Beguiling London Fog Cake with 3 Secret Aromatic Twists

You know that moment when you take your first sip of a perfectly steeped London Fog tea? That magical blend of Earl Grey, vanilla, and just a whisper of lavender? That’s exactly what inspired our London Fog Cake at In Bloom Bakery. I’ll never forget the first time I baked this beauty—the way my kitchen filled with the comforting aroma of bergamot and floral notes had me swooning before the cake even came out of the oven!

This isn’t your average vanilla cake, friends. It’s like someone bottled up cozy afternoon tea time and baked it into the most tender, fragrant dessert you’ll ever taste. The secret’s in the tea leaves—we use premium Earl Grey ground just fine enough to distribute evenly through every bite. And that hint of lavender? Oh honey, it makes all the difference. Just enough to complement the tea without stealing the show.

At our bakery, this cake quickly became a customer favorite—probably because it’s fancy enough to impress but simple enough to whip up on a lazy Sunday. Trust me, once you try this London Fog Cake, you’ll understand why we can’t keep it on the shelves! Tag @InBloomBakery on Instagram so I can see your beautiful cakes – I always share my favorite customer bakes in my stories!

London Fog Cake – In Bloom Bakery Ingredients

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

• 2 cups all-purpose flour (spooned and leveled)
• 1 1/2 cups granulated sugar
• 1 tbsp Earl Grey tea leaves (finely ground – I use a mortar and pestle)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup whole milk (2% works too, but whole makes it extra tender)
• 2 tsp pure vanilla extract
• 1/2 tsp lavender extract (adjust to taste – some brands are stronger than others!)
• 1/2 cup unsalted butter, softened (leave it out for 30 minutes)
• 2 large eggs (room temperature works best)

Ingredient Notes & Substitutions

Let’s talk about the stars of the show – the Earl Grey and lavender! The tea leaves make all the difference here. I’ve tried using tea bags in a pinch, but grinding loose leaves gives you that perfect bergamot punch. If you must substitute, use 2 bags of high-quality Earl Grey (cut them open!).

Now about that lavender extract – oh boy, this is where people get nervous! Start with 1/4 tsp if you’re unsure – you can always add more next time. My bakery uses a special culinary-grade extract, but if you can’t find any, try steeping 1/2 tsp dried culinary lavender in the warm milk for 10 minutes before using.

Vanilla bean lovers – go ahead and scrape one bean into the batter instead of extract if you’re feeling fancy! And if you’re dairy-free, almond milk works surprisingly well here (just don’t tell my grandma I said that).

How to Make London Fog Cake – In Bloom Bakery

Okay, let’s get baking! This cake comes together like a dream if you follow these simple steps. I’ve made this exact recipe hundreds of times at the bakery, so trust me – I’ve worked out all the kinks for you.

1. Preheat and prep: Get that oven to 350°F (175°C) – no cheating on the preheat time! While it’s warming up, grease your 9-inch cake pan and dust it with flour. I like to tap out the excess – it’s oddly satisfying.
2. Whisk the dry stuff: In a big bowl, whisk together your flour, sugar, ground Earl Grey leaves (smell that bergamot!), baking powder, baking soda, and salt. Don’t skip the whisking – we want those tea particles evenly distributed!
3. Mix the wet ingredients: In another bowl (or measuring cup), combine the milk, vanilla extract, and that precious lavender extract. Go easy on the lavender – you can always add more next time if you want it stronger.
4. Creamy time: Add the softened butter to your dry ingredients and mix until it looks like coarse crumbs. Then add the eggs one at a time, mixing well after each. The batter will look a bit lumpy – that’s perfect!
5. Bring it together: Now alternate adding the milk mixture with mixing – I do three additions of milk, mixing just until combined each time. Stop when you stop seeing flour streaks – overmixing is the enemy of tender cake!
6. Bake with love: Pour that fragrant batter into your prepared pan and slide it into the oven. Set your timer for 30 minutes, but start checking at 25 – ovens lie sometimes!
7. The toothpick test: When the edges pull away from the pan and the top springs back lightly, do the toothpick test. A few moist crumbs are good – wet batter means it needs more time. Mine usually takes about 32 minutes.
8. Cool it: Let the cake cool in the pan for 10 minutes, then turn it out onto a rack. Resist cutting it while warm – I know it’s hard, but patience makes for cleaner slices!

