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
Scale
- 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