London Fog Cake is one of my favorite elegant desserts to bake. Inspired by the classic London Fog latte, this cake combines the soothing flavors of Earl Grey tea and creamy vanilla with a touch of sweetness from honey or sugar. The soft, moist cake layers are complemented by a luscious Earl Grey-infused buttercream, making it a perfect choice for tea lovers like me. I love serving this cake for birthdays, brunches, or cozy afternoons with friends.

Why You’ll Love This Recipe

I enjoy this cake because it captures the essence of one of my favorite drinks in dessert form. The Earl Grey tea gives a delicate, floral, and citrusy flavor, while the buttercream adds a creamy richness. I like how the layers look beautiful when frosted, and the taste feels sophisticated without being overly complicated to make. It’s a cake that always impresses.

Ingredients

For the Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup milk
3 Earl Grey tea bags (steeped in the milk, then cooled)

For the Earl Grey Buttercream:
1 cup unsalted butter, softened
3 1/2 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
2 Earl Grey tea bags (contents finely ground)

Optional Garnish:
Drizzle of honey or a sprinkle of dried lavender

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cake:
I preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans, lining the bottoms with parchment paper.
I warm the milk and steep the Earl Grey tea bags for 10 minutes, then remove the bags and let the milk cool.
In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, I cream the butter, oil, and sugar until fluffy. I add the eggs one at a time, then mix in the vanilla.
I alternate adding the dry ingredients with the tea-infused milk until the batter is smooth.
I divide the batter between the pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean. After cooling for 10 minutes, I remove the cakes from the pans and let them cool completely.

Make the Earl Grey Buttercream:
I beat the butter until light and fluffy, then gradually add the powdered sugar.
I add the cream, vanilla, and finely ground Earl Grey tea leaves, mixing until smooth and spreadable.

Assemble the Cake:
I place one cake layer on a serving plate and spread a generous layer of buttercream on top.
I place the second layer over it and frost the top and sides with the remaining buttercream.
I garnish with a drizzle of honey or a sprinkle of lavender for a decorative touch.

Servings and Timing

This recipe makes about 10–12 slices. Prep time is 25 minutes, bake time is 30 minutes, and assembly takes another 20 minutes.

Variations

I like to:

• Add a layer of honey or vanilla custard between the cake layers for extra richness.

• Use mascarpone whipped cream instead of buttercream for a lighter version.

• Decorate with candied citrus peel for a beautiful finish.

Storage/reheating

I store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. I let refrigerated slices come to room temperature before serving. This cake does not require reheating.

FAQs

Can I use loose-leaf Earl Grey instead of tea bags?

Yes, I often steep 1 tablespoon of loose-leaf tea in the milk instead of using tea bags.

Can I make the cake layers ahead of time?

Yes, I bake the layers a day in advance, wrap them tightly, and frost them the next day.

Can I freeze London Fog Cake?

Yes, I freeze the unfrosted cake layers for up to 2 months and thaw them before frosting.

Can I make this recipe into cupcakes?

Yes, I divide the batter into muffin tins and bake for 18–20 minutes for delicious London Fog cupcakes.

Can I use plant-based milk instead of dairy milk?

Yes, I’ve used almond or oat milk successfully, though the flavor is slightly different.

Conclusion

London Fog Cake is a beautiful, fragrant, and indulgent dessert that I love baking for special occasions. The blend of Earl Grey tea and creamy buttercream makes it elegant yet approachable, and it’s always a hit with tea lovers. Whether I make it for a celebration or simply to enjoy with a cup of tea, this cake never disappoints.