Gluten Free Earl Grey Cake

This week I'm making a soft and delicious Earl Grey cake!

Two things about me: I love cake and I love tea. So, the first time I heard of Earl Grey cake, I was extremely excited. It was so fun making this, and the flavor truly speaks for itself. I took one bite of this cake when I was done with it and knew I'd hit the jackpot. it's definitely a must-try for all my tea lovers out there. Also, there's no need to worry about any dryness or cornbread-like texture with this gluten free cake. It is soft, moist, and an absolute delight for the tastebuds! Keep reading to learn how to make it.

Here's a video to follow along to!

Gluten Free Earl Grey Cake

Ingredients

Cake

• 1 ½ cup whole milk

• 2 tea bags of Earl Grey tea

• ¼ cup unsalted butter, melted

• ¼ cup vegetable oil

• 1 ½ cup white sugar

• 2 large eggs

• 2 tsp vanilla extract

• ½ cup sour cream

• 2 tsp baking powder

• 2 tsp baking soda

• ½ tsp salt

• 1 tsp loose-leaf Earl Grey

• 2 cups gluten free flour (I use Bob Red Mill’s 1:1)*

White chocolate whipped cream:

• 2 cups heavy whipping cream

• ½ cup powdered sugar

• 1 tsp vanilla extract

• 1 tsp white chocolate instant pudding mix

• Optional: 1 tsp unflavored gelatin dissolved into 3 to 4 tsp water

*The flour blend I'm using already has xanthan gum, so no extra is necessary. If you are using a blend without xanthan gum, however, please add 1 teaspoon to your flour for best results.

Directions

1. Preheat oven to 350 degrees Fahrenheit. Line two 9-inch round pans with parchment paper.

2. Warm the milk to a temperature of 155-165 degrees Fahrenheit. Pour the steamed milk over the Earl Grey tea bags and set aside to cool and steep.

3. In a large bowl, combine butter, oil, and sugar. Whisk until fully combined.

4. Next, add in the eggs, one at a time. Mix completely after each addition.

5. Mix in the vanilla and sour cream.

6. Add the baking powder, baking soda, salt, and loose-leaf Earl Grey to the wet ingredients and mix thoroughly. (I just opened one of my Earl Grey tea bags and used a teaspoon of those dried leaves).

7. Fold in half of the flour. When you can only see a few streaks of flour, add in half of that milk tea you made earlier. Alternate like that one more time, finishing with the last of the milk tea.

8. Pour the batter into prepared pans and bake for 24-27 minutes.

9. Allow the cake to cool while you work on the frosting.

10. Beat the heavy cream, powdered sugar, vanilla, and pudding mix together until stiff peaks form.

11. If you need the frosting to be more stable for piping, slowly pour in the gelatin mixture right before soft peaks form. Continue beating until stiff peaks are formed.

12. Frost your cooled cake and enjoy!