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
