London Fog Cake (Earl Grey Tea)

This cake is perfectly infused with earl grey flavour, or London fog. Its soft, floral, moist, and just perfectly sweetened.

I was inspired to make this cake after watching Season 2 of Bridgerton! I'm finally just getting arounf to posting it on my website and you best believe you can look out for a Bridgerton series!!

Ingredients for the London Fog Cake

• Earl grey tea bags - You can use any tea you like but then it won't be earl grey cake, now would it?
• Whole milk
• Butterrrrrr - Makes everything better of course
• Oil - The mixture of oil and butter helps make the cake moist and flavourful
• Sugar - To make it as sweet as you <3
• Yogurt
• Vanilla Extract
• Baking powder
• Salt
• Heavy cream
• Unflavoured gelatin powdered - Helps make the whipped cream more stabilized. You can leave it out if you don't have it

Tips to make the best cake ever

• Making the tea – Some of the milk will boil off when you steep the teabags. You can start out with a little more than ¾ cup or if you find that there isn’t enough milk to reach ¾ cup, add in some more milk before adding to the cake batter

• Don't overmix the batter!! - Once you add the flour, make sure to mix it gently and stop once it comes together because mixing too much will develop the gluten and this will make the cake denser, gummy and tough.

• How to tell if the cake is done baking - insert a toothpick into the cake and if it comes out with a few crumbs, it's done. A completely clean toothpick can mean the cake is going to be a tad bit dry so err on the side of having a few crumbs on it. You can also poke the cake with a finger and if it springs back, it's finished cooking. If there remains an indent, it's not yet done.

Earl Grey Tea Cake

This earl grey cake is full of earl grey flavour, both in the cream and the cake itself. It's soft and just divine. 

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: British

Keyword: Cake, Earl Grey, layered cake, London fog cake

Prep Time: 3 hours hours

Cook Time: 45 minutes minutes

Total Time: 3 hours hours 45 minutes minutes

Servings: 14 slices

Author: Nabeah Wahab

Ingredients

• ½ cup - 110g softened butter, unsalted
• ¼ cup - 50ml neutral oil
• 3 - large eggs
• 2 cup - all purpose flour, 276g
• 1 ½ cup - 300g sugar
• ¾ cup - whole milk
• 4 - earl grey tea bags
• ¼ cup - plain yogurt
• 1 ½ teaspoon - baking powder
• 1 teaspoon - vanilla extract
• ¾ teaspoon salt-

Earl Grey Infused Whipped Cream

• 1 ½ cup - whipping cream
• 2 teaspoon - unflavoured gelatin powder
• 3 tablespoon - water cold
• 5 tablespoon - powdered sugar to taste
• 3 - tea bags earl grey
• ½ teaspoon - vanilla extract

Instructions

• Empty the tea bags into a saucepan with milk. Heat until it almost comes to a simmer. Cover and let steep for 15-20 minutes. Measure this mixture again to be ¾ cups and if it is less than that, add in some more milk to reach the needed amount. You can choose to strain out all the tea leaves here or leave a bit in for the ~looks~.
• Preheat oven to 350F
• In a large bowl, beat together the butter and sugar until light and fluffy. Add in the oil and continue to beat for a bit. Crack in the eggs and beat until thoroughly combined and light. Add in the vanilla and yogurt.
• In a small bowl, combine the flour, salt, and baking powder.
• Now mix the dry ingredients into the wet ingredients in 3 increments. A third of the dry ingredients, half of earl grey milk, mix gently. Then add another third of the dry ingredients and last half of the earl grey milk and then finish with the remaining dry ingredients. Mix gently with a spatula and make sure not to mix too much to prevent the gluten from forming.
• Line 3 6” inch cake tins or 2 8” cake tins with parchment paper. Fill them all equally and bake for about 30-45 minutes. When you insert a toothpick and it comes out with just a few crumbs, it's done. It should spring back when you poke it gently. If there remains an indent, it needs to cook a bit moreWrap the cake with plastic wrap when it's still warm- this keeps it soft.
• To make the earl grey infused whipping cream: Pour the heavy cream into a saucepan. Tear open the tea bags and empty them into the heavy cream. Heat the mixture up and once it starts to reach a simmer, remove from heat. You don't want it to boil. Cover and let it steep for at least 30 minutes.
• Strain out the tea leaves and refrigerate the cream until FULLY chilled. This is very important for it to be able to whip up.
• Once the cream is completely chilled; take a small bowl, add in the cold water and sprinkle in the gelatin. Mix it well and let it sit for a few minutes. Microwave for 10-15 seconds and mix. The gelatin should be completely dissolved and if not, microwave again. Let the mixture cool.
• Beat the cream on medium speed using an electric mixer. Once it reaches soft peaks, add in the powdered sugar (to taste), vanilla and the gelatin mixture. When it almost reaches stiff peaks, it's done. Don’t let it get too grainy.
• Frost the cake layers as you prefer and let it chill in the fridge completely before cutting into it. Or the frosting will kind of smush out when you cut the cake.
• Enjoy!