1. Make the Earl Grey Milk
In a small saucepan, heat the milk until just steaming. Remove from heat and steep the loose leaf tea in the milk for 10 minutes. Strain and let cool to room temperature before using in the cake and buttercream.

2. Prepare the Cake Layers
Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.

In a bowl, sift together the cake flour, baking powder, baking soda, ground Earl Grey tea, and salt. Set aside.

In a large bowl, beat the butter and granulated sugar until light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition.

Mix in the sour cream and vanilla extract. Then, add the flour mixture in three additions, alternating with the Earl Grey milk. Start and end with the dry ingredients.

Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

3. Make the Buttercream
In a large mixing bowl, beat the butter until smooth. Gradually add the powdered sugar, beating until fluffy.

Add the vanilla extract, Earl Grey milk, and salt. Beat on high speed until the frosting is light and spreadable.

4. Make the Salted Caramel (Optional)
In a saucepan over medium heat, melt the sugar until it turns a deep amber color. Add the butter carefully and whisk until combined.

Slowly pour in the cream while whisking (it may bubble). Stir in the salt. Let cool before using on the cake.

5. Assemble the Cake
Place one cake layer on a serving plate. Spread with buttercream. Repeat with the second and third layers.

Frost the outside of the cake with remaining buttercream. Chill for 15–20 minutes.

Drizzle cooled salted caramel over the top, letting it drip down the sides. Garnish with loose Earl Grey tea for an elegant finish.