London Fog Cake with Earl Grey Buttercream

Introduction

Did you know that the “London Fog”—that comforting beverage made of Earl Grey tea, vanilla syrup, and steamed milk—was actually invented in Vancouver, Canada, in the 1990s? Despite its rainy namesake, the flavor profile has taken the baking world by storm. Search interest for “tea-infused desserts” has grown by 65% in the past two years as home bakers look for sophisticated, botanical alternatives to standard vanilla and chocolate.

This recipe for London Fog Cake transforms the beloved latte into a show-stopping layer cake. It challenges the subtlety of tea by using a double-infusion technique: infusing the milk for the batter and adding ground tea leaves directly to the flour. The result is a tender, fragrant sponge that sings with the citrusy notes of Italian Bergamot oil, paired with a creamy vanilla bean frosting. It is elegant, cozy, and perfect for afternoon tea or a sophisticated birthday celebration.

Ingredients List

To ensure the Earl Grey flavor is distinct rather than grassy or weak, the quality of the tea bags is the critical variable. Here is your curated shopping list.

The Earl Grey Infusion (The Liquid Gold):

1 Cup Whole Milk:
- Why Whole? The fat content holds the essential oils from the tea better than skim milk.
5-6 Earl Grey Tea Bags:
- Selection: Use a strong brand like Twinings or Stash. “Double Bergamot” blends are excellent here.

The Cake Batter:

2 ½ Cups All-Purpose Flour: (Or Cake Flour for a lighter crumb).
1 ½ Cups Granulated Sugar.
2 Teaspoons Baking Powder & ½ Teaspoon Baking Soda.
½ Teaspoon Salt.
1 Tablespoon Loose Leaf Earl Grey Tea: Finely ground (from about 2 tea bags).
- Texture: Grind it in a spice grinder or mortar and pestle until it is a fine dust. Large leaves will be unpleasant to chew.
¾ Cup (1.5 sticks) Unsalted Butter: Room temperature.
3 Large Eggs: Room temperature.
2 Teaspoons Vanilla Extract.

The Vanilla Bean Buttercream:

1 ½ Cups (3 sticks) Unsalted Butter: Softened.
4-5 Cups Confectioners’ Sugar: Sifted.
2 Tablespoons Heavy Cream.
1 Tablespoon Vanilla Bean Paste:
- Why Paste? It provides the visible black specks of vanilla, mimicking the look of the tea leaves and providing a pure, intense vanilla flavor that defines a London Fog.

Substitutions:

Lavender Twist: Add 1 teaspoon of dried culinary lavender to the milk infusion for a floral “Lavender London Fog” variation.
Gluten-Free: Use a high-quality 1:1 Gluten-Free Baking Flour (like King Arthur). The tea infusion works perfectly with GF blends.

Timing

This recipe requires a cooling period for the milk infusion.

Prep Time: 30 minutes (includes steeping).
Baking Time: 30–35 minutes.
Cooling Time: 1 hour.
Decorating Time: 30 minutes.
Total Time: Approx. 2.5 hours.

Data Insight: Earl Grey tea gets its flavor from the rind of the Bergamot Orange. This citrus oil creates a “lift” in the flavor profile that cuts through the fat of the buttercream, making the cake taste lighter than a standard vanilla cake despite having the same calorie count.

Step-by-Step Instructions

Step 1: The Milk Infusion (Do This First)

In a small saucepan, heat the 1 cup of milk until it begins to steam (do not boil). Remove from heat.

Steep: Add the 5-6 tea bags. Cover and let steep for 20–30 minutes.
Squeeze: Remove the tea bags, squeezing them firmly to extract the potent, tannin-rich liquid.
Cool: Let the milk cool completely to room temperature. You should have a beige-colored, fragrant milk.

Step 2: The Dry Mix

Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans.

Whisk: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and the finely ground tea leaves.
- Visual: The flour should look speckled.

Step 3: The Creaming

In a large bowl or stand mixer, beat the butter and sugar on medium-high speed for 3–4 minutes until pale and fluffy.

Eggs: Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 4: The Alternating Mix

Reduce mixer speed to low.

Method: Add the flour mixture in three parts, alternating with the Earl Grey infused milk in two parts. (Flour -> Milk -> Flour -> Milk -> Flour).
Stop: Mix only until the flour streaks disappear. Do not overmix.

Step 5: The Bake

Divide the batter evenly between the prepared pans.

