In a small saucepan, heat the milk and 2 tablespoons butter over medium-low until steaming but not boiling. Add 2 Earl Grey tea bags or loose-leaf and steep off heat for 10 minutes. Strain through a fine mesh sieve, pressing gently to extract flavor. Cool to room temperature before baking. This is crucial for deep, balanced tea flavor and a moist cake.

Lightly grease two 8-inch round cake pans with nonstick spray or butter, then line the bottoms with parchment rounds. This ensures your delicate sponge releases cleanly and stays intact for layering. Preheat oven to 350°F (175°C) while you proceed.

In the bowl of a stand mixer fitted with the paddle, combine cake flour, sugar, baking powder, and salt. Mix on low to combine evenly. Add softened butter in tablespoon-sized pieces and mix on low until the mixture resembles damp sand, about 1 minute.

With the mixer running on medium-low, add eggs one at a time, beating well to incorporate after each addition. Pour in honey and cooled tea-milk infusion, then vanilla, mixing until a thick, silky batter forms. Stop and scrape bowl down with a spatula to ensure everything is blended.

Evenly divide the batter between the prepared pans, smoothing the tops flat. Bake on the center rack for 28-33 minutes, rotating pans halfway through. The cakes are done when golden at the edges, springy, and a toothpick inserted at center comes out clean or with just a few moist crumbs.

Cool cakes in their pans on a wire rack for 15 minutes, then invert onto the rack, peel away parchment, and cool completely. For four thin layers, use a serrated knife to evenly halve each cake horizontally once fully cooled. This creates even, flexible layers for neat stacking.

In a small cup, warm 2 tablespoons milk until steaming. Add 1 Earl Grey tea bag or loose-leaf, cover and steep for at least 10 minutes until strongly fragrant, then discard tea. Cool before using. This concentrated infusion punches up the buttercream’s tea flavor without extra liquid.

In a heatproof mixer bowl, whisk egg whites and sugar together. Set over a pot of barely simmering water, whisking constantly, until mixture reaches 160°F (70°C) and all sugar has dissolved. Rub a little between your fingers, it should feel smooth, not gritty. Remove from heat.

Using the mixer fitted with the whisk, beat the warm meringue on medium-high until stiff, glossy peaks form and the bowl is cool, about 5-8 minutes. Switch to the paddle attachment and slowly add softened butter, honey, salt, and cooled tea-milk infusion. Beat until silky, very light, and spreadable. If it looks curdled, keep mixing, it will smooth.

Place one cake layer cut-side up on a cake board or plate. Spread about 1/2 cup buttercream evenly to the edge. Repeat with remaining layers, lightly pressing each down. Spread a thin layer of frosting on the top and sides to lock in crumbs. Chill 30 minutes for stability before the final coat.

Spread remaining buttercream smoothly over the chilled cake using an offset spatula for clean edges. If desired, decorate with torn edible flowers, a sprinkle of tea leaves, or a honey drizzle. Chill another 15-30 minutes to set before slicing with a sharp knife for picture-perfect pieces.