| |

Mini Lavender Earl Grey Tea Cakes

This post may contain affiliate links. Please read our disclosure policy.

These delightful Lavender Earl Grey Tea Cakes combine floral and citrus notes in a soft, tender mini bundt cake dessert. They’re perfect for afternoon tea, a garden party, or a sweet finish to any meal.

Close up view of Earl Grey Tea Cake on a white stand with icing and edible flowers.

Want to save this recipe?

Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!

Save Recipe

If you love lavender treats, like Lavender Tea Bread or Lemon Lavender Scones, this simple mini bundt cake recipe will be a new favorite. Perfect in the spring or early summer when lavender is blooming in the fields or backyard gardens.

And Earl Grey tea? Well, that’s perfect every month and every day of the entire year. If you love it as much as I do, see my How to Brew Earl Grey Tea!

Baking these tea cakes in a mini bundt cake pan is simple and creates an elegant dessert worthy of the season. We’ll cover the ingredients, techniques, and tips for making these mini cakes, from infusing the batter with tea to achieving the perfect texture.

Whether you’re a seasoned baker or a beginner, this recipe is easy and utterly delicious! So get ready to fill your kitchen with the aromatic blend of lavender and Earl Grey tea.

Lavender Earl Grey Tea Cakes on a white serving stand with fresh lilacs.

Lavender and Earl Grey

The combination of lavender and Earl Grey tea makes a captivating pair. In fact, I might even say it’s irresistible. Because when you combine the floral notes of lavender with the citrusy bergamot in Earl Grey, the result is, well, beautiful.

Why I Love Mini Bundt Pans

If you’re like me, you likely have a few bundt pans in your pantry. If you don’t already have one, it’s a worthwhile addition! Mini bundt pans are not just cute; they also offer other benefits.

First, the unique design of a mini bundt pan ensures even baking and creates a perfect single-serving size. This makes these Mini Lavender Earl Grey Tea Cakes ideal for parties, teatime, or afternoon tea gatherings.

Ingredients for Your Mini Tea Cakes

The ingredients for these mini tea cakes are simple, most of which you likely already have in your pantry.

The star ingredients are, of course, Earl Grey tea and dried culinary lavender. With its distinct bergamot flavor, Earl Grey tea pairs beautifully with lavender’s floral notes.

Top view of tea cake ingredients on a white marble serving board.

Here’s what you’ll need:

  • Lavender Earl Grey Cream: Whole milk (or half and half), Earl Grey tea bag (or loose tea), and dried culinary lavender.
  • Butter softened to room temperature.
  • Eggs at room temperature (see the quick method in the recipe card at the bottom of this post)
  • All-purpose flour
  • Baking powder and salt
  • Granulated sugar
  • Vanilla extract

The simple icing is made using a combination of powdered sugar, water, or milk, a splash of vanilla, and, optionally, lavender-colored food dye. Next, let’s prepare our mini bundt pan.

Preparing Your Mini Bundt Pan

Before we start mixing our batter, preparing our mini bundt pan is crucial. Proper preparation ensures our tea cakes release easily after baking.

First, grease your pan thoroughly with butter or a non-stick baking spray. Make sure to get into all the nooks and crannies. A pastry brush helps distribute it evenly.

How to Make Lavender Earl Grey Tea Cakes

Creating the batter for our Mini Lavender Earl Grey Tea Cakes involves a few key steps. It all begins with making Lavender Earl Grey Cream, which is easily made by infusing milk or cream with Earl Grey tea and dried lavender.

Top view of Lavender Earl Grey cream ingredients on a white marble cutting board.

Heat the milk in a saucepan until warm. Then, stir in the dried lavender and add the tea bags (or loose tea if using), then remove from heat. Let the cream steep for 10 to 30 minutes. The longer you let it steep, the more distinct the flavors will be.

Next, we’ll mix our dry ingredients of flour, baking powder, and salt in a bowl. I like to sift these ingredients using a fine mesh strainer to remove any lumps, but this step is optional.

In another bowl, using an electric mixer, cream the butter and sugar until light and fluffy. This step is crucial for a tender cake crumb. Then, beat in the eggs one at a time, followed by the vanilla extract.

Finally, we’ll add the dry ingredients until just combined and then beat in the milk. Be careful not to overmix the batter, resulting in a tough cake.

Baking Your Mini Lavender Earl Grey Tea Cakes

Now that our batter is ready, it’s time to fill our mini bundt pan. Divide the batter evenly among the cavities, filling each about two-thirds full. This allows room for the cakes to rise without overflowing.

Top view of unbaked Earl Grey Tea Cakes batter in a mini bundt pan ready for the oven.

Bake in a preheated oven at 350°F (175°C) for about 18-20 minutes. The cakes should be golden brown and a toothpick inserted into the center should come out clean. Remember, every oven is different, so keep a close eye on your cakes during the final minutes of baking.

Testing for Doneness and Cooling Tips

To ensure your cakes are perfectly baked, insert a toothpick or cake tester into the center. If it comes out clean or with a few crumbs clinging, your cakes are done. If it comes out wet, bake for a few more minutes and test again.

Once baked, let the cakes cool in the pan for about 10 minutes. Then, gently turn them out onto a wire rack to cool completely. This prevents the cakes from becoming soggy.