Baking Tips for Perfect London Fog Cake

After burning more cakes than I’d like to admit (we all start somewhere!), here are my hard-earned secrets:

• Tea freshness matters: Old Earl Grey loses its bergamot magic. Smell your tea leaves – they should be fragrant! If not, grab a new batch.
• Mix gently: Overworked batter makes tough cake. I stop mixing the second everything comes together – a few small lumps are fine!
• Lavender control: Always do a sniff test when adding lavender extract. Some brands could knock out a horse! Start with half and adjust next time.
• Butter temperature: Too cold = lumpy batter. Too warm = greasy cake. Perfect butter leaves a slight indent when pressed but still holds its shape.
• Oven quirks: Every oven has hot spots. Rotate your cake halfway if yours bakes unevenly. And for heaven’s sake, don’t open the door too early!

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

Honestly, this cake has stolen hearts at our bakery for good reason! Here’s why it’ll become your new favorite:

• That unforgettable flavor: It’s like sipping your favorite London Fog latte – but in cake form! The Earl Grey tea gives it that special bergamot zing, while the lavender adds just the right floral whisper. Not too strong, not too subtle – just perfect.
• Surprisingly simple to make: No fancy techniques here! If you can mix ingredients and pour batter, you’re golden. I’ve seen baking newbies nail this recipe on their first try (and immediately feel like pastry chefs).
• Always a crowd-pleaser: Tea lovers adore it, dessert fans can’t resist it, and even the “I don’t like floral flavors” crew always come back for seconds. It’s that magical balance of familiar and special.
• Your kitchen will smell incredible: Forget candles – the aroma of baking bergamot and vanilla is the coziest air freshener. Half our bakery customers walk in saying “Oh! What’s that amazing smell?” before they even see the cakes.

Serving Suggestions for London Fog Cake

Oh, the fun part! Now that you’ve baked this gorgeous London Fog Cake, let’s talk about how to make it shine. At the bakery, we’ve found some perfect pairings that’ll have your guests swooning.

First things first – you must serve this with a steaming cup of Earl Grey tea. It’s like they were made for each other! The warm tea brings out all those cozy bergamot notes in the cake. Sometimes I’ll even sprinkle a few extra ground tea leaves on top for a pretty speckled effect and an extra flavor boost.

Fresh berries are my secret weapon – especially raspberries or blackberries. Their tartness cuts through the cake’s sweetness beautifully. Just scatter a handful around the plate or arrange them in a pretty circle on top. In summer, I love adding edible lavender flowers from my garden – makes it look straight out of a fancy magazine!

Want to go all out? A dollop of lightly sweetened whipped cream takes this cake to cloud nine. I like to add just a hint of vanilla or – wait for it – a tiny pinch of lavender to the cream. Not too much, just enough to whisper “I’m special.” For our bakery’s signature presentation, we dust the top with powdered sugar through a lace doily – instant elegance!

Pro tip: If you’re serving this for afternoon tea, cut thinner slices than you normally would. The flavors are rich enough that smaller portions feel just right with a cuppa. And always use a sharp knife dipped in hot water for those perfect, crumb-free slices!

Storing Your London Fog Cake

Now, here’s the thing about this cake – it never lasts long in my house (or at the bakery!), but when you do need to store it, there’s a right way and a wrong way. Trust me, I learned the hard way after ruining a few perfectly good cakes with bad storage!

Room temperature is your friend for the first few days. Just pop it in an airtight container – I like those cake carriers with the snap lids – and it’ll stay moist and delicious for up to 3 days. The tea flavor actually gets better on day two! If you don’t have a proper cake container, no worries. Just wrap it tightly in plastic wrap, making sure no air can sneak in.

Whatever you do, don’t refrigerate it! I made this mistake once and ended up with a sad, dry cake that lost all its magical texture. The refrigerator sucks out all that lovely moisture. Unless it’s super humid where you live (like, tropical storm humid), room temp is the way to go.

Got leftovers you want to save longer? Freezing works like a charm! Wrap individual slices in plastic wrap, then tuck them into a freezer bag. They’ll keep beautifully for up to 2 months. When the craving hits, just thaw a slice at room temperature for about an hour. Sometimes I’ll even warm it slightly – just 10 seconds in the microwave – to bring back that fresh-from-the-oven feel.

