London Fog Cake

London Fog Cake is a dreamy dessert inspired by the cozy tea latte of the same name. It layers soft Earl Grey-infused cake with creamy vanilla or Earl Grey buttercream, all lightly scented with bergamot and sweetened with hints of vanilla. I love how elegant and unique this cake feels—perfect for tea lovers and anyone looking for a beautiful and flavorful twist on classic layer cake.

Why You’ll Love This Recipe

I love how this cake brings the essence of a London Fog latte—warm Earl Grey tea, creamy milk, and sweet vanilla—into dessert form. The tea flavor is subtle but fragrant, giving the cake an elevated, floral edge that’s not overpowering. It’s impressive to serve, yet simple enough to make at home. Whether I’m baking it for a celebration or just for something special with tea, this cake always makes an impression.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• all-purpose flour

• baking powder

• salt

• Earl Grey tea (steeped in milk)

• whole milk or cream

• unsalted butter (softened)

• granulated sugar

• eggs

• vanilla extract

• Earl Grey tea leaves (finely ground, optional for stronger flavor)

For the buttercream:

• unsalted butter (softened)

• powdered sugar

• vanilla extract

• milk or cream (adjust consistency)

• optional: Earl Grey milk concentrate or a pinch of ground tea leaves for flavor

Optional garnish:

• crushed tea leaves

• lavender buds

• white chocolate shavings

• edible flowers

Directions

1. I start by steeping 2–3 Earl Grey tea bags in warm milk for about 15 minutes, then let it cool.

2. I preheat the oven to 350°F (175°C) and grease and line two 8-inch round cake pans.

3. In one bowl, I whisk together the flour, baking powder, and salt.

4. In a large mixing bowl, I cream the butter and sugar until light and fluffy.

5. I add the eggs one at a time, beating well after each, then mix in the vanilla.

6. I alternate adding the dry ingredients and steeped tea-infused milk, beginning and ending with dry, mixing just until combined.

7. I divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean.

8. I cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

9. For the frosting, I beat the butter until creamy, then gradually add powdered sugar. I stir in the vanilla and just enough milk or cream to reach a smooth, spreadable consistency.

10. I frost and stack the cooled cakes, decorating the top with crushed tea leaves or lavender if I want a fancy touch.

Servings and timing

This recipe makes one 2-layer 8-inch cake, serving about 10–12 slices. It takes about 30 minutes to prep, 25–30 minutes to bake, and at least 30 minutes to cool and frost—so I plan for 1½ to 2 hours total.

Variations

Sometimes I add a hint of lavender to the cake batter for a floral twist, or a splash of honey to the buttercream for a warm sweetness. I’ve made it with Swiss meringue buttercream for a silkier finish, or added lemon zest for brightness. For an extra tea-forward version, I grind Earl Grey leaves finely and fold them right into the batter or frosting.

storage/reheating

I store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. If chilled, I let it come to room temperature before serving for the best texture. The layers can also be baked ahead and frozen—just wrap them well and thaw before assembling.

FAQs

What is a London Fog flavor?

It’s based on a tea latte made with Earl Grey tea, steamed milk, and vanilla syrup. The flavor is cozy, lightly citrusy from the bergamot, and sweetened with creamy vanilla.

Can I use loose leaf Earl Grey tea?

Yes, I often steep loose leaf tea in the milk or grind it finely to mix directly into the batter for a stronger flavor.

Is the tea flavor strong in the cake?

It’s subtle but noticeable. For a stronger taste, I steep extra tea bags in the milk or add a pinch of finely ground tea leaves.

Can I make this as cupcakes?

Absolutely. I divide the batter into a lined muffin tin and bake for about 18–22 minutes. The frosting works great piped on top.

Can I use a different frosting?

Yes, cream cheese frosting or white chocolate ganache both pair beautifully with the Earl Grey flavor if I want a change from buttercream.

Conclusion

London Fog Cake is a beautiful, aromatic dessert that brings elegance and flavor to any occasion. I love how it captures the essence of the classic tea latte in every bite, with soft cake layers and creamy frosting that taste as cozy as they look. Whether I’m serving it at a gathering or enjoying a quiet slice with tea, this cake always feels special.