Earl Grey & Roasted Blackberry Petit Fours

Cakes & Cupcakes
July 24, 2015
Cakes & Cupcakes
July 24, 2015

Earl Grey & Roasted Blackberry Petit Fours

Scrumptious earl grey-infused cakes topped with a roasted blackberry buttercream. I’m a brownie and milk girl through and through, but

Share

Earl Grey & Roasted Blackberry Petit Fours

Scrumptious earl grey-infused cakes topped with a roasted blackberry buttercream.

Scrumptious earl grey-infused cakes topped with a roasted blackberry buttercream

I’m a brownie and milk girl through and through, but sometimes there is nothing better than a pretty little cake. Case in point? These Earl Grey & Roasted Blackberry Petit Fours. I mean, even the name sounds elegant.

But being a brownie and milk girl, this is also the kind of dessert that is way easier than it looks. I mean, can you bake a sheet cake? Can you use a cookie cutter? If so, then you have all it takes to make these little guys. 

Scrumptious earl grey-infused cakes topped with a roasted blackberry buttercream

With the way they look, you’d think I was an Anthropologie apron-wearing, french-speaking (ils sont trop mignons!), world-class baker. What I won’t tell you is that I made these at 1pm in my pajamas with no makeup on.

The texture of the cake is fluffy and soft. It has a wonderful bergamot flavor that will smell up your house like potpourri. And it’s light enough that you won’t feel guilty eating a whole cake!

Scrumptious earl grey-infused cakes topped with a roasted blackberry buttercream

The frosting is made from three ingredients- butter, powdered sugar, and roasted blackberry juice. By roasting the blackberries, you get an intense fruit reduction that brightens the whole cake.

Sidenote: In true fashion, my mom took a knife to the cake and cut off only the frosting tops for herself. “The ratio is better that way!”

Scrumptious earl grey-infused cakes topped with a roasted blackberry buttercream

These would be perfect for afternoon tea, a baby shower, or a treat for the office. Or for date night. Or movie night. Ehm, they’re really for anything, for that matter.

And check out how beautiful they are when you cut into them:

Scrumptious earl grey-infused cakes topped with a roasted blackberry buttercream

Clearly I’m a huge fan.

Happy weekends, loves!

Stay up to date with all things Broma on:

Facebook | Instagram | Pinterest | Twitter | BlogLovin’

Print

Earl Grey & Roasted Blackberry Petit Fours

5 from 2 reviews
  • Prep Time: 45 mins
  • Cook Time: 25 mins
  • Total Time: 1 hour 10 mins
  • Yield: 6 cakes 1x
  • Prep Time: 45 mins
  • Cook Time: 25 mins
  • Total Time: 1 hour 10 mins
  • Yield: 6 cakes 1x
Scale:
  • Prep Time: 45 mins
  • Cook Time: 25 mins
  • Total Time: 1 hour 10 mins
  • Yield: 6 cakes 1x

Ingredients

For the earl grey cake

  • 3/4 cup butter
  • 1 tablespoon earl grey tea*
  • 2/3 cup sugar
  • 1/4 cup honey
  • 2 teaspoons vanilla extract
  • 2 large eggs, room temperature
  • 1 2/3 cups flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup buttermilk

For the roasted blackberry frosting

  • 6 oz blackberries, plus more for garnishing the cakes (optional)
  • 1/2 cup butter, room temperature
  • 1 1/2 cups powdered sugar

Instructions

  1. Preheat oven to 350°F. Line a 9×13 pan with parchment paper and set aside.
  2. In a small saucepan, heat the butter and earl grey tea over low heat until bubbles form around the edges. Remove from heat and allow to cool slightly.
  3. Once cooled, combine the infused butter, sugar, honey, vanilla extract, and eggs in a standing mixer. Beat on medium speed until light and fluffy, about 2 minutes.
  4. In a separate bowl, combine the flour, baking powder, and salt. Slowly alternate incorporating the flour and buttermilk into the wet ingredients until everything is combined and the batter is smooth.
  5. Pour batter into prepared pan and bake for approximately 25 minutes, or until a knife inserted in the center of the cake comes back clean (moist is OK). Keep the oven on for the roasted blackberries.
  6. Allow to cool for 10 minutes, then remove from pan and place on a cooling rack until completely cooled.
  7. While the cake is cooling, make your frosting. Place the blackberries in a small pan and roast in the 350°F oven for 15 minutes, or until most blackberries have burst and the juices are bubbling. Remove from heat and allow to cool slightly before straining through a fine mesh strainer, saving the juice at the bottom.
  8. In a large bowl, cream the butter until light and fluffy, just over 1 minute. Pour in 1/4 cup of the blackberry juice and whisk until the two mixtures come together. This may take some time, as initially it will look like they’re curdling. Keep going, they will combine! Add in the powdered sugar and mix until everything is light and fluffy. Transfer to a piping bag fitted with a small star tip.
  9. Using a 2.5″ cookie cutter, cut 12 circles into your sheet cake. Pipe frosting onto each cake, then layer the cakes on top of each other. Top with blackberries, if using. Voila!

Notes

*My tea was very fine. If yours is not fine, you can strain the butter through a fine mesh strainer to remove some of the larger tea bits so they don’t get into your cake.

 

— STILL HUNGRY? —

you might also like

Leave a comment and rate this recipe!

Your email address will not be published. Required fields are marked *

  1. These turned out wonderful! I wasn’t sure I would like the Earl Grey flavor (not a tea fan) but combined with the blackberry, it worked for me. The only trouble I ran into was roasting the blackberries. They never burst, even after 25 minutes in the oven, so I pulverized them in the food processor before straining. I didn’t get anywhere near 1/4 cup of juice. More like 2 tablespoons. But that was enough to create a pretty and flavorful frosting. Thank you for the recipe.

  2. Hi Sarah!
    Do you think this would work if I made it as one big cake for a friends birthday? Or would it be too flat?
    I can’t wait to try!!

  3. Hi,this looks so good, the pictures are amazing. I was just wondering if the cake in the recipe is more dense or if its lighter and fluffier?