01 -
Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper.
02 -
Add the Earl Grey tea and lavender to a food processor and pulse until finely ground. Pass through a sieve to remove large bits.
03 -
In a medium bowl, whisk together flour, ground Earl Grey tea, lavender, baking powder, baking soda, and salt.
04 -
In a large bowl, cream together softened butter and sugar for 2 minutes using an electric mixer on high speed.
05 -
Add eggs and vanilla to the butter mixture. Mix on medium speed until pale and smooth, about 1 minute.
06 -
Add buttermilk and dry ingredients alternately to the batter, mixing on low speed until fully combined. Scrape the bowl as needed.
07 -
Pour the batter into the prepared pan and bake for 38-44 minutes, or until a toothpick inserted into the center comes out clean.
08 -
Let the cake cool in the pan on a wire rack for 30 minutes, then transfer to a cooling rack to cool completely.
09 -
Heat milk in a small saucepan until steaming. Add Earl Grey tea and lavender, then steep for 15 minutes. Strain and allow to cool.
10 -
Mix the cooled milk with sweetened condensed milk and vanilla. Set aside.
11 -
Grind lavender. Cream softened butter on high speed for 5 minutes. Add cream cheese and mix for 1 minute. Incorporate powdered sugar, lavender, vanilla, and food coloring as desired.
12 -
Trim the top of the cooled cake slightly to allow the milk soak to absorb. Poke holes into the surface of the cake and slowly pour the Earl Grey milk over it.
13 -
Frost the cake with lavender cream cheese frosting, cut it into 16 slices, and serve.