I love how this London Fog Cake captures the cozy elegance of a classic tea latte in dessert form. I infuse soft Earl Grey cake layers with fragrant tea and pair them with a smooth, creamy vanilla buttercream. Every slice feels light, aromatic, and perfectly balanced between floral citrus notes and sweet vanilla richness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Earl Grey Cake Layers:
1 cup milk
4 Earl Grey tea bags (or 2 tbsp loose leaf)
2½ cups all-purpose flour
2½ tsp baking powder
½ tsp salt
1 cup unsalted butter, room temperature
1¾ cups granulated sugar
4 large eggs
2 tsp vanilla extract
Vanilla Buttercream Icing:
1 cup unsalted butter, room temperature
3–4 cups powdered sugar, sifted
2 tbsp milk or heavy cream
1 tbsp vanilla extract
Pinch of salt
Directions
Earl Grey Cake Layers:
I warm the milk until it is steaming but not boiling, then steep the Earl Grey tea bags in the milk for at least 15 minutes. I let it cool completely.
Then I preheat the oven to 350°F (175°C) and grease and line two 8-inch cake pans.
I whisk together the flour, baking powder, and salt in a bowl.
In a separate bowl, I cream the butter and sugar until light and fluffy. I beat in the eggs one at a time, then mix in the vanilla extract.
Next I alternate adding the dry ingredients and the cooled tea-infused milk into the butter mixture, starting and ending with the flour mixture.
I divide the batter evenly between the pans and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. I let the cakes cool completely before frosting.
Vanilla Buttercream Icing:
I beat the butter for 2–3 minutes until pale and fluffy.
Next I add the powdered sugar one cup at a time, mixing slowly at first, then beating until smooth.
I add the vanilla extract, milk or cream, and a pinch of salt. I whip everything until light and fluffy, adding more milk if I want a softer consistency.
Assembly:
I level the cake layers if needed.
Then I spread buttercream between the layers and over the entire cake.
I sometimes decorate with dried lavender, a sprinkle of Earl Grey tea leaves, or a light drizzle of honey for a beautiful finish.
Servings and timing
I usually slice this cake into 12 servings.
Prep time: 30 minutes
Bake time: 28–32 minutes
Cooling and decorating time: 1–1½ hours
Total time: about 2½ hours
Variations
I sometimes add a teaspoon of finely grated orange zest to enhance the bergamot flavor.
I like to swap vanilla buttercream for honey buttercream when I want a warmer sweetness.
I occasionally fill the cake with a thin layer of lemon curd for a bright citrus contrast.
I can also bake the batter into cupcakes and reduce the baking time to about 18–22 minutes.
Storage/Reheating
I store the cake in an airtight container at room temperature for up to 2 days. If I need to keep it longer, I refrigerate it for up to 5 days and let it come to room temperature before serving so the buttercream softens beautifully.
If I want to freeze it, I wrap the unfrosted cake layers tightly in plastic wrap and freeze them for up to 2 months. I thaw them overnight in the refrigerator before frosting.
I do not reheat the cake, but I let refrigerated slices sit at room temperature for about 30 minutes before enjoying.
FAQs
Can I make the tea flavor stronger?
I sometimes steep the tea longer or add an extra tea bag for a more pronounced Earl Grey flavor. I make sure the milk is not boiling so it does not become bitter.
Can I use cake flour instead of all-purpose flour?
I can substitute cake flour for a softer crumb. I use the same measurement by weight, or slightly increase the volume if measuring by cups.
Why did my cake turn out dense?
I make sure not to overmix the batter once I add the flour. I also check that my baking powder is fresh so the cake rises properly.
Can I make this cake ahead of time?
I often bake the cake layers a day in advance and wrap them tightly. I frost the cake the next day for convenience.
Can I reduce the sweetness of the buttercream?
I add a pinch more salt or slightly reduce the powdered sugar. I also whip it longer to create a lighter texture that feels less sweet.
Conclusion
I find this London Fog Cake to be the perfect blend of cozy tea flavors and classic vanilla sweetness. The soft Earl Grey layers paired with fluffy buttercream create a cake that feels refined yet comforting. Whenever I bake it, I enjoy how it fills my kitchen with a delicate tea aroma and turns any gathering into something a little more special.
📖 Recipe:
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London Fog Cake with Vanilla Buttercream Icing
- Total Time: 2 hours 30 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This London Fog Cake features soft Earl Grey–infused layers paired with a smooth vanilla buttercream icing. Delicately floral and perfectly sweet, it captures the cozy elegance of a classic tea latte in cake form.
Ingredients
1 cup milk
4 Earl Grey tea bags (or 2 tbsp loose leaf)
2½ cups all-purpose flour
2½ tsp baking powder
½ tsp salt
1 cup unsalted butter, room temperature (cake)
1¾ cups granulated sugar
4 large eggs
2 tsp vanilla extract (cake)
1 cup unsalted butter, room temperature (buttercream)
3–4 cups powdered sugar, sifted
2 tbsp milk or heavy cream
1 tbsp vanilla extract (buttercream)
Pinch of salt
Instructions
- Warm the milk until steaming but not boiling. Steep the Earl Grey tea bags in the milk for at least 15 minutes, then let it cool completely.
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- Whisk together the flour, baking powder, and salt in a bowl.
- In a separate bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
- Alternate adding the dry ingredients and the cooled tea-infused milk into the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- For the buttercream, beat the butter for 2–3 minutes until pale and fluffy.
- Add powdered sugar one cup at a time, mixing slowly at first, then beating until smooth.
- Add vanilla extract, milk or cream, and a pinch of salt. Beat until light and fluffy, adjusting consistency if needed.
- Level the cake layers if necessary. Spread buttercream between the layers and over the entire cake. Decorate as desired before serving.
Notes
For stronger tea flavor, steep an extra tea bag or extend steeping time without boiling the milk.
Add 1 teaspoon finely grated orange zest to enhance the bergamot notes.
Substitute honey buttercream for a warmer sweetness or add a thin layer of lemon curd for citrus contrast.
Store at room temperature in an airtight container for up to 2 days or refrigerate up to 5 days; bring to room temperature before serving.
Unfrosted cake layers can be frozen tightly wrapped for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620 kcal
- Sugar: 55 g
- Sodium: 260 mg
- Fat: 34 g
- Saturated Fat: 21 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 75 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 145 mg
