Earl Grey Tea Cake

This Earl Grey Tea Cake has hints of lavender and bergamot orange mixed into a delicious vanilla cake.

It’s Friday…I do declare it’s time for tea and cake.  Yes?  I made you an Earl Grey Tea cake. Yes, a cake with tea baked right into it, and it’s as good as it sounds!

I have been dreaming of this cake for quite a while now.  Something about baking with tea is very intriguing to me.  I mean sipping tea with desserts is a perfect after dinner past time isn’t it, so why not add tea to the dessert itself?  YES.  I’m not sure all teas are cut out for baking, but Earl Grey tea certainly is.  It’s flavour lends itself perfectly to a simple vanilla cake.

Earl Grey Tea Cake {A Pretty Life}

I have a love affair with Earl Grey tea…on a side note, have you ever tried the Earl Grey Tea Latte from Second Cup?  If not, you should, it’s delicious.

Earl Grey Tea Cake {A Pretty Life}

I used a Lady Grey Earl Grey tea for this cake, which has hints of lavender and bergamot orange…so good.  (Lady Grey tea is Earl Grey tea with the addition of lavender)

Earl Grey Tea Cake {A Pretty Life}

Steeped in whole milk, and added to my basic vanilla pound cake recipe, this cake is divine.  Oh my.

Earl Grey Tea Cake {A Pretty Life}

The flavour is light and sweet and perfect for breakfast, or lunch or really any time.  Because cake needs no excuse does it?  😉



Earl Grey Tea Cake


This Earl Grey Tea Cake has hints of lavender and bergamot orange mixed into a delicious vanilla cake.



  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1/2 tsp vanilla
  • 2 cups flour
  • 4 tsp baking powder
  • 1 cup whole milk
  • 2 Earl Grey Tea bags
  • icing sugar for garnish


  1. Preheat your oven to 350 degrees.
  2. Prepare a Bundt pan by buttering the pan and lightly dusting with flour. Set aside.
  3. Heat up the 1 cup of milk (I just microwaved mine until hot), then add the 2 tea bags to the hot milk and let steep at least 10 minutes. Set aside.
  4. In a mixing bowl, cream together the butter and sugar.
  5. Add the eggs, one at a time.
  6. Then add vanilla, and mix well.
  7. In a separate bowl, combine the flour, and baking powder.
  8. To the butter mix, add 1/3 of the flour mix, then 1/2 of the tea milk. Repeat until all combined.
  9. Pour into the prepared Bundt pan.
  10. Bake at 350 degrees for 45 minutes, or until a toothpick inserted in the centre comes out clean.
  11. Once the cake has baked, let it cool for about 10 minutes in the pan, then turn the cake out onto a plate, and sprinkle with icing sugar.


Earl Grey Tea Cake {A Pretty Life}

Earl Grey Tea Cake {A Pretty Life}

More Delicious Bundt Cake Recipes:

Have a delicious day!


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  • Reply Deb Fortin February 13, 2015 at 10:59 AM

    just want to let you know that your save link no longer is valid . Ziplist does not exist anymore . can you change your link to epicurious?

    • Reply Jo-Anna@APrettyLife February 13, 2015 at 1:07 PM

      Hi Deb! Thank you for pointing that out – I had no idea! So I looked into it, and the only option now with this program is a site called Big Oven (Epicurious unfortunately isn’t an option provided to me). I’ve enabled Big Oven, so I hope that helps?

  • Reply The DIY Homegirl February 14, 2015 at 1:50 PM

    This sounds great! I love tea… and cake… so it’s perfect! Pinning!

  • Reply Ayngelina February 19, 2015 at 8:42 AM

    This is a beautiful cake, perfect for having people over.

  • Reply Shauna February 20, 2015 at 7:34 AM

    Such a pretty cake. Love the breakfast suggestion!

  • Reply Katia February 20, 2015 at 5:25 PM

    Oh my, this sounds heavenly! I must go buy a bundt pan! 🙂

    • Reply Jo-Anna@APrettyLife February 23, 2015 at 8:38 AM

      Thank you Katia! Yes, go buy a bundt pan – bundt cakes are so easy to make!

  • Reply Ping February 22, 2015 at 6:08 AM

    Hi! This cake looks so good and easy to make. Will be putting this on the list of this weeks baking. Cheers from Bangkok!

    • Reply Jo-Anna@APrettyLife February 23, 2015 at 8:38 AM

      I hope you enjoy it Ping! And I’m so excited to have a reader from Bangkok! Welcome! 🙂

  • Reply Teresa February 23, 2015 at 9:01 PM

    That looks wonderful! My favourite is Earl Grey madeleines. The lavender in the Lady Grey would add such a delicate, fragrant touch to your cake!

