I love making this London Fog Cake when I want something elegant, fragrant, and comforting all at once. Inspired by the cozy flavors of an Earl Grey tea latte, this soft layer cake is infused with bergamot and vanilla, then stacked with silky vanilla bean buttercream. Every slice feels like something I would find in a charming little bakery, yet I can easily make it in my own kitchen.
Why You’ll Love This Recipe
I love how soft and tender this cake turns out thanks to the whipped butter and egg whites. The Earl Grey tea gives it a delicate citrusy aroma from the bergamot without overpowering the vanilla. I also appreciate how the warm milk steeped with tea deepens the flavor and keeps the crumb moist.
I find this cake perfect for afternoon tea, birthdays, spring gatherings, or whenever I want a refined dessert that still feels cozy. The vanilla bean buttercream adds a creamy, luxurious finish that balances the subtle tea notes beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 cup unsalted butter, softened
1/2 teaspoon salt
1 tablespoon vanilla extract
1 3/4 cups granulated sugar
4 large egg whites
1 tablespoon finely ground Earl Grey tea leaves
1 cup whole milk, warmed
2 Earl Grey tea bags
For the Vanilla Bean Buttercream:
1 cup unsalted butter, softened
3 1/2 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
Seeds of 1 vanilla bean (or 1/2 teaspoon vanilla bean paste)
Directions
I start by preheating the oven to 350°F (175°C). Then I grease and line two 8-inch round cake pans with parchment paper.
I warm the milk and steep the Earl Grey tea bags in it for about 10 minutes. Then I remove the tea bags and let the milk cool to room temperature.
In a medium bowl, I whisk together the flour, baking powder, salt, and finely ground Earl Grey tea leaves.
In a large bowl, I beat the butter and sugar together for about 3 to 4 minutes until the mixture becomes light and fluffy. I add the egg whites one at a time, mixing well after each addition, then stir in the vanilla extract.
Then I alternate adding the dry ingredients and the cooled infused milk into the butter mixture, beginning and ending with the dry ingredients. I mix just until everything is combined.
Next I divide the batter evenly between the prepared pans and smooth the tops. I bake the cakes for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
I let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the buttercream, I beat the butter until creamy. I gradually add the powdered sugar, then mix in the heavy cream, vanilla extract, and vanilla bean seeds. I continue beating until the frosting becomes light and fluffy.
If needed, I level the cooled cake layers. I spread buttercream over the first layer, place the second layer on top, and frost the top and sides of the cake. I let the frosting set slightly before slicing and serving.
Servings and timing
Servings: 12 servings
Prep Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes
Calories: Approximately 520 kcal per serving
Variations
I sometimes add a thin layer of lemon curd between the cake layers for a brighter citrus note that enhances the bergamot flavor.
When I want a stronger tea profile, I increase the finely ground Earl Grey slightly or steep the milk a few minutes longer.
For a lighter finish, I turn this recipe into cupcakes and reduce the baking time to about 18 to 20 minutes.
I also enjoy adding a touch of lavender to the milk while it steeps for a floral twist.
Storage/Reheating
I store the cake covered at room temperature for up to 2 days. If I need to keep it longer, I refrigerate it for up to 5 days in an airtight container.
Before serving from the refrigerator, I let the cake sit at room temperature for about 30 to 60 minutes so the buttercream softens and the texture becomes tender again.
If I want to freeze it, I wrap the unfrosted cake layers tightly in plastic wrap and freeze them for up to 2 months. I thaw them overnight in the refrigerator before frosting.
Related Recipes:
FAQs
Can I use whole eggs instead of egg whites?
I prefer using egg whites because they keep the crumb light and pale. If I use whole eggs, the cake will be slightly denser and more yellow in color.
Can I make this cake ahead of time?
Yes, I often bake the layers a day in advance. I wrap them tightly once cooled and assemble the cake the next day.
What if I do not have vanilla bean?
If I do not have a vanilla bean, I use vanilla bean paste or simply add a bit more vanilla extract. The flavor will still be delicious.
How do I get a stronger Earl Grey flavor?
I either steep the milk longer or add a little extra finely ground tea leaves to the batter for a more pronounced tea taste.
Can I make this cake gluten-free?
I can substitute a good-quality 1:1 gluten-free baking flour blend. I make sure it contains xanthan gum for the best texture.
Conclusion
I find this London Fog Cake to be the perfect balance of elegance and comfort. The delicate Earl Grey flavor paired with rich vanilla bean buttercream creates a dessert that feels special without being complicated. Whenever I bake it, I feel like I am bringing a little café-style charm right into my own kitchen.
📖 Recipe:
Print
London Fog Cake
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
An elegant and fragrant layer cake inspired by the classic London Fog latte, infused with Earl Grey tea and vanilla, and finished with silky vanilla bean buttercream.
Ingredients
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large egg whites
1 tablespoon vanilla extract
1 tablespoon finely ground Earl Grey tea leaves
1 cup whole milk, warmed
2 Earl Grey tea bags
For the Vanilla Bean Buttercream:
1 cup unsalted butter, softened
3 1/2 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
Seeds of 1 vanilla bean (or 1/2 teaspoon vanilla bean paste)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Warm the milk and steep the Earl Grey tea bags for 10 minutes. Remove tea bags and let the milk cool to room temperature.
- In a medium bowl, whisk together flour, baking powder, salt, and finely ground Earl Grey tea leaves.
- In a large bowl, beat butter and sugar for 3–4 minutes until light and fluffy. Add egg whites one at a time, mixing well after each addition. Stir in vanilla extract.
- Alternate adding dry ingredients and cooled infused milk into the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
- Divide batter evenly between prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the buttercream, beat butter until creamy. Gradually add powdered sugar, then mix in heavy cream, vanilla extract, and vanilla bean seeds. Beat until light and fluffy.
- Level cake layers if needed. Spread buttercream over the first layer, place second layer on top, and frost the top and sides. Let frosting set slightly before slicing and serving.
Notes
Add a thin layer of lemon curd between layers for a brighter citrus flavor.
Steep milk longer or add extra ground tea for a stronger Earl Grey taste.
For cupcakes, bake for 18–20 minutes.
Add a small amount of culinary lavender while steeping milk for a floral twist.
Store covered at room temperature for up to 2 days or refrigerate up to 5 days.
Bring refrigerated cake to room temperature before serving for best texture.
Unfrosted layers can be frozen for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 48 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 63 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg
