London Fog Cake (Print)
Moist Earl Grey-infused sponge layers with creamy vanilla bean frosting and aromatic bergamot notes.
# What You Need:
→ Earl Grey Cake
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→ London Fog Syrup
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→ Vanilla Bean Frosting
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→ Garnish
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# How To Make It:
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 - In a bowl, whisk together flour, baking powder, and salt until well combined.
04 - Beat butter and sugar until pale and fluffy, approximately 3 minutes. Add eggs one at a time, mixing well 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 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 racks to cool completely.
08 - In a small saucepan, bring water and sugar to a simmer. 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:
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- The Earl Grey infusion creates layers that taste like your favorite tea latte in cake form
- That syrup soak keeps everything incredibly moist for days
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- Letting that Earl Grey milk cool completely is non-negotiable or your butter will curdle instantly
- The syrup soak is what makes this cake special, so do not skip it even if you are impatient
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- Weigh your flour if possible because measuring by volume can be surprisingly inaccurate
- Room temperature ingredients are your best friend for achieving even, level cake layers