baking · cake · comfort food · dessert · vegetarian · Yummy

Earl Grey Cake with Honey Buttercream

I haven’t moved in 7.5 years. Prior to my last apartment, I had moved every 6-18 months since turning 18 years old. But this last apartment stuck. I moved into it after spending 3 years in New York trying to “find myself,” lived there with my then fiance (my now ex-husband), started my blog there, watched my first cat suffer with cancer there, welcomed new cats into my life, reclaimed my identity after the divorce, fell into a yoga obsession, became a yoga teacher, started dating, suffered heartbreak, fell in love, welcomed a mischievous kitten into my life, and baked the whole way through it all in that tiny ass kitchen. That apartment felt like a part of my identity. It was my first true home as an adult. That being said, I was ready to move on from it. It was time. So we did it. T and I moved downtown, which is a fucking dream. I’ve always dreamed of living in the heart of the city, and now I finally have the chance.

The move itself was a goddamn nightmare, of course. I mean, it went as well as it could, but it’s a fucking huge pain in the ass to move 2 apartments in one morning. It didn’t help that we had both been at our old places for several years. Shit accumulated more than I’d realized. Fuck, we have a lot of shit. We both thought we’d have the place fully unpacked and set up within a week. We’re on day 10 and still semi living out of boxes. This adds to my stress level, which is already sky high with transitioning to a new job at work, getting all the paperwork and payment together for the farmer’s market, and being contacted by my biological dad’s sister on Ancestry. This literally all happened within the same week, which is why I couldn’t blog last week. This bitch needs some time to herself. Fuck.

I’ve literally been fantasizing about baking in the new kitchen. It’s not as tiny as the last kitchen, but it’s not gigantic. After 7+ years of cooking and baking in my old kitchen, I think I’ve earned the name Tiny Ass Kitchen regardless of where I live, but only time will tell if I decide on renaming things.

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During my last few weeks at the old place, I started a baking frenzy. I kept thinking it would be my last time baking in that kitchen. And I felt like making something fancy as fuck. Earl Grey is one of my favorite flavors. It’s really delicate, which is a sharp contrast to the dark chocolate I often prefer in my desserts. I’m not a huge fan of honey, but it works here. Lavender would also be a good addition, but plain old vanilla buttercream would also be lovely.

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I want to make this for Cortney and have it with tea and fancy dresses.

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Earl Grey Cake with Honey Buttercream (original recipe here)

For the cake

2 teaspoons loose leaf earl grey tea, separated (I used the bagged kind and just cut open the bags because I’m a lazy ass… if you are using true loose leaf tea, you’ll want to grind one of the teaspoons up a bit)

1 cup whole milk

1 cup unsalted butter, softened

1 1/2 cups sugar

3 eggs

1 teaspoon pure vanilla extract

1/4 cup vegetable oil (coconut oil also works well here, but you’ll want to melt it)

2 1/2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon salt

For the honey buttercream

1 pound unsalted butter, room temperature

1/3 cup honey

3 cups powdered sugar

1 teaspoon pure vanilla extract

For the cake

Preheat oven to 325 degrees. In a saucepan over low heat add the milk and one teaspoon of loose leaf tea (not ground). Let simmer for five minutes to infuse the tea into the milk, but avoid letting it come to a full boil. Allow it to cool to room temp (feel free to set it in the fridge for a bit). Strain out the tea. Set aside. In a mixer, cream together butter and sugar before adding in the eggs one at a time. Continue mixing while adding the vanilla and oil and allow the batter to become light and fluffy. I never truly know how light and fluffy these things should be, but just use your best judgement. While it is mixing, in a separate bowl you’ll want to add in your flour, baking powder, salt, and finely ground tea (or a teaspoon from a tea bag because you’re a lazy ass like me – I promise it won’t matter). The original recipe says to sift the dry ingredients together. Fuck sifting. Just don’t pack any of these things into their measuring cup/spoon, and you’ll be fine. If you want to be super accurate, you’re on the wrong food blog. This isn’t the British Baking Show. Mix the dry ingredients together before gradually adding them to the mixer while it is set to low speed. Try not to overmix. Once everything is just combined, add in the infused milk. Distribute batter into 2 greased 8 or 9 inch round cake pans (it calls for 8″, but I only have 9″ – it’s fucking fine). Bake for about 18-20 minutes, or until a toothpick inserted comes out clean. Let cool for about 20 minutes before removing cakes from the pans onto a cooling rack. If you lose a chunk to the bottom of a stubborn pan, don’t panic. Take it as a sign from the snack gods that you deserve a treat! And fill the hole with frosting. Everyone wins.

Make sure the cakes are completely cool before frosting. I cut my layers in half to create 4 separate layers. It’s nice to have extra frosting in the middle, but it’s certainly not necessary.

For the honey buttercream

Add all buttercream ingredients to the mixer and whip until light and fluffy, about 5-10 minutes. Frost as desired! I kept my cake really minimal. It had a really thin layer of frosting, so you can see the cake through it in some spots. I also used some extra honey to drizzle along the edges. This is pretty initially, but doesn’t hold up well. If you want to do the honey drizzle, do it right before serving.

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