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a London fog cake on a wooden cake stand with two slices cut out and on plates

London Fog Cake


  • Author: Jennifer
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 10 1x

Description

This London Fog Cake is an easy vanilla layer cake with a rich Earl Grey buttercream frosting that’s perfectly simple for an imperfect baker. The Earl Grey buttercream, combined with the vanilla cake flavors, mimics the flavors of your favorite London Fog latte.


Scale

Ingredients

  • White Cake Mix (I recommend Betty Crocker Super Moist White Cake Mix)
  • 1/2 Vegetable oil (per box directions – follow your box directions here)
  • 3 eggs (per box directions – follow your box directions here)
  • 1 cup unsalted butter – softened
  • 4 cups powdered sugar
  • 1/4 cup loose Earl Grey tea
  • 2 tsp. pure vanilla extract
  • 1/8 tsp. salt
  • 1/3 cup heavy cream
  • 2 Tbsp. brewed Earl Grey tea – cooled
  • Culinary Lavender, orange zest – OPTIONAL

Instructions

  1. Preheat oven to the temperature recommended on box cake mix directions.
  2. Grease and flour two 8″ round cake pans. Then, trace around each pan onto parchment paper and cut out so that the circle pieces fit snuggly into the bottom of each pan. I find that this ensures your cake will easily transfer with no sticking.
  3. Mix cake mix according to package directions and bake according to the directions for two 8″ round cake pans.
  4. While the cakes are baking, mix the Earl Grey buttercream icing.
  5. Add the softened butter and heavy cream to a large mixing bowl. Start creaming on medium-low speed and slowly add in the powdered sugar. Then add in the vanilla, salt, and loose Earl Grey tea. Then add in the cooled brewed Earl Grey tea. Mix until fully combined and creamy. Refrigerate until ready to use.
  6. Once the cakes have finished baking, remove from the oven and set the pans onto a cooling rack. Let cool for 5 minutes. Then, carefully place another cooling rack on top of each pan and flip to transfer to the cake to the cooling rack outside of the pan. Let completely cool.
  7. Once the cakes have cooled, you can assemble the cake and ice with the Earl Grey buttercream.
  8. Place a small dab of the buttercream frosting onto the center of your cake stand, then place one of the cake layers onto the cake stand. Add a big dollop of the Earl Grey buttercream on top of that layer and spread the frosting evenly over the top of the cake out to the edge. You can have a slight bit of overhand of frosting, which will help when icing the sides of the cake.
  9. Next, place the second layer of cake onto the frosting and gently press it down just to make sure it sticks. From here, frost a thin layer of frosting all of the cake, top and sides. This will help seal in the crumbs, also known as a crumb coat. Once you have your crumb coat, begin to frost the cake from the top, then down the sides. Be generous with your frosting, continuing to smooth as you go around the cake.
  10. Top with Culinary Lavender and orange zest, if preferred.
  11. Refrigerate until ready to serve.

Notes

  • Culinary Lavender is not required, so if you do not have access to this you can simply leave it off.
  • Try chocolate cake for an even richer experience.
  • Add a few tablespoons of loose Earl Grey tea to the cake mix for an even stronger Earl Grey flavor.
  • Refrigerate after one day
  • Nutritional Disclaimer
  • Category: dessert
  • Cuisine: American

Keywords: London Fog cake, London Fog, Earl Grey, layer cakes, cake