Pro tip from the bakery: If you’re freezing the whole cake, wrap it in plastic first, then foil to prevent freezer burn. And write the date on it – because nothing’s sadder than finding mystery cake in the back of your freezer six months later!

London Fog Cake – In Bloom Bakery FAQs

I get asked about this cake all the time at the bakery, so let’s tackle those burning questions! Here’s everything you’ve been wondering about our London Fog Cake:

Can I use tea bags instead of loose Earl Grey leaves?

Oh honey, I’ve been there – scrambling through the pantry looking for loose leaf when all you’ve got are bags! You can use them in a pinch – just cut open 2 high-quality Earl Grey bags (none of that stale stuff!) and use the contents. But here’s the truth – loose leaves give you that perfect bergamot punch because they’re usually fresher and more aromatic. If you’re making this cake often, invest in some good loose leaf – your taste buds will thank you!

How can I make the Earl Grey flavor stronger?

Want more tea oomph? I’ve got tricks! First, try steeping 1 tbsp of leaves in the warm milk for 10 minutes before using (strain them out). Or double the ground tea in the batter – just grind it extra fine so you don’t get gritty bits. My secret weapon? Brush the cooled cake with Earl Grey simple syrup! Just steep 1 tbsp leaves in 1/4 cup hot water with 2 tbsp sugar, then brush it on.

Is the lavender absolutely necessary?

Here’s the thing – the lavender is what makes it a true London Fog experience, but I get that floral flavors aren’t everyone’s jam. You can skip it if you must, but try reducing to 1/4 tsp first – often that’s enough to complement the tea without screaming “lavender!” If you omit it completely, bump up the vanilla to 1 tbsp for extra flavor.

Why does my cake sometimes sink in the middle?

Oh no, the dreaded sinkhole! Usually it means either: 1) Your baking powder/soda is old (check those expiration dates!), 2) You opened the oven door too early (resist peeking before 25 minutes!), or 3) The batter was overmixed (remember – lumps are friends!). Next time, try tapping the filled pan on the counter a few times before baking to release air bubbles.

Can I make this into cupcakes?

Absolutely! This batter makes about 18 perfect cupcakes. Fill liners 2/3 full and bake at 350°F for 18-20 minutes. They’re adorable with a swirl of Earl Grey-infused buttercream! Just don’t forget the toothpick test – cupcakes bake faster than you think.

Help! My lavender extract tastes like soap!

Oh dear, we’ve all been there with bad lavender! Always buy culinary-grade extract from a reputable source (I like the ones made specifically for baking). If yours tastes soapy, try using dried culinary lavender instead – steep 1/2 tsp in the warm milk for 10 minutes, then strain it out before using the milk.

Nutritional Information

Now, I’m no nutritionist (just a cake enthusiast!), but here’s the scoop on what’s in each delicious slice of our London Fog Cake. Keep in mind – these are estimates that can vary based on your specific ingredients and portion sizes. At the bakery, we calculate based on standard measurements, but your homemade version might differ slightly.

• Serving Size: 1 slice (1/8 of cake)
• Calories: 280
• Total Fat: 10g (6g saturated)
• Cholesterol: 60mg
• Sodium: 200mg
• Total Carbohydrates: 45g
• Dietary Fiber: 1g
• Sugars: 20g
• Protein: 4g

Remember, these numbers don’t include any toppings or accompaniments – that whipped cream or berry garnish will add a bit more. But hey, we’re talking about cake here – sometimes the soul needs feeding more than the body!

Share Your London Fog Cake Experience

Nothing makes me happier than seeing your London Fog Cake creations! Did yours turn out perfectly? Did you add any fun twists? Maybe you discovered the perfect tea pairing? I want to hear all about it!

Tag @InBloomBakery on Instagram so I can see your beautiful cakes – I always share my favorite customer bakes in my stories! Or leave a comment below telling me how it went. Was the lavender too strong? Not strong enough? Your feedback helps me make these recipes even better.

And if you loved this recipe as much as we do at the bakery, please consider rating it – those little stars mean the world to me! Now go enjoy your slice of tea-time heaven, you brilliant baker, you.

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