  • Reply heather @french press February 27, 2015 at 5:20 PM

    such a lovely cake, and I’m sure just as delicious

  • Reply Tiffany February 27, 2015 at 5:50 PM

    Yum! I never knew that about Lady Grey, I will have to look for it!

  • Reply Katia May 5, 2015 at 12:25 PM

    Hello again. In your post you mention you used a Lady Grey tea (which should have lavender added), and in your photo it looks like a Tazo teabag. However I can’t find any Lady Grey tea by Tazo — only Earl Grey. I think Lady Grey is only made by Twinings, but they don’t use lavender in it — just orange and lemon flavours. Can you specify what brand of tea you used? I can always just use regular Earl Grey but the lavender sounds so yummy! 🙂

    • Reply Jo-Anna@APrettyLife May 6, 2015 at 10:39 AM

      Hi Katia! I did use the Tazo Earl Grey tea for this recipe, and their Earl Grey tea actually has the lavender in it so it’s perfect! Enjoy!

  • Reply Audrey May 11, 2015 at 10:28 AM

    I have never cared for Earl Grey tea, but I might have to get some to make this cake.

    Saw this on Happiness is Homemade

  • Reply Katia May 11, 2015 at 7:39 PM

    Hi! Me again! I finally got around to making this cake this past weekend. It was delightful! I used Lipton’s regular Earl Grey tea and it gave a subtle flavour, just perfect. I accidentally doubled the sugar when creaming the butter and sugar together so I just doubled the whole recipe, with the intention of making two cakes. All the batter fit in my bundt pan so I made one big one and watched it carefully. Exactly 45 minutes later it was done – even with doubling the recipe. A great cake! Light, moist, not too sweet. Will be making this again for sure 🙂

  • Reply Lisa @ Fun Money Mom May 11, 2015 at 10:09 PM

    That looks delicious!!! Thanks for linking up with #ShareTheWealthSunday!


  • Reply Lisa @ Fun Money Mom May 11, 2015 at 10:09 PM

    That looks delicious!!! Thanks for linking up with #ShareTheWealthSunday!


  • Reply Sarah R. May 12, 2015 at 9:47 AM

    YUM! I’m an EG fan, too. Have you ever tried the Governor Grey from the Charleston Tea Plantation (i.e., American Classic Tea)?? It’s positively divine!!! Love that you shared this at Snickerdoodle Sunday and I hope to see you again this weekend!

    Sarah (Sadie Seasongoods)

  • Reply ashley May 13, 2015 at 6:31 AM

    Beautiful photos that make the cake look even more delicious! Definitely going to try this out 🙂

  • Reply Sharon Camp May 13, 2015 at 8:41 PM

    Going to try this. Looks wonderfully delicious.

  • Reply Hollie May 14, 2015 at 10:24 AM

    That sounds absolutely heavenly!

  • Reply Tanya @ Mom's Small Victories May 14, 2015 at 1:06 PM

    I love having chai tea with cake so why not Earl Grey baked right in? What a cleverly delicious idea! Thanks for sharing with Small Victories Sunday Linkup. Pinning to our linkup board and hope you found some great posts to visit this week!

  • Reply Jerusha (@TheDisneyChef) May 15, 2015 at 7:07 AM

    I’m obsessed with tea, so this is right up my alley. I can’t wait to experiment with this!

  • Reply Karly May 16, 2015 at 10:14 PM

    Over the top amazing! Wish I had a slice now. Thanks for linking up with What’s Cookin’ Wednesday!

  • Reply Karren Haller ♥ Oh My Heartsie Girl May 17, 2015 at 6:29 AM

    I love Earl Grey tea, drink every morning, now I need to spare some to make you delicious looking cake!

    Thanks for sharing on Friday Features Linkup this week on Oh my Heartsie Girl!!
    I have Pinned and Tweeted!
    I hope you enjoy your weekend!

  • Reply Lisa Savage May 17, 2015 at 6:51 AM

    What a great idea. I don’t like tea myself, but ALL my girl friends love Earl and Lady Grey so this would be great for our next meet up. Thank you so much for linking up to #AllAboutYou

  • Reply Nancherrow May 18, 2015 at 6:24 AM

    Early Grey is a favorite of mine. Have you ever tried a London Fog? Earl Great with foamed milk and a dash of sugar. Yum. This cake looks delish-just Pinned. Thanks for sharing at Fridays Unfolded!


