Can I use green tea instead of Earl Grey?

While you can substitute with green tea, the flavor profile will be different. Earl Grey has a distinctive taste due to the bergamot oil, which makes this cake unique. If you decide to use green tea, consider enhancing the flavor with additional spices or sweeteners.

Can I use a different frosting?

Absolutely! While vanilla buttercream is a classic choice, you can experiment with cream cheese frosting, chocolate ganache, or even a lemon glaze to complement the flavors of the cake.

How should I store leftover cake?

To keep your cake fresh, cover it with plastic wrap or store it in an airtight container. It can last for about 3-4 days at room temperature or up to a week in the fridge.

Can I make this cake ahead of time?

Yes, you can prepare the cake layers in advance and store them in the fridge for up to a day. Frost right before serving to ensure the best texture.

What’s the best way to ensure a fluffy cake?

Be careful not to overmix your batter! Combine the wet and dry ingredients until just incorporated. Also, make sure your butter is softened properly to create the right amount of air in the batter.

London Fog Cake: Easy, Wholesome, and Delicious!

Ingredients

Scale

2 cups all-purpose flour
1 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
3 large eggs
1 tsp vanilla extract
2 Earl Grey tea bags, steeped in 1 cup of boiling water

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Instructions

Preheat your oven to 350°F (175°C) and grease and flour two round cake pans.
In a small pot, boil water and steep the Earl Grey tea bags for five minutes. Set aside to cool slightly.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the cooled Earl Grey tea, mixing only until just combined.
Divide the batter evenly between the two prepared pans and bake for 25-30 minutes, until a toothpick comes out clean.
Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Frost with your choice of vanilla buttercream.

Notes

For added flavor, consider infusing the frosting with lavender or adding lemon zest to the cake. This recipe can be made gluten-free by swapping all-purpose flour for a gluten-free flour blend.

Author: Vivian Brooks
Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: British
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 18g
Sodium: 200mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 1g
Protein: 5g
Cholesterol: 80mg