Earl Grey Tea Loaf

EARL GREY is by far my favorite tea of choice. The distinctive aroma that derived from the oil of bergamot never fail to delight me each time. Apart from drinking the tea directly, I almost get excited always with any desserts made from the aromatic tea. And I will jump to any recipes that are made with earl grey.

This recipe was adapted from a Taiwanese cookbook I found from Kinokuniya sometime ago. It was originally a cupcake recipe, featuring earl grey and orange but I made it into a loaf and omitted the orange because I wanted something simpler, fuss-free and orange-free. Not in the mood for orange today.


The cupcake was supposed to topped with a white chocolate ganache, white chocolate curls and shredded orange rind. I did the ganache but omitted the chocolate curls and shredded orange rind (orange-free, remember?). I replaced the decor with a line of earl grey tea dust on my loaf. This loaf was served to a small group of teens that came over for bible studies and it was wiped out in no time. They-simply-can’t-stop-eating-it! The cake was soft and pillowy, and the white chocolate ganache was so decadent, it goes really well with the cake. I will definitely be baking this again very soon because I’m craving for it as I’m writing this.


(Slightly adapted from Rebecca 吃了會微笑的甜點書) Makes 1 loaf

The Cake


50g whipping cream
10g earl grey tea, finely ground (I used Marks & Spencer’s earl grey tea bags, tore the bags and pour in the tea grounds)
230g unsalted butter
150g caster sugar
4 eggs
180g all-purpose flour
5g baking powder



  • Preheat the oven to 180C. Butter and line the bottom of a loaf pan and set aside.
  • Heat the cream in a heatproof bowl over a pot of simmering water or in the microwave. Do not boil. Add in tea grounds. Stir and set aside to infuse for about 10 minutes.
  • Beat the butter and sugar until light and fluffy. About 7 minutes on the stand mixer at medium speed.
  • Gradually add in the eggs one by one, beat to combine after each addition.
  • Turn the mixer to low speed, add the tea-infused cream and mix until just combine.
  • Combine the dry ingredients and mix well. Still on low speed, add the flour mixture into the butter mixture and beat for about 30 seconds.
  • Pour batter into prepared pans and bake in the oven for 40 minutes. If you intend to make cupcakes instead of loaf, bake for 30 minutes.


White Chocolate Ganache


50g white chocolate, chopped into small pieces (I used Varlhorna Ivoire)
50g whipping cream



  • Heat the cream in a heatproof bowl over a pot of simmering water or in the microwave. Do not boil.
  • Pour hot cream over white chocolate and let stand for 5 minutes. Gently stir into a smooth and creamy paste.
  • Let sit in room temperature for half an hour before use to achieve a creamy and not too watery consistency. You should make this right after your cake goes into the oven.

Decorate to your liking.


Join the Conversation

  1. Also the photographs look like a glaze and orange zest not white chocolate ganache. Just curious.

  2. What size loaf pan did you use?

  3. Way too buttery. The cake litteraly just tasted like butter

  4. Hey 🙂 do you think i could swap the whipping cream for milk instead? Thanks!

    1. vanillyn Author says:

      Definitely. I’ve tried replacing with milk and it works the same 🙂

  5. Allyson Emada says:

    I made this and it was really good! It did come out a little butter-y tasting, so I think next time I’ll cut back on that, but the earl grey flavor was great. I didn’t have white chocolate so I made a vanilla bean glaze. Awesome. Thanks!

    1. vanillyn Author says:

      Glad the cake turned out well for you! I imagined vanilla bean glaze would be awesome 🙂

  6. Hi Valynn,
    I love earl grey & tried this recipe twice. My loafs turn out greasy – i.e. they are oily/greasy to touch but taste okay. Is it meant to have a greasy feel or should I reduce the butter or bake longer than 40 mins?

    Thank you for your advice!

    1. vanillyn Author says:

      Hi Lucy, I am so sorry your cake turned out greasy. I made this cake a few times since, so far it was fine for me. I wouldn’t suggest to bake longer unless you are using a different size pan. Maybe you could try to reduce the butter to 200g instead of 230g? Do let me know the result if you try it again! 🙂

  7. It looks amazing, but I’m not familiar with grams…

  8. Wow! It looks so delicious and as well as pretty. Oh! How I wish I know how to bake so that I could give this recipe a try. I really love it.

  9. Oh my! How could I resist such a delicious treat? It really looks yummy. And I really want to give this recipe a try. I wish I will get it right.

  10. This looks so delicious. I am not into baking but I love to give this recipe a try. Thanks a lot for sharing this one.

    1. vanillyn Author says:

      Hi Candy, try it. I bet you’ll love it 🙂

  11. Tried ur recipe, it’s easy to follow and this tea loaf is lovely! Earl grey fragrance comes out just right. Love it!

    1. vanillyn Author says:

      Thanks Rachel, glad u like the recipe!

  12. This looks lovely! My mom loves earl grey tea, I will be making this soon!

  13. I was just thinking, if you wished not to use the Orange in the recipe you could use Lady Grey instead of Earl Grey? I’ve always thought of LG as a more citrus-ey version of EG anyway.

    Have you tried it?

    1. vanillyn Author says:

      Why didn’t I think of using LG? I’ll try it the next time 🙂

  14. I’ve never thought of pairing earl grey and white chocolate, but this sounds lovely and is a nice way of making a tea loaf a bit more decadent.

  15. This looks lovely! Bet the loaf has great flavor – I love Earl Grey tea. Never thought to combine Earl Grey with white chocolate, but it sounds so tasty!

    1. vanillyn Author says:

      Earl Grey & white chocolate really taste wonderful together 🙂

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