I’ve always had a soft spot for London Fog lattes — the creamy warmth of Earl Grey tea mixed with vanilla and a touch of sweetness is simply soothing. So when I first dreamed up the idea of transforming that comforting drink into a cake, I knew I was on to something special. This London Fog Cake is everything you love about the drink, baked into a tender crumb and topped with a lavender-tinted glaze that’s both elegant and delicious.

Each bite is infused with the delicate floral and citrusy notes of Earl Grey tea, balanced by vanilla and just the right amount of sweetness. Whether you’re baking for a cozy afternoon treat or serving guests at a springtime brunch, this cake delivers sophistication with very little effort. It’s a lovely intersection of tea and dessert that feels timeless and yet fresh.

Why You’ll Love This London Fog Cake

Elegant and Unique Flavor: Earl Grey tea gives this cake a floral, citrusy depth unlike any standard vanilla cake.
Light Yet Moist Texture: It’s fluffy and perfectly moist, ideal for pairing with tea or coffee.
Visually Stunning: The lavender glaze makes a gorgeous pastel topping for special occasions or a photogenic brunch.
Simple to Make: No complicated techniques or tools — just steep, mix, and bake.
Versatile: Works well in a loaf pan, cake pan, or as cupcakes.

What Kind of Tea Should I Use for London Fog Cake?

The signature flavor of a London Fog comes from Earl Grey tea, a black tea infused with bergamot oil — that citrusy, floral note is key. For this cake, I recommend using a high-quality loose-leaf Earl Grey or a good brand of tea bags. The better the tea, the more aromatic your cake will be. You’ll steep the tea directly into warm milk or water to infuse the batter with its signature scent and flavor.

If you want an extra punch of flavor, you can even grind the tea leaves into a fine powder and add them straight into the batter. Just make sure it’s finely ground so the texture stays smooth.

Options for Substitutions

Even though this recipe is built around specific flavors, there’s plenty of flexibility if you need it:

Milk: You can swap dairy milk for oat, almond, or soy milk. Just ensure it’s unsweetened.
Butter: Use vegan butter or coconut oil for a dairy-free version.
Eggs: A flaxseed egg (1 tbsp flax meal + 3 tbsp water) works well if you’re avoiding eggs.
Flour: All-purpose flour is best, but a 1:1 gluten-free blend will work for a gluten-free option.
Sweetener: Regular granulated sugar is classic, but coconut sugar gives a deeper caramel note.
Lavender Glaze: If you don’t have culinary lavender, you can leave it out or use a hint of vanilla extract with purple food coloring for visual appeal.

Ingredients for This London Fog Cake

Each ingredient in this cake plays a specific role in bringing the comforting London Fog flavors to life. Here’s what you’ll need and why it matters:

Earl Grey Tea
The soul of the recipe. It gives the cake its delicate citrusy and floral aroma, drawn from the bergamot oil in the tea leaves.
Whole Milk (or Plant-Based Milk)
Used to steep the tea, milk becomes infused with flavor and adds moisture and tenderness to the cake crumb.
All-Purpose Flour
The sturdy base that provides structure while still allowing for a light and fluffy texture.
Baking Powder
Gives the cake its lift and keeps it from becoming dense.
Salt
Just a pinch enhances all the sweet and aromatic notes, balancing the flavor.
Unsalted Butter (or Vegan Butter)
Brings richness and a soft, moist texture. Creaming the butter also helps with the cake’s lightness.
Granulated Sugar
Sweetens the batter and contributes to the golden crust.
Eggs
Bind everything together and add structure. They also help with the cake’s rise and give it a tender crumb.
Vanilla Extract
Compliments the Earl Grey with warmth and depth. It enhances the “latte” aspect of the flavor profile.
Powdered Sugar
Used for the lavender glaze — it melts into a smooth topping that adds sweetness without heaviness.
Culinary Lavender (optional)
Adds a gentle floral note that pairs beautifully with the tea. Be careful not to overdo it.
Purple Food Coloring (optional)
Just a drop or two for that signature lavender hue in the glaze.

