Vanilla, Earl Grey and Raspberry Heart Cake
A delicate and fragrant cake combining a warm vanilla sponge with Earl Grey infusion and a vibrant raspberry filling, perfect for romantic occasions and tea-time gatherings.
Ingredients
For the Earl Grey-infused milk
- 1 cup whole milk Use warm, not boiling.
- 2 bags Earl Grey tea bags Or 2 tsp loose leaf.
For the sponge
- 1.5 cups all-purpose flour
- 1.5 tsp baking powder
- 0.25 tsp fine salt
- 0.5 cup unsalted butter, room temperature
- 0.75 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tsp pure alcohol-free vanilla extract
- 0.5 cup Earl Grey-infused milk, cooled Use the previously prepared infused milk.
For the raspberry heart filling
- 2 cups fresh or frozen raspberries
- 0.25–0.33 cup granulated sugar Adjust to taste.
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with water To thicken the filling.
For the buttercream
- 1 cup unsalted butter, room temperature
- 3–3.5 cups powdered sugar, sifted
- 1–2 tbsp cooled Earl Grey-infused milk
- 1 tsp alcohol-free vanilla extract
- 1 pinch salt
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round or heart-shaped pan.
- Heat 1 cup milk until warm (not boiling). Steep 2 Earl Grey tea bags for 8–10 minutes, then chill the milk.
- Whisk flour, baking powder, and salt in a bowl.
- In another bowl, beat butter and sugar until pale and fluffy, about 3–4 minutes.
- Add eggs one at a time, mixing well, and stir in vanilla.
- Alternate adding dry mix and 1/2 cup cooled tea-milk, beginning and ending with dry mix. Mix until just combined.
Baking and Filling
- Pour batter into prepared pan and smooth the top. Bake for 25–30 minutes, until a toothpick comes out with a few moist crumbs.
- Cool in pan for 10 minutes, then transfer to a rack to cool completely.
- For the raspberry filling, simmer raspberries, sugar, and lemon juice until berries break down, about 6–8 minutes. Stir in cornstarch slurry and cook for 1 more minute until thickened. Cool and chill.
Making the Buttercream and Assembly
- For the buttercream, beat butter until smooth. Add powdered sugar in batches, then vanilla, salt, and 1–2 tbsp cooled Earl Grey milk until silky and spreadable.
- Level the cooled cake, slice into two layers. Spread a thick circle of raspberry filling in the center of the bottom layer, leaving a margin.
- Top with the second layer. Crumb-coat with a thin layer of buttercream; chill for 15–20 minutes.
- Finish with a smooth layer of buttercream. Pipe or spread a contrasting heart shape of raspberry filling or tinted buttercream on top. Chill briefly to set.
Notes
Use plant milk and vegan butter for a dairy-free version. If you prefer a lighter filling, substitute raspberry jam gently warmed and passed through a sieve.