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Earl Grey Tea Cake

Recipe from New York Times


  • 1/2 cup unsalted butter (1 stick at room temp + more for greasing pan)
  • 1 1/2 c. all-purpose flour
  • 1 Tbsp. loose Earl Grey tea
  • 1 tsp. baking powder
  • 1/2 tsp. kosher salt.
  • 1 c. granulated sugar
  • 2 tsp. freshly grated orange zest (from 1 large orange)
  • 2 large eggs, at room temperature
  • 1/2 c. whole milk, at room temperature
  • 1/4 c. chopped dark chocolate I used semi-sweet miniature chocolate chips


  • Preheat oven to 350 degrees. Butter an 8-inch round cake pan and line with parchment paper
  • In a medium bowl, whisk together the flour, tea, baking powder, and salt
  • In a large bowl, beat the butter and sugar with an electric mixer on medium until light and fluffy, about 3 minutes
  • Add the orange zest and beat to combine
  • Add the eggs one at a time, and beat until combined, scraping the sides of the bowl as necessary
  • Beat in the flour mixture on low until just combines, then beat in milk, careful to not overmix
  • Add chocolate and fold in using a spatula
  • Transfer the batter to the prepared pan and smooth the top
  • Bake just until a toothpick comes out with moist crumbs attached, around 30-35 minutes
  • Transfer to a rack to cool for about 15 minutes, then tip cake out onto a rack to cool


This recipe makes a delicious, dense cake--it's not light and fluffy.