Earl Grey Birthday Cake

We’ve been on an Earl Grey streak lately. It started with taking a chance on trying Van Leeuwen’s Earl Grey ice cream and falling in love with the floral, citrusy bergamot flavor. So when my husband’s birthday came up, I decided to lean into it. I baked a two-tiered cake from scratch, using angel food layers and a earl grey-infused whipped cream. It was light, slightly sweet, and perhaps more interesting than our usual birthday cake flavors. The cream made all the difference.

In a clean jar or container, combine heavy whipping cream and Earl Grey tea (loose leaf or bagged). Stir, seal, and refrigerate for 12 to 24 hours. The longer it sits, the stronger the flavor. This method avoids the risk of overheating and preserves the cream’s ability to whip properly when ready to use.

For the cake, I baked two angel food layers in springform pans. The result was light, airy, and neutral enough to carry the bergamot without competition. Once cooled, I layered the cakes with the infused whipped cream and gave the top a minimal finish, decorating with a few blueberries on top for color and a pop of flavor.

The final cake was subtle but distinct, with the Earl Grey adding depth without overpowering.