Empty the tea bags into a saucepan with milk. Heat until it almost comes to a simmer. Cover and let steep for 15-20 minutes. Measure this mixture again to be ¾ cups and if it is less than that, add in some more milk to reach the needed amount. You can choose to strain out all the tea leaves here or leave a bit in for the ~looks~.
Preheat oven to 350F
In a large bowl, beat together the butter and sugar until light and fluffy. Add in the oil and continue to beat for a bit. Crack in the eggs and beat until thoroughly combined and light. Add in the vanilla and yogurt.
In a small bowl, combine the flour, salt, and baking powder.
Now mix the dry ingredients into the wet ingredients in 3 increments. A third of the dry ingredients, half of earl grey milk, mix gently. Then add another third of the dry ingredients and last half of the earl grey milk and then finish with the remaining dry ingredients. Mix gently with a spatula and make sure not to mix too much to prevent the gluten from forming.
Line 3 6” inch cake tins or 2 8” cake tins with parchment paper. Fill them all equally and bake for about 30-45 minutes. When you insert a toothpick and it comes out with just a few crumbs, it's done. It should spring back when you poke it gently. If there remains an indent, it needs to cook a bit moreWrap the cake with plastic wrap when it's still warm- this keeps it soft.
To make the earl grey infused whipping cream: Pour the heavy cream into a saucepan. Tear open the tea bags and empty them into the heavy cream. Heat the mixture up and once it starts to reach a simmer, remove from heat. You don't want it to boil. Cover and let it steep for at least 30 minutes.
Strain out the tea leaves and refrigerate the cream until FULLY chilled. This is very important for it to be able to whip up.
Once the cream is completely chilled; take a small bowl, add in the cold water and sprinkle in the gelatin. Mix it well and let it sit for a few minutes. Microwave for 10-15 seconds and mix. The gelatin should be completely dissolved and if not, microwave again. Let the mixture cool.
Beat the cream on medium speed using an electric mixer. Once it reaches soft peaks, add in the powdered sugar (to taste), vanilla and the gelatin mixture. When it almost reaches stiff peaks, it's done. Don’t let it get too grainy.
Frost the cake layers as you prefer and let it chill in the fridge completely before cutting into it. Or the frosting will kind of smush out when you cut the cake.
Enjoy!
