Our esteemed contributor, Tessa Huff, is delighted to share an exquisite new cake recipe with us today…

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Raspberry Earl Grey Cake: A Touch of Elegance for Your Special Occasions

Have you ever been captivated by the charm and sophistication of a traditional high tea? The delicate finger sandwiches, the artfully crafted bite-sized desserts, and, of course, the comforting aroma of freshly brewed tea – it’s an experience that transcends the ordinary. Recently, I had the pleasure of enjoying such an occasion with my mother over the holidays, and it was truly magical. From the moment we arrived, we were presented with a magnificent wooden box showcasing an array of premium teas, followed by a stunning tower of culinary delights placed elegantly on our table. We savored each perfectly prepared bite, sipping our tea, and cherishing every moment of our conversation. It was a delightful sensory journey, and the time spent with my mom created memories I will forever hold dear.

Celebrate with a Tea-Inspired Masterpiece

With Mother’s Day fast approaching, I find myself reminiscing about that memorable high tea, searching for the perfect way to celebrate. If a formal high tea outing isn’t feasible this year, why not bring that refined experience home with a special tea-inspired treat? This exquisite Raspberry Earl Grey Cake offers a delightful alternative, capturing the essence of elegance and delicate flavors. This butter cake is subtly infused with the distinctive notes of Earl Grey tea, perfectly complemented by a luscious vanilla-speckled buttercream and a hint of sweet-tart raspberry. Unlike heavier desserts, its flavors are bold yet remarkably light and delicate, making it the ideal conclusion to a Mother’s Day brunch, an afternoon tea gathering, or any moment deserving of a touch of sophistication.

The Art of Tea Infusion in Baking

Infusing desserts with the nuanced flavors of teas and herbs is a wonderfully unique and straightforward method to elevate your baking. For this particular cake, I’ve employed several infusion techniques to ensure a rich, well-rounded Earl Grey presence. First, the tea is steeped in warm milk, creating a fragrant base that permeates the cake layers. Additionally, finely ground Earl Grey tea leaves are incorporated directly into the dry ingredients, intensifying the tea’s essence. To further enhance both flavor and moisture, a concentrated Earl Grey simple syrup is used to brush the cake layers and also folded into the buttercream. This multi-pronged approach ensures that the distinctive bergamot aroma and robust black tea notes are present in every bite.

To perfectly balance the rich Earl Grey, I’ve opted for a simple yet effective raspberry preserve as the filling. Its bright, tart fruitiness cuts through the robust, subtly citrusy black tea, adding a vibrant pop of flavor that prevents the cake from being overly sweet. This careful balance creates a harmonious dessert that is both refreshing and deeply satisfying. Since the cake itself isn’t intensely sweet, don’t hesitate to pipe on a generous amount of the vanilla bean buttercream. Elegant ruffles, classic rosettes, or a simple smooth finish—the choice is yours. For an extra touch of freshness and visual appeal, garnish your creation with fresh raspberries just before serving!

Recipe: Elegant Raspberry Earl Grey Cake

a truly special recipe by Tessa Huff

For the Earl Grey Cake Layers:

These delicate cake layers are the foundation of our masterpiece, infused with the subtle yet distinctive flavor of Earl Grey.

1 cup whole milk
1 1/2 tablespoons loose leaf Earl Grey Tea (good quality loose leaf is recommended for best flavor)
2 1/2 cups cake flour, sifted (for a tender crumb)
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1 1/4 cup granulated sugar
3/4 teaspoon finely ground Earl Grey Tea (use a spice grinder for this)
12 tablespoons unsalted butter, softened to room temperature
1 1/2 teaspoons pure vanilla extract
2 large whole eggs, at room temperature
1 large egg yolk, at room temperature

