Go Back

16) Lavender Earl Grey Layer Cake with Swiss Meringue

Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter room temp
  • 1 1/2 cups granulated sugar
  • 4 large eggs room temp
  • 2 tsp vanilla extract
  • 1 cup whole milk warm
  • 2 Earl Grey tea bags contents emptied
  • 1 tbsp dried culinary lavender crushed
  • For Swiss meringue buttercream:
  • 5 large egg whites
  • 1 1/4 cups granulated sugar
  • 1 1/2 cups unsalted butter softened
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp lavender extract or 1 tsp vanilla + 1/2 tsp lavender syrup

Method
 

  1. Preheat oven to 350°F. Grease and line three 8-inch pans.
  2. Whisk flour, baking powder, and salt. Set aside.
  3. Beat butter and sugar until fluffy, about 3 minutes. Add eggs one at a time, then vanilla.
  4. Steep Earl Grey contents and lavender in warm milk for 5 minutes, strain, then add to batter alternately with dry mix.
  5. Divide batter and bake 20–25 minutes. Cool in pans 10 minutes, then transfer to racks.
  6. For Swiss meringue: whisk egg whites and sugar over simmering water until sugar dissolves. Whip to stiff peaks and cool.
  7. Beat in butter, salt, and extracts until smooth. If it splits, chill briefly and rewhip.
  8. Stack layers with a thin crumb coat, chill 20 minutes, then finish frosting. Garnish with a few lavender buds if you like.