Heat 1½ cups of milk in a saucepan until steaming, remove from heat, add 3 tablespoons of loose Earl Grey tea, steep for 10 minutes, then strain and cool.

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

Beat 1 cup of softened butter and 2 cups of sugar until fluffy, about 4-5 minutes.

Add 4 large eggs one at a time, mixing well after each, followed by 2 teaspoons of vanilla bean paste.

In another bowl, whisk together 3 cups of flour, 2 teaspoons of baking powder, and ½ teaspoon of salt, then combine with the butter mixture alternately with the cooled tea-infused milk.

Pour batter into prepared pans, filling each about two-thirds full, and bake for 25-30 minutes.

Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Beat 1 cup of soft butter until fluffy, add 4 cups of powdered sugar, 2-3 tablespoons of milk, and 1 teaspoon of vanilla bean paste to make buttercream.

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