Earl Grey Mascarpone Cake

There is nothing quite like the warm, citrus-hinted steam that rises from a slice of Earl Grey Mascarpone Cake as you hover with your first forkful; the bergamot in the tea gives the sponge a gentle, floral lift while the mascarpone frosting wraps each bite in a silky, slightly tangy cream that melts on the tongue.

This cake feels like an old-fashioned treat that belongs on the table at family gatherings and Sunday afternoons. It’s the sort of dessert that brings people togetherperfect alongside a bowl of soup or a plate of roasted vegetables, or simply with a cup of tea and good conversation. If you love mascarpone’s gentle richness in cakes, you might also enjoy a lighter, fruit-forward approach like a mascarpone upside-down cake for a picnic or small celebration: a mascarpone upside-down cake.

What I like most about this version is how simple and almost foolproof it is to make. The batter is forgiving, the tea-steeped milk does the heavy lifting for flavor, and the mascarpone frosting comes together in minutes. Even if you haven’t baked much lately, this cake is a kind friend that rewards a little attention with a wonderful, nostalgic finish.

Why this recipe works

There’s a magic in the straightforwardness of the ingredients here. The all-purpose flour offers structure without being heavy, while the baking powder gives you that gentle lift so the crumb comes out tender and light. Using unsalted butter creamed with granulated sugar creates a fine, aerated base that traps tiny air bubbles; those bubbles expand in the oven and give the cake a soft, even crumb. The eggs add richness, color, and stability so the layers hold together well when you spread that luscious mascarpone frosting between them.

The milk is where the Earl Grey comes in and why this recipe sings. By steeping loose tea or tea bags in warmed milk, you coax the bergamot’s citrus-floral notes directly into the liquid fat and proteins that will end up in the batter. Those aromatic oils cling to the crumbs, so each bite carries subtle tea flavor instead of just a surface scent. This technique is gentler than steeping in water and avoids bitter tannins because the milk softens the tea’s edge; strain the leaves and let the tea-infused milk cool to keep the batter’s texture smooth.

Mascarpone is the heart of the frosting for a few good reasons. It’s higher in fat than cream cheese and much more spreadable than whipped cream on its own, which means the frosting stays silky at room temperature and won’t weigh the cake down. Folding whipped heavy cream into mascarpone loosens it into a light, pipeable frosting that holds shape without feeling heavy in the mouth. Powdered sugar dusted on top adds a simple, nostalgic finish without overpowering the delicate tea and cheese flavors.

Because the steps are uncomplicatedcream butter and sugar, add eggs, stir in tea milk, fold in dry ingredientsthe technique is accessible. The most important part is not to overmix once the flour goes in; a few gentle strokes until just combined keeps the crumb tender. The assembly is comforting, too: layering the pale cake with creamy frosting is a little like tucking each layer in with a blanket, and it’s one of those tasks that feels calm and satisfying. All these pieces together are why this Earl Grey Mascarpone Cake reliably produces a tender, aromatic dessert that’s as approachable to make as it is lovely to share.

How to prepare Earl Grey Mascarpone Cake

Before you get to the recipe card, here’s a simple walkthrough to keep things relaxed. Begin by measuring everything so you aren’t scrambling midway. Heat the milk and steep the Earl Grey; that step fills the kitchen with the nicest, soft citrus aroma and is the moment when the cake’s character develops. Creaming the butter and sugar until light is the most satisfying bitwatch it turn pale and fluffy under your beaters. Add the eggs one by one; this builds a stable batter that holds air for a fine crumb.

When you combine wet and dry ingredients, fold gently and stop when you see no streaks of flour. Dividing the batter between two pans and watching the cakes rise is comforting, and once they come out the oven, patience pays; let them cool fully so the frosting doesn’t melt. Whipping the heavy cream to stiff peaks and folding in the mascarpone is quick and makes a cloud-like frosting you’ll want to spoon into the middle and over the top. If you enjoy experimenting with textures, try a lighter, pudding-style finish like a banana pudding mascarpone poke cake for a casual summer gathering: banana pudding mascarpone poke cake.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 4 large eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 3 tablespoons loose Earl Grey tea or 3 tea bags
• 1 cup mascarpone cheese
• 1/2 cup heavy cream
• Powdered sugar for dusting

Instructions

1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans.
2. Pour the milk into a saucepan. Heat the milk until it is just simmering.
3. Add the Earl Grey tea to the hot milk. Steep the tea for 10 minutes.
4. Strain the milk to remove the tea leaves. Let the tea-infused milk cool completely.
5. In a bowl, cream together the softened butter and granulated sugar. Beat until light and fluffy.
6. Add the eggs one at a time. Mix well after adding each egg.
7. Stir in the cooled, tea-infused milk. Add the vanilla extract and mix until smooth.
8. In another bowl, whisk together the flour and baking powder.
9. Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
10. Divide the batter evenly between the prepared pans.
11. Bake the cakes for 25–30 minutes. Test with a toothpick; it should come out clean.
12. Remove the cakes from the oven. Let them cool completely in the pans, then turn out onto a rack.
13. Whip the heavy cream until stiff peaks form.
14. Gently fold the mascarpone cheese into the whipped cream until smooth.
15. Place one cake layer on a serving plate. Spread a layer of mascarpone frosting on top.
16. Add the second cake layer. Frost the top and sides with the remaining mascarpone frosting.
17. Dust the finished cake with powdered sugar just before serving.

