London Fog Earl Grey Cake (Printable version)
Aromatic Earl Grey infused cake with vanilla frosting and bergamot notes
# Ingredient list:
→ For the Earl Grey Cake
01 - 1 cup whole milk
02 - 4 bags Earl Grey tea or 2 tbsp loose leaf
03 - 2 ½ cups all-purpose flour
04 - 2 ½ tsp baking powder
05 - ½ tsp salt
06 - 1 cup unsalted butter, softened
07 - 1 ½ cups granulated sugar
08 - 4 large eggs, room temperature
09 - 2 tsp vanilla extract
10 - Zest of 1 lemon
→ For the London Fog Syrup
11 - ½ cup water
12 - ½ cup granulated sugar
13 - 2 bags Earl Grey tea
→ For the Vanilla Bean Frosting
14 - 1 cup unsalted butter, softened
15 - 4 cups powdered sugar, sifted
16 - 2 tbsp whole milk
17 - 1 tsp vanilla bean paste or extract
18 - Pinch of salt
→ For Garnish
19 - Dried edible flowers
20 - Lemon zest
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Heat the milk until steaming without boiling. Add Earl Grey tea bags and steep for 15 minutes. Remove tea bags and allow milk to cool completely to room temperature.
03 - In a medium bowl, whisk together all-purpose flour, baking powder, and salt until thoroughly blended.
04 - In a large bowl, beat softened unsalted butter and granulated sugar until pale and fluffy, approximately 3 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
05 - With mixer on low speed, add dry ingredients in three additions, alternating with cooled Earl Grey milk. Begin and end with flour mixture. Mix until just combined, being careful not to overmix.
06 - Divide batter evenly among prepared pans. Smooth tops and bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
07 - Let cakes cool in pans for 10 minutes, then turn out onto cooling racks to cool completely before frosting.
08 - In a small saucepan, bring water and granulated sugar to a simmer. Add Earl Grey tea bags and steep for 10 minutes. Discard tea bags and allow syrup to cool completely.
09 - Beat softened unsalted butter until creamy. Gradually add powdered sugar, alternating with whole milk, beating until smooth and fluffy. Mix in vanilla bean paste and salt until well incorporated.
10 - Level cooled cakes if necessary. Brush each cake layer generously with London Fog syrup. Spread frosting between layers and over top and sides of cake in a smooth, even layer.
11 - Garnish with dried edible flowers and lemon zest if desired. Refrigerate for 30 minutes before slicing to ensure clean cuts.
# Expert Tips:
01 -
- The Earl Grey infusion creates this fragrant, sophisticated flavor that feels like drinking a fancy latte but in cake form
- Vanilla bean frosting cuts through the tea's bergamot brightness in the most perfect luxurious way
02 -
- Let the milk cool completely before adding it to the batter or you will end up with scrambled eggs
- The syrup step is not optional if you want that signature moist London Fog texture
03 -
- Room temperature ingredients are not optional here because they ensure proper emulsification
- Freeze the layers for 30 minutes before frosting if you want fewer crumbs in your final result