London Fog Cake is a refined and comforting dessert inspired by the classic London Fog latte—a warm, soothing beverage made from Earl Grey tea, vanilla, and steamed milk. This cake transforms that cozy drink into an elegant confection, blending the floral notes of bergamot with the richness of butter, cream, and sugar. Whether layered with silky vanilla frosting, filled with Earl Grey-infused cream, or crowned with a luscious glaze, the London Fog Cake is a show-stopping dessert that offers a delicate balance of tea-forward flavor and soft, moist texture. It’s perfect for afternoon tea, birthdays, bridal showers, or any occasion where you want to impress with both flavor and finesse.
The History of London Fog Cake
The inspiration for London Fog Cake stems from the London Fog latte, a relatively modern creation that originated in Vancouver, Canada, in the early 2000s. A pregnant woman requested an Earl Grey tea latte with vanilla syrup and milk at a local café, and the comforting, aromatic drink quickly gained popularity across North America. The name “London Fog” evokes the misty, grey ambiance of the British capital, perfectly matching the tea’s origin and the creamy, enveloping experience of the drink. As specialty teas and artisanal coffeehouse flavors became trendy in desserts, bakers began to experiment with incorporating tea into cakes, buttercreams, and glazes. Earl Grey, with its distinctive bergamot aroma, lends itself especially well to sweet applications. Over time, the London Fog Cake evolved into a beloved baked good that celebrates both the timeless appeal of tea and the modern twist of infusing it into sophisticated patisserie.
Ingredients Breakdown
Earl Grey Tea: The signature ingredient, providing subtle floral and citrus notes from the bergamot oil in the black tea blend.
All-Purpose Flour: A sturdy base for the cake structure that keeps it tender yet stable.
Granulated Sugar: Sweetens the cake and helps with moisture retention.
Eggs: Provide structure, richness, and aid in leavening.
Butter: Adds flavor and moisture; can be browned for extra depth.
Milk or Buttermilk: Keeps the cake moist and reacts with leavening agents for a tender crumb.
Vanilla Extract: Enhances the overall flavor and complements the tea.
Baking Powder and Baking Soda: Leavening agents that ensure the cake rises properly.
Salt: Balances sweetness and enhances all the other flavors.
Heavy Cream: Used in frostings or fillings for richness and smooth texture.
Powdered Sugar: Sweetens frostings and glazes without grittiness.
Cream Cheese or Mascarpone (Optional): Often used in the frosting for a tangy balance to the sweet and floral cake.
Cornstarch (Optional): Helps thicken pastry creams or stabilize whipped cream fillings.
Lemon Zest (Optional): Enhances the bergamot flavor in the tea and adds a bright contrast.
Step-by-Step Recipe
- Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans, lining the bottoms with parchment paper for easy removal.
- Infuse the Milk: Heat the milk until steaming, then steep 3–4 Earl Grey tea bags or 2 tablespoons of loose-leaf tea in the milk for about 15 minutes. Strain and cool.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar: In a separate bowl, beat softened butter and granulated sugar together until light and fluffy, about 3–5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
- Combine Wet and Dry: Alternately add the dry ingredients and tea-infused milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined—do not overmix.
- Bake: Divide the batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
- Make the Frosting: Beat together softened butter, powdered sugar, and a splash of heavy cream until fluffy. Add a few tablespoons of cooled Earl Grey concentrate or steeped milk, and a touch of vanilla. Optional: mix in cream cheese or mascarpone for richness.
- Assemble the Cake: Layer the cooled cakes with frosting in between, then cover the top and sides with a smooth coat. Chill to set.
- Optional Glaze or Decoration: Drizzle with a simple glaze made from powdered sugar and tea, or decorate with edible flowers, lemon zest, or piped swirls of frosting.
Tips for the Perfect London Fog Cake
Use high-quality Earl Grey tea for the best flavor—loose-leaf often has a stronger, fresher aroma than bagged versions.
Don’t rush the steeping process; infusing the milk or cream thoroughly with tea is key to getting that signature London Fog flavor.
Allow ingredients like butter, eggs, and milk to come to room temperature before mixing for a smoother batter and better texture.
Be careful not to overmix the batter, as this can make the cake dense instead of light and fluffy.
If using cream cheese in the frosting, make sure it’s fully softened to avoid lumps.
Let the cake layers cool completely before frosting to prevent melting or sliding.
Chill the finished cake for at least 30 minutes before slicing for cleaner cuts and better presentation.
For an extra flavor boost, brush the cooled cake layers with a little brewed Earl Grey tea before frosting.
Variations and Customizations
Add Lavender: A pinch of culinary lavender enhances the floral profile and pairs beautifully with bergamot.
Citrus Twist: Incorporate lemon or orange zest into the batter or frosting for a brighter flavor.
Gluten-Free Option: Use a 1:1 gluten-free flour blend to make the cake suitable for gluten-sensitive diets.
Vegan Version: Substitute plant-based milk, vegan butter, and egg replacers to make a dairy- and egg-free version.
