There’s something about a warm kitchen filled with laughter and the sweet scent of baking that wraps around you like a beloved quilt. The London Fog Cake brings to mind cherished afternoons with a cup of Earl Grey tea, the kind of cozy comfort that tickles your heart and makes everything feel just right. With each bite, you’ll feel the embrace of tradition and the warmth of home.
Why make this recipe? Well, who wouldn’t want to experience the delightful combination of fluffy tea-infused cake and creamy, dreamy buttercream? It’s exactly the kind of treat that makes the spirit soar and brings people together. Whether it’s a family gathering or a quiet afternoon tea, this cake carries with it the enchantment of cherished moments and the joy of sharing.
How to make London Fog Cake
Ingredients:
For the Earl Grey Cake:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1¾ cups granulated sugar
- ¾ cup unsalted butter, room temperature
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1¼ cups whole milk
- 3 tablespoons loose Earl Grey tea (or 6 tea bags)
For the Vanilla Bean Buttercream:
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar, sifted
- ¼ cup heavy cream (from the Earl Grey milk)
- 2 teaspoons vanilla bean paste
- ½ teaspoon salt
- 2 tablespoons Earl Grey-infused milk
Directions:
-
Prep Your Earl Grey Base: Start by heating 1½ cups of whole milk in a small saucepan until it’s steaming but not boiling. Once you’ve removed it from the heat, add your loose Earl Grey tea or tea bags. Let them steep for 10 minutes, filling your kitchen with that enchanting aroma. After steeping, strain out the tea leaves and let the infused milk cool to room temperature.
-
Build the Cake Batter: Preheat your oven to 350°F and generously grease three 8-inch round cake pans, using parchment paper if you have it. In a large mixing bowl, cream together ¾ cup of softened butter and 1¾ cups of granulated sugar until it’s light and fluffy—about 4-5 minutes with an electric mixer will do the trick. Next, add the eggs one at a time, followed by that lovely splash of vanilla extract.
-
Alternate and Combine: Now, gently alternate adding your dry ingredients (flour, baking powder, and salt mixed together) with the cooled Earl Grey milk. Start and end with the flour mixture, mixing until just combined—but remember, don’t overmix!
-
Bake to Perfection: Divide the batter evenly between the prepared pans, and pop them in the oven. Bake for 25-30 minutes or until a toothpick comes out with just a few moist crumbs on it. Once baked, let them cool in the pans for about 10 minutes before turning them out onto wire racks to cool completely.
-
Create the Buttercream Magic: While the cakes are cooling, take 1 cup of room temperature butter and beat it until it’s super light and fluffy, which should take around 5 minutes. Gradually add in your sifted powdered sugar, and then mix in the vanilla bean paste, salt, heavy cream, and a couple of tablespoons of that Earl Grey-infused milk to make it smooth and spreadable. If it’s too thick, just add a little more of that infused milk until it’s perfect.
-
Final Assembly: Once your cakes are completely cool, place the first layer on a serving platter. Spread about ¾ cup of buttercream on top, then place the second layer and repeat the process, finishing with the final cake layer. Frost the outside of the cake with the remaining buttercream, aiming for a rustic finish—you want it to look just like home!
How to serve London Fog Cake
Slice it up and serve with a pot of brewed Earl Grey for that perfect pairing. You might even want to invite a neighbor over for a slice or two!
How to store London Fog Cake
Keep your leftover slices in an airtight container at room temperature for up to 3 days, or you can refrigerate them for about a week. If you really want to make it last, freeze the unfrosted layers, tightly wrapped, for up to a month—and frost before serving!
Tips to make London Fog Cake:
- Take advantage of the quality of your tea; a good loose-leaf Earl Grey will make a noticeable difference.
- If you want a stronger tea flavor, feel free to steep the tea for a few more minutes.
- For an extra touch, you could add crushed lavender for a floral twist.
Variations:
You can switch things up by using chai tea instead of Earl Grey for a spicier flavor or adding a layer of raspberry jam between the layers for a bit of tartness that beautifully complements the sweetness.
FAQs:
-
Can I use regular brewed tea instead of infused milk?
Yes, but the infused milk gives it a richer flavor and mouthfeel that’s just so delightful. -
Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day or two in advance and frost them when you’re ready. -
What if I don’t have vanilla bean paste?
You can use vanilla extract as a substitute, though the taste will be slightly different—still delicious, I promise!
As you gather around the table, forks in hand, there’s nothing quite as magical as watching faces light up with delight at the first taste of a lovingly made cake. Remember, cooking isn’t just about the meal; it’s about sharing moments, creating memories, and wrapping up love in every bite. So, pull up a chair, tuck in, and let’s make some sweet memories together.
London Fog Cake
Ingredients
Method
- Heat 1½ cups of whole milk in a small saucepan until steaming but not boiling. Remove from heat and steep loose Earl Grey tea or tea bags for 10 minutes. Strain out tea leaves and let the infused milk cool to room temperature.
- Preheat oven to 350°F and grease three 8-inch round cake pans.
- Cream together ¾ cup of softened butter and 1¾ cups of granulated sugar until light and fluffy, about 4-5 minutes.
- Add eggs one at a time, followed by vanilla extract.
- Gently alternate adding the dry ingredients with the cooled Earl Grey milk, starting and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes until a toothpick comes out with a few moist crumbs.
- Let cool in pans for about 10 minutes before turning out onto wire racks to cool completely.
- Beat 1 cup of room temperature butter until light and fluffy, about 5 minutes.
- Gradually add sifted powdered sugar, vanilla bean paste, salt, heavy cream, and Earl Grey-infused milk until smooth and spreadable.
- Once cakes are completely cool, place the first layer on a serving platter, spread ¾ cup buttercream on top, and repeat with the second layer.
- Frost the sides of the cake with remaining buttercream, aiming for a rustic finish.