Heat 1½ cups of whole milk in a saucepan until steaming, add 1-2 tablespoons of loose Earl Grey tea, steep for 10 minutes, strain and cool.

Preheat oven to 350°F (175°C) and grease three 8-inch round cake pans.

Cream together ½ cup softened butter and 1 ¼ cups sugar until light and fluffy, incorporate 3 eggs and 2 teaspoons vanilla paste.

Gradually add 2 cups flour, 2 teaspoons baking powder, ½ teaspoon salt alternately with the cooled Earl Grey milk.

Divide batter among the pans and bake for 25-30 minutes until a toothpick comes out clean. Cool for 10 minutes before transferring to wire racks.

Beat 1 cup softened butter until creamy, add 4 cups powdered sugar, then 2 teaspoons vanilla and heavy cream until smooth.

Assemble the cake by layering with buttercream and frosting the top and sides.

Slice and serve with fresh berries or a cup of Earl Grey tea.