    • Reply Jo-Anna@APrettyLife May 27, 2015 at 2:12 PM

      Ooooh London Fogs are my favourite! I’m pretty much in love with anything Earl Grey! 😉

  • Reply Lorelai @ Life With Lorelai May 19, 2015 at 12:39 AM

    Earl Grey is one of my favorite teas! So this tea cake is a must try for me. Thanks for sharing your recipe at the #HomeMattersParty – we’re looking forward to what you have to share next week. 🙂

    Life With Lorelai

  • Reply Jennifer Dawn May 20, 2015 at 12:38 PM

    You’ve done it again! Another fantastic looking recipe! Love your blog and the posts you share!

  • Reply Jenny B @ Honey and Birch May 21, 2015 at 7:07 PM

    I have yet to bake with tea, but I am totally intrigued by your recipe. I have been collecting a few different types of tea to experiment and I think I will also use Earl Grey – this cake is just stunning! I featured your post this week at #FoodieFriDIY – thank you so much for participating!

  • Reply Leesy January 26, 2016 at 5:46 PM

    My bestie is obsessed with Earl Grey tea, this tea cake would be a make a lovely gift alongside my Earl Grey truffles I make! Pinning this and making it soon!

    • Reply Jo-Anna@APrettyLife January 29, 2016 at 12:46 PM

      I hope you and your friend enjoy it! I love the light Earl Grey flavour in this cake!

  • Reply Audrey May 13, 2016 at 11:21 PM

    May i know why you use so much baking powder.. 3 tsp? I think 2 tsp should be enough. Too much baking powder will give funny aftertaste to your cake.

    I tried dilmah earl grey before for my cakes. You don’t have to discard the tea leaves n they will give beautiful flecks to your cake.

    • Reply Jo-Anna@APrettyLife May 15, 2016 at 9:39 PM

      Hi Audrey! It’s just the recipe that I have been using for years for my Bundt cakes…I’ve never noticed any aftertaste. I’m not sure how the cake would turn out with only 2 tsp of baking powder vs 3.

  • Reply Kai MacDonald August 18, 2016 at 8:44 AM

    I’ve only ever made a chocolate earl grey tea cake and it was fab! Does this cake absolutely have to be baked in a bundt pan? I don’t have one and no way to go get one at present.

    • Reply Jo-Anna@APrettyLife August 18, 2016 at 9:52 AM

      Hi Kai! I’ve only ever made it in a Bundt pan, but I think it would bake perfectly in a 9×13 baking pan. I would just watch the baking time and check it around 25 minutes, then monitor the baking after that point. I think it would take less baking time in the 9×13 pan.

  • Reply Kai MacDonald August 18, 2016 at 10:35 AM

    Thank you!! I’m going to make it today! 🙂 I’m excited to try it.

  • Reply Breanna September 1, 2016 at 10:15 AM

    I made this yesterday with a raspberry earl grey. It is quite delicious. I’m thinking of making the same recipe with Rose tea, because I think that will be completely divine. Instead of topping with powdered sugar. Made a light earl grey glaze(steeped tea bag in 3 TB of whole milk and 1.25 cups of powdered sugar) this added even more light earl grey flavor which of course was delightful. My only problem is that my cake turned out a bit dry. I am at 5000 feet. I considered adding a third egg. What do you think?

    • Reply Jo-Anna@APrettyLife September 3, 2016 at 9:47 PM

      Hi Breanna! I wonder why it was dry…maybe a 3rd egg would work, but I’m not sure. If you try it let me know how it works out!

    • Reply Carol January 3, 2018 at 5:51 PM

      The extra egg or 2-3 T. more milk will accommodate your altitude. It’s the mountain high effect.

  • Reply Reilly March 8, 2017 at 12:36 PM

    Hi there! I was looking to make this cake for someone with a gluten allergy. Would I be able to make this cake with using a box gluten free pound cake mix? And if so, how would I go about infusing the Earl Grey?

    • Reply Jo-Anna@APrettyLife March 11, 2017 at 7:11 PM

      Hi Reilly! If I were to use a gluten free pound cake mix, I would just infuse the Earl Grey tea into the liquid required to make your cake. Let it seep for at least 10 minutes for maximum flavour. Good luck!

  • Reply Sara March 16, 2017 at 1:47 AM

    I just made this delicious cake and it turned out exactly like the picture ! It was a big hit for tea/coffee time 🙂 the only thing was I wanted a bit more earl grey flavour but I used a different earl grey than the recipe asked for so that might be why.

    • Reply Jo-Anna@APrettyLife March 16, 2017 at 10:30 AM

      I’m so glad you liked this recipe! If you like more Earl Grey flavour you could always let it steep longer, or even use 2 tea bags! Now I’m craving this cake! 😉

  • Reply Cindy May 24, 2017 at 10:41 AM

    Beautiful recipe! Can’t wait to try. Would you mind sharing the size of your bundt pan?

