Earl Grey Yogurt Cake

This Earl Grey yogurt cake combines two of my favorite things—tea and cake! Whether classic Twinings or a loose-leaf blend from a specialty shop, you can’t go wrong with Earl Grey tea’s citrusy floral flavor.

This single-layer cake has a soft, moist vanilla base and is mixed in one bowl for easy clean-up. Before starting, I grind the tea leaves into a fine powder with sugar. No one wants large bits of tea leaves in their mouth.

And the icing is just blackberry juice and powdered sugar. Its jewel-toned color makes it look extra special. Want more decadence? Make this whipped cream cheese frosting instead, and add blackberry juice for color.

Ingredients For Earl Grey Yogurt Cake

Ingredient Notes

• Blackberries (Fresh or Thawed Frozen, Not Pictured): Contribute fruity flavor and color to the glaze.
• Earl Grey Tea: Provides a distinctive bergamot flavor. Use any brand you like or have on hand.
• Greek Yogurt: Adds moisture, tang, and tenderness.
• Vegetable Oil: Moistens the cake for a tender crumb.

It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.

Ingredient Substitutions

• All-Purpose Flour: Cake & Pastry flour is a great substitute for all-purpose.
• Blackberries (Fresh or Thawed Frozen): Substitute with raspberries or blueberries.
• Baking Powder: 1 teaspoon baking soda with 1 teaspoon buttermilk or lemon juice to maintain leavening.
• Earl Grey Tea: Use Lady Grey tea for a similar citrusy note.
• Granulated Sugar: Substitute the sugar in this recipe with lavender sugar.
• Greek Yogurt: ½ cup sour cream or plain whole milk yogurt.
• Milk: Use any milk alternative you like.
• Salt: A pinch of kosher salt.
• Vanilla Extract: ½ teaspoon almond extract.
• Vegetable Oil: Canola oil, melted butter, applesauce (different fat content), or melted coconut oil (stronger flavor, may affect texture).

Recipe Variations

Try any of the following for a twist on this Earl Grey yogurt cake recipe:

• Nuts: Add ½ cup chopped nuts (walnuts, pecans, or almonds) to the batter. Fold them in gently after mixing the wet and dry ingredients.
• Citrus Zest: Zest 1 lemon or orange into the batter before folding in the dry ingredients.
• Rosewater: Add a teaspoon of rosewater to the wet ingredients.
• Summer Berries: Fold in ½ cup fresh blueberries or raspberries into the batter before pouring it into the pan.
• Chocolate Ganache Drizzle: Make a simple chocolate ganache by heating ½ cup heavy cream and pouring it over 6 ounces of chopped dark chocolate. Let it sit for a few minutes, then whisk until smooth. Drizzle over the cooled cake.
• Spiced Twist: Add ½ to 1 teaspoon of ground cardamom, ginger, or homemade chai spice to the batter for a warming note.

How To Make Earl Grey Yogurt Cake

STEP 1: Grind the tea leaves with 1 tablespoon of sugar from the ingredients. A mortar and pestle work great to make a fine powder.

STEP 2: Add the ground Earl Grey sugar, plus the remaining sugar, Greek yogurt, milk, oil, egg, and vanilla, to a large mixing bowl.

STEP 3: Whisk the wet ingredients until smooth. Add the flour, baking powder, and salt to the bowl and fold gently until the flour disappears. Don’t worry if the batter is lumpy.

STEP 4: Scrape the batter into a prepared tin and bake until golden. Cool on a wire rack.

STEP 5: Mash the blackberries with a fork. Reserve the juice and discard the solids.

STEP 6: Add the blackberry juice to sifted icing sugar. Stir until a thick glaze forms, about the consistency of honey.

STEP 7: Working quickly, spoon all of the blackberry glaze on the cooled cake.

STEP 8: Spread the glaze gently from the middle of the cake towards the sides. Using the edge of an offset spatula is great for encouraging slow drips down the sides. Let the glaze set before serving.

Recipe Notes

• The top of the cake may dome slightly, and it may also crack.
• Powdered sugar glaze can quickly become thick or runny. Keep the glaze on the thicker side for slow drips down the sides that set quickly.
• Cover the Earl Grey tea cake loosely with aluminum foil on the counter for up to two days. After that, keep it in the fridge. Don’t store it in an airtight container because the glaze will melt and run.

Storage

• To freeze, gently but tightly wrap the cooled cake without glaze in two layers of plastic wrap and store it in the freezer for up to one month. Place it in the fridge the day before serving to thaw, then glaze as per the recipe instructions.

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