The Crescent Moon TeaRoom | Earl Grey Cake with Honey Buttercream
If you love a cozy story, this one’s for you! The Crescent Moon Tearoom is full of sisterhood, mystery, magic and a pinch of romance. Triplets; Anne, Beatrix and Violet, have found their place in the world reading fortunes in tea leaves. The sisters seem to be on a lifelong path to success with their tea shop until a family curse rears it’s head and threatens to sever their connection forever.
The cozy tea shop vibes are on point in this mystery novel. With every steaming cup of tea the sisters serve, there is a slice of honey cake or another sweet treat on the side. Do not attempt to read this book on an empty stomach! In fact, I suggest having a slice of this Earl Grey Tea Cake with Honey Buttercream and a cup of tea at the ready, for maximum reading pleasure.
Earl Grey cake with Honey Buttercream
Earl Grey Cake
Wet Ingredients
⅔ cup of tea (steep 2 earl grey tea bags in ¾ cup of boiling water)
⅔ cup plant-based milk (oat, soy, etc)
1 cup sugar
⅔ cup canola oil
3 Tbsp apple cider vinegar
2 tsp vanilla extract
Dry Ingredients
Fine earl grey tea leaves from 6 tea bags
2 ½ cups all-purpose flour
2 tsp baking soda
½ tsp salt
Instructions
Preheat the oven to 350ºF. Line a 9x9” pan with parchment and lightly grease the sides of the pan. In a cup, steep 2 earl grey tea bags with ¾ cup of boiling water. After 10 minutes, remove the tea bags and measure out ⅔ cup of tea. In a medium bowl combine together all of the wet ingredients (⅔ cup steeped earl grey tea, sugar, milk, oil, vinegar, vanilla). In a large bowl, whisk the dry ingredients (flour, tea leaves, baking soda, and salt). Pour the wet ingredients into the dry ingredients and use a whisk to gently combine. Pour the batter into the lined pan and bake for 28-30 minutes or until a toothpick in the centre comes out dry with a few crumbs. Cool the cake for 15 minutes then turn it out onto a cooling rack. Once it has cooled, make the buttercream.
Honey Buttercream
Ingredients
1 cup salted hard margarine, room temperature
1 ¾ cup powdered sugar
5 Tbsp liquid honey, plus extra for decorating
½ tsp vanilla extract
⅛ tsp Salt
Instructions
To make the honey buttercream, beat the (softened) hard margarine on high for 2-3 minutes. Add the powdered sugar and 2 Tbsp of liquid honey to the margarine and beat on low until well combined. Add the remaining 3 Tbsp of honey, vanilla and salt and beat on high. Taste and adjust salt to your taste. Frost the cooled earl grey cake with the honey buttercream. Optionally, finish it off by covering the frosted cake with a very light drizzle of honey and sprinkle a pinch of large flake salt overtop.
Hi, I’m Beth! I’ve been inhaling books and baking from the time I learned to read…
