Cake making and decorating is so much fun. But I also realize that the style of decoration I do is advanced. And some people love to try their hand at it, but for some, its intimidating. So, I set out to make a cake recipe that requires no building or decoration but is still beautiful. And the obvious choice was a bundt cake! The Best Earl Grey and Vanilla Bundt Cake to be exact.
This cake was inspired by my favorite tea that is unavailable to me, now. It was from a local tea shop called Tealuxe in Cambridge, Mass that has since closed down. The tea was called Creme de la Earl Grey. It was a vanilla Earl Grey and it was the best.
What is Earl Grey Tea
If you have never had Earl Grey Tea, is black tea that is flavored with bergamot. Bergamot is a variety of citrus that has a citrus-y yet floral flavor and aroma.
And while I can’t get my favorite Creme de la Earl Grey anymore, I have recently discovered that my local supermarket carries loose leaf Twinnings Earl Grey. And I have been loving it lately. So, with my Twinnings Earl Grey and a healthy dose of vanilla extract, I recreated the flavor of my favorite tea, but in a cake!
Choosing the Right Tea for the Bundt Cake
Speaking of tea, I used Twinnings Loose Leaf Earl Grey. The bergamot flavor in this brand of Earl Grey is quite pronounced, making it perfect for flavoring a cake. But, really any brand of Earl Grey will work here.
I also choose loose leaf for a few reasons. Loose leaf tea is usually of higher quality. The leaves are large, if not whole. And, loose leaf tea is to measure! And, in the case of Twinnings Loose Leaf Earl Grey at my grocery store, it is a better value than tea bags.
If you have earl grey tea in tea bags, simply cut the bags open and measure from there. This will be around 4 tea bags worth of tea. It seems like a lot of tea and thats because it is. That mild, floral, citrusy earl grey flavor has to permeate through a lot of cake!
Steeping Earl Grey Tea for the Bundt Cake
So to achieve a cake with the flavor of Earl Grey throughout, steep a very strong tea into the liquid that will go into the cake. I always use So Delicious Unsweetened Coconut Milk. So, I bring that to a boil, remove the pot from the heat, and put the tea into the pot. Then stir and place the lid on the pot and set a 7 minute timer. When the timer goes off, strain the whole mixture into a bowl. And be sure to press the tea leaves with a rubber spatula to extract all their liquid.
And then, to help cool the liquid, I melt the non-dairy butter right into the hot tea mixture. As a person who works in a kitchen as my regular job, there is nothing better than accomplishing two tasks at once: Melting the butter and cooling the tea mixture. And we can to both at the same time.
This recipe will fit into any standard size (10-12 Cup) bundt pan. BUT you can also bake The Best Earl Grey and Vanilla Bundt Cake as a sheet cake in a 9×13 pan. But, I used this bundt pan from Nordic Ware . I love the simple, yet elegant and mesmerizing design. Any bundt pan will work perfectly.
The Best Earl Grey and Vanilla Bundt Cake
- 5 tsp Earl Grey Tea I used Twinnings Loose Leaf
- 1 1/2 Cup Unsweetend Plant Milk I used So Delicious Coconut Milk
- 2 1/2 Cups All Purpose Flour
- 1 Tbsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Kosher Salt
- 1 1/2 Cups Granulated Sugar
- 3/4 Cup Non-Dairy Butter, cut into 12 pieces I used Country Crock Plant Butter
- 1 Tbsp Lemon Juice
- 2 tsp Vanilla Extract
- Powdered Sugar, for dusting (optional)
- In a small saucepan, bring plant milk to a simmer. Add tea and stir. Cover and allow to steep for 7 minutes.
- After 7 minutes have elapsed, strain tea through a mesh strainer into a large bowl. Press the tea leaves with a rubber spatula to get all of the tea out of them.
- Add the non dairy butter to the hot tea mixture and set aside to allow butter to melt and to allow the mixture to cool a bit.
- Meanwhile, grease and flour your bundt pan, making sure to get into all the crevices. This is important for getting the cake out of the pan, so take your time.
- Pre heat oven to 350* F
- Now mix the batter: Into a medium bowl, combine flour, baking powder, baking soda and salt. Combine with a whisk.
- Into the bowl with the tea and butter, add sugar, lemon juice and vanilla. Whisk to combine.
- Add the flour mixture into the wet mixture and whisk until everything is combined. About 15 seconds.
- Scrape the batter into the prepared bundt pan and level it out with a spatula.
- Bake in a 350* oven for 45-50 minutes or until a toothpick inserted into the center of the bundt comes out clean.
- Allow to cool in the pan for at least 1 hour before flipping the bundt cake onto a platter or cake stand.
- Cool completely before dusting with powdered sugar and serving.
Let me know how this recipe works for you!