The earl-grey-ified version of my standard vanilla cake, with raspberry-bergamot-ified cream cheese frosting. The only way Cat could think to improve it is by increasing the earl grey content, but I'm tempted to keep it as is. After setting in the fridge, the cream cheese frosting is sufficiently structurally sound, even with the berries in the middle.
1 c milk + 6 earl grey tea bags
2 c cake flour
1 t baking powder
3/4 t baking soda
1/2 t salt
1 stick butter, softened
1 c sugar
1 t vanilla
Preheat oven to 325F and butter+parchment 2 8" round cake pans. Bring milk to a simmer, add tea bags, turn off heat, cover, and let steep for at least 15 minutes. Stir dry ingredients (flour through salt) together in a small bowl. In a large bowl, beat butter and sugar together, then beat in vanilla and eggs
until fluffy. Beat in the milk and dry ingredients in alternating additions. Pour batter into pans and bake for 25 min until a toothpick comes out clean.
1 stick butter
8 oz cream cheese
4.5 c powdered sugar
3 drops pure bergamot oil, or to taste
handful of raspberries
Beat everything except the raspberries until fluffy. Tear raspberries in pieces and stir into part of the frosting.