  • Reply Sarah July 8, 2017 at 11:57 PM

    Lovely recipe! I would just adjust it to 2 tsp of baking powder as opposed to 4. Gave my bread a bitter aftertaste and had to throw it out =( I used a regular bread loaf pan so not sure if that’s the difference. King Arthur Flour gave a guideline of adding 1 tsp of b. powder to 1 cup of flour. I wouldn’t want others to throw out their breads as this is a beautiful recipe (great with added lemon zest too).

  • Reply Em July 14, 2017 at 10:04 PM

    This is my new favorite recipe! It works every time and is an easy crowd-pleaser. Personally, I needed a stronger tea flavor so I just used three tea bags in the milk and cut open another bag to sprinkle on top. This is definitely a great recipe to try!

  • Reply Tracy January 15, 2018 at 12:37 PM

    I have been drinking Earl grey tea forever, I’m 55 years old and now I’m going to eat Earl grey cake thank you for the new addition .

  • Reply Mohamed February 22, 2018 at 11:52 AM

    It’s a great cake…thankyou

  • Reply Mohamed February 22, 2018 at 11:55 AM

    Greetings from Oman.

  • Reply Hesper May 9, 2018 at 12:47 PM

    Hello! I was wondering if I can use a 9×9 cake pan if I don’t have a bundt cake pan

    Thank you!

    • Reply Jo-Anna Rooney May 10, 2018 at 2:45 PM

      Hi! Yes, absolutely. The baking time might be a little different though…check at 45 minutes, but you may need to bake it longer (up to 1 hour or so).

  • Reply Sajeda May 19, 2018 at 8:00 AM

    So excited to have come across this recipe! I have to go to a royal wedding tea party celebration today and thought it’d be perfect. I’m short on time though. Would I be able to use box mix as a base? In particular yellow cake mix? The only liquid is oil so wasn’t sure if that would work. Thank you!

    • Reply Sajeda May 19, 2018 at 8:05 AM

      I forgot – there’s water too, so hopefully it should work?

  • Reply Anita July 29, 2018 at 8:58 AM

    I’m amazed how easy this recipe is and the result was an aromatically delicious Earl Grey cake. I used Marks and Spencer’s earl grey teabags and they turned out great!

  • Reply Rajvinder August 16, 2018 at 11:26 AM

    I honestly can’t bake to save my life (took me 3 hours to make a 2 ingredient chocolate cake once ahh) but this recipe was SO easy to do! I didn’t have Earl Grey so I used Assam tea (also ended up using 3 tea bags instead of 2 because the tea bags were really small) and I really had to stop myself from eating the batter because it smelt so good.
    Cake came out really tasty, soft, and moist. Was a little dense, but I think I just didn’t whisk for long enough.
    Am really wanted to try this again!

    • Reply Jo-Anna Rooney August 16, 2018 at 1:41 PM

      Hi Rajvinder! I’m so glad you made this cake…it really is SO delicious! I might have to try it with Assam tea next time…sounds so good!

  • Reply Judy September 8, 2018 at 8:37 PM

    Hi. I want to try recipe. But let me ask you . can I throw leaves in recipe as well? Thanks. Judy

    • Reply Jo-Anna Rooney September 11, 2018 at 10:25 AM

      Hi Judy! I would only use the leaves to steep in the milk, then I would strain them out…I’m not sure the texture of the leaves in the cake would be good.

  • Reply Char October 31, 2018 at 5:07 AM

    Hi Jo-anna! What size is your bundt pan? And would it make a difference whether or not the pan is non-stick?

    • Reply Jo-Anna Rooney October 31, 2018 at 10:57 AM

      Hi Char! I typically use a 12 cup Bundt pan for my cakes. And non-stick pans are the best to use because getting the cakes out of the pan can be tricky. If you don’t have a non-stick pan, just make sure you prep your pan by greasing and flouring it really well first. Happy baking!

  • Reply lorinda February 21, 2019 at 1:43 AM

    My husband has recently fallen in love with Earl Grey tea (decaf). So, when I say your post, I thought, “Gotta make this for him”. I only had Earl Grey in the house-so I threw in some dried lavender just to try to keep to the recipe. Oh my goodness. This is my new ‘take and wow people’ cake. I live in Beirut, where overly sweet cakes are not popular…so, this one is perfect! Just the right sweetness with new and exciting flavors people haven’t tried together before. Thank you sooooo much for the recipe! And, keep posting bundt cake recipes…and buying new shapes/designs! Life is too short for boring square cakes 🙂

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