London Fog Cake Recipe: 3 Secrets for Heavenly Earl Grey Bliss

Oh my goodness, let me tell you about the London Fog Cake from In Bloom Bakery – it’s like wrapping yourself in your favorite cozy sweater, but in cake form! I first fell in love with this delicate dessert when I was experimenting with tea-infused baking last winter. The moment that first bite of Earl Grey-infused cake with lavender frosting hit my tongue, I knew I’d discovered something magical.

This cake captures everything wonderful about a London Fog tea latte – those bergamot notes from the Earl Grey, the creamy sweetness, and just a whisper of floral lavender. It’s elegant enough for special occasions but simple enough to make on a lazy Sunday afternoon. Trust me, once you try this cake, you’ll understand why it’s become my go-to when I want to impress guests or just treat myself!

Why You’ll Love This London Fog Cake – In Bloom Bakery

Let me count the ways this cake will steal your heart! I’ve baked dozens of tea cakes, but this London Fog version has something truly special:

• That perfect tea flavor: The Earl Grey infusion gives just the right balance of bergamot citrus and malty notes – noticeable but not overpowering
• Floral without being “soapy”: A hint of lavender in the frosting makes it taste like springtime, not like your grandmother’s perfume
• Bakery-quality texture: The crumb stays unbelievably moist thanks to the tea-infused milk, yet light as a cloud
• Surprisingly simple: Don’t let the fancy name fool you – it comes together with basic techniques you probably already know
• Instant conversation starter: Everyone asks for the recipe when they taste that first magical bite

I promise, one slice of this cake with your afternoon tea and you’ll feel like you’re in the coziest London café! You can see more of my baking adventures on Pinterest.

Ingredients for London Fog Cake – In Bloom Bakery

Gathering the right ingredients is half the magic with this cake! Here’s everything you’ll need to create that perfect London Fog flavor:

• 2 cups all-purpose flour – spooned and leveled, please don’t pack it!
• 1 1/2 cups granulated sugar – I like using regular white sugar here to let the tea flavors shine
• 1/2 cup unsalted butter, softened – leave it out for about 30 minutes before baking
• 3 large eggs – room temperature helps them incorporate better
• 1 cup whole milk – the fat content makes a difference, don’t skimp
• 2 tbsp Earl Grey tea leaves – loose-leaf recommended (see notes below)
• 1 tbsp baking powder – check that it’s fresh!
• 1 tsp vanilla extract – the good stuff, not imitation
• 1/2 tsp salt – balances all those sweet flavors
• 1/4 tsp lavender extract – just a whisper is all you need

Ingredient Notes & Substitutions

Now let’s talk about those special ingredients that make this cake sing:

Earl Grey tea: Loose-leaf gives the best flavor – my favorite is Harney & Sons. In a pinch, you can use 4 tea bags (cut them open), but the flavor won’t be quite as vibrant. Whatever you do, don’t over-steep or you’ll get bitterness instead of that lovely bergamot aroma.

Lavender extract: This can be tricky to find – I get mine at specialty baking stores. If you can’t find it, try 1/2 tsp culinary lavender buds steeped in 1 tbsp hot milk (strained and cooled) added to your frosting. Or skip it entirely – the cake still tastes amazing!

Butter tip: If you forgot to soften your butter (we’ve all been there!), cut it into small cubes and let it sit for 10 minutes. Never microwave it – melted butter changes the cake’s texture completely.

Equipment You’ll Need

Don’t worry – you probably have most of this in your kitchen already! Here’s what I grab when making my London Fog Cake:

• Two 8-inch round cake pans – the perfect size for nice, even layers
• Stand mixer or hand mixer – though a strong arm and whisk work in a pinch!
• Fine mesh strainer – for those precious tea leaves
• Rubber spatula – my trusty sidekick for scraping every last bit of batter
• Cooling rack – patience is key with this delicate cake

That’s it! No fancy gadgets required – just good old-fashioned baking tools. For more baking tips and tricks, check out my general blog.

How to Make London Fog Cake – In Bloom Bakery

Alright, let’s get baking! I’ll walk you through each step to create this dreamy cake – just follow along and you’ll be amazed at how simple it really is.

