Earl Grey London Fog Cake

Helene

(1)

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.

a london fog cake on a dessert plate, with a slice being removed from the cake.

Rundown

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.

Effortless Elegant Presentation

an earl grey london fog cake on a cake stand with napkin and plates along.

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.

Earl Grey milk in process: on the left side, a saucepan of milk infused with tea, while on the right side, the tea bag is being removed after infusion.

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.

london fog cake in process with the batter in a glass bowl on the left side, and the baked cakes on the right side.

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.

London Fog cake in process: a white bowl containing freshly whipped cream is on the left side, while on the right side, the same whipped cream is being spread on a 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.

london fog cake in process with fresh whipped cream spread on a cake on the left side and the cake decorated on the right side.

Tips

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.

Assembly:

  • Let the cakes cool completely before frosting. Whipped cream can’t be added to warm cakes or will melt.
a slice of a london fog cake on a dessert plate with a spoon and a pink napkin in the foreground and the remaining cake in the background.

FAQs 

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.

Variations

  • 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
top view of an earl grey tea cake with a pink napkin on the side.

Try these cakes next:

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.

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Earl Grey London Fog Cake

  • Prep time: 40 minutes
  • Cook time: 40 minutes
  • Total time: 1 hour 30 minutes
  • Serves: 8

London Fog Cake infused with Earl Grey tea: a blissful fusion of flavors from the famous tea into a cake.

Ingredients

Earl Grey Milk

  • 160 ml (2/3 cup) milk
  • 3 earl grey tea bags - see notes

Cakes

  • 310 (2 cups + 1/2 cup) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 200 g (1 cup) fine sugar
  • 1/4 teaspoon salt
  • 2 eggs
  • 120 ml (1/2 cup) earl grey milk
  • 120 ml (1/2 cup) water
  • 1 teaspoon vanilla extract
  • 90 ml (1/2 cup) vegetable oil - neutral flavor

Whipped Cream

  • 240 g (1 cup) heavy cream - full fat
  • 120 g (1/2 cup) mascarpone cheese - full fat
  • 50 g (1/2 cup) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice

Method

Earl Grey Milk

  • 1)

    To make the Earl Grey milk, 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. You should end up with 120ml (1/2 cup) of milk. If you end up with less, top it up with more milk to measure out 120ml.

Cakes

  • 1)

    Preheat the oven to 180°C (350°F), fan off. Line two 8-inch (20cm) round cake pans with baking paper or grease with baking spray.

  • 2)

    In a large bowl, sift together the flour, baking powder, and baking soda. Then, add the sugar and salt. Mix everything together until well combined.

  • 3)

    Combine the wet ingredients with the dry ingredients: eggs, Earl Grey milk (120ml), water, vanilla, and oil. Mix until just combined, being careful not to over-mix.

  • 4)

    Divide the batter between two cake tins (about 450 g in each tin) and bake for 25 minutes or until a toothpick inserted in the center comes out clean. Note: I place wet cake strips around the pans. It helps keep the sides moist and limits the dome on the top, but it usually takes 5 extra minutes to bake the cakes. So, start to monitor the cake after 20 minutes of baking.

  • 5)

    Let the cakes cool in their pans for 5 minutes. Then, transfer to a cooling rack. Allow them to cool completely.

Whipped Cream

  • 1)

    Add all the ingredients to a large bowl. With an electric mixer, start to whip on medium speed, allowing the mascarpone cheese to turn to a liquid consistency.

    When everything is fully mixed together, increase the speed to medium-high and whip until stiff peaks form.

  • 2)

    With a spatula, gently fold the frosting to remove any air bubbles. Be gentle to avoid the chantilly deflating.

Assembly

  • 1)

    Once the cakes are baked and cooled, proceed to the assembly. Using a cake leveler or a long-serrated knife, level the cakes if needed to remove any domes and to have flat cakes.

  • 2)

    Place the first cake on a cake board or serving plate. Spread the whipped cream on top of the cake. Note: Fill a piping bag for this step, and pipe a giant snail; it makes things easier.

  • 3)

    Top with the 2nd cake, making sure the layer cake is upside down to have a perfectly flat surface on the top.

  • 4)

    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. I opted for small blobs along the edge and a rosette in the center.

Notes

– Please note that the taste is subtle. If you would like a more robust flavor, add one or two extra tea bags. It’s important to keep in mind that the flavor will slightly diminish during baking and don’t let the tea infuse too long, or you will end up with an unpleasantly bitter, over-strong flavor.

– US/UK baking spoons, standard size:  teaspoon: 5ml / tablespoon: 15ml / cup: 240ml

– Store the cakes under a cake dome in the refrigerator for 2 days.

– Scroll back to read tips, variations, step-by-step photos and FAQ within the blog post that you might find helpful.

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