If you're a fan of the cozy, aromatic flavors of the classic London Fog tea latte, you're going to love this London Fog Cake inspired by the beloved In Bloom Bakery. This cake captures the essence of Earl Grey tea, infused gently into a moist vanilla cake, with a luscious vanilla cream frosting that complements every bite.
Whether you're baking for a special occasion or just to treat yourself, this London Fog Cake is a perfect blend of floral and citrus notes that make it stand out. You'll find it surprisingly easy to make and wonderfully satisfying.
Why You'll Love This Recipe
- Infused with real Earl Grey tea for authentic flavor.
- Moist, tender crumb balanced with creamy vanilla frosting.
- Elegant and unique dessert perfect for tea parties or celebrations.
- Uses simple ingredients you probably have on hand.
- Pairs beautifully with afternoon tea or coffee.
Ingredients
Gather the ingredients below to create this fragrant and flavorful London Fog Cake.
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup whole milk
- 3 Earl Grey tea bags
- 1 tablespoon loose dried lavender buds (optional, for garnish)
For the Vanilla Cream Frosting
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2-3 tablespoons heavy cream or milk
- Pinch of salt
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Servings: 8
- Calories: Approximately 380 per serving
How to Make London Fog Cake - In Bloom Bakery
- Preheat your oven to 350°F and grease and flour two 8-inch round cake pans.
- Steep the Earl Grey tea bags in the warm milk for 10 minutes, then remove the bags and let the milk cool to room temperature.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- Alternately add the dry ingredients and the cooled Earl Grey milk to the butter mixture, beginning and ending with the dry ingredients; mix until just combined.
- Divide the batter evenly between the two prepared pans and smooth the tops.
- Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy, then gradually add powdered sugar, vanilla, salt, and enough heavy cream to reach a smooth, spreadable consistency.
- Once the cakes are completely cool, spread a layer of frosting on one cake layer, top with the second layer, and frost the top and sides evenly.
- Garnish with dried lavender buds for a floral touch, if desired. Chill for at least 30 minutes before serving for best results.
Tips for the Best Results
- Use whole milk for steeping tea to enhance richness and flavor.
- Don't overmix the batter to keep the cake tender and light.
- Ensure the cake layers are fully cool before frosting to prevent melting.
- For stronger Earl Grey flavor, use high-quality loose leaf tea instead of bags.
- Allow the cake to rest chilled so flavors meld and frosting firms up.
Storage and Reheating
Store the London Fog Cake covered in an airtight container in the refrigerator for up to 4 days to keep it fresh and moist. The tea-infused flavors develop beautifully with a day of resting.
For longer storage, wrap the cake tightly in plastic wrap and then aluminum foil before freezing. Thaw overnight in the fridge before serving. Avoid reheating as it’s best enjoyed chilled or at room temperature.
Frequently Asked Questions
Can I use loose leaf Earl Grey tea instead of tea bags?
Absolutely! Using loose leaf Earl Grey will provide a more robust and nuanced flavor. Just steep about 1 tablespoon of loose tea in warm milk for 10 minutes, then strain before adding to the batter.
What if I don’t have lavender for garnish?
The lavender garnish is optional and mainly for a floral aroma and pretty presentation. You can skip it or use edible flowers or a light dusting of powdered sugar instead.
Can I make this cake gluten-free?
Yes, you can substitute a gluten-free all-purpose flour blend in equal amounts. Make sure your baking powder is gluten-free as well. The texture might be slightly different but still delicious.
How long does the cake stay fresh?
When stored properly in the refrigerator, the cake stays fresh for up to 4 days. For longer storage, freezing is recommended, and it can last up to 2 months frozen.