Simple serving suggestions

This cake pairs beautifully with a few simple sides that won’t steal the show. First, a fresh fruit platter is lovely; think sliced pears, citrus segments, or berries that echo the bergamot notes. Second, a small bowl of lightly sweetened whipped cream or crème fraîche on the side allows guests to add an extra dollop if they wish. Third, a plate of lightly toasted almond biscotti or plain tea biscuits provides a pleasant crunch and a textural contrast to the soft cake.

For drinks, keep things classic: a pot of black tea, ideally a milder one so it doesn’t overwhelm the bergamot, works perfectly. If you prefer something chilled, a glass of lightly sweetened iced tea with a lemon slice complements the flavors nicely. For a grown-up pairing, a small pour of dessert wine, like a late-harvest riesling, can be delightful and brings forward the cake’s gentle citrus and cream notes.

How to keep leftovers

Stored properly, this cake keeps well. In the refrigerator, cover the cake with a cake dome or plastic wrap and it will stay fresh for up to 4 days. The mascarpone frosting is dairy-rich, so refrigeration is important to maintain safety and texture. If you want to freeze the cake, do it in portions. First, slice the cake into single servings. Wrap each slice tightly in plastic wrap and then in foil. Frozen slices will keep for up to 2 months. When you’re ready to enjoy, thaw slices in the refrigerator overnight.

Reheating is simple if you prefer the cake slightly warmed. For refrigerated slices, leave them at room temperature for 20–30 minutes beforehand. For a warm bite, place a slice on a microwave-safe plate and heat in 10-second intervals until just warm; avoid overheating as that can make the mascarpone runny. If reheating from frozen, thaw in the fridge overnight before using the same gentle warming method. Always handle the cake with care so the frosting keeps its texture.

Recipe tips

Tip 1 Mind the milk temperature and steep time. Heat the milk only until it’s just simmering and not boiling. That gentle warmth pulls the bergamot oils into the milk without creating a bitter edge. Steeping for about 10 minutes is usually enough. If you steep longer, taste a little; if the milk edges toward bitterness, reduce steep time next time. Cooling the milk fully before adding to the batter prevents the eggs from cooking and keeps the batter silky.

Tip 2 Don’t overmix after adding flour. Once you add the dry ingredients, stir until the flour is just incorporated and you no longer see streaks. Overmixing develops gluten and leads to a denser cake. Use a spatula for the final folds. It’s okay if the batter looks slightly lumpy; those small lumps even out in the oven.

Tip 3 Get the frosting texture right. Whip the heavy cream to stiff peaks before folding in the mascarpone. If the cream is too soft, the frosting will be slack and may not hold the cake layers well. If the mascarpone is too cold and stiff, let it sit at room temperature for a few minutes to soften so it folds smoothly. If you accidentally over-whip and the mixture looks grainy, chill it for 20 minutes and then gently whisk to bring it back together.

Extra pointers: measure ingredients accurately, especially flour and sugar. Spoon and level the flour rather than scooping with the measuring cup. Use room-temperature eggs to ensure they incorporate smoothly. If you’d like a more pronounced tea flavor, brush each cake layer lightly with a teaspoon of cooled tea-infused milk before frosting.

Easy twists you can try

1. Citrus sparkle: Add a teaspoon of lemon or orange zest to the batter and a little to the frosting for a brighter, citrus-forward cake. The zest complements the bergamot without competing with it.

2. Honey and almond: Replace half the granulated sugar with honey. Fold 1/2 cup of finely ground toasted almonds into the batter for a nutty depth. Top with slivered toasted almonds for crunch.

3. Berry ripple: Fold a thin swirl of warmed berry coulis into the mascarpone frosting before spreading. This gives the frosting a pretty, marbled look and adds fresh fruit brightness.

Common questions

Q: Can I use Earl Grey tea bags instead of loose tea?
A: Yes, tea bags work fine. Use three tea bags and steep them in the warmed milk for the same amount of time. Remove the bags and press gently to release the tea flavor, then cool the milk.

Q: How do I prevent the frosting from becoming too runny?
A: Make sure the heavy cream is whipped to stiff peaks before folding in the mascarpone. Also, keep the mascarpone chilled until you are ready to fold it in. If your kitchen is very warm, chill the mixed frosting briefly before assembling.

Q: Can I make this cake ahead of time?
A: Yes. You can bake the layers a day ahead and store them wrapped in the refrigerator. Prepare the frosting on the day you plan to assemble for best texture. Fully assembled, the cake keeps for up to 4 days in the fridge.

Q: Is there a non-dairy substitute for mascarpone?
A: Mascarpone has a very specific creamy texture that’s hard to replicate exactly. For a dairy-free option, try a thick coconut cream-based frosting blended with vegan cream cheese, but note the flavor and texture will differ from traditional mascarpone.

Conclusion

This Earl Grey Mascarpone Cake is a gentle, welcoming dessert that feels both special and simpleperfect for family afternoons or a small celebration with friends. If you’d like another buttery, tea-infused option to try someday, consider this Earl Grey Chocolate Tea Cake with Earl Grey Mascarpone Cream. Enjoy a slice with someone you love and a warm pot of tea.