Earl Grey Tea Cakes
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Spring is a wonderful time to serve these Earl Grey Tea Cakes. They work for baby showers, bridal showers, Mother’s Day or even a casual Sunday brunch. You’ll love them because they are are moist and delicious and super simple to put together!
I love to elevate the whole tea cake experience by baking these cakes in a mini bundt pan with a beautiful design. These pans are amazing because they do all the work for you creating a beautiful looking cake for not a lot of effort!
These tea cakes resemble the texture and flavor of a traditional pound cake, but I like to kick up the flavor a notch by adding some Earl Grey tea, stepped in warm milk. It’s such a lovely flavor for a buttery pound cake and when combined with a little orange zest it definitely makes this cake otherworldly.
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1: Create the Earl Grey Base
In a medium sauce pan you’ll warm the milk. This is how you will steep the tea to create the Earl Grey flavor.
You’ll add 3 Earl Grey tea bags and allow it to steep for 5-7 minutes.
The mixture will turn a deep beige and you can discard the tea bags and pour mixture the mixture into a Pyrex pitcher. Then allow the milk to cool.
2: Prep Batter Ingredients
In a stand mixer, you’ll cream together the butter and sugar until very light and fluffy. Then, add the eggs to the butter mixture, one at a time, beating in between each addition.
To create a pound cake with light and airy texture, it helps if your eggs are at room temperature. If you forgot to take your eggs out of the refrigerator before you started baking, no worries, just place them in a bowl with warm water for 5 mins while the butter is creaming together. The result will be room temperature eggs as soon as it’s time to add them in to the batter.
Then you can add the vanilla and orange zest and beat them into the batter to combine. You’ll find the orange zest and Earl Grey flavors really compliment each other!
#3: Combine the Dry Ingredients
Sift together the flour, salt and baking powder and set aside.
#4: Alternate Early Grey, Batter and Dry Ingredients
Then, add the flour mixture to the batter, in thirds, alternating with the Earl Gray mixture, just until combined. Be careful not to over mix the batter or your cake will be tough!
#5: Prepare the Molds and Bake
Spray your mini bundt pan with baking spray and distribute well with a pastry brush. This is especially important with these decorative cake molds, because they have so many nooks and crannies. If one area is not sprayed well, the cake will stick and the whole design will be ruined.
This one is from Nordicware (this link goes to Amazon where I am an affiliate partner). Even though the pan is “non-stick” it definitely helps to also spray it with baking spray to get the best results. There’s nothing more gratifying than flipping that tin over and seeing these cakes pop right out revealing their beautiful designs!
Scoop the batter into the molds with a small ice cream scoop. This will help the batter be uniform in quantity across all the wells, which will help the cakes bake at the same rate.
Just before baking, tap the cake mold onto a counter top, this will release the air bubbles before going into the oven. Otherwise, the air bubbles will bake into the cake which will disrupt the smoothness of the design.
Bake at 350F degrees for 20 minutes until a toothpick comes out clean. Once cooled, reverse the tin and set cakes onto a cooling rack.
Dust the cakes with powdered sugar and serve with homemade whipped cream or vanilla ice cream.
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You might also enjoy my Pistachio Olive Oil Cakes or my Blood Orange Pound Cake
Earl Grey Tea Cakes
Mini Earl Grey pound cakes baked in a mini bundt pan by Nordicware. So easy and delicious!
Ingredients
- ½ cup (120 g) butter, softened
- 1 cup (200 g) sugar
- 3 eggs, room temperature
- 1 tbsp (15 ml) orange zest
- 1 tsp (5 ml) vanilla
- 1 1/3 cups (160 g) sifted flour
- ½ tsp (2.5 ml) salt
- 1 tsp (5 ml) baking powder
- ½ cup (120 ml) milk
- 3 Earl Gray tea bags
Instructions
- Preheat oven to 350F (175C) degrees.
- Spray Bundt pan with baking spray and distribute well with a pastry brush.
- Warm ½ cup of milk in a sauce pan. Add 3 Earl Gray tea bags. Allow it to steep for 5-7 minutes. Discard bags and allow milk to cool.
- Sift together the flour, salt and baking powder and set aside.
- Cream together butter and sugar until very light and fluffy.
