London Fog Earl Grey Cake (Printable version)
Earl Grey-infused sponge layers with vanilla bean frosting and aromatic bergamot syrup.
# What You'll Need:
→ Earl Grey Cake
01 - 1 cup whole milk
02 - 4 bags Earl Grey tea or 2 tbsp loose leaf
03 - 2 ½ cups all-purpose flour
04 - 2 ½ tsp baking powder
05 - ½ tsp salt
06 - 1 cup unsalted butter, softened
07 - 1 ½ cups granulated sugar
08 - 4 large eggs, room temperature
09 - 2 tsp 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 tbsp whole milk
17 - 1 tsp vanilla bean paste or extract
18 - Pinch of salt
→ Garnish (optional)
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 the milk until steaming without boiling. Add Earl Grey tea bags and steep for 15 minutes. Remove tea bags and let milk cool to room temperature.
03 - Whisk together flour, baking powder, and salt in a bowl.
04 - Beat butter and sugar in a large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each. Stir in vanilla extract and lemon zest.
05 - With mixer on low, add dry ingredients in three additions, alternating with cooled Earl Grey milk. Begin and end with flour mixture. Mix until just combined.
06 - Divide batter evenly among prepared pans. Smooth tops and bake for 28–32 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 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. Chill for 30 minutes before slicing for clean cuts.
# Expert advice:
01 -
- The Earl Grey infusion creates the most delicate aromatic crumb that tastes like a warm hug
- That syrup soak keeps everything impossibly moist for days
- Vanilla bean frosting balances the tea's subtle bitterness with creamy sweetness
02 -
- Letting the Earl Grey milk cool completely is crucial or your butter will curdle instantly
- The syrup soak is what transforms this from a good cake to an unforgettable one
- Room temperature ingredients are not optional here, they are the difference between success and disaster
03 -
- Buy extra tea bags and use high quality Earl Grey for the best bergamot flavor
- The syrup recipe makes extra but trust me, you will want every drop for maximum moisture