London Fog Earl Grey Cake (Print Version)
Tea-infused sponge with vanilla frosting and bergamot notes
# What You Need:
→ Earl Grey Cake
01 - 1 cup whole milk
02 - 4 bags Earl Grey tea bags or 2 tablespoons loose leaf tea
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
# How To Make:
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 blended.
04 - In a large bowl, beat butter and sugar until pale and fluffy, about 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 Tips:
01 -
- The Earl Grey infusion gives you this sophisticated floral note that feels fancy without being pretentious
- That vanilla bean frosting is the kind of silky perfection that makes people close their eyes when they take a bite
- Its essentially your favorite comfort beverage in cake form, which is objectively brilliant
02 -
- If your tea-infused milk tastes weak, your cake will too, so don't skimp on the steeping time
- Room temperature ingredients are non-negotiable here, cold eggs can curdle the butter mixture
- The syrup step might feel optional, but it's the difference between a dry cake and one that stays moist for days
03 -
- Use kitchen towels to dampen your cake pans before lining them, it helps the parchment stick and makes assembly so much easier
- If you can't find vanilla bean paste, scrape the seeds from one vanilla bean pod into your frosting for those signature specks