Print

Perfect London Fog Latte Cake Recipe with Earl Grey Buttercream Frosting

London Fog Latte Cake - featured image
Print Recipe

A moist and tender cake infused with Earl Grey tea and topped with a creamy Earl Grey buttercream frosting, perfect for tea time or celebrations.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 ¾ cups (350 g) granulated sugar
  • ¾ cup (170 g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup (240 ml) milk (whole or 2%)
  • 3 Earl Grey tea bags, steeped in the milk
  • 1 tsp vanilla extract
  • 1 cup (227 g) unsalted butter, softened (for frosting)
  • 4 cups (480 g) powdered sugar, sifted
  • 2 Earl Grey tea bags, steeped in 3 tbsp hot cream or milk
  • 3 tbsp heavy cream or milk
  • ½ tsp vanilla extract (for frosting)
  • Optional: 1 tsp dried culinary lavender, finely ground

Instructions

  1. Heat 1 cup (240 ml) of milk until hot but not boiling (about 180°F/82°C). Pour over 3 Earl Grey tea bags in a heatproof bowl. Let steep for 10 minutes, then remove tea bags, squeezing gently. Set milk aside to cool to room temperature.
  2. Preheat oven to 350°F (175°C). Grease two 8-inch (20 cm) round cake pans and line bottoms with parchment paper. Lightly flour or dust with cocoa powder to prevent sticking.
  3. In a medium bowl, sift together 2 ½ cups (312 g) all-purpose flour, 2 ½ tsp baking powder, and ½ tsp salt. Set aside.
  4. In a large bowl, beat ¾ cup (170 g) softened unsalted butter and 1 ¾ cups (350 g) granulated sugar with a mixer on medium speed until pale and fluffy, about 3-4 minutes.
  5. Beat in 3 room-temperature eggs one at a time, mixing well after each addition. Add 1 tsp vanilla extract and mix until combined.
  6. Reduce mixer speed to low. Alternately add dry ingredients and steeped milk in three additions, starting and ending with dry ingredients. Mix just until combined.
  7. Evenly pour batter into prepared pans. Smooth tops with a spatula. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
  9. Heat 3 tbsp heavy cream or milk and steep 2 Earl Grey tea bags for 5 minutes. Remove bags and let cool.
  10. In a large bowl, beat 1 cup (227 g) softened unsalted butter until creamy, about 2 minutes. Gradually add 4 cups (480 g) sifted powdered sugar, mixing on low speed.
  11. Pour in cooled Earl Grey cream and ½ tsp vanilla extract; beat until light and fluffy, about 3-4 minutes. If using lavender, add finely ground dried lavender and mix well.
  12. Place one cake layer on a serving plate. Spread a generous layer of buttercream over the top. Place second cake layer on top and frost the entire cake with remaining buttercream.
  13. For a smooth finish, dip spatula in hot water, dry it, and gently smooth the frosting.

Notes

Do not oversteep the Earl Grey tea to avoid bitterness. Use room temperature eggs and butter for better mixing. Chill buttercream if too soft and re-whip before frosting. Cool cakes completely before frosting to prevent melting.

Nutrition

Keywords: London Fog cake, Earl Grey cake, Earl Grey buttercream, tea cake, latte cake, dessert, tea time dessert, easy cake recipe

Find it online: https://pokirecipes.com/perfect-london-fog-latte-cake-recipe-with-earl-grey-buttercream-frosting/