London Fog Cake – A Soft, Elegant Earl Grey Dream for Tea Lovers

There’s something undeniably comforting about a warm London Fog latte—the delicate perfume of Earl Grey tea swirled into velvety steamed milk with a touch of vanilla sweetness. It’s cozy, calming, and quietly luxurious. Now imagine all of that essence transformed into a beautifully soft, tender cake… and you have the unforgettable London fog cake.

This cake is the embodiment of cozy sophistication. It blends the floral, citrusy notes of Earl Grey tea with the warmth of vanilla bean, creating a flavor profile that feels unique yet familiar. The sponge is delicate and infused with Earl Grey–steeped milk, and the frosting is an airy vanilla buttercream that melts into each layer like a cloud. The result is a cake that tastes like sipping a warm London Fog by a window while rain falls softly outside.

But beyond its elegance, London fog cake is remarkably simple to make. Earl Grey tea does the heavy lifting, injecting the batter with its aromatic bergamot essence without requiring complicated techniques. A gentle steep, a silky buttercream, and a little patience in layering—what you end up with feels like a high-end bakery creation.

Whether you’re preparing a cake for a birthday, a bridal shower, a tea party, or an everyday slice of comfort, London fog cake absolutely shines. It’s refined enough for celebration and simple enough for casual gatherings. And like the latte that inspired it, this cake appeals to both tea lovers and anyone who appreciates delicate, nuanced flavors.

Let’s step into the aromatic world of Earl Grey and craft a cake that feels like a warm hug wrapped in elegance.

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Ingredients

Ingredients:

• 1 cup whole milk
• 4 Earl Grey tea bags (or 2 tbsp loose leaf)
• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 4 large eggs
• 2 teaspoons vanilla extract
• ⅓ cup vegetable oil
• ½ cup sour cream

Vanilla Buttercream:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 teaspoons vanilla bean paste or vanilla extract
• 2–3 tablespoons heavy cream

Optional Earl Grey Drip Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons strongly brewed Earl Grey tea

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Instructions

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line three 6-inch or two 8-inch cake pans.
2. In a small pot, heat milk until steaming. Remove from heat and steep Earl Grey tea for 10–15 minutes. Strain and cool completely.
3. In a stand mixer, whisk together flour, sugar, baking powder, and salt.
4. Add softened butter and mix on low until sandy.
5. In a bowl, whisk eggs, vanilla, oil, and sour cream until smooth.
6. Add wet mixture to the dry ingredients and mix until combined.
7. Slowly pour in the cooled Earl Grey milk and beat until batter is smooth.
8. Divide batter evenly into pans and bake 25–30 minutes or until a toothpick comes out clean.
9. Cool cakes fully on a wire rack.

Make the Buttercream:
10. Beat softened butter until creamy and fluffy.
11. Add powdered sugar gradually, mixing on low.
12. Add vanilla and heavy cream, then whip until light and silky.

Assemble the Cake:
13. Level cooled cake layers.
14. Spread buttercream between each layer, then frost the outside.
15. Combine powdered sugar and brewed tea to make the glaze and drip along the edge if desired.
16. Chill for 20 minutes before slicing.

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Tips & Tricks

• Cool the tea-infused milk completely before adding to batter—warm milk can cause curdling.
• For stronger Earl Grey flavor, steep milk longer or add ½ teaspoon Earl Grey powder.
• Use vanilla bean paste for an extra-luxurious buttercream.
• Chill cake layers before frosting for a cleaner, sharper finish.
• For even fluffier layers, do not overmix once the flour is added.

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Variations

• London Fog Lavender Cake: Add ½ teaspoon culinary lavender to the milk steep.
• Chocolate London Fog Cake: Add ¼ cup cocoa powder to the batter and a chocolate buttercream.
• London Fog Cupcakes: Bake in cupcake tins for 18–20 minutes.
• Honey London Fog Cake: Add 2 tablespoons honey to the batter for natural sweetness.

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Serving Suggestions

Serve slices with:

• A warm London Fog latte
• Lemon Earl Grey tea
• Lightly sweetened whipped cream
• Fresh berries for contrast

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Storage Information

• Room temperature: 24 hours covered.
• Refrigerator: 4–5 days in an airtight container.
• Freezer: Up to 2 months—freeze layers individually.

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FAQ

Can I use plant-based milk?
Yes, but whole milk gives the best richness.

Can I make this cake a day ahead?
Absolutely—this cake tastes even better the next day as the flavors deepen.

How do I make the Earl Grey flavor stronger?
Steep longer or add finely ground Earl Grey tea leaves to the batter.

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History / Fun Facts

The London Fog latte was created in Vancouver in the early 2000s, when café-goers began requesting Earl Grey tea with steamed milk and vanilla syrup. This comforting beverage quickly became a favorite across Canada and the U.S. The cake version evolved as bakers experimented with incorporating aromatic tea flavors into desserts. The pairing of bergamot and vanilla creates a naturally elegant flavor profile—soft, floral, lightly citrusy, and uniquely soothing.