The first time I drank a London Fog, I had no idea it would inspire one of my favorite cakes. I was home in Austin, Texas. Rain hit the windows like a rhythm only a mother of five could appreciate—predictable, steady, comforting. My teenage son brought me a steaming cup of tea, steeped dark with Earl Grey, swirled with milk and a touch of vanilla. I took one sip and felt… restored. A little grounded. A little held.
That day, I started experimenting with how to bake that same feeling.
The result? This London Fog Cake—soft, delicate layers of tea-scented sponge, filled with vanilla bean buttercream. It tastes like rainy afternoons, warm hugs, and peaceful silence. It’s the kind of cake you bake when you want to give someone more than dessert.
What is a London Fog Cake?
A London Fog Cake is a dessert version of the beloved London Fog latte—a drink made with Earl Grey tea, steamed milk, and vanilla syrup. The cake takes all the comforting, floral, creamy notes and transforms them into a showstopper.
- The cake layers are infused with Earl Grey–steeped milk.
- The frosting is smooth vanilla bean buttercream.
- Some variations include lavender, bergamot zest, or honey.
It’s subtle, classy, and perfect for people who prefer a lightly sweet, fragrant cake that pairs well with tea.
Why You’ll Love This London Fog Cake
- Deeply infused with real Earl Grey tea flavor
- Fluffy, tender crumb that holds moisture beautifully
- Naturally pork-free and alcohol-free
- Easy to make look bakery-worthy at home
- Balances sweetness with floral and vanilla notes
Tips for Making the Best London Fog Cake
- Use fresh, loose-leaf Earl Grey for the strongest aroma.
- Steep the tea in warm milk for 10–15 minutes for maximum flavor.
- Don’t skip sifting the dry ingredients—light flour equals light cake.
- Let the steeped milk cool fully before adding to the batter.
- Frost the cake after it’s fully cooled and has rested in the fridge.
How to Make London Fog Cake
Tools You’ll Need
- 3 (6-inch or 8-inch) cake pans
- Stand mixer or hand mixer
- Offset spatula
- Saucepan
- Sieve or cheesecloth
- Cooling rack
- Cake turntable (optional)
Ingredients
For the Earl Grey Cake:
- 1 cup whole milk
- 4 Earl Grey tea bags or 2 tablespoons loose leaf
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
For the Vanilla Bean Buttercream:
- 1 ½ cups unsalted butter, softened
- 4 ½ cups powdered sugar
- 2 tablespoons heavy cream
- 1 tablespoon vanilla bean paste (or 2 teaspoons vanilla extract)
- Pinch of salt
Optional Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons steeped tea milk
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease and line your cake pans with parchment.
- Warm the milk gently. Steep the Earl Grey tea for 10–15 minutes. Strain and cool.
- In a bowl, mix the flour, baking powder, and salt. Set aside.
- In a mixer, cream the butter and sugar for about 3–4 minutes until fluffy.
- Add the eggs one at a time. Mix well. Add the vanilla.
- Add the dry ingredients in three parts, alternating with the steeped milk.
- Divide batter evenly between pans. Bake for 28–30 minutes, or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes. Turn out onto racks to cool fully.
- To make buttercream, beat butter until creamy. Add sugar gradually. Add cream, vanilla, and salt. Beat until fluffy.
- Assemble and frost your cake. Chill 15 minutes before slicing. Add glaze if using.
You Must Know
- The tea isn’t just flavor—it’s the soul of the cake. Don’t rush the steep.
- Vanilla bean paste makes the buttercream unforgettable.
- This cake tastes even better the next day, once the flavors marry.
Top Tips for Perfecting Your London Fog Cake
- Use cake strips on pans to avoid doming and trimming.
- Use a digital scale for precise flour and sugar measurements.
- Whip the buttercream for at least 5 minutes for an airy texture.
- Keep the cake cold for a cleaner slice but serve at room temperature.
Storing and Reheating Tips
- Fridge: Store in a covered container for up to 5 days. Bring to room temperature before eating.
- Freezer: Wrap slices well and freeze for up to 2 months.
- Reheat: Microwave a slice for 10–15 seconds if you want that fresh-baked warmth.
Helpful Notes
- Add ground Earl Grey directly to the batter for a stronger bite.
- Dairy-free alternatives (oat or almond milk) work well if steeped longer.
- Make it a layer showstopper with a honey drizzle or edible flowers.
Tips from Well-Known Chefs
- Clare Ptak recommends beating buttercream longer than you think necessary.
- Nigella Lawson advises steeping tea in whole milk, never water, for fuller flavor.
- Ravneet Gill swears by using cold cake layers for cleaner stacking and frosting.
Common Mistakes to Avoid
- Skipping steep time—weak tea equals bland flavor.
- Adding hot milk to the batter—wait until it’s fully cool.
- Overmixing the batter—only mix until ingredients just come together.
FAQs
What is a London Fog Cake?
A cake inspired by the Earl Grey latte known as “London Fog,” featuring tea-infused sponge and vanilla buttercream.
What is London Fog made of?
Earl Grey tea, steamed milk, and vanilla. The cake version uses those same flavors in sponge and frosting.
Is London Fog just Earl Grey with milk?
Essentially yes, with the addition of vanilla syrup. It’s comforting and aromatic.
What is the most famous cake in England?
The Victoria sponge. But this London Fog Cake is giving it some competition in modern kitchens.
Conclusion
Baking this London Fog Cake is like steeping your home in calm. It’s soft, warm, and thoughtful—the kind of recipe that doesn’t just feed your family, but tells them you care. You don’t need a fancy occasion. Just a free afternoon, some tea, and someone you love enough to share a slice with.
From my kitchen to yours, here’s to finding peace in the small, sweet things.
Print
London Fog Cake
- Total Time: 1 hour
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A soft, Earl Grey–infused cake layered with vanilla bean buttercream. Inspired by the London Fog tea latte, this cake brings warmth and calm with every bite.
Ingredients
- 1 cup whole milk
- 4 Earl Grey tea bags or 2 tablespoons loose leaf
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- For buttercream:
- 1 ½ cups unsalted butter, softened
- 4 ½ cups powdered sugar
- 2 tablespoons heavy cream
- 1 tablespoon vanilla bean paste
- Pinch of salt
- Optional glaze: ½ cup powdered sugar, 1–2 tablespoons steeped milk
Instructions
- Preheat oven to 350°F (175°C). Grease and line cake pans.
- Warm milk and steep Earl Grey tea for 15 minutes. Strain and cool.
- Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar for 3–4 minutes. Add eggs one at a time. Stir in vanilla.
- Add dry ingredients and steeped milk in alternating parts, mixing until just combined.
- Divide batter into pans and bake for 28–30 minutes.
- Cool cakes in pans for 10 minutes, then on racks until fully cool.
- Make buttercream: beat butter until smooth, add powdered sugar gradually, then cream, vanilla, and salt. Beat until fluffy.
- Assemble layers and frost. Chill before slicing. Drizzle with glaze if using.
Notes
Store in an airtight container for 5 days or freeze for up to 2 months. Let slices come to room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Cake
- Method: Baking
- Cuisine: British-American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 38g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: London Fog Cake, Earl Grey Cake, Vanilla Bean Cake, Tea Cake
