Instructions

1. Preheat oven to 350°F. Line a 9×13 pan with parchment paper and set aside.
2. In a small saucepan, heat the butter and earl grey tea over low heat until bubbles form around the edges. Remove from heat and allow to cool slightly.
3. Once cooled, combine the infused butter, sugar, honey, vanilla extract, and eggs in a standing mixer. Beat on medium speed until light and fluffy, about 2 minutes.
4. In a separate bowl, combine the flour, baking powder, and salt. Slowly alternate incorporating the flour and buttermilk into the wet ingredients until everything is combined and the batter is smooth.
5. Pour batter into prepared pan and bake for approximately 25 minutes, or until a knife inserted in the center of the cake comes back clean (moist is OK). Keep the oven on for the roasted blackberries.
6. Allow to cool for 10 minutes, then remove from pan and place on a cooling rack until completely cooled.
7. While the cake is cooling, make your frosting. Place the blackberries in a small pan and roast in the 350°F oven for 15 minutes, or until most blackberries have burst and the juices are bubbling. Remove from heat and allow to cool slightly before straining through a fine mesh strainer, saving the juice at the bottom.
8. In a large bowl, cream the butter until light and fluffy, just over 1 minute. Pour in 1/4 cup of the blackberry juice and whisk until the two mixtures come together. This may take some time, as initially it will look like they’re curdling. Keep going, they will combine! Add in the powdered sugar and mix until everything is light and fluffy. Transfer to a piping bag fitted with a small star tip.
9. Using a 2.5″ cookie cutter, cut 12 circles into your sheet cake. Pipe frosting onto each cake, then layer the cakes on top of each other. Top with blackberries, if using. Voila!