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The First Bite
The first time I tasted London Fog cake, it was love at first bite. The buttery layers melted with Earl Grey’s floral hint. The whipped cream added a cloud-like touch. Ever wondered how you could turn afternoon tea into a showstopping dessert? This cake does it. One slice, and I was hooked. Now, I make it for birthdays, rainy days, or just because.
Kitchen Adventures
My first try at this cake was messy. I forgot to strain the tea leaves, leaving bits in the batter. The cake still tasted amazing, though. Cooking teaches us to embrace imperfections. A few flecks of tea didn’t ruin it—they added charm. Home baking isn’t about perfection. It’s about joy, flavor, and sharing.
Flavor Secrets
– The Earl Grey syrup keeps the cake moist and fragrant.
– The buttercream’s tea-infused cream adds depth without bitterness.
Which flavor combo surprises you most—tea in cake or syrup? Try both to see. The textures play well together, too. Soft cake, silky frosting, and fluffy cream make each bite a delight.
A Sip of History
London Fog cake nods to the drink—Earl Grey tea with vanilla and steamed milk. *Did you know Earl Grey tea was named after a British prime minister?* The cake version is newer, blending dessert trends with classic flavors. It’s a cozy twist on tradition. Share your own tea-time tales below.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 3 cups | |
| Baking powder | 2 ½ tsp | |
| Salt | ½ tsp | |
| Unsalted butter | 1 cup | Room temperature |
| Granulated sugar | 2 cups | |
| Large eggs | 4 | Room temperature |
| Vanilla extract | 1 tbsp | |
| Whole milk | 1 cup | Room temperature |
| Earl Grey tea leaves | 2 tbsp | Loose or from tea bags |
| Water | ½ cup | For simple syrup |
| Granulated sugar | ½ cup | For simple syrup |
| Earl Grey tea leaves | 2 tbsp | For simple syrup |
| Unsalted butter | 1 ½ cups | Room temperature (for buttercream) |
| Powdered sugar | 6 cups | For buttercream |
| Heavy cream | ¼ cup | For buttercream |
| Vanilla extract | 2 tsp | For buttercream |
| Earl Grey tea leaves | 2 tbsp | Finely ground or steeped (for buttercream) |
| Heavy cream | 1 cup | For optional whipped cream |
| Powdered sugar | 2 tbsp | For optional whipped cream |
| Vanilla bean paste or extract | 1 tsp | For optional whipped cream |
How to Make London Fog Cake
Step 1
Preheat oven to 350°F. Grease three 8-inch pans. Line them with parchment paper. This prevents sticking.
Step 2
Whisk flour, baking powder, and salt. Set aside. Heat milk with Earl Grey tea. Steep 10 minutes, then strain.
Step 3
Beat butter and sugar until fluffy. Add eggs one at a time. Mix in vanilla.
Step 4
Alternate dry mix and steeped milk. Stir just until combined. Overmixing makes cake tough.
Step 5
Divide batter into pans. Bake 25-30 minutes. Cool completely before frosting.
(Hard-learned tip: Chill cake layers before frosting. They crumble less.)
What’s the secret to fluffy buttercream? Share below!
Cook Time: 30 minutes
Total Time: 2 hours
Yield: 12 servings
Category: Dessert, Cake
Creative Twists on London Fog Cake
Lavender Earl Grey
Add 1 tsp dried lavender to the cake batter. Subtle floral notes shine.
Chai Spice
Swap Earl Grey for chai tea. Cinnamon and cardamom add warmth.
Citrus Zest
Fold in orange or lemon zest. Brightens the rich tea flavor.
Which twist would you try first? Vote in the comments!
Serving Suggestions for London Fog Cake
Pair with fresh berries or a drizzle of honey. Side of vanilla ice cream works too.
For drinks, try hot Earl Grey tea. Or a vanilla latte for coffee lovers.
Which would you choose tonight? Let us know!
*Fun fact: Earl Grey tea is named after a British prime minister.*
Storing and Serving Tips
This cake stays fresh covered at room temperature for 2 days. For longer storage, refrigerate it for up to 5 days. Freeze slices wrapped in plastic for 3 months—thaw overnight before serving. *Fun fact: Earl Grey’s bergamot flavor deepens after a day!* Want to save time? Bake layers ahead and freeze them unfrosted.
Batch-cooking tip: Double the syrup and buttercream. Use extras for cupcakes or scones. Why this matters: Prepped components make last-minute desserts a breeze. Ever tried freezing cake layers? Share your tricks below!
Troubleshooting Common Issues
Dry cake? Brush extra syrup between layers. Buttercream too thick? Add cream 1 tsp at a time. Tea flavor weak? Steep leaves longer in milk or cream. Why this matters: Small tweaks ensure a moist, flavorful bite every time.
Cake sinking in the middle? Check oven temp with a thermometer. Crumbly layers? Mix batter just until combined. Tea bits in buttercream? Strain steeped cream twice. Which fix helped you most? Tell us in the comments!
Your Questions Answered
Can I make this gluten-free? Swap flour for a 1:1 gluten-free blend. Add 1/4 tsp xanthan gum.
How far ahead can I assemble the cake? Frost it 1 day before serving. Keep chilled.
What’s a good butter swap? Use coconut oil, but expect a denser texture.
Can I halve the recipe? Yes! Use two 6-inch pans. Bake 20-25 minutes.
Any egg substitutes? Try 1/4 cup yogurt per egg. Batter may be thicker.
Final Thoughts
This London Fog Cake is a cozy hug in dessert form. The Earl Grey adds a touch of magic. *Fun fact: It’s named after the foggy streets of London!*
Tag @SavoryDiscovery on Pinterest with your creations. Did you tweak the recipe? I’d love to hear your spin. Happy cooking! —Elowen Thorn.
