Name: London Fog Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: British-Inspired
Ingredients: 1 cup whole milk; 4 Earl Grey tea bags; 2 ¼ cups all-purpose flour; 1 tbsp baking powder; ½ tsp salt; 1 cup unsalted butter, softened; 1 ½ cups granulated sugar; 4 large eggs; 2 tsp vanilla extract; ½ tsp almond extract (optional for depth); 1 cup unsalted butter, softened; 3 ½ cups powdered sugar, sifted; 2 tbsp heavy cream or milk; 2 tsp vanilla extract; Pinch of salt; Dried lavender or edible flowers; Earl Grey tea leaves (for decoration); White chocolate shavings

Description

If you love the comforting flavor of a London Fog latte—made with Earl Grey tea, vanilla, and steamed milk—then this London Fog Cake will sweep you off your feet. Moist layers of Earl Grey-infused cake are paired with a velvety vanilla buttercream and a hint of bergamot for an elegant dessert perfect for tea time, birthdays, or any special gathering.

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Ingredients

Scale

For the Earl Grey Cake:

1 cup whole milk
4 Earl Grey tea bags
2 ¼ cups all-purpose flour
1 tbsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
2 tsp vanilla extract
½ tsp almond extract (optional for depth)

For the Vanilla Buttercream:

1 cup unsalted butter, softened
3 ½ cups powdered sugar, sifted
2 tbsp heavy cream or milk
2 tsp vanilla extract
Pinch of salt

For Garnish (Optional):

Dried lavender or edible flowers
Earl Grey tea leaves (for decoration)
White chocolate shavings

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Instructions

Step 1: Infuse the Milk
Heat the milk in a small saucepan until steaming but not boiling.
Remove from heat and add Earl Grey tea bags. Steep for 10 minutes.
Squeeze and remove tea bags, and allow the milk to cool to room temperature.

Step 2: Prepare the Cake Batter
Preheat the oven to 350°F (175°C).
Grease and line your cake pans with parchment paper.
In a bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in vanilla and almond extract.
Add the flour mixture in three parts, alternating with the cooled tea-infused milk.
Mix just until combined.

Step 3: Bake the Cakes
Divide the batter evenly among the prepared pans.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 4: Make the Vanilla Buttercream
Beat softened butter until smooth.
Gradually add powdered sugar, 1 cup at a time, mixing well after each addition.
Add vanilla extract and cream, and beat until light and fluffy.
Adjust texture by adding more cream (for softness) or sugar (for firmness).

Step 5: Assemble the Cake
Level the cake layers if needed.
Place one layer on a serving plate, spread buttercream evenly on top.
Repeat with remaining layers.
Frost the outside of the cake and smooth with an offset spatula.
Decorate with optional garnishes like tea leaves, lavender, or white chocolate.

Step 6: Chill and Serve
Chill the cake for at least 30 minutes to set the frosting.
Bring to room temperature before slicing and serving.

Notes

Steep Tea Properly – Don’t rush the infusion process for maximum flavor.
Use Room Temp Ingredients – Ensures even mixing and smooth batter.
Don’t Overmix – Stir just until combined to avoid a dense cake.
Cool Completely – Always frost only when cakes are fully cool.
Customize the Look – Use a piping bag for decorative swirls or keep it simple with a naked finish.

Prep Time: 20 minutes
Cook Time: 30 minutes
Cuisine: British-Inspired