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