Preparation: Preheat your oven to 350 degrees Fahrenheit (175°C). Prepare three 6-inch round cake pans by greasing them thoroughly with butter and dusting lightly with flour. Tap out any excess flour. Set these prepared pans aside.
Infuse the Milk: In a medium saucepan, gently heat the milk over medium heat until it just begins to simmer, not a rolling boil. Remove from heat and stir in the 1 1/2 tablespoons of loose Earl Grey tea. Let it steep for 10-15 minutes to allow the flavors to fully develop. Strain the infused milk through a fine-mesh sieve, discarding the tea leaves. Set the fragrant milk aside to cool slightly.
Prepare Eggs: In a small bowl, gently whisk together the whole eggs and the extra egg yolk until just combined. Set aside.
Combine Dry Ingredients: In the bowl of an electric mixer fitted with a paddle attachment, sift together the cake flour, baking powder, salt, granulated sugar, and the finely ground Earl Grey tea. Mix on low speed until all ingredients are well combined and uniform.
Add Wet Ingredients (First Stage): With the mixer still on low speed, add the softened butter, vanilla extract, and the cooled Earl Grey infused milk to the dry ingredients. Mix until the dry ingredients are just moistened and a cohesive batter begins to form. Increase the mixer speed to medium-high and beat for approximately 1 minute, scraping down the sides of the bowl once to ensure everything is incorporated.
Incorporate Eggs (Second Stage): Reduce the mixer speed to medium. Gradually add the whisked egg mixture in two additions. Beat for about 20 seconds after each addition, just until combined. Be careful not to overmix, as this can lead to a tough cake. Scrape down the bowl one final time.
Bake the Layers: Evenly divide the cake batter among the three prepared 6-inch cake pans. Bake for 22-24 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The cakes should be lightly golden and spring back when gently touched.
Cooling: Allow the cakes to cool in their pans on a wire rack for 10-15 minutes before carefully inverting them onto the rack to cool completely. Cooling completely is crucial before frosting to prevent the frosting from melting.

For the Aromatic Earl Grey Simple Syrup:

This syrup adds an extra layer of Earl Grey flavor and keeps the cake layers moist and tender.

1/2 cup granulated sugar
1/2 cup water
1 tablespoon loose leaf Earl Grey Tea

In a medium saucepan, combine the sugar and water. Bring the mixture to a boil over medium-high heat, stirring until the sugar completely dissolves. Reduce the heat to a simmer and add the 1 tablespoon of loose Earl Grey tea. Continue to simmer gently for about 10 minutes, allowing the syrup to reduce slightly and the tea flavor to intensify. Remove from heat and let the tea steep in the syrup until it cools completely. Once cool, strain out the tea leaves and discard them, leaving behind a beautifully fragrant Earl Grey simple syrup.

For the Silky Vanilla-Speckled Buttercream:

This Swiss Meringue Buttercream is known for its smooth, less-sweet profile, making it the perfect canvas for our Earl Grey infusion.

3 large egg whites
1 cup granulated sugar
1 1/2 cups unsalted butter, softened but still cool to the touch, cut into cubes
1/2 vanilla bean, seeds scraped (or 1 1/2 teaspoons pure vanilla extract)
3 tablespoons Earl Grey Syrup (prepared above) – or adjust to your taste for tea intensity

In the clean, dry bowl of an electric mixer, combine the egg whites and granulated sugar. Whisk by hand to combine them thoroughly. Create a double boiler by placing the mixing bowl over a saucepan containing a few inches of simmering water (ensure the bottom of the bowl does not touch the water). Whisking constantly to prevent the eggs from scrambling, heat the egg white mixture until it reaches approximately 155-160 degrees Fahrenheit (68-71°C) on a candy thermometer, or until it is hot to the touch and the sugar has completely dissolved. You should not feel any sugar crystals when rubbing a small amount between your fingers.

Once hot, carefully remove the bowl from the saucepan and attach it to your electric mixer fitted with the whisk attachment. Beat on high speed until the meringue forms medium-stiff, glossy peaks and the outside of the mixing bowl has returned to room temperature. This can take about 10-15 minutes. The meringue should be thick, white, and shiny.

Stop the mixer and switch from the whisk attachment to the paddle attachment. With the mixer running on medium-low speed, gradually add the softened butter cubes, one at a time, until all the butter is incorporated. The mixture might look curdled at first, but keep mixing! It will come together into a silky, smooth buttercream. Once smooth, add the scraped vanilla bean seeds (or vanilla extract) and the Earl Grey syrup. Mix on medium-high until everything is perfectly combined and the buttercream is light and fluffy. Taste and adjust Earl Grey syrup if you desire a stronger tea flavor.

