Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 2 hours and 30 minutes
Yield: 16 servings
Category: dessert
Method: oven
Cuisine: american
London Fog Cake with Honey Cream Cheese Frosting
This website uses affiliate links which may earn commission for purchases made at no additional cost to you.
This earl grey infused London Fog Cake is made with tender layers of earl grey vanilla cake and a dreamy honey cream cheese frosting. The result tastes just like your favorite london fog latte in cake form.
London Fog Layer Cake with Honey Cream Cheese Frosting
If you love Earl Grey tea, honey, and a perfectly tender cake, this London Fog Layer Cake is about to be your new obsession. Soft, aromatic layers of Earl Grey-infused cake are stacked high with a luscious honey cream cheese frosting that’s sweet, tangy, and utterly addictive. It’s like sipping on your favorite tea latte—but in cake form.
What is a London Fog Cake?
A London Fog is a classic Earl Grey tea latte, usually made with steamed milk and a touch of vanilla. This cake takes those comforting flavors and transforms them into a show-stopping dessert with moist, tea-infused cake layers and the dreamiest frosting. It’s the perfect bake for tea lovers, special occasions, or when you just want to impress.
Why You’ll Love This Cake
There’s something truly special about the combination of bergamot-infused cake and smooth, honey-sweetened frosting. The deep, floral notes from the Earl Grey pair beautifully with the rich, tangy cream cheese, while the honey adds a subtle sweetness that ties everything together. The texture of this cake is just as dreamy as its flavor—soft, fluffy, and perfectly balanced.
Bold Earl Grey Flavor – Infused with real tea leaves for a deep, aromatic taste.
Moist and Tender Layers – A perfect crumb that melts in your mouth.
Honey-Sweetened Cream Cheese Frosting – Just the right balance of sweetness and tang.
Elegant Yet Easy to Make – Simple steps with a stunning end result.
Tips for the Best London Fog Cake
Making the perfect London Fog cake is all about technique and a few key tricks that will ensure your cake turns out light, flavorful, and beautifully textured. From properly infusing your butter with tea to whipping your frosting to just the right consistency, these tips will help you nail the recipe every time.
- Infuse the milk with the Earl Grey tea
For maximum tea flavor, steep Earl Grey tea in the milk before incorporating it into your batter. This pulls out all the floral and citrusy notes from the bergamot oil, making your cake taste like a true London Fog.
- Use Buttermilk for Extra Moisture
Buttermilk not only adds tang but keeps your cake soft and fluffy. If you don’t have buttermilk, a quick DIY version (milk + lemon juice or vinegar) works in a pinch!
- Don’t skip the honey and zest in the frosting.
Honey adds a delicate floral sweetness to the cream cheese frosting and the orange zest add just a hint of brightness. It’s subtle but it will make your frosting taste totally gourmet.
- Don’t Overbake!
Earl Grey cake should be light and tender. Check for doneness by inserting a toothpick—if it comes out clean or with a few moist crumbs, you’re good to go.
How to Assemble Your London Fog Cake
The best part about this London Fog cake is that it’s a naked cake, meaning you don’t have to do any fancy frosting. Just slap on half the frosting in the middle of the cake and the other half on top. It’s beautifully unfussy and a serious showstopper with minimal effort. For best results assembling your cake follow these quick tips:
- Butter your pans generously: Because this is a naked cake, there’s no hiding the sides with frosting. Make sure to generously butter or grease the edges of your cake pans for an easy, release with no breakage!
- Let the cakes cool completely before frosting: Now I don’t usually raise my voice, but I MEAN IT. If you try to frost an even slightly warm cake you risk the frosting melting right off which is SO sad (I know from experience).
- Top with a drizzle of honey and edible flowers: This makes for the most beautiful and tasty finish and really elevates your cake!
Make It Ahead & Storage Tips
If you’re making this cake for a special event or just want to break up the baking process, you can prepare elements ahead of time. Proper storage will keep your cake fresh and tasting incredible for days.
- Cake Layers: The cake can be baked in advance and stored wrapped in plastic in the freezer for up to 3 months.
- Frosting: Make ahead and keep it in the fridge for up to 3 days. Just let it come to room temperature and whip it up again before using!
- Assembled Cake: Stays fresh in the fridge for up to 4 days!
The flavors are delicate yet complex, and every bite is a perfect balance of floral, citrusy, creamy, and sweet.
Happy baking, my friends!
XXX
Units:
Ingredients
for the earl grey cake
- 5 earl grey tea bags, divided
- 1 1/3 cups buttermilk
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 2 tablespoons vanilla extract
- 1/4 teaspoon lemon extract
- 2 2/3 cup all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
for the honey cream cheese frosting
- 3/4 cup unsalted butter, at room temperature
- 4 ounce cream cheese, at room temperature
- 4 cups powdered sugar
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- zest of half an orange (about 1 teaspoon)
- pinch of salt
Instructions
- First, make the cake. Preheat the oven to 350°F. Line the bottom of two 8-inch round cake pans with parchment paper and grease the sides with cooking spray. Set aside.
- Next, infuse the buttermilk with the early grey tea. Pour the buttermilk into a large microwave safe bowl and microwave for 45 seconds or until scalding. Put 3 of the earl grey tea bags into the milk and set aside for 5 to 10 minutes to steep.
- While the tea steeps, start on the cake. In a stand mixer fitted with the whisk attachment, beat the butter and oil on low speed until combined so the oil doesn’t fly everywhere. Gradually increase the speed to medium-high and beat until smooth, about 2 minutes. Cut open the remaining two bags of tea and dump the tea leaves into the mixer. Add the granulated sugar and continue to beat on medium-high speed until the mixture is light, fluffy, and turns a pale yellow color, about 2 minutes.
- Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the eggs, vanilla and lemon extract. Beat on medium-high speed until the mixture is light and fluffy, about 2 minutes.
- At this point the milk should be infused with the tea. Remove the tea bags from the milk, squeezing out any excess liquid from them before throwing them away. Pour the infused milk into the mixing bowl and mix on low speed for a few seconds. Stop the mixer and scrape down the sides and bottom of the bowl. Add the flour, baking powder, and salt and beat on low speed until just combined and no streaks of flour remain.
- Divide the cake batter evenly into the prepared pans and bake until the cakes have risen, the tops spring back to the touch, and a butter knife inserted in the center of the cakes comes out clean, 30 to 35 minutes. Place the cake pans on a cooling rack and allow them to cool completely.
- Once the cakes have cooled, make the frosting. In a stand mixer fitted with the paddle attachment, combine the softened butter and cream cheese. Beat on low speed for 15 seconds to combine. Scrape down the sides of the bowl and add the powdered sugar, honey, vanilla, orang zest and salt. Beat on low speed until smooth and combined, about 2 minutes, scraping down the sides and bottom of the bowl as needed.
- Place the first layer of cake right side up onto a cake stand or plate. Spread half the frosting on top, using an offset spatula to spread a thick layer evenly to the edges of the cake. Top with the second cake layer of and frost the top of the cake. f desired, top with more a drizzle of honey and edible flowers. Enjoy!
Category: