So I’ve been obsessed with London Fog lattes for like two years now, and last month I thought… why isn’t there a cake version of this? Turns out there IS, and I’ve been making it non-stop ever since. My kitchen smells like a fancy tea shop and I’m not even mad about it.
London Fog Cake is basically everything good about that Earl Grey latte you love, but in cake form. And honestly? It might be even better than the drink.
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What Even Is a London Fog Cake?
Okay, here’s the thing. A London Fog is that amazing drink made with Earl Grey tea, steamed milk, and vanilla. Super popular in Canada (not actually from London, weirdly enough). This cake takes those same flavors—the floral bergamot from the Earl Grey, the creamy vanilla—and turns it into the most elegant, soft, delicious cake you’ve ever had.
The first time I made this, I was trying to impress my sister-in-law who’s like, really into fancy tea. She took one bite and asked if I’d bought it from a bakery. Best compliment ever.
Why This Earl Grey Cake Is Special
Look, I’m gonna be honest. I tried three different London Fog cake recipes before landing on this one. The first one barely tasted like tea—what’s the point, right? The second one was so dry I could’ve used it as a doorstop. But this version? Perfect.
It’s got Earl Grey infused RIGHT into the milk that goes in the batter, plus some finely ground tea leaves mixed in for extra flavor. The result is this incredibly moist London Fog cake that actually tastes like the tea without being bitter or weird.
And the frosting. Oh man, the Earl Grey buttercream is insane. Creamy, not too sweet, with just enough tea flavor to make it interesting.
Ingredients for the Best London Fog Cake Recipe
For the Earl Grey Milk:
First thing you gotta do is make Earl Grey-infused milk. Trust me on this one.
- 1⅓ cups whole milk
- 1 tablespoon loose leaf Earl Grey tea (I use Twinings, but any good quality Earl Grey works)
For the London Fog Layer Cake:
- 2¾ cups cake flour, sifted—don’t skip the sifting, it makes the cake super soft
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon finely ground Earl Grey tea—use a coffee grinder or spice grinder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature—seriously, room temp matters
- 1¾ cups granulated sugar
- 3 large eggs, room temperature
- ½ cup sour cream, room temperature—this is what makes it so moist
- 2 teaspoons vanilla extract—use the real stuff, not imitation
- 1 cup Earl Grey milk (from above)
For the Earl Grey Buttercream Frosting:
This Earl Grey buttercream cake frosting is what makes the whole thing come together.
- 1½ cups (3 sticks) unsalted butter, softened
- 5¼ cups powdered sugar, sifted
- 1 tablespoon vanilla extract
- 3 tablespoons Earl Grey milk
- ¼ teaspoon salt
- Purple food coloring (optional, but it looks pretty!)
How to Make This Easy London Fog Cake
Step 1: Make the Earl Grey Milk First
Pour your milk into a small saucepan and add the loose leaf Earl Grey tea. Heat it over medium until it just starts to simmer—don’t let it boil over or you’ll have a mess. (Ask me how I know.)
Take it off the heat and let it steep for like 10-15 minutes. The milk should smell super fragrant and look slightly darker. Strain out the tea leaves through a fine mesh strainer. Let it cool to room temperature. This is important—cold milk will make your batter lumpy.
Step 2: Prep Your Pans
Preheat your oven to 350°F. Grease three 6-inch or two 8-inch round cake pans. I line the bottoms with parchment paper circles because I got tired of cakes sticking. Life’s too short for stuck cakes.
Step 3: Mix the Dry Stuff
In a medium bowl, whisk together the cake flour, baking powder, baking soda, ground Earl Grey tea, and salt. Make sure you grind that tea REALLY fine—chunky bits are not cute in a cake. Set this aside.
Step 4: Cream the Butter and Sugar
In your stand mixer (or with a hand mixer if that’s what you’ve got), beat the butter on high for about 2 minutes until it’s super fluffy and pale. Like, really go for it. Add the sugar and beat for another 2 minutes. Scrape down the bowl halfway through.
The mixture should look light and fluffy. If it looks grainy or separated, keep beating. This step is crucial for a soft London Fog cake.
Step 5: Add the Wet Ingredients
Turn the mixer to low and add the eggs one at a time. Mix until just combined after each one. Don’t overmix—learned that the hard way. Add the sour cream and vanilla, then beat on high for about a minute.
Here’s where it gets important—with the mixer OFF, dump in all your dry ingredients at once. Turn it to low and mix until you can barely see flour anymore. Then slowly pour in that Earl Grey milk in a steady stream while mixing.
