Infuse the milk with the loose Earl Grey tea by heating it and letting it steep for about 10 minutes. Strain the tea leaves out and set the milk aside to cool.

Preheat the oven to 350°F (175°C).

In a large bowl, cream together the butter and sugar until light and fluffy.

Beat in the eggs one at a time, mixing well after each addition.

Add the cooled Earl Grey-infused milk and vanilla bean paste, mixing until combined.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Divide the batter evenly between two prepared cake pans.

Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

While the cakes are cooling, whip the heavy cream and gradually add the powdered sugar until stiff peaks form.

Mix in the reserved Earl Grey-infused milk and additional vanilla bean paste for flavor.

Once the cakes are completely cooled, spread buttercream between the layers and around the outside.

Decorate as desired before serving.