- Add the eggs to the butter mixture, 1 at a time. For a quick way to warm up eggs to room temperature, place them in a bowl with warm water for 5 mins while butter is creaming together).
- Add vanilla and zest and beat to combine.
- Then add the flour mixture to the batter in thirds, alternating with the Earl Gray mixture. just until combined, being careful not to over mix! (or your cake will be tough)
- Scoop into the molds with a small ice cream scoop.
- Bake 20 mins until a toothpick comes out clean. Once cooled, reverse tin and cakes onto a cooling rack. Dust with powdered sugar.
- Serve with homemade whipped cream or vanilla ice cream.
Notes
You could also bake this in a regular 10-cup bundt pan, just double this recipe!
Spray your mini bundt pan with baking spray and distribute well with a pastry brush. This is especially important with these decorative cake molds, because they have so many nooks and crannies. If one area is not sprayed well, the cake will stick and the whole design will be ruined.
Scoop the batter into the molds with a small ice cream scoop. This will help the batter be uniform in quantity across all the wells, which will help the cakes bake at the same rate.
Just before baking, tap the cake mold onto a counter top, this will release the air bubbles before going into the oven. Otherwise, the air bubbles will bake into the cake which will disrupt the smoothness of the design.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 138Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 93mgSodium: 36mgCarbohydrates: 22gFiber: 1gSugar: 0gProtein: 6g
Just wondering if these can be made in advance? If so, what would be the recommended storage for them?
Yes of course you could make them 1 day ahead (any further out I’d be afraid they would dry out) and I would keep them at room temp covered with foil. Hope you enjoy!
Hi Beth! Would I be able to substitute the butter for a flavoured extra virgin olive oil? (Lime Olive Oil or Blood Orange Olive Oil)
Thank you!
Could I double this recipe or would that cause over-mixing? 6 eggs seems like it would be a lot also..
Well you could double it if putting it in a bundt pan. 6 eggs is actually what my Grandmother’s Lemon Pound Cake has and it is delicious! Or for more of a loaf pan size, you could follow this recipe for my Coconut Pound Cake which is fantastic too.
The flavor of these are amazing. I’ve made them several times, the first being made in a mini bundt pan and the other in the mini bundtlette tray. I added another tea bag and steeped it for longer to get a stronger flavor and it was perfect, but the ones in the bundtlette were sort of sticky and had pockets of undercooked places… Not sure what happened but maybe it was my oven? I’ll try again but overall a great recipe 🙂
I’m so glad you enjoyed them! Yes the mini bundtlette tray can be tricky if the batter is not evenly distributed among the wells. So it will bake faster than others. And depending on the intricacy of the design batter can get stuck in the crevices and not bake properly because this batter is thick. Maybe next time try portioning out the batter with a mini ice cream scoop to assure even distribution and maybe a tin with less design might help too? You can also pop this batter in a loaf pan for a traditional pound cake or one big bundt pan too! Hope that helps! 🙂
I’ve made these several times and they are absolutely delicious. I steeped the tea for much longer and added another tea bag. I also used about half of a lime’s zest.
I’m so glad these were a hit! Love the idea of the lime zest! 🙂
Can I use almond flour instead of all-purpose flour and can I bake it in a 9×5 glass bread baking pan? Thanks!
Almond flour, unfortunately, wouldn’t work so well with these but yes you could also bake these in a 9×5 bread pan 🙂
This recipe is so amazing! Earl Grey tea is a favorite in my family and we also love citrus so this recipe was a dream come true. In addition to the orange, I added a little lemon zest, too. It turned out absolutely delicious and I will definitely be making it again
YAY! I’m so glad to hear it! I love this cake too 🙂 So moist and delicious! The lemon zest sounds like a great addition! 🙂
Perfect! I made it and it was delicious! Thank you for the recipe!
YAY! So glad it was a hit! 🙂
And how long would you bake it if you doubled it for a bundt pan? Thanks! 🙂
Oh sure I would start at 45 mins and check it every 5-10 mins after that 🙂 Hope you enjoy!!
Hi, would it be ok in to make these in a muffin tin instead? How would the baking time differ? 🙂
Oh sure you could try that 🙂 . I’d check them after 15 mins and probably go to 17 mins if needed. Hope you enjoy! 🙂