Why You’ll Love Indulge in a London Fog Cake Delight Recipe

This cake brings the beloved London Fog beverage to life in dessert form with:

Fragrant Earl Grey tea flavor throughout
Soft, moist cake layers that stay tender
Luxurious vanilla bean buttercream frosting
Versatility to adapt for gluten-free, vegan, or dairy‑free needs

Ingredients

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

For the Cake:

All‑purpose flour
Sugar
Eggs
Butter
Earl Grey tea (loose leaf or bags)
Vanilla bean paste
Milk
Baking powder

For the Vanilla Bean Buttercream:

Butter
Powdered sugar
Vanilla bean paste
Heavy cream or milk
Earl Grey‑infused milk (optional)
Salt

Directions

Prepare the Earl Grey milk: Heat milk until it’s steaming but not boiling, add loose Earl Grey tea, steep, strain, and cool completely.
Preheat the oven: Set to 350°F (175°C) and grease three 8‑inch cake pans, lining them with parchment paper.
Make the cake batter: Cream butter and sugar until light, add eggs one at a time, then mix in vanilla. Alternate adding dry ingredients and the cooled Earl Grey milk until just combined.
Bake: Divide the batter among the prepared pans and bake until a toothpick inserted comes out clean, then cool.
Prepare the buttercream: Beat softened butter until fluffy, gradually add powdered sugar, vanilla bean paste, salt, and cream until smooth.
Assemble the cake: Spread frosting between layers and over the top and sides, smoothing with an offset spatula.

Servings and timing

Servings: About 12 slices
Prep time: ~30 minutes
Cook time: ~30 minutes
Total: ~1 hour 10 minutes (including cooling time)

Variations

Gluten‑free: Swap in 1:1 gluten‑free baking flour.
Dairy‑free/Vegan: Use plant‑based milk and vegan butter, with flax eggs if needed.
Citrus twist: Use Lady Grey tea for a brighter flavor.
Lavender infusion: Add a touch of culinary lavender for extra floral notes.

Storage/Reheating

Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap individual slices and freeze for up to 3 months; thaw in the fridge.
Reheating: Warm slices gently in the microwave for about 10–15 seconds for a cozy treat.

FAQs

What tea should I use for this cake?

Earl Grey tea is traditional, offering floral bergamot notes that define the London Fog flavor.

Can I make this cake gluten‑free?

Yes — you can substitute a 1:1 gluten‑free baking flour without major changes to the recipe.

How do I make the cake dairy‑free?

Use plant‑based milk and vegan butter, and adjust the frosting with non‑dairy cream.

Can I make the cake ahead of time?

Yes — bake layers up to 24 hours ahead and keep them wrapped; prepare frosting in advance as well.

What’s the best way to infuse tea flavor?

Steeping the tea directly in warm milk brings out deeper bergamot flavor for the cake and optionally the frosting.

How should I frost the cake for best results?

Ensure layers are completely cool before frosting so that the buttercream doesn’t melt.

Can I make this cake without tea?

You can omit the tea, but the unique London Fog flavor will be diminished.

How do I fix too thin buttercream?

Chill briefly and re‑whip, or add more powdered sugar to thicken.

Can I add other flavors to the cake?

Yes! Lemon curd between layers or fresh berries on top add delightful twists.

How should leftovers be served?

Serve chilled or gently warmed with tea or vanilla ice cream for extra comfort.

Conclusion

This London Fog Cake is a fragrant, elegant dessert that turns the beloved tea latte into a memorable treat. Its soft, tea‑infused layers and creamy buttercream frosting make it versatile and crowd‑pleasing. Whether for a celebration or a cozy afternoon, this cake brings the comfort of Earl Grey in every bite.