Begin by warming the milk and steeping the Earl Grey tea bags for about 10 minutes. Allow to cool after steeping.

Set your oven to preheat at 350°F (175°C) while you prepare your cake pans. Grease and line them with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, salt, and ground tea leaves if desired.

In another bowl, beat the softened butter until creamy. Gradually add in the eggs, one at a time, mixing until smooth.

Gradually alternate adding the dry ingredients and the cooled tea-infused milk into the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

Pour the batter into the prepared cake pans and bake for 24–28 minutes. Let the cakes cool completely.

In a large bowl, beat together the softened butter, powdered sugar, heavy cream, and vanilla bean paste until fluffy.

Once the cake layers are cool, frost between the layers and over the top. Add decorative touches if desired.