Assembling Your Elegant Cake:

Bringing all the delicious components together to create a stunning dessert.

Once the cake layers are completely cool, gently brush each layer generously with any remaining Earl Grey simple syrup. This adds moisture and an extra boost of tea flavor.
Place one cake layer on your serving plate or cake stand. Spread an even layer of raspberry preserves over the top, leaving a small border to prevent it from squeezing out excessively.
Pipe or spread a layer of the vanilla-speckled Earl Grey buttercream over the preserves.
Carefully place the second cake layer on top, repeating the raspberry preserves and buttercream layers.
Add the final cake layer. Now, use the remaining buttercream to frost the top and sides of the entire cake. Use an offset spatula or bench scraper to achieve a smooth finish, or pipe decorative ruffles or rosettes for an extra touch of elegance.
For a beautiful presentation and a burst of fresh flavor, garnish your assembled cake with fresh raspberries just before serving.

Tips for Success: Achieving Bakery-Quality Results

Baking a show-stopping cake like this Raspberry Earl Grey masterpiece is incredibly rewarding, and a few key tips can elevate your results from good to exceptional:

Room Temperature Ingredients: Always ensure your butter, eggs, and milk are at room temperature. This allows them to emulsify properly, creating a smoother, more uniform batter and a lighter, more tender crumb.
Accurate Measurements: Baking is a science. Use a kitchen scale for flour and sugar if possible, or ensure precise spoon-and-level measurements for dry ingredients. Too much flour can make your cake dry and dense.
Don’t Overmix: Once you add the flour, mix only until just combined. Overmixing develops gluten, which can lead to a tough cake. A light hand is key for a tender texture.
Quality Tea Matters: Since Earl Grey is a star flavor here, invest in good quality loose leaf tea. The subtle nuances of bergamot will truly shine through.
Patience with Cooling: Resist the urge to frost warm cakes. Even slightly warm cake layers will melt your buttercream, leading to a messy outcome. Allow them to cool completely, even chilling them briefly if your kitchen is warm.
Meringue Buttercream Technique: For the Swiss Meringue Buttercream, make sure your bowl and whisk are perfectly clean and free of any grease, which can prevent the egg whites from whipping properly. Don’t be alarmed if it looks curdled when you add the butter; keep mixing, and it will become smooth and creamy.

Presentation and Serving Suggestions

This Raspberry Earl Grey Cake is not just a treat for the taste buds; it’s a feast for the eyes. To make it truly stand out, consider these presentation ideas:

Fresh Berry Garnish: A scattering of fresh raspberries on top, perhaps with a few delicate mint leaves, adds a pop of color and freshness.
Edible Flowers: For a truly elegant touch, edible flowers like violets or tiny rosebuds can make your cake look professionally styled.
Dusting of Powdered Sugar: A light dusting of powdered sugar just before serving can add a delicate, ethereal finish.
Perfect Pairings: Serve slices of this cake alongside a fresh pot of hot Earl Grey tea, a delicate herbal infusion, or even a glass of sparkling rosé for a celebratory touch.

Beyond the Recipe: Customizing Your Tea-Infused Creations

The beauty of tea infusion is its versatility. Once you’ve mastered this Raspberry Earl Grey Cake, don’t hesitate to experiment! You could try infusing other teas like Chai for a spicy kick, Jasmine for a floral note, or even different types of black tea. Similarly, other fruit preserves or fresh fruits can be swapped in for raspberries to create entirely new flavor profiles. Imagine a peach oolong cake or a lemon jasmine delight!

A Timeless Treat for Cherished Moments

This Raspberry Earl Grey Cake is more than just a dessert; it’s an experience. It’s a harmonious blend of classic elegance and delicate flavors, perfect for celebrating cherished moments and creating new memories. Whether it’s for Mother’s Day, a special birthday, or simply an afternoon indulgence, this cake promises to impress with its unique taste and beautiful presentation. So, gather your ingredients, steep your tea, and embark on a delightful baking journey. Your kitchen will be filled with an exquisite aroma, and your loved ones will be treated to a dessert they won’t soon forget. Happy baking!

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