Two 3-tiered 4-inch cakes made with stone-milled Red Fife flour

Yields: 2 small layer cakes (each serves 3–4)
Prep Time: 45 minutes
Bake Time: 20–25 minutes
Total Time: ~2.5 hours

Ingredients

Cake Batter

• 2 cups whole milk or non dairy (oat is preferred) 

• 4 Earl Grey tea bags or 2 tbsp loose leaf Earl Grey

• 2½ cups (300g) Better Basics Milling Red Fife all-purpose flour

• 2½ tsp baking powder

• ½ tsp fine sea salt

• 1 cup (227g) unsalted butter, room temperature

• 1½ cups organic sugar

• Zest of 1 orange

• 4 large eggs, room temperature

• 2 tsp pure vanilla extract

Filling

• ½ cup blueberry jam 
  
  

Orange Buttercream

• 1 cup (227g) unsalted butter, room temperature

• 5 cups (600g) powdered sugar, sifted

• Zest of 1 orange

• 1 cup milk, non dairy is suitable too, I like oat but make sure it is room temperature (added gradually)

• ½ tsp vanilla extract

Instructions

1. Infuse the 2 Cups of Milk for the Cake Batter

• In a saucepan, heat the 2 cups of milk until steaming. Remove from heat, add Earl Grey tea, and steep for 10–15 minutes. Strain and cool to room temperature.

2. Bake the Cakes

• Preheat oven to 350°F (175°C). Grease and line four 4-inch round cake pans.

•  In a bowl, whisk flour, baking powder, salt and orange zest. 

•  In a large bowl, cream butter and sugar until light and fluffy (3–4 minutes). PS: If you’re using your stand mixer, use the whisk attachment for an airy texture.

•  Add eggs one at a time, then vanilla.

•  Add dry ingredients in 3 additions, alternating with ¾ cup of the cooled infused milk in 2 additions. Mix until just combined. 

•  Divide batter evenly between the four pans.

•  Bake 20–25 minutes, or until a toothpick comes out clean.

•  Cool 10 minutes in pans, then turn out and cool completely.
  

3. Make the Orange Buttercream

• In a large bowl, beat butter until smooth and creamy.

• Add powdered sugar one cup at a time, mixing on low to combine.

• Gradually stream in room temperature milk a bit at a time, beating until the texture is smooth and fluffy.

• Mix in orange zest, vanilla, and a pinch of salt. Beat until light and spreadable.

4. Assemble the Cakes

• Once cooled, slice each 4-inch cake in half horizontally to create 8 thin layers. 

• Build two 3-tiered cakes, each using 3 layers:
Layer 1: Add a ring of buttercream and spoon a small amount of blueberry jam in the center.


• Repeat with the second and third layers, then frost the top and sides.
You’ll have 2 layers left over (or save for a snack or test decoration).