This Earl Grey Chocolate Sheet Cake is rich and chocolatey, with an underlying floral earl grey tea flavour. The Earl Grey icing is sweet and reinforces the tea notes.
I’ve partnered up with Vancouver-based Chef & Co. Canada to create a series of recipes, while featuring their beautifully made aprons.
I wanted to make a chocolate sheet cake, with a floral tea flavour twist.
This Earl Grey Chocolate Sheet cake not only has earl grey tea in the cake batter, but it also has an earl grey tea icing.
What is Earl Grey?
Earl grey is a tea that is flavoured with bright and aromatic bergamot oil.
If you’ve had a London Fog/Earl Grey Tea latte, then you’ll have had Earl grey tea.
My favourite tea is Earl grey so I’ve developed a few recipes using this tea:
What is a sheet cake?
A sheet cake is basically a cake that is made in a sheet pan, which is a large shallow baking pan.
The cake is usually rectangular, large and flat, compared to cakes which are baked in round pans.
A full-sized sheet cake is around 18″ by 24″ in size, which is the size of a full baking sheet. (Sizes may vary a little).
This recipe is made in a 9″ by 13″ baking sheet, which is considered a “quarter sheet.” It’s one of the more commonly used pan sizes for baking.
Ingredients in the sheet cake
This sheet cake is really easy to whip up. All you need a handful of ingredients, a bowl, and a baking pan (9″ by 13″ sheet pan).
- eggs: you’ll need 2 large eggs
- avocado oil: or any neutral vegetable oil; helps keep the cake moist
- yogurt: if you don’t have yogurt, you can substitute with sour cream
- buttermilk: adds some tang and acidity to react with the baking soda; you can make your own buttermilk by adding 1 tsp of vinegar to whole milk and giving it a stir if you don’t have buttermilk on hand
- granulated sugar: adds sweetness to the cake
- vanilla extract: use a good quality vanilla extract
- all-purpose flour: for an even more tender cake, you can use cake flour, but all-purpose flour will be just fine for this sheet cake
- cocoa powder: for this recipe, I used natural cocoa powder, not Dutch-processed/alkalized cocoa
- baking powder: acts as a leavener
- baking soda: also another leavener that will react with the acidity in the buttermilk/yogurt to give the cake lift
- sea salt: balances the flavour in the cake
- earl grey tea: hot brewed earl grey tea from 1 tea bag — increase to 2 tea bags if you like a stronger tea flavour; you can use loose leaf if you wish.
How to make the sheet cake
Everything comes really quickly together:
Mix all the wet ingredients in a bowl.
Whisk all the dry ingredients in another bowl.
Incorporate the dry ingredients into the wet.
Transfer the cake batter to a baking sheet (9″ by 13″).
Bake the cake at 350F for 20-25 minutes.
Cool the cake and then frost it with the Earl grey icing.
How to store the cake
This Earl Grey Chocolate sheet cake is delicious and super moist, even 2-3 days at room temperature.
Store the cake in an airtight container at room temperature for up to 5 days.
Alternatively, you can cut into pieces and store in a freezer-safe container in the freezer for up to 3 months.
If frozen, just leave the cake at room temperature for about 20-30 minutes prior to serving.
Other earl grey recipes you may like
If you love earl grey as much as I do, you may enjoy these recipes:
If you’ve made my recipe, I’d love to see your creations — tag me on Instagram @siftandsimmer or leave a comment/rating below.
Earl Grey Chocolate Sheet Cake
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 2 large eggs
- ½ C neutral vegetable oil
- ¼ C whole fat yogurt
- ¾ C buttermilk or use ¾ C milk + 1 Tbsp vinegar
- 1 C granulated sugar
- 1 Tbsp vanilla extract
- 1 ½ C all-purpose flour
- 1 C cocoa powder sifted
- ½ tsp baking powder
- 1 ½ tsp baking soda
- pinch sea salt
- ¾ C hot brewed earl grey tea I used 3 tea bags
Earl Grey Chocolate Frosting
- 3 Tbsp unsalted butter melted
- 1 Tbsp cocoa powder sifted
- 1 tsp vanilla extract
- 1 Tbsp earl grey tea leaves from the tea bag above, optional
- ½ C powdered icing sugar
- ¼ tsp culinary lavender optional
- Preheat oven to 350°F/177°C. Prepare a 9" by 13" baking pan by lining it with parchment paper.
- In a large bowl, combine the eggs, oil, yogurt, buttermilk, sugar and vanilla extract. Beat until everything is smooth.
- Next, add in the flour, cocoa powder, baking powder, baking soda, salt, and mix until there are no lumps.
- Add the hot brewed earl grey tea and stir until the batter is combined. The batter will be thick but able to be poured into a pan.
- Pour the batter into the prepared baking sheet. Bake in the oven at 350°F/177°C for 25-30 minutes, until a toothpick inserted comes out clean or with slight crumbs sticking to it.
- Let completely cool before frosting.
- Combine all the ingredients in a small bowl and mix until smooth. Spread onto the cooled cake with an offset spatula.
- Cut into 12 slices.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Thank you to Patricia from Chef & Co. Canada for gifting me a beautiful apron, and to Porto Coffee for providing the space to shoot the videos and photos!