Recipes and Cooking Earl Grey Tea Cake Be the first to rate & review! This fancy cake starts with a boxed mix--making it the perfect easy dessert recipe to really wow guests. By Lauren McAnelly Lauren McAnelly Website Lauren McAnelly is a food stylist and culinary expert with over 15 years of experience in cooking and baking. Her roles have included working in restaurants, bakeries, culinary schools, test kitchens, and photo studios, producing new and creative content for a multitude of platforms including print, video, and digital media. Lauren obtained her B.S. in communicative arts from Wisconsin Lutheran College. This degree blended science, marketing, communication, and arts classes. She then completed her Culinary Arts Degree in Savory, Pastry and Wine Education from Cook Street School of Culinary Arts. This program included intensive, hands-on instruction of traditional French and Italian cooking and baking. Learn about BHG's Editorial Process Updated on April 19, 2022 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 30 mins Total Time: 1 hrs Servings: 8 Yield: 2 layered cake Jump to Nutrition Facts Ingredients 4 tablespoon Earl Grey tea leaves 1 cup heavy cream ½ cup granulated sugar 1 pkg. two-layer-size yellow cake mix 3 cup fresh raspberries Powdered sugar (optional) Directions Stir 2 Tbsp. of the tea leaves into cream. Cover; refrigerate 24 hours. For tea syrup, in a small saucepan bring 1 cup water to boiling. Add the remaining 2 Tbsp. tea leaves; steep 5 minutes. Strain and return tea to the saucepan. Return mixture to boiling; add granulated sugar, stirring to dissolve. Continue boiling mixture 5 minutes or until slightly thickened and syrupy. Remove saucepan from heat. Meanwhile, grease and flour two 9-inch round cake pans. Prepare cake mix according to package directions. Spread cake batter in prepared pans. Bake as directed. Cool cake layers in pans 10 minutes. Remove cakes from pans and place on wire racks. Brush 1 Tbsp. tea syrup over top of each warm cake layer. Cool cakes. Strain infused cream into a chilled bowl. Add 1 Tbsp. of the remaining tea syrup. Beat with a mixer on medium until stiff peaks form (tips stand straight). In a medium bowl toss raspberries with the remaining tea syrup. To assemble, place one cake layer on a serving plate. Spread with half of the whipped cream. Using a slotted spoon, place 2 cups of the raspberries in an even layer over cream. Top berries with a spoonful of cream and second cake layer. Top cake with the remaining whipped cream and raspberries. Refrigerate cake up to 4 hours. If you like, dust with powdered sugar just before serving. Serves 8. Tip Start infusing the cream the day before you plan to bake for a delicately perfumed filling. We recommend eating this cake within a day for the best texture. Rate it Print Nutrition Facts (per serving) 381 Calories 11g Fat 69g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 381 % Daily Value * Total Fat 11g 14% Saturated Fat 3g 15% Cholesterol 10mg 3% Sodium 433mg 19% Total Carbohydrate 69g 25% Total Sugars 15g Protein 4g Vitamin C 12.3mg 62% Calcium 105mg 8% Iron 0.6mg 3% Potassium 131mg 3% Folate, total 15.9mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.