Blackberry Earl Grey Cake

I have been baking nonstop lately. There's something so comforting about the autumn months and fresh baked goods that make my place feel so warm and cozy. TBH it's still hot as hell in Atlanta and I have my AC on 74.



Also, I know, I've been gone for quite some time. I don't really have a carefully curated response or excuse other than I just didn't feel like posting for two months. Don't get me wrong, I absolutely love blogging. This is my baby. I just needed to take a break and reset on how I wanted this blog to go. So in place of me writing about a DIY or my favorite lipsticks for fall, I just decided to play around with different recipes to keep me happy. And happy I was indeed.

Earl Grey tea is my faveee. The flavor combo is so dreamy, especially with a hint of vanilla and steamed milk. That my friends is called a London Fog and it is delicious.

Okay, let's talk about his cake. The thought of making an Earl Grey cake might be give you anxiety, but it only added one extra step overall. I took my classic vanilla cake recipe and steeped the milk in the tea to give it that delicious flavor. I kept the frosting simple by whipping up a basic vanilla buttercream frosting. I think Blackberries go perfectly well with the mild citrus flavor of the bergmont so I added a spread of that in between the layers. Yummmm! The flavor profile isn't overwhelming which is what I love about it. You definitely get that Earl Grey flavor, but it's layered between the buttercream and blackberry jam. It's sure to put a smile on your face with every bite.

You'll Need...

Cake  1 c unsalted butter, room temperature 4 large eggs, room temperature 1 c granulated sugar 1 tbsp vanilla extract 3 c all purpose flour 1 tbsp baking powder 1/2 tsp salt 1 c milk 1 1/2 tbsp loose Earl Grey tea

Buttercream Frosting 4 c powdered sugar 1 c unsalted butter, room temperature 3 tbsp milk or heavy whipping cream 1 tsp vanilla extract Blackberry jam

Let's Bake!

1. Preheat oven to 350°. Prepare two 8 inch pans with non-stick spray and line bottoms with parchment paper. 
2. Place the milk in a medium sauce pan over medium heat and bring to a boil. Add the Earl Grey tea and gently stir. Reduce heat and simmer on low for 5-10 minutes. Remove from heat and sit aside to steep for 10 minutes before straining. 
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add an egg and beat until well combined. Add the vanilla and another egg beating once again. Add he remaining eggs one at a time, beating well after each addition. 
4. In another bowl, mix the flour, salt, and baking powder until well combined. Alternate adding the dry ingredients and the cooled tea milk to the butter mixture beating after each addition. 
5. Add an even layer of the batter to each pan and smooth using a spoon or spatula. Bake for 35-40 minutes or until the edges have separated from the pan. Let cool for 5 minutes before removing to cool completely on a wire rack. 
6. While cake cools, in a large bowl, beat butter for one minute on medium speed until smooth. 
7. Add one cup of powdered sugar and beat until smooth. 
8. Add vanilla extract and milk until combined. Add remaining sugar one cup at ta time between mixing and beat until frosting is smooth and fluffy. Set aside.
9. Once cakes are completely cooled, level the tops using a serrated knife or cake leveler (optional) 
10. Spread an even layer of frosting on the top of a leveled cake and smooth with an offset spatula. 
11. Add an even layer blackberry jam to the top of the buttercream frosting. 
12. Place the second layer of cake on top and press down gently with the palm of your hand. Add a thin layer of frosting to top and sides of the cake. Set aside in refrigerator to chill 15-30 minutes. 
13. Add another layer of buttercream frosting and smooth.

Enjoy!