Why You’ll Love This Recipe
I love how this cake turns a favorite tea into a stunning dessert. The floral notes of Earl Grey blend beautifully with the rich vanilla bean frosting, making each bite fragrant and luxurious. It’s perfect for an afternoon tea or an elegant gathering.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
2 tablespoons loose-leaf Earl Grey tea (or 4 tea bags)
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup milk, room temperature
For the Frosting:
1 cup unsalted butter, room temperature
4 cups powdered sugar
1 vanilla bean (or 2 teaspoons vanilla extract)
2–3 tablespoons heavy cream or milk
Pinch of salt
directions
I preheat the oven to 350°F (175°C), grease and flour two 8-inch round cake pans, and line the bottoms with parchment paper.
In a small saucepan, I heat the milk just until it simmers, then remove it from the heat and stir in the Earl Grey tea. I cover and steep it for 10 minutes, then strain and let it cool to warm.
In a medium bowl, I whisk together flour, baking powder, baking soda, and salt.
In a large bowl, I beat the butter and sugar with an electric mixer for 3–4 minutes until light and fluffy. I beat in the eggs one at a time, followed by the vanilla extract.
I alternate adding the dry ingredients and the Earl Grey-infused milk in three additions, beginning and ending with the dry mixture. I mix until just combined.
I divide the batter evenly between the prepared pans, smooth the tops, and bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean.
I cool the cakes in the pans for 10 minutes before transferring them to wire racks to cool completely.
For the frosting, I beat the butter until creamy. I add the vanilla bean seeds or extract, then gradually beat in the powdered sugar. I add heavy cream or milk one tablespoon at a time until the frosting reaches a spreadable consistency, and I finish with a pinch of salt.
To assemble, I place one cake layer on a serving plate, spread a generous layer of frosting, top with the second layer, and frost the top and sides.
Servings and timing
This recipe serves 12.
Prep Time: 20 minutes
Cooking Time: 28 minutes
Total Time: 48 minutes
Calories: approximately 420 kcal per slice
Variations
Sometimes I add a touch of lavender or use bergamot extract to intensify the Earl Grey flavor. I’ve also used lemon zest in the frosting for a fresh twist that pairs beautifully with the tea notes.
storage/reheating
I store this cake covered at room temperature for up to 2 days or refrigerate it for up to 5 days. If chilled, I let it sit out for about 30 minutes before serving for the best texture.
FAQs
Can I use Earl Grey tea bags instead of loose-leaf?
Yes, I use 4 tea bags if I don’t have loose-leaf tea on hand.
Can I make this into cupcakes?
Absolutely. I divide the batter into lined cupcake tins and bake for about 18–20 minutes.
How strong is the Earl Grey flavor?
It’s subtle yet noticeable. For a stronger flavor, I steep the tea a few minutes longer.
Can I make the cake layers ahead of time?
Yes, I bake and cool them completely, then wrap tightly in plastic wrap and refrigerate or freeze until needed.
What can I substitute for the vanilla bean?
I use 2 teaspoons of high-quality vanilla extract instead of a vanilla bean.
Conclusion
This London Fog Cake is a beautiful way to bring the flavors of tea time into a dessert. I love its unique, cozy flavor profile and how the frosting perfectly complements the soft, fragrant sponge. It’s a showstopper that always impresses at gatherings.
Print
London Fog Cake
- Total Time: 48 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Elegant and aromatic Earl Grey layer cake with vanilla bean frosting—perfect for tea time, brunch, or special celebrations.
Ingredients
Cake:
2 cups all-purpose flour
2 tablespoons loose-leaf Earl Grey tea (or 4 tea bags)
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup milk, room temperature
Frosting:
1 cup unsalted butter, room temperature
4 cups powdered sugar
1 vanilla bean (or 2 teaspoons vanilla extract)
2–3 tablespoons heavy cream or milk
Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round pans; line bottoms with parchment.
Heat milk until simmering, steep Earl Grey tea for 10 minutes, strain, and cool.
In a bowl, whisk flour, baking powder, baking soda, and salt.
In another bowl, beat butter and sugar until light and fluffy (3–4 mins). Add eggs one at a time, then vanilla.
Alternate adding dry ingredients and Earl Grey milk in three additions, beginning and ending with dry.
Divide batter into pans and bake for 25–28 mins. Cool for 10 mins in pans, then transfer to wire racks.
For frosting, beat butter until creamy. Add vanilla, then powdered sugar gradually. Add cream as needed; finish with salt.
Assemble and frost the cake once layers are completely cooled.
Notes
Add lavender or bergamot extract for a twist.
Lemon zest in the frosting gives a bright flavor contrast.
Steep tea longer for bolder Earl Grey flavor.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