Glazing and Decorating Your Mini Cakes

A simple glaze can elevate your Mini Lavender Earl Grey Tea Cakes. Mix powdered sugar with a little water (or milk if you prefer) and a few drops of lavender extract if you have it on hand, or vanilla extract for subtle flavor. You could also add a couple of drops of lavender food dye to bring color if you wish. Drizzle this over the cooled cakes for a sweet finish.

Side view of single Lavender Earl Grey Tea Cake on a glass plate ready for serving.

For a more festive look, sprinkle some dried lavender buds or edible flowers on top. Remember, less is more when it comes to decoration. The cakes themselves are the star of the show.

Finally, if you prefer a simpler finish, a dusting of powdered sugar can also do the trick. It adds a touch of sweetness and a beautiful finished effect.

Serving and Pairing Suggestions

These Mini Lavender Earl Grey Tea Cakes are perfect for afternoon tea or a brunch gathering. They pair well with a cup of Earl Grey or any floral tea.

Storing and Making Ahead

These tea cakes are best on the day they are made, but can be stored in an airtight container at room temperature for up to three days. For longer storage, they can be frozen for up to a month.

If you’re planning to make them ahead, simply bake, cool, and store them without the glaze. Apply the glaze just before serving for the best texture and flavor.

Side view of Earl Grey Tea Cake on a glass plate with a bite missing.

More Recipes to Try


Make sure you don’t lose track of this recipe by pinning it for later! If you are not already, you can follow me on Pinterest, as well as keep up with me on FacebookInstagram, and YouTube. If you make this recipe, I would also love it if you’d tag me in your photos and leave a star rating below!

Horizontal side view of Lavender Earl Grey Tea Cake on a white serving stand with fresh lilacs and pansies.

Lavender Earl Grey Tea Cakes

Treat yourself to Lavender Earl Grey Tea Cakes that combine floral and citrus notes in a soft, tender mini bundt cake dessert you'll love!
No ratings yet
Print Pin Save
Cook Time: 20 minutes
Servings: 6 servings


  • ½ cup milk
  • 3 Earl Grey tea bags or 1 tablespoon loose Earl Grey tea
  • 1 tablespoon dried culinary lavender
  • ½ cup butter softened
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 teaspoon vanilla
  • 1 ⅓ cups all-purpose flour
  • ½ tsp salt
  • 1 tsp baking powder

Simple Icing

  • 1 cup powdered sugar
  • 2 tablespoons water or as needed to achieve desired consistency
  • drop of lavender food gel optional


Lavender Earl Grey Cream

  • Warm milk in a saucepan, then add the tea bags or loose tea and stir in the dried culinary lavender. Remove from the heat, cover and let steep for 10-30 minutes. The longer it steeps, the more distinct the flavors will be. Discard the tea bags and strain the lavender through a fine-mesh sieve, discarding the solids. Chill until cold.

For the Tea Cakes

  • Preheat oven to 350℉ and spray the mini Bundt pan with baking spray, distributing it evenly into the molds with a pastry brush.
  • Sift together the flour, salt, and baking powder and set aside. Cream the butter and sugar with an electric mixer on medium until very light and fluffy, about 3 minutes. Add the eggs, one at a time, and the vanilla, beat until combined, scraping the sides of the bowl as necessary. Then beat in the flour mixture on low until just combined, then beat in the prepared lavender Earl Grey cream. (Don't overmix.)
  • Scoop batter into the prepared mini bundt pan molds with a small ice cream scoop or spoons. Smooth the top as needed.
  • Bake for 18-20 minutes or until a toothpick comes out clean. Once cooled, reverse the tin and tea cakes onto a cooling rack.

Simple Icing

  • Whisk together powdered sugar and 2 tablespoons of water. Add additional water and or powdered sugar until the consistency is what you like. I prefer the icing for these tea cakes to be on the thicker side so they can drip down the sides. You can dip the tea cakes' top in the icing, twisting gently to coat, or spoon it over the top and let it drip down the sides.



  1. Can you make this recipe in a full size bundt pan? Absolutely. Just double this recipe and bake in a 10-cup bundt pan. Increase the baking time to 40-50 minutes, or until a toothpick inserted in the middle comes out clean. 
  2. Tips for preparing the mini bundt pan: When spraying the mini bundt pan, use a pastry brush to distribute into all the cracks and crevices of the mold. This helps the teacakes easily release from the molds after baking! 
  3. Bringing eggs to room temperature: The quickest way to bring eggs to room temperature is to place them in a bowl with warm water for 5 minutes. 
  4. Distributing the batter evenly in the molds: I find it easiest to add the batter to a zip-top baggie with the corner snipped off and pipe it into the molds. You could also use a small scoop to distribute the batter evenly.
  5. Tapping the mold just before baking: Just before placing the cake mold into the oven, tap it on the counter a couple of times. This helps release air bubbles in the batter, giving you a cleaner and smoother teacake. 

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Tried this recipe? Pin it Today!Follow me on Pinterest for more and use the "Pin" button at the top of the recipe card.
Course: Dessert
Cuisine: American
Keyword: earl grey tea cakes, earl grey mini bundt cakes, lavender tea cakes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating