London Fog Cake (Printer-friendly)
Earl Grey-infused sponge layers with vanilla bean frosting and citrus notes, inspired by the classic tea latte.
# What You'll Need:
→ Earl Grey Cake
01 - 1 cup whole milk
02 - 4 bags Earl Grey tea or 2 tablespoons loose leaf
03 - 2 ½ cups all-purpose flour
04 - 2 ½ teaspoons baking powder
05 - ½ teaspoon salt
06 - 1 cup unsalted butter, softened
07 - 1 ½ cups granulated sugar
08 - 4 large eggs, room temperature
09 - 2 teaspoons vanilla extract
10 - Zest of 1 lemon
→ London Fog Syrup
11 - ½ cup water
12 - ½ cup granulated sugar
13 - 2 bags Earl Grey tea
→ Vanilla Bean Frosting
14 - 1 cup unsalted butter, softened
15 - 4 cups powdered sugar, sifted
16 - 2 tablespoons whole milk
17 - 1 teaspoon vanilla bean paste or extract
18 - Pinch of salt
→ 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 milk until steaming without boiling. Add Earl Grey tea bags and steep for 15 minutes. Remove tea bags and let milk cool completely to room temperature.
03 - Whisk together flour, baking powder, and salt in a bowl until well blended.
04 - Beat butter and granulated sugar in a large bowl until pale and fluffy, approximately 3 minutes. Add eggs one at a time, mixing thoroughly 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 only until just combined.
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.
08 - Bring water and sugar to a simmer in a small saucepan. Add tea bags and steep for 10 minutes. Discard tea bags and let syrup cool.
09 - Beat butter until creamy. Gradually add powdered sugar, alternating with milk, beating until smooth and fluffy. Mix in vanilla bean paste and salt.
10 - Level cooled cakes if needed. Brush each cake layer with London Fog syrup. Spread frosting between layers and over top and sides of cake.
11 - Garnish with edible flowers and lemon zest if desired. Refrigerate for 30 minutes before slicing to ensure clean cuts.
# Expert Advice:
01 -
- The Earl Grey infusion gives you this sophisticated floral note that makes people think you spent hours developing the recipe
- That vanilla bean frosting is pillowy enough to make you want to eat it straight from the bowl
02 -
- Room temperature ingredients will make or break your cake texture so plan ahead
- That syrup step is what keeps this cake moist for days so do not skip it
03 -
- Weigh your eggs because large eggs can vary by almost half an ounce
- Chill your frosted cake for 30 minutes before slicing for the cleanest cuts