Vanilla Cake with Earl Gray Buttercream
AuthorMabDifficultyBeginnerPreheat the oven to 175°C and grease a 8" or 9" round tin.
In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt.
To the dry mix add the butter and beat with an electric mixer at low speed then add the milk, vanilla, and eggs and beat until combined.
Pour the batter in to the pan and smooth the top out.
Bake for 30-35 minutes until golden brown and a toothpick comes out clean from the center of the cake. Make frosting while cake is cooling.
To make frosting: With an electric mixer, beat the butter until it becomes pale and creamy.
Add the powdered sugar and salt and beat on low until combined.
Add the over steeped tea a few ml at a time until you reach the desired consistency.
Frost the cake when completely cool and serve.
Ingredients
Directions
Preheat the oven to 175°C and grease a 8" or 9" round tin.
In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt.
To the dry mix add the butter and beat with an electric mixer at low speed then add the milk, vanilla, and eggs and beat until combined.
Pour the batter in to the pan and smooth the top out.
Bake for 30-35 minutes until golden brown and a toothpick comes out clean from the center of the cake. Make frosting while cake is cooling.
To make frosting: With an electric mixer, beat the butter until it becomes pale and creamy.
Add the powdered sugar and salt and beat on low until combined.
Add the over steeped tea a few ml at a time until you reach the desired consistency.
Frost the cake when completely cool and serve.