Earl Grey Tea Cake

You asked, we listened. After the success of our Chai Spice Cake, we asked what you’d like to see next, and Earl Gray Tea Cake was high on the list. This recipe improves on our last recipe by infusing the milk with tea, further enhancing the subtle citrusy flavors of the tea. To echo the flavors of bergamot, we add lemon zest to our frosting. We love this cake as a dessert, but you could omit the frosting and serve at breakfast instead. 

Earl Grey Tea Cake

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 8
  • Difficulty: 45 minutes
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  • 1 cup milk
  • 4 bags Earl Grey tea
  • 1 ½ cups (7 ½ oz) all purpose flour 
  • 1 tsp baking powder
  • ¼ tsp baking soda 
  • ½ tsp salt
  • ⅔ cup granulated sugar
  • ¼ cup (4 tbsp) unsalted butter, softened to room temperature
  • 1 large egg, room temperature
  • 1 tsp vanilla extract


  • ½ stick (4 tbsp) unsalted butter, softened
  • 4 oz cream cheese, softened to room temperature
  • 3/4 cups powdered sugar
  • 1 tsp lemon zest


1) Heat 1 cup milk in a small saucepan over medium-low heat until bubbles form along the side of the pot. Remove from heat, add 4 Earl Grey tea bags and let steep at least 10 minutes. Squeeze tea bags to extract liquid and allow milk to cool to luke warm. 

2) Spray a Suvie pan with cooking spray and line with parchment; set aside. In a small bowl, whisk together 1 ½ cups all purpose flour, 1 tsp baking powder, ¼ tsp baking soda, and ½ tsp salt.

3) In the bowl of a stand mixer fitted with the paddle attachment combine ⅔ cup granulated sugar and ¼ cup butter. Mix on low to incorporate and then increase speed to medium and beat for 5 minutes until light and fluffy, scraping down the sides of the bowl halfway through. 

3) With the mixer running, add egg and 1 tsp vanilla extract, mixing until fully incorporated. Reduce mixer speed to low and add half the flour mixture followed by half the milk, letting each incorporate before adding the next. Repeat with remaining flour and milk until incorporated. 

4) Scrape down the sides of the bowl and then pour batter into the prepared pan, smoothing the top. Place pan in top of Suvie. Input settings, and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Bake at 350°F for 45 minutes 

Top Zone: Bake at 350°F for 45 minutes

5) In the bowl of a stand mixer with a paddle attachment, beat together 4 tbsp butter and 4 oz cream cheese on medium speed until creamy and light, about 1-2 minutes. Stop mixer and add ¾ cups powdered sugar and 1 tsp lemon zest. Increase speed to medium-high and beat until smooth, about 1-2 minutes, scraping down the sides of the bowl as needed. 

6) Remove cake from Suvie and transfer to a wire rack to cool completely. Once cool, remove cake and invert onto serving platter. Spread icing over the top of the cake, cut into 8 pieces, and serve. 


Nutritional Information per serving (8 servings per recipe): Calories 360, Total Fat 18g, Total Carbohydrates 45g, Total Sodium 220mg, Total Protein 5g.

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