand, feel free to improvise and work with what you have.

• 3, 8-inch cake pans
• Serrated Knife
• Spinning cake stand
• Electric hand mixer or stand mixer
• 10-inch greaseproof cake board
• Large offset spatula
• 3 Small piping bags (12-inch)
• 3 Small round piping tip (like a Wilton 3)

Step 1: Bake the Earl Grey Lavender Cake Layers

First, we make the Earl grey lavender cake batter following the recipe card at the bottom of this post.

Divide the batter evenly between the prepared cake pans and bake for 32-35 minutes or until a toothpick comes out with a few moist crumbs.

Remove the cake layers from the oven and let them cool in the pans for about 10 minutes.

Gently run an offset spatula around the rim of the cake pans to loosen them, then flip them into wire racks to finish cooling.

Once cooled, use a serrated knife to level the top of each cake layer.

If you’re making these in advance, you can wrap and freeze them at this point.

Step 2: Make the Earl Grey Lavender Frosting

While the cake layers bake and cool, make the earl grey lavender frosting.

I like to use my Swiss meringue buttercream as a base because it isn’t too sweet and really lets the flavors in this buttercream shine through!

If you aren’t a fan of SMBC, I’d recommend making a batch of my American buttercream or my hybrid buttercream and adding the lavender milk to them.

This frosting can also be made in advance if needed and kept in the fridge for up to a month.

Step 3: Stack and Fill the Cake Layers

Then it’s time to assemble this cake! Stack and frost cake layers on a greaseproof cake board or flat plate. Use a dab of buttercream to help stick the first cake layer to the board.

Spread an even layer of buttercream on top of each cake layer with a large offset spatula.

Repeat with the remaining cake layers and place the top cake layer upside down to make it easier to frost.

Step 4: Crumb Coat the Cake

Spread a thin coat of frosting around the cake to fully cover the cake layers.

Smooth using a large offset spatula or bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.

Step 5: Add the Second Layer of Frosting & Decorate

Then add a second, thicker layer of frosting to the cake and smooth using a bench scraper.

If you’re having a hard time getting your frosting smooth, I recommend checking out my post on how to frost a cake smoothly for all my tips!

Or if you’re more of a visual learner, I also have a detailed video tutorial on YouTube.

The next step is totally optional, but I like to decorate the cake with a ring of buttercream flowers.

Place each color of frosting in its own piping bag fit with couplers and pipe a floral design around the sides of the cake like in the picture below.

I used a Wilton 325 tip to pipe the leaves, a small French tip and an open star tip to pipe the flowers, and a Wilton 5 tip to pipe the little dots.

Substitutions and Swaps – Earl Grey Lavender Cake Layers

This recipe uses quite a few ingredients and I know you might not have them all on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that can be made in this cake recipe.

• Cake Flour – This recipe turns out best with cake flour, but you can use a gluten free flour blend or all purpose flour if that’s all you have on hand.
• Granulated Sugar – I do not recommend reducing the amount of sugar because it will change the texture of the cake layers.
• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this cake recipe calls for. You can also use vegan butter in its place (and also omit the salt)!
• Egg whites – I like to use the pasteurized egg whites that come in a carton, but you can also use 7 fresh egg whites or 4 whole, large eggs. If you have an egg allergy you can use flaxseed eggs or an egg replacer.
• Sour Cream – You can also use full fat yogurt, whole milk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
• Vegetable Oil – You can use any flavorless oil in this recipe. Canola or even sunflower oil would work great!
• Culinary Lavender – I like to use culinary lavender in this recipe that I order on Amazon. You can also find it at some specialty food stores.

Substitutions and Swaps – Earl Grey Lavender Buttercream

• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place (and omit the salt)!

Making This Cake in Advance and Storage Tips

I recommend making the cake layers in advance and freezing them. It breaks the process up and makes it more approachable.

You can also make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to a month.

Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

Tips for Making the Best Earl Grey Cake

• Let the dried lavender and earl grey tea steep in the milk for 15 minutes to give this cake an amazing flavor!
• Properly measure your flour. Either spoon it into the cup measure, then level with a knife or use a kitchen scale to measure your dry ingredients.
• Ingredients at room temp mix together better, so be sure to set out any cold ingredients ahead of time.
• Chill your cake layers in the freezer for about 20 minutes before assembling the cake. This makes them easier to stack and frost.
• Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
• Crumb coat and chill your cake, then smooth on a second layer of frosting. This will help make sure your final coat of frosting is crumb-free and beautiful.

Let Me Know What You Think!

If you make this earl grey lavender cake recipe, I’d love to hear what you think of it! Let me know by leaving a rating and comment below.

Tag me @chelsweets and use #chelsweets if you share on social media so that I can see your amazing creations.

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