earl grey cake + honey buttercream frosting


happy canada day & happy fourth of july weekend!!!! this might be my favourite cake to date. i was beyond excited with how it turned out. literally jumped for joy haha. not only with the flavour combinations of the earl grey tea + honey, but that grey ombre frosting too. i think i am starting to fall in love with grey frosted cakes. the piped topping looks difficult to create, but it was easy peasy. i used all the left over frosting colours, two piping tips (one small star & one large star) & went piping crazy! you can make any design you like on the top & it will automatically look perfect. for this cake i used a special type of earl grey tea from stash tea. it contains double bergamot, so it has an extra strong flavour which comes through once the cakes are baked. i wonder what else i can infuse this earl grey into, i absolutely LOVE it! anyways, have an amazing long weekend with lots of BBQ, drinks & desserts:) xo


for the earl grey cake

for the honey buttercream frosting

  • 1 pound unsalted butter, room temperature
  • 1/3 cup raw honey
  • 3 cups icing sugar, or to taste
  • 1 teaspoon pure vanilla extract


  • preheat oven to 325 degrees.
  • in a saucepan over low heat add the milk & 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 & 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 & oil. mix until light and fluffy.
  • in a separate bowl sift the flour, baking powder, salt & finely ground 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 & vanilla in the bowl of a stand mixer and whip until light and fluffy, about 8-10 minutes.
  • frost as desired! i used a touch of black food colouring & turned it into a grey ombre cake.

this post was created in partnership with stash tea. you can find the double bergamot earl grey tea i used here! it has a stronger bergamot flavour then regular earl grey tea which means the tea flavour comes through perfectly in the cake.  

like what you see? get it here. japanese tea pot | twig tea scoop | mug | cake stand | plates | flatware