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London Fog Cake: Earl Grey Layer Cake Recipe

A tall, three-layer London fog cake recipe with white frosting, a slice removed to show the fluffy interior.
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Bake a moist, elegant layer cake infused with the delicate flavors of Earl Grey tea, vanilla, and a creamy bergamot frosting. This recipe makes an impressive dessert for any occasion.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup whole milk, steeped with 2 Earl Grey tea bags
  • 1/4 cup buttermilk
  • 1 cup confectioners’ sugar (for frosting)
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1 tablespoon heavy cream (for frosting)
  • 1/2 teaspoon finely grated lemon zest (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. Steep the milk: Heat the 1/2 cup of whole milk until steaming, then remove from heat and steep 2 Earl Grey tea bags for 15 minutes. Remove the tea bags, squeezing out excess liquid. Let the milk cool completely.
  3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In a large bowl, cream together the 1 cup of softened butter and granulated sugar until light and fluffy.
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in the 1 teaspoon of vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the cooled steeped milk and buttermilk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. Prepare the Earl Grey Frosting: Beat the 1/2 cup of softened butter until smooth. Gradually beat in the confectioners’ sugar until incorporated. Add the 1 teaspoon of vanilla extract, heavy cream, and 1 tablespoon of very finely ground Earl Grey tea leaves (optional, for stronger flavor). Beat until light and fluffy.
  11. Once cakes are completely cool, place one layer on a serving plate. Spread an even layer of frosting on top. Place the second layer on top and frost the top and sides of the entire cake.
  12. Garnish with a light dusting of powdered sugar or a sprinkle of lemon zest, if desired.

Notes

  • For the most intense tea flavor, steep the tea bags in the milk for 20 minutes, or use 2 tablespoons of loose-leaf Earl Grey tea.
  • To ensure a moist cake, measure your flour using the spoon-and-level method, or weigh it.
  • If you want a subtle lavender note, add 1/2 teaspoon of dried culinary lavender to the milk while steeping the Earl Grey.
  • This cake pairs well with a light bergamot glaze instead of buttercream for a brighter flavor.

Nutrition

Find it online: https://www.purecookingjoy.com/london-fog-cake-recipe/

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