Bake: Bake for 30–35 minutes.
Test: A toothpick inserted into the center should come out clean.
Cool: Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.

Step 6: The Vanilla Bean Frosting

While cakes cool, beat the butter for the frosting until creamy (5 minutes).

Add: Gradually add the powdered sugar, one cup at a time.
Flavor: Add the heavy cream and vanilla bean paste. Beat on high for 3 minutes until whipped and airy.

Step 7: Assembly

Layer: Place one cake layer on a plate. Spread a thick layer of frosting. Top with the second cake layer.
Coat: Cover the top and sides with the remaining buttercream.
Garnish: Sprinkle with a pinch of loose tea leaves or dried edible flowers for an elegant finish.

Nutritional Information

A sophisticated indulgence. Estimated breakdown per slice (based on 12 slices):

Nutrient	Amount	% Daily Value
Calories	580 kcal	–
Total Fat	30g	46%
Saturated Fat	18g	90%
Carbohydrates	72g	24%
Sugars	50g	–
Protein	5g	10%

Data Insight: While high in sugar, the inclusion of Black Tea provides flavonoids. However, the quantity per slice is minimal compared to drinking a cup of tea.

Healthier Alternatives for the Recipe

Customize your London Fog Cake for dietary needs:

Vegan:
- Use soy milk or oat milk for the infusion (oat milk pairs beautifully with the tea flavor).
- Use vegan butter sticks and a flax egg replacement.
Lower Sugar:
- Use a Monk Fruit sweetener for the cake batter.
- Try a Swiss Meringue Buttercream (which uses less sugar than American buttercream) or a “Stabilized Whipped Cream” frosting for a lighter, less sweet finish.

Serving Suggestions

This cake is all about the atmosphere.

The Drink: Serve with a hot cup of Earl Grey Tea (no milk needed) or a glass of Prosecco.
The Side: Fresh berries (blackberries or blueberries) add a nice tart contrast.
The Occasion: This is the ultimate “Bridal Shower” or “Mother’s Day” cake due to its floral, feminine flavor profile.

Common Mistakes to Avoid

Tea baking is delicate.

Oversteeping the Milk:
- The Error: Leaving tea bags in for hours or boiling them.
- The Result: A bitter, astringent cake.
- The Fix: Steep for 20-30 mins in hot (not boiling) milk.
Using Whole Leaves:
- The Error: Putting whole tea leaves in the batter.
- The Result: Gritty, hard bits in the sponge.
- The Fix: You must grind them into a powder or use the dust from the bottom of the tea box.
Hot Milk:
- The Error: Adding hot infused milk to the butter/eggs.
- The Result: Scrambled eggs or melted butter.
- The Fix: The milk must be cool.

Storing Tips for the Recipe

Butter cakes tend to harden in the fridge.

Room Temperature: Store in a cake keeper for up to 3 days. This keeps the crumb softest.
Refrigeration: Up to 1 week. Allow to sit on the counter for 1 hour before eating to soften the buttercream.
Freezing: Freeze individual slices wrapped in plastic wrap for up to 2 months.

Conclusion

London Fog Cake is a masterclass in flavor infusion. It captures the cozy, rainy-day vibes of the famous latte and translates them into a dessert that is moist, aromatic, and visually stunning. The specks of tea and vanilla bean promise a flavor that is far more complex than a standard vanilla cake, making every bite a comforting experience.

Summary: A moist layer cake infused with Earl Grey tea milk and ground tea leaves, topped with a speckled vanilla bean buttercream.

Ready to bake?

Put the kettle on! Rate this recipe 5 stars if you loved the bergamot flavor, and leave a comment below: do you add lavender to yours? Subscribe for more tea-time treats!

FAQs

Does this cake contain caffeine?

Yes. Earl Grey is a black tea and contains caffeine. A slice will have a small amount (roughly 5-10mg), much less than a cup of coffee, but be mindful if serving to young children or those very sensitive to caffeine.

Can I use Lady Grey tea?

Absolutely. Lady Grey contains lemon and orange peel in addition to bergamot, which makes for a brighter, more citrus-forward cake.

Can I make this as cupcakes?

Yes. This recipe will make approximately 20–24 standard cupcakes. Bake at 350°F for 18–22 minutes.

Can I use an Earl Grey syrup instead of infusion?

You can brush the baked cake layers with an Earl Grey simple syrup (sugar + water + tea) to keep them extra moist, but for the cake flavor, the milk infusion works best. Combining both methods yields the strongest flavor.