I’ve always wanted to bring the comforting flavors of a London Fog tea latte into dessert form, and this cake delivers just that—layers infused with Earl Grey tea and vanilla, topped with a creamy frosting. It’s elegant yet soothing, ideal for a special afternoon or cozy gathering.
Why You’ll Love This Recipe
I love how the tea-infused batter gives the cake a subtle bergamot aroma that’s both distinctive and comforting. The texture is soft and tender, and the vanilla-flavored frosting ties everything together beautifully. I’ve made this for friends and family, and it’s always a standout.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the tea soak: ½ cup (120 ml) whole milk + 2 tablespoons (about 8 g) loose Earl Grey tea + ½ cup (150 g) sweetened condensed milk + ½ teaspoon vanilla bean paste
For the frosting: 1 cup (224 g) unsalted butter, softened + 8 oz (226 g) cream cheese, cold + 2 cups (about 260 g) powdered sugar + 1 tablespoon finely ground culinary lavender (optional) + 1 teaspoon vanilla bean paste
Directions
Preheat my oven to 350 °F (175 °C). Grease two 8- or 9-inch round cake pans and line the bottoms with parchment.
In a bowl, whisk together the flour, baking powder, salt and the finely ground Earl Grey tea.
In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
Alternate adding the flour mixture and the buttermilk into the butter mixture: begin and end with the flour mixture, mixing until each is just incorporated.
Divide the batter evenly between the prepared pans and bake for about 38-44 minutes (or until a toothpick comes out clean). Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
While the cakes are cooling, prepare the tea milk soak: In a small saucepan heat the whole milk and the 2 tablespoons of Earl Grey tea until steaming, then steep for about 15 minutes. Strain out the tea leaves, then mix in the sweetened condensed milk and vanilla. Set aside.
Once the cakes are cooled, if desired, cut a thin layer off the top of each cake to allow the soak to be absorbed. Poke holes in the top of each cake layer using the handle of a wooden spoon. Slowly pour the tea milk soak over the top of the layers, allowing it to absorb.
For the frosting: beat the softened butter until pale and fluffy (about 5 minutes), then add the cold cream cheese and beat until smooth. Gradually add the powdered sugar, then mix in the culinary lavender (if using) and vanilla paste until fully combined.
Place one cake layer on a serving plate, spread some frosting on top, then place the second layer and frost the top and sides of the cake.
Chill for about 30 minutes to set the frosting before slicing and serving.
Servings and Timing
Total Time: Approximately 2 hours 10 minutes (including cooling)
Yield: Serves about 16 slices
Variations
I often experiment with this base recipe: I’ll swap the culinary lavender for orange or lemon zest for a citrus twist. Sometimes I fold in blueberries or raspberries into the batter for a fruity burst. If I’m after a richer cake, I’ll use chocolate layers instead of plain and keep the tea-infused frosting.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. Before serving, I let a slice come to room temperature for about 15 minutes so the texture softens. If I want to freeze leftovers, I wrap individual slices tightly in plastic wrap and foil, then thaw in the fridge overnight and bring to room temp before eating.
FAQs
How do I make sure the Earl Grey flavour comes through without being bitter?
I steep the tea in warm milk (not boiling) for about 10-15 minutes, then strain out the leaves. Also I use finely ground tea in the batter so the flavour is mellow and even rather than strong and sharp.
Can I use tea bags instead of loose-leaf Earl Grey?
Yes — you can use tea bags. For example, two good-quality Earl Grey tea bags make a similar strength to about 2 tablespoons of loose-leaf. Just note that the flavour may be slightly milder.
What if I don’t have culinary lavender?
You can omit the lavender or substitute a small amount of lemon or orange zest for a bright twist. The cake will still be delicious and focus more on the Earl Grey and vanilla.
Can I make this cake ahead of time?
Yes — I bake the layers ahead, wrap them in plastic wrap and store at room temperature for up to one day. I make the frosting ahead and keep it refrigerated (bring to room temperature and re-whip before using). After assembling, I chill the cake until firm, and take it out about 30 minutes before serving.
Will this recipe work if I want to make cupcakes instead of a layered cake?
Yes — simply fill cupcake liners about two-thirds full, bake at 350 °F (~175 °C) for about 18-20 minutes (or until a toothpick comes out clean). Adjust the frosting quantity accordingly.
Conclusion
I believe this London Fog Cake has become one of my favourite go-to dessert recipes when I want something that feels special yet approachable. The tea-infused layers, mellow vanilla undertones, and creamy frosting come together perfectly. I hope you’ll enjoy making it and that it becomes a favourite in your baking repertoire too.
A delicate and elegant London Fog Cake featuring Earl Grey tea-infused layers, a soft vanilla aroma, and a rich cream cheese frosting. Perfect for cozy gatherings or special occasions.
Preheat the oven to 350 °F (175 °C). Grease two 8- or 9-inch round cake pans and line the bottoms with parchment.
In a bowl, whisk together the flour, baking powder, salt, and finely ground Earl Grey tea.
In a large bowl, cream together the butter and sugar until light and fluffy (2-3 minutes).
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
Alternate adding the flour mixture and buttermilk into the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly into the prepared pans and bake for 38-44 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the tea milk soak, heat whole milk and Earl Grey tea in a saucepan until steaming. Steep for 15 minutes, strain, then stir in sweetened condensed milk and vanilla. Set aside.
Once cakes are cooled, optionally trim the tops, poke holes, and pour the tea soak over each layer slowly to allow absorption.
To make the frosting, beat butter until fluffy (5 minutes), add cream cheese and beat until smooth. Add powdered sugar gradually, then mix in lavender (if using) and vanilla until fully incorporated.
Assemble the cake by placing one layer on a plate, frosting the top, then placing the second layer and frosting the top and sides.
Chill the assembled cake for 30 minutes to set the frosting before serving.
Notes
Use warm, not boiling, milk to steep tea for optimal flavor without bitterness.
Optional lavender adds floral notes; can substitute with citrus zest.
Let slices come to room temperature before serving for best texture.
Wrap and freeze slices individually for longer storage.