Mix until JUST combined. The batter will be thick but pourable. Don’t overmix or you’ll have tough cake. Nobody wants tough cake.
Step 6: Bake
Divide the batter evenly between your prepared pans. I’m obsessive so I weigh them, but you can eyeball it. Bake for 28-35 minutes, depending on your pan size. Start checking at 28 minutes with a toothpick—it should come out clean or with just a few crumbs.
Let them cool in the pans for 10 minutes, then turn them out onto wire racks. They need to be COMPLETELY cool before you frost them. I usually make the cakes the night before and frost the next day. Patience is a virtue or whatever.
Step 7: Make That Incredible Buttercream
While your cakes are cooling (or the next day), make the frosting. Beat your softened butter on high speed for like 3-4 minutes. It should be super fluffy and almost white.
Gradually add the powdered sugar, about a cup at a time, on low speed. Unless you want a sugar storm in your kitchen. (Been there.)
Add the vanilla, Earl Grey milk, and salt. Beat on low until combined, then crank it up to medium-high and beat for 2-3 minutes until it’s super smooth and fluffy.
If you want that pretty lavender color, add a tiny bit of purple food coloring. Start with a drop—you can always add more but you can’t take it away.
Step 8: Assemble Your Masterpiece
Level your cake layers if they domed (they probably will). Put the first layer on your cake stand or serving plate. Spread about ¾ cup of frosting on top. Add the second layer, more frosting. If you’re doing three layers, add the third.
Do a crumb coat—that’s a thin layer of frosting all over the cake to trap the crumbs. Stick it in the fridge for 20-30 minutes to firm up.
Then do your final layer of frosting. I just do a simple smooth finish because I’m not a cake decorator. It still looks fancy, I promise.
Random Tips I’ve Learned
Because I’ve made this homemade London Fog cake like eight times now:
- Use loose leaf Earl Grey if you can. The tea bags work but loose leaf has better flavor.
- Don’t skip the sour cream. It’s what makes this cake so ridiculously moist.
- Room temperature ingredients are non-negotiable. Cold butter and eggs will not work.
- This London Fog cake from scratch tastes even better on day two. The flavors really meld together overnight.
- You can add a tiny bit of lavender to the frosting if you want. Like, ⅛ teaspoon of culinary lavender, finely ground. Goes really well with the Earl Grey.
- If you can’t find cake flour, you can make your own: For every cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons cornstarch. Sift it like five times.
What If Things Go Wrong?
Stuff happens. Here’s how to fix it:
Cake is dry? You overbaked it. Next time, check it 5 minutes earlier. Ovens vary like crazy.
Can’t taste the tea? Use more tea next time, or let the milk steep longer. Some teas are milder than others.
Frosting too stiff? Add more Earl Grey milk, one tablespoon at a time.
Frosting too runny? Add more powdered sugar, or stick it in the fridge for 15 minutes to firm up.
Cake stuck to pan? Parchment paper, friend. Always parchment paper.
Why This Recipe Works
This vanilla Earl Grey cake (because really, the vanilla is just as important as the tea) is one of those recipes that looks and tastes super fancy but is actually pretty straightforward. Yeah, there are multiple steps, but none of them are hard.
The London Fog Latte cake flavor is spot-on—you get that floral, slightly citrusy Earl Grey taste with creamy vanilla undertones. It’s sophisticated without being pretentious. Does that make sense? Like, you could serve this at a fancy party or just eat it with your afternoon tea on a Tuesday.
I brought this to book club last month and everyone went nuts. Three people asked for the recipe immediately. One person said it reminded her of afternoon tea in London (even though, ironically, London Fog isn’t actually a thing in London).
Perfect for Special Occasions
This London Fog birthday cake is honestly perfect for anyone who loves tea. It’s elegant, it’s different from your standard chocolate or vanilla, and it’s a real conversation starter.
I’ve also made it as a London Fog wedding cake for a friend’s small ceremony (just a two-tier version), and it was perfect. Sophisticated, not too sweet, and it photographs beautifully.
You could even make this as cupcakes if you wanted. Same batter, just adjust the baking time to about 18-22 minutes. Would be great for a tea party.
Final Thoughts
If you love Earl Grey tea and you love cake, this is a no-brainer. The moist London Fog cake texture, the subtle tea flavor, the creamy frosting—it’s all just chef’s kiss.
Yeah, you need to plan ahead a bit with the milk infusion and cooling times. But it’s so worth it. Make this for someone special, or just make it for yourself on a random weekend. No judgment here.
Happy baking! Now I’m craving another slice. 🍰☕
