Earl Grey Olive Oil Cake with Vanilla Whipped Cream

This earl grey olive oil cake is light, moist, and fluffy with hints of fruity olive oil, vanilla, black tea, and bergamot flavors. To enhance the earl grey aroma, we finely ground up the actual tea leaves and mix into the cake batter and brush a simple earl grey syrup after the cake is baked. To top the cake off, add a fluffy vanilla whipped cream! We’ve done multiple tests to this recipe to give you a few dessert finish options from three 3 inch cakes to a whole 9 inch cake or even some cupcakes to share! To get a more london fog flavor – add a bit of lavender to the earl grey syrup.

  • Easy
  • 90 mins
  • 2 servings

Uses: Pure Vanilla Extract, Vanilla Paste

Occasions: Easter & Passover, Mother's Day

Directions

Directions

For Cake/Cupcakes:

  1. Preheat oven to advised temperature, lightly oil your baking apparatus (see chart below), and line bottoms with parchment paper
  2. Combine all-purpose flour through salt in a mixing bowl until thoroughly combined, set aside
  3. Beat the eggs and sugar with the paddle attachment until light and fluffy
  4. With the mixer on low, slowly add in the olive oil and beat until incorporated
  5. Beat in the milk and vanilla until well combined
  6. With the mixer on low, gradually add in the flour mixture and beat until combined, stopping to scrape the sides of the bowl
  7. Next, pour into prepared pans (about ¾ of the way full), and bake for the allotted time, checking every 5-minutes after bake time until a toothpick inserted into the center comes out clean.
  8. While cakes are baking, prepare the earl grey syrup
  9. Once cakes are done, take out of the oven and immediately brush with the earl grey syrup
  10. Let cakes cool for 10 minutes. Run a butter knife along the edges of the pan(s) to loosen. Using a plate on top of the cake pan, invert to release from the pan, and then flip onto a cooling rack to completely cool.
  11. While cakes are cooling, prepare the whipped cream
  12. Once cakes have completely cooled, level the top part of the cake (if using cupcakes, skip the leveling), and cover the cut part of the cake with more syrup
  13. Frost the cake to your liking with the whipped cream.
  14. These are best served day-of but will last in an airtight sealed container for 4-5 days.

Earl Grey Syrup

  1. Put sugar and water in a heavy-bottomed pot and bring to a boil
  2. Add tea leaves and let boil for 5-minutes to steep while syrup thickens
  3. Strain tea leaves and set aside

Vanilla Whipped Cream 

  1. Put mixing bowl and whisk into the fridge for 20 minutes to chill
  2. While mixing bowl and whisk are chilling, combine gelatin and cold water in a microwave safe bowl and let bloom for 5 minutes
  3. Remove mixing bowl from fridge and add heavy cream and powdered sugar. Beat on high until thickened, but not to soft peaks (about 15 seconds)
  4. While the heavy cream mixture is mixing, microwave thickened gelatin for 5 seconds to melt. If not fully melted (no visible granules of gelatin), microwave for an additional 3 seconds until there are no granules of gelatin remaining.
  5. Slowly beat in gelatin mixture on low until fully combined and beat on medium high until soft peaks form
  6. Add in vanillas and beat until stiff peaks form. DO NOT OVER BEAT – THIS CAN TURN THE WHIPPED CREAM MIXTURE INTO BUTTER
  7. Add whipped cream into a pipping bag with the tip of your choice and pipe your cake/cupcakes
Baking Apparatus Time Temp
9-inch Pan 45-50 min 325
2 6-in Pans 25-30 min 350
18 cupcakes 20-25 min 350
6 3-in pans 25-30 min 350

This recipe was created in collaboration with natural and organic artisan oil brand La Tourangelle. Recipe was prepared for Rodelle by Shelby Jenkins at @gooey.in.the.middle. Photo and video content done by @nurturednutrition_.

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