Delightful Earl Grey Tea Cake Recipe

Experience a harmonious blend of delicate tea aroma and moist, tender crumb with this Earl Grey Tea Cake recipe. Inspired by the classic British tea, this loaf infuses black tea with bergamot into every bite, balanced by a touch of citrus zest and optional dark chocolate.

Whether you’re a tea lover or a cake enthusiast, this recipe elevates everyday baking with sophisticated, lingering flavor—perfect for teatime, brunch, or as an elegant dessert centerpiece.

Ingredients Checklist

Before you start, gather these essentials. Every ingredient plays a role in flavor or texture, with notes and substitution ideas for flexibility.

• 2 large eggs
  Provide structure and richness.

• 1½ cups (300g) caster sugar
  Fine sugar dissolves easily for a smooth crumb; granulated sugar works in a pinch.

• 1 cup (245g) plain yogurt
  Keeps cake moist and adds gentle tang. Substitute: sour cream or Greek yogurt.

• 1 cup (220ml) vegetable oil
  Oil creates a moist, tender crumb. Use light-tasting oils (canola, sunflower).

• 3 tablespoons Earl Grey loose leaf tea (or tea from 3 bags)
  High-quality tea delivers the best aroma. For tea bags, grind contents if coarse.

• 1–2 teaspoons vanilla extract
  Deepens overall flavor.

• 2 cups (250g) self-raising flour
  Provides rise and structure. Substitute: 2 cups all-purpose flour + 2 tsp baking powder + ¼ tsp salt.

• Finely grated zest of 1 orange
  Optional but highly recommended for brightness and to complement bergamot.

• 100g (3.5 oz) dark chocolate, chopped (optional)
  For a decadent touch.

• Raw or brown sugar, for sprinkling
  Creates a caramelized, crunchy crust.

Step-by-Step Instructions

This simple process ensures flavor infusion and a beautiful, tender loaf:

1. Prepare for Baking

• Preheat oven to 160°C (320°F).

• Grease a 21 x 13 x 6cm loaf pan (or similar 8.5 x 4.5-inch pan) and line with baking paper, leaving overhang for easy removal.

2. Infuse and Mix Wet Ingredients

• In a large bowl, vigorously whisk eggs and caster sugar until pale, thick, and fluffy (about 2–3 minutes).

• Stir in yogurt, vanilla extract, orange zest, and Earl Grey tea leaves (if loose leaf is coarse, pulse briefly in a spice grinder or food processor).

• Gradually whisk in vegetable oil until fully blended.
  Tip: Using room temperature eggs and yogurt prevents curdling and helps batter blend evenly.

3. Combine with Dry Ingredients

• Sift self-raising flour over the wet mixture.

• Add chopped dark chocolate, if using.

• Gently fold with a spatula until just combined—avoid overmixing to keep the cake tender.

4. Bake the Cake

• Pour batter into prepared loaf pan and smooth the surface.

• Tap the pan on the counter to pop air bubbles.

• Sprinkle generously with raw or brown sugar for a golden, crunchy crust.

• Bake in the center of the oven for about 1 hour, turning the pan halfway through.

• Check doneness by inserting a skewer into the center; it should come out clean or with a few moist crumbs.

5. Cool and Serve

• Let cake cool in the pan for 15 minutes.

• Use the baking paper overhang to lift cake out; cool fully on a wire rack.

• Slice with a sharp knife for neat portions.

Tips for Perfect Results

• Use Quality Earl Grey: Fresh, aromatic loose-leaf tea gives superior flavor.

• Room Temperature Ingredients: Ensures smooth batter and even rise.

• Don’t Overmix: Stir dry ingredients in gently to avoid a tough crumb.

• Check Early: Ovens vary—begin checking at 55 minutes.

• Finely Grind Tea: For a more subtle texture, pulse tea in a spice grinder before adding.

Serving Suggestions

• Classic: Serve at room temperature with a dusting of powdered sugar.

• Café Style: Enjoy with a mug of Earl Grey tea or cappuccino.

• With Citrus: Top slices with orange marmalade or candied orange peel.

• With Cream: Add a dollop of whipped cream, clotted cream, or vanilla yogurt.

• For Chocolate Lovers: Drizzle with melted dark chocolate for extra indulgence.

Storage and Make-Ahead Tips

• Room Temperature: Wrap cooled cake tightly in plastic wrap; store up to 3 days.

• Refrigerator: Keeps up to 5 days in an airtight container.

• Freezer: Freeze slices (wrapped) for up to 2 months. Thaw overnight at room temperature.

• Reheating: Briefly toast or microwave slices for a fresh-baked feel.

Customization and Variations

• Lemon Twist: Use lemon zest instead of orange for a brighter note.

• Nutty Crunch: Add ½ cup chopped walnuts or almonds for extra texture.

• Frosting Option: Glaze with simple lemon icing (1 cup powdered sugar + 1–2 tbsp lemon juice).

• Gluten-Free: Substitute with a 1:1 gluten-free flour blend plus baking powder.

Troubleshooting and FAQs

Why is my cake dense or dry?
Overmixing or baking too long can cause dryness. Check doneness early and fold batter gently.

Why isn’t the tea flavor strong?
Use fresh tea and grind finely for stronger flavor. Let batter rest 10 minutes before baking for better infusion.

Can I use plant-based yogurt?
Yes, substitute with unsweetened plant-based yogurt for a dairy-free loaf.

Can I make this into cupcakes?
Absolutely—divide batter among muffin liners and bake at 160°C (320°F) for 22–28 minutes.

Final Thoughts

This Earl Grey Tea Cake is the perfect marriage of aromatic tea, citrus, and tender crumb—an elevated treat that works for brunch, afternoon tea, or a refined dessert.

With clear instructions, customization options, and storage tips, this recipe is approachable for bakers of any skill level. Brew your favorite tea, slice into this fragrant loaf, and savor the elegant, soothing flavors in every bite!