1. Preheat & Prep: Start by heating your oven to 350°F (175°C). Grease two 8-inch cake pans with butter and dust with flour, tapping out the excess. This little ritual ensures your cakes will release perfectly later.
2. Infuse the Milk: Here’s where the magic begins! Warm 1 cup of milk in a small saucepan until it’s steaming but not boiling (about 3 minutes). Remove from heat and stir in 2 tbsp Earl Grey tea leaves. Let it steep for exactly 5 minutes – set a timer! Any longer and the tea gets bitter. Strain through a fine mesh sieve, pressing gently to extract all that lovely flavor.
3. Cream Butter & Sugar: In your mixing bowl, beat the softened butter and sugar together on medium speed for 3-4 minutes until pale and fluffy. Scrape down the sides as needed. This step creates those tiny air pockets that make the cake light as a feather.
4. Add Eggs & Vanilla: Crack in eggs one at a time, mixing well after each addition. Then blend in the vanilla extract. The batter might look a bit curdled at this point – don’t panic! It’ll come together beautifully.
5. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Give it a good stir to distribute everything evenly.
6. Alternate Wet & Dry: With mixer on low, add 1/3 of the dry ingredients, then half the tea-infused milk. Repeat, ending with the last third of flour. Mix just until combined – overmixing makes tough cake!
7. Bake: Divide batter evenly between prepared pans. Bake for 25-30 minutes until golden and a toothpick comes out with moist crumbs (not wet batter).

Baking & Cooling Tips

Here’s my hard-earned wisdom: Don’t peek during the first 20 minutes of baking – those drafts cause sinking! Rotate pans halfway for even browning. When cooling, let cakes rest in pans for 10 minutes before transferring to a wire rack. They’re delicate when warm – rushing this step leads to crumbly disasters. Patience rewards you with perfect layers!

Lavender Frosting for London Fog Cake – In Bloom Bakery

Oh, this frosting is like a gentle whisper of springtime that perfectly complements the Earl Grey cake! I’ve experimented with so many versions, and this simple buttercream hits all the right notes. Here’s how to make it:

Start with 1 cup softened unsalted butter – whip it for 3 minutes until pale and fluffy. Gradually add 4 cups powdered sugar, alternating with 3 tablespoons milk to keep things smooth. Now for the magic – stir in 1/4 teaspoon lavender extract (just a drop more if you love floral flavors) and 1 teaspoon vanilla extract to balance it out.

The key is restraint – you want the lavender to be present but not overwhelming. I always taste as I go! If it’s too strong, add more powdered sugar to mellow it. For decorating, I keep it simple – a swoopy swirl between layers and on top with an offset spatula. Tiny edible lavender buds make the prettiest garnish if you’re feeling fancy!

Serving & Storing London Fog Cake – In Bloom Bakery

Here’s the best part – enjoying your masterpiece! I love serving this cake slightly chilled with a steaming cup of Earl Grey tea (naturally). The contrast between cool, floral cake and warm, citrusy tea is absolute magic. For special occasions, a dollop of lightly sweetened whipped cream takes it over the top. If you are looking for other sweet treats, check out my recipe for coffee cake with dates.

Storage is easy – just cover any leftover cake with a cake dome or inverted bowl at room temperature for up to 2 days. The tea infusion keeps it wonderfully moist! For longer keeping, refrigerate for up to 5 days (let slices come to room temp before serving). Oddly enough, the flavors actually deepen overnight – so don’t feel guilty if you sneak a slice for breakfast! For more baking inspiration, see my other coffee cake recipe.

Nutritional Information

Just so you know, these numbers are estimates based on my standard ingredients – your exact nutrition may vary depending on brands and measurements. One generous slice of London Fog Cake clocks in at about 320 calories, with 12g fat and 24g sugar. It’s dessert, after all! The cake provides 5g protein and 1g fiber per serving, which makes me feel slightly better about going back for seconds. Remember, these are guidelines, not gospel – your results might be different depending on substitutions.

Frequently Asked Questions

Can I use tea bags instead of loose-leaf Earl Grey?
Absolutely, in a pinch! I recommend using 4 high-quality tea bags (cut them open to use the leaves), though the flavor won’t be quite as vibrant as loose-leaf. The key is to still steep for exactly 5 minutes – any longer and you risk bitterness. My favorite tea bags are Twinings or Tazo for baking.

How do I prevent a bitter taste in my London Fog Cake?
Oh, I learned this the hard way! Two culprits: over-steeping the tea (stick to 5 minutes max) and overmixing the batter. Also, make sure your baking powder is fresh – old leaveners can leave a funky aftertaste. If your lavender extract is strong, start with just 1/8 teaspoon and add more to taste.

Can I make this cake ahead of time?
You bet! The flavors actually improve after a day. Bake the layers up to 2 days in advance – just wrap them tightly in plastic once cooled. Frost the day you’re serving for prettiest results. Leftovers keep beautifully at room temp for 2 days.

What if I can’t find lavender extract?
No worries! Skip it and add an extra 1/2 tsp vanilla to your frosting. Or steep 1 tsp culinary lavender buds in 2 tbsp hot milk for 5 minutes, strain, and add that to your buttercream. The cake will still taste amazing without it!

Share Your Creation

I’d absolutely love to see your London Fog Cake creations! Tag me @InBloomBakery on Instagram or leave a comment below – nothing makes me happier than seeing your baking adventures. Happy baking, friends! If you are looking for a different kind of sweet bake, perhaps try my recipe for no-bake halva cake.

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