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Mango Earl Grey Tea Layer Cake

This Mango Earl Grey Tea Layer Cake brings out a delicate tea flavor that pairs perfectly with a layer of sweet and tangy mango jam. Frosted with cream cheese frosting, this cake is simply a satisfying sweet indulgence for tea lovers.
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Course: Dessert
Prep Time: 30 minutes
Cook Time: 30 minutes
Chilling Time: 2 hours
Total Time: 3 hours
Servings: 12 servings

Ingredients

Earl Grey Cake

  • 2 cups (260g) all-purpose flour leveled
  • 1 teaspoon (5g) baking powder
  • 1/2 teaspoon (2.5g) baking soda
  • 1/2 teaspoon (2.5g) salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 3 large eggs room temperature
  • 1 1/2 teaspoons (8ml) vanilla extract
  • 1 cup (240ml) earl grey infused milk see in other instruction

Earl Grey Tea Infused Milk

  • 3-4 earl grey tea bags depends on desired intensity
  • 1 cup whole milk

Mango Jam

  • 1 cup chopped mango chopped into small cubes or mashed
  • 1/4 cup granulated sugar
  • 1/3 teaspoon fresh lime juice

Cream Cheese Frosting

  • 8 ounce (224g) full fat block cream cheese (not cream cheese spread) softened to room temperature
  • 1/2 cup (1 stick/113 g) unsalted butter softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon (5ml) pure vanilla extract

Instructions

For Earl Grey Tea Infused Milk

  • Place whole milk in a small saucepan over medium heat and bring to a simmer. Turn off the heat, add earl grey tea bags, cover with a saucepan lid and let it steep for 10-25 minutes until tea combined with milk. Remove the tea bags and let it cool to room temperature. Set aside.

For Mango Jam

  • Stir together chopped mango, sugar, and salt in a small saucepan. Bring to a boil, stirring until sugar is dissolved and the mixture is thickened. Remove from the heat and add lemon juice. Cool to room temperature.

For Earl Grey Cake

  • Preheat the oven to 350˚F/175°C. Line 2 8-inch round baking pans (or you can use 3 6-inch round cake pans) with parchment paper or grease well with cooking spray.
  • In a large bowl, whisk flour, baking powder, baking soda and salt together to combine. Set aside.
  • In a large mixing bowl using an electric hand mixer (or stand mixer), beat eggs, oil, sugar and vanilla extract on medium speed for 6 minutes until thick, fluffy and light. Scrape the sides of the bowl if needed.
  • On a medium-low speed, slowly add the wet mixture to the dry mixture, mixing until just combined. Add in earl grey tea infused milk and mix until the batter becomes smooth. Avoid overmixing.
  • Divide batter evenly into your prepared cake pans, and bake on the center rack at 350˚F (175˚C) for 25-30 minutes, until the cake tester (or a toothpick) comes out clean. This means no wet batter remained in the cake.
  • Allow the cake to cook in cake pans for 10-15 minutes before transferring to cool completely on a wire rack. The cake must be cool completely or chilled in the fridge for at least 1 hour before applying frosting.

Make Cream Cheese Frosting

  • In a large bowl, using a mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until smooth and creamy. Add sugar and vanilla extract and beat on low speed for 30 seconds until incorporated then beat on high speed for 2 minutes until smooth and fluffy.

Assemble Cake

  • In the middle of your cake board or a serving plate put some cream cheese frosting to stop the cake from moving around.
  • Place one cake layer onto your serving plate. Using a small offset palette knife or a piping bag spread an even layer of cream cheese frosting, about 1-inch thick (or use around 1/2 whipped cream frosting) on the top of the layer. Add mango jam on top of the cream cheese frosting in an even layer.
  • Add the second cake layer on top, remaining frosting, frost and smooth the sides using an offset spatula. Then decorate the top with fresh mango chunks and other herbs if desired. Cake is best served cold. Leftovers can be kept in the refrigerator for up to 1 day.

Notes

  • The amount of sugar used in the recipe can be adjusted upon personal taste.
  • Checking the cake after 20 minutes of baking is suggested as not all ovens are the same.
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