London Fog Earl Grey Cake (Print Version)
Aromatic Earl Grey-infused cake layers with creamy vanilla bean frosting, inspired by the beloved London Fog tea latte.
# What You'll Need:
→ Earl Grey Cake
01 - 1 cup whole milk
02 - 4 bags Earl Grey tea or 2 tbsp loose leaf
03 - 2 ½ cups all-purpose flour
04 - 2 ½ tsp baking powder
05 - ½ tsp salt
06 - 1 cup unsalted butter, softened
07 - 1 ½ cups granulated sugar
08 - 4 large eggs, room temperature
09 - 2 tsp vanilla extract
10 - Zest of 1 lemon
→ London Fog Syrup
11 - ½ cup water
12 - ½ cup granulated sugar
13 - 2 bags Earl Grey tea
→ Vanilla Bean Frosting
14 - 1 cup unsalted butter, softened
15 - 4 cups powdered sugar, sifted
16 - 2 tbsp whole milk
17 - 1 tsp vanilla bean paste or extract
18 - Pinch of salt
→ Garnish
19 - Dried edible flowers
20 - Lemon zest
# How-To Steps:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Heat milk until steaming without boiling. Add Earl Grey tea bags and steep for 15 minutes. Remove bags and cool to room temperature.
03 - Whisk together flour, baking powder, and salt in a medium bowl.
04 - Beat butter and sugar in a large bowl until pale and fluffy, approximately 3 minutes. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract and lemon zest.
05 - With mixer on low speed, add dry ingredients in three additions, alternating with cooled Earl Grey milk. Begin and end with flour mixture. Mix until just combined.
06 - Divide batter evenly among prepared pans. Smooth tops and bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
07 - Let cakes cool in pans for 10 minutes, then turn out onto racks to cool completely.
08 - Bring water and sugar to a simmer in a small saucepan. Add tea bags and steep for 10 minutes. Discard bags and let syrup cool.
09 - Beat butter until creamy. Gradually add powdered sugar, alternating with milk, beating until smooth and fluffy. Mix in vanilla bean paste and salt.
10 - Level cooled cakes if needed. Brush each layer with London Fog syrup. Spread frosting between layers and over top and sides.
11 - Garnish with edible flowers and lemon zest if desired. Chill for 30 minutes before slicing for clean cuts.
# Expert Tips:
01 -
- The Earl Grey infusion gives you this sophisticated, aromatic warmth that feels like a cozy café moment captured in cake form
- That vanilla bean frosting is so silky and luxurious you might find yourself eating it straight off the spatula
- Whole lemon zest brightens everything perfectly, cutting through the richness and making each bite feel lighter than you would expect
02 -
- Let that Earl Grey milk cool completely before adding it to your batter or you will end up with a curdled, sad mess
- Brushing the syrup onto the layers while they are still slightly warm helps it absorb better and keeps everything incredibly moist
- Chill the frosted cake for 30 minutes before slicing or your knife will drag through all that beautiful frosting you just worked so hard on
03 -
- Room temperature ingredients are not optional here, they are the difference between a tender crumb and a dense disappointment
- Weighing your flour instead of measuring by volume will give you consistently perfect results every single time