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London Fog Cake

A delightful cake that combines the comforting flavors of Earl Grey tea and vanilla, creating an indulgent treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Baking, Dessert
Cuisine: American, British
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour You may use whole wheat flour for a heartier texture.
  • 1.5 cups sugar Sweetens the cake without overpowering the delicate flavors.
  • 0.5 cups unsalted butter, softened Adds moisture and richness.
  • 1 cup milk Substitute with almond or oat milk for a dairy-free version.
  • 3 large eggs Binds the ingredients and adds richness.
  • 1 tablespoon baking powder Leavening agent that helps the cake rise.
  • 1 teaspoon vanilla extract Enhances flavor; consider using pure vanilla for better taste.
  • 2 tablespoons Earl Grey tea leaves The star ingredient that gives the cake its unique flavor.
For the Frosting
  • 1 cup powdered sugar Sweetens and thickens the frosting.
  • 2 tablespoons milk Achieves the perfect consistency for spreading.
  • 1 teaspoon vanilla extract Adds flavor depth to the frosting.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a small saucepan, heat the milk until hot but not boiling. Remove it from heat, add the Earl Grey tea leaves, and steep for 10 minutes.
  3. In a large bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract and the cooled tea-infused milk.
  5. In a separate bowl, combine the flour and baking powder. Gradually add this to the wet mixture, mixing until just incorporated.
Baking
  1. Pour the batter evenly into the prepared cake pans and smooth the tops.
  2. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the cakes to cool in the pans for 10 minutes. Afterward, transfer them to a wire rack to cool completely.
Frosting and Assembly
  1. In a mixing bowl, beat the powdered sugar, milk, and vanilla extract until smooth and creamy.
  2. Once the cakes are completely cool, frost the top of one layer. Place the second layer on top and frost the top and sides of the cake.

Notes

For extra flavor, try adding a dash of nutmeg or cardamom to the batter. Store any leftovers in an airtight container at room temperature for up to three days. This cake freezes beautifully; wrap in plastic wrap and foil and freeze for 2-3 months.