Filled Cake: Add a layer of Earl Grey pastry cream or lemon curd between the cake layers for extra indulgence.
Drip Cake: Top with a white chocolate ganache drip for a stunning visual effect.
Naked Cake Style: Apply a thin coat of frosting and leave the layers exposed for a rustic presentation.
Mini Cakes or Cupcakes: Bake in cupcake tins or cut rounds from a sheet cake for individual servings.
Health Considerations and Nutritional Value
London Fog Cake, like most traditional cakes, is rich in calories, fats, and sugars due to ingredients like butter, cream, and sugar, making it a dessert best enjoyed in moderation. However, it does offer some potential benefits, particularly through the inclusion of Earl Grey tea, which contains antioxidants such as catechins and flavonoids that may support heart health and reduce inflammation. The caffeine content in the tea is relatively low, especially when steeped in milk and baked into the cake, but those sensitive to caffeine should still be mindful. For a lighter version, bakers can reduce the sugar, use low-fat milk or Greek yogurt, and incorporate whole wheat flour to increase fiber content. Dairy-free and gluten-free adaptations can also be made for those with dietary restrictions. While it is not a health food, thoughtful modifications and portion control can make this delightful cake a more balanced part of an overall healthy lifestyle.
FAQ
Can I make London Fog Cake ahead of time?
Yes, the cake layers can be baked in advance and stored tightly wrapped at room temperature for 1–2 days or frozen for up to 3 months. Frosting can also be made ahead and refrigerated.
Does the cake taste strongly of tea?
It has a gentle, aromatic flavor with subtle bergamot notes—noticeable but not overpowering. Steeping the tea longer or using concentrated Earl Grey can intensify the flavor.
Can I use Earl Grey tea concentrate instead of steeped milk?
Absolutely. A brewed and reduced Earl Grey tea concentrate adds a more potent flavor and works well in both the cake and frosting.
How should I store leftovers?
Store in an airtight container in the fridge for up to 4–5 days. Bring to room temperature before serving for the best texture.
What type of frosting works best?
A light vanilla buttercream, cream cheese frosting, or whipped mascarpone frosting are all excellent choices that complement the delicate tea flavor.
Can I turn this into cupcakes?
Yes, simply divide the batter into cupcake tins and reduce baking time to about 18–22 minutes. Great for parties and portion control.
London Fog Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch light metal baking pan and line it with parchment paper.
- Place the Earl Grey tea and lavender in a food processor and pulse until finely ground. Pass the mixture through a sieve to separate any large pieces.
- In a medium bowl, whisk together the flour, Earl Grey tea, lavender, baking powder, baking soda, and salt. Set the flour mixture aside.
- In a large bowl, combine the softened butter and granulated white sugar. Cream them together using an electric mixer on high speed for about 2 minutes.
- Add the eggs and vanilla bean paste to the butter mixture and beat on medium speed until the mixture becomes pale and smooth, about 1 minute.
- Gradually add in the buttermilk and the dry ingredients, mixing on low speed. Continue until everything is combined and the batter is smooth. Use a rubber spatula to scrape down the sides of the bowl as necessary.
- Pour the batter into the prepared pan and bake for 38-44 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 30 minutes, then use the parchment paper to lift it out of the pan. Allow the cake to continue cooling on the rack until completely cooled.
- While the cake cools, prepare the Earl Grey milk soak. In a small saucepan, heat the milk over low heat until steaming, then add the Earl Grey tea and lavender. Let the mixture steep for 15 minutes, then remove from the heat.
- Pass the mixture through a sieve to remove the tea and lavender, and allow the milk to cool.
- Transfer the Earl Grey milk to a liquid measuring cup or another pouring container. Stir in the sweetened condensed milk and vanilla bean paste. Set the soak mixture aside for later use.
- Place the lavender in a food processor and pulse until finely ground. Pass it through a sieve to remove any large pieces.
- In a large mixing bowl, beat the softened butter on high speed using an electric mixer until pale and fluffy, about 5 minutes.
- Add the cold cream cheese to the bowl and mix on high speed until fluffy, about 1 minute.
- Sift in the powdered sugar, then add the lavender and vanilla. Mix on low speed until everything is combined, then increase the speed to high and beat for an additional minute until fluffy.
- If desired, add purple food coloring and mix until combined.
- Once the cake has completely cooled, use a sharp knife to trim off a very thin layer from the top. This will make it easier for the Earl Grey milk to absorb into the cake. Transfer the cake to a serving plate.
- Use a wooden stick or the handle of a wooden spoon to poke holes all over the top of the cake. (A honey dipper handle works well for creating smaller holes.)
- Slowly pour the Earl Grey milk mixture over the cake, allowing it to absorb into the holes. Be patient, as the liquid will take time to soak in.
- Once the milk has absorbed, spread a thick layer of lavender cream cheese frosting over the top of the cake using an offset spatula.
- Cut the cake into 16 slices and serve!