Description
Sipping a London Fog cake brings classic Earl Grey tea flavors right to your dessert plate, blending creamy bergamot and vanilla into a dreamy layer cake that celebrates British tea culture with sweet simplicity. Delicate tea-infused layers paired with silky frosting deliver a comforting treat perfect for afternoon tea or special celebrations.
Ingredients
Scale
Primary Ingredients:
- 2 ½ cups all-purpose flour
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 cup whole milk
- ¾ cup unsalted butter
- 1 cup unsalted butter
- ¾ cup powdered sugar
Flavoring Ingredients:
- 4 Earl Grey tea bags
- 1 tablespoon vanilla extract
- 2 tablespoons vanilla extract
- 2–3 tablespoons heavy cream
- 1–2 teaspoons culinary lavender
Dry Ingredients:
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Optional: gel food coloring
- Optional: dried lavender buds
- Optional: lemon zest
- Optional: edible flowers
Instructions
- Steep 4 Earl Grey tea bags in 1 cup hot milk for 10 minutes at 180°F. Remove bags and let liquid cool to room temperature.
- Sift 2 ¼ cups flour, 2 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt into a medium bowl.
- Cream ¾ cup softened butter with 1 ¾ cups sugar using an electric mixer until the mixture becomes pale and airy.
- Add 3 room-temperature eggs one at a time to the butter mixture, blending thoroughly after each addition.
- Pour 1 tablespoon vanilla extract into the tea-infused milk, then alternate adding dry ingredients and milk mixture to the batter.
- Grease two 8-inch cake pans and divide batter evenly between them.
- Bake at 350°F for 25-30 minutes until a toothpick inserted in the center comes out clean.
- Allow cakes to cool completely on a wire rack for approximately 45-60 minutes.
- Beat 1 cup softened butter until smooth and creamy for the frosting.
- Gradually incorporate ¾ cup powdered sugar, 2 tablespoons cream, 1 ½ teaspoons vanilla, and 1 teaspoon ground lavender.
- Whip frosting until it becomes light and fluffy, about 3-4 minutes.
- Level cake layers if needed, then spread frosting between and around the entire cake.
- Garnish with dried lavender buds and optional lemon zest for a delicate finish.
Notes
- Use freshly brewed Earl Grey tea for the most robust flavor in your cake’s milk infusion.
- Steep tea exactly 10 minutes to capture delicate bergamot notes without creating bitterness.
- Room temperature ingredients help create a smoother, more evenly textured cake batter.
- For a gluten-free version, swap wheat flour with a cup-for-cup alternative like Bob’s Red Mill blend.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 12
- Calories: 466 kcal
- Sugar: 40 g
- Sodium: 140 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 57 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg