Mini Lavender Earl Grey Tea Cakes

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.

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 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.

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.

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.

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.

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.