This Earl Grey London Fog Cake is a delicious cake for any tea lover. This cake is infused with the subtle, fragrant aroma of Earl Grey Tea, filled and topped with fresh whipped cream, making it a delightful addition for your afternoon tea time or any other occasion.
Unique Flavor: This Earl Grey London Fog Cake enhances the tea-drinking experience with its flavor combination of floral and citrus notes.
Easy to make: one bowl cake recipe and easy whipped cream.
Super moist: thanks to the oil, the cake has a wonderfully moist texture.
Perfect for Tea Lovers: This cake is a must-try if you enjoy a cup of Earl Grey tea or London Fog Latte.
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Ingredients and Notes
Earl Grey Cakes: all-purpose flour, baking powder, baking soda, fine sugar (caster or granulated), salt, eggs, milk (whole or 2% milk-fat), water, vanilla extract, vegetable oil (neutral flavor like canola oil) and earl grey tea bags.
Whipped cream: heavy cream, mascarpone cheese, vanilla extract, lemon juice and powdered sugar.
For the best results, use full-fat heavy cream and full-fat mascarpone cheese. Avoid opting for a light version, as the fat content helps stabilize the whipped cream and ensures it holds its shape.
Full details are at the bottom of the page.
How to make this Earl Grey London Fog Cake?
Here is a recipe summary with step-by-step photos to help you in the process to make this London Fog Cake. Get all the ingredients, measurements, and instructions at the end of this post.
Earl grey milk: Start to infuse the milk with the tea: heat the milk in a small saucepan until it starts to boil gently. Then, remove it from the heat and add the teabags. Allow the teabags to infuse for at least 15 minutes. When ready to use the milk, squeeze out the teabags and discard them.
Bake the cakes: In a large mixing bowl, combine all the dry ingredients. Then, add the wet ingredients to the dry mixture and stir until well combined. Transfer the batter to cake pans and bake.
Homemade whipped cream: In a large bowl, add all of the ingredients. Using an electric mixer, beat at a slow speed until everything is incorporated. Then, gradually increase the speed slightly and continue to whip until stiff peaks start to form
Once the cakes are baked and cooled, proceed to the assembly.
Assembly: If needed, level the cakes to remove any domes and to have flat cakes (with a cake leveler or a long-serrated knife).
Spread the whipped cream evenly on top of the first cake.
Top with the 2nd cake, making sure the layer cake is upside down to have a perfectly flat surface on the top.
Spread a thin layer of whipped cream on the top and place the remaining whipped cream in a pastry bag fitted with a star tip. Decorate.
Earl grey cakes
- Don’t let the tea infuse too long, or you will end up with an unpleasantly bitter, over-strong flavor.
- Ingredients at room temperature: It’s easier to combine
- Don’t overmix the batter, mix until just combined.
- Divide the batter evenly by weighing it (about 450g in each cake pan)
- Use aluminum cake pans for best results.
- Use a wet strip around the sides of the pan. It prevent hard edges, domed cakes.
- Do Not overbake the cakes to keep them moist.
Whipped cream :
- Use chilled heavy cream.
- Mascarpone cheese stabilizes the whipped cream. Stir it before with a spoon or spatula to smooth it a bit.
- Start whipping the ingredients at low speed and gradually increase the speed. It helps for a stable whipped cream.
- Avoid store-bought whipped cream; they’re less stable than homemade.
- Fill a piping bag to spread the whipped cream on the cake, and pipe a giant snail; it makes things easier.
- Let the cakes cool completely before frosting. Whipped cream can’t be added to warm cakes or will melt.
How to store the cake?
Store it in the refrigerator under a cake dome for up to 2 days.
Can I make this Earl Grey London Fog Cake ahead of time?
You can prepare the cakes a day ahead. Once cooled, wrap them in plastic wrap and put them in an airtight container. Alternatively, freeze them for up to 2 months.
Prepare the whipped cream the same day you serve the cake.
- Instead of mascarpone cheese, swap it for full-fat cream cheese. Please note that the flavor may differ slightly, so you may need to adjust the amount of powdered sugar to balance out any sourness
- To frost the cake entirely, add extra: 120ml (1/2 cup) heavy cream + 60g (1/4 cup) mascarpone cheese + 25g (1/4 cup) powdered sugar
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If you tried this London Fog Cake or any recipe on the blog, let me know how you liked it by leaving a comment below or a rating.