New York City Kitchen's Earl Grey Bundt Cake

New York City Kitchen's Earl Grey Bundt Cake

From Tracey Ceurvels' New York City Kitchen blog.


1 cup 
+  2 teaspoons
Earl Grey tea
2 sticks
1/3 cup
SCHARFFEN BERGER Natural Unsweetened Cocoa Powder
1 teaspoon
1/3 cup
2 teaspoons
2 cups
1 1/2 cups
1 teaspoon
baking soda
1 cup
confectionary sugar
 1-2 tablespoons
juice of 1/2 Mandarin orange


  1. Make the Earl Grey Tea then add 1 cup of it to a pan over low heat with the butter, cocoa powder, and salt.
  2. Stir until the butter is melted and the ingredients are combined. Remove from heat and let it cool.
  3. Once it’s cool, preheat your oven to 350 degrees Fahrenheit.
  4. In a stand mixer (you could also use a hand mixer), combine the flour, sugar and baking soda. Blend until just combined.
  5. Add the chocolate mixture, a little bit at a time, then add mascarpone and vanilla, continuing to blend.
  6. Then finally add the eggs and blend until combined. Add the batter to a bundt pan. Bake for around 45-50 minutes, inserting a skewer to test if it’s done.
  7. Let it cool in the pan for at least 45 minutes.
  8. Remove and let it sit for another 45 minutes or more until cool.
  9. Mix together the confectionary sugar, orange juice and tea until combined then drizzle over the cake.
  10. You may add more sugar or tea if needed. Decorate the cake as you wish: some ideas include flowers, edible glitter, and candy.


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