Step 1: Steep the Earl Grey Tea

Start by heating your milk (or dairy-free alternative) until it’s hot but not boiling. Add in the Earl Grey tea and let it steep for about 10 minutes to fully infuse the milk. Strain the leaves if necessary and let the milk cool slightly before adding it to your batter.

Step 2: Prepare the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent and helps create a uniform texture.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy. This step incorporates air into the batter, helping the cake rise and stay soft.

Step 4: Add the Eggs and Vanilla

Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract. The mixture should be smooth and slightly thick.

Step 5: Mix in the Tea-Infused Milk

With the mixer on low speed, slowly pour in the cooled tea-infused milk. Mix until just combined. Don’t worry if it looks a little separated — the flour will bring it together.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Stir until just combined and smooth — don’t overmix, or the cake can become dense.

Step 7: Bake

Pour the batter into a prepared cake pan (loaf or square pan works well) and smooth out the top. Bake at 350°F (175°C) for about 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Make the Lavender Glaze

While the cake cools, whisk together powdered sugar, a tablespoon or two of milk, optional lavender, and a drop of purple food coloring. Adjust the consistency as needed — it should be thick but pourable.

Step 9: Frost and Finish

Once the cake is fully cooled, spread the lavender glaze over the top. Decorate with edible flowers or a pinch of extra Earl Grey tea for an elegant finish.

How Long to Cook the London Fog Cake

Bake your London Fog Cake at 350°F (175°C) for 30 to 35 minutes if you’re using a square or loaf pan. For cupcakes or thinner layers, start checking around the 22-minute mark. You’ll know it’s ready when the top is golden and a toothpick inserted in the center comes out clean.

Be sure not to open the oven door too early, as this can deflate the rise — wait until the 25-minute mark to peek, if needed.

Tips for Perfect London Fog Cake

Don’t Rush the Tea Steep
Steeping the tea in hot milk infuses deep flavor into your batter. Give it the full 10 minutes — it’s worth it.
Room Temperature Ingredients Matter
Butter, milk, and eggs blend more evenly when they’re not cold. This keeps the batter smooth and helps it bake evenly.
Cream Butter and Sugar Thoroughly
Spend a good 2–3 minutes creaming — this step helps aerate the batter, which leads to a lighter cake.
Sift for a Fine Texture
Sifting flour and powdered sugar eliminates lumps and results in a softer crumb and a silky glaze.
Don’t Overmix the Batter
Once you add the dry ingredients, mix only until combined. Overmixing can make the cake tough.
Cool Before Glazing
If the cake is even slightly warm, the glaze will melt and slide off. Let it cool fully for a neat finish.
Use Culinary Lavender Sparingly
If you add it to the glaze, use just a pinch — too much and it can taste soapy.
Decorate Just Before Serving
If using edible flowers or herbs, garnish just before serving to keep them fresh and vibrant.

Watch Out for These Mistakes While Cooking

Even a simple, elegant cake like this can go sideways if you miss a few key points. Keep an eye out for these common missteps:

Under-Steeping the Tea
Rushing the steeping process results in a weak flavor. You want that Earl Grey to be bold and aromatic.
Using Hot Milk in the Batter
Always cool the steeped milk before adding it to the batter. Hot milk can scramble the eggs and ruin the texture.
Overmixing After Adding Flour
This can create a dense, chewy cake instead of a light and tender one. Mix just until the ingredients come together.
Forgetting to Grease the Pan Properly
Use parchment or grease thoroughly to avoid sticking, especially with loaf pans.
Overbaking
A few extra minutes can dry this cake out. Start checking a little early and trust your toothpick.
Pouring Glaze on a Warm Cake
The glaze will melt and soak in instead of creating a smooth finish. Patience pays off here.
Too Much Lavender
Culinary lavender is potent. A little gives elegance; too much can overwhelm the Earl Grey and turn bitter.
Skipping the Cooling Time
Let the cake cool completely before slicing. This allows the crumb to set and prevents a gummy texture.

What to Serve With London Fog Cake?

This cake pairs beautifully with other treats and drinks, especially for brunch, tea time, or an elegant dessert spread.

1. London Fog Latte

Double the delight — sip the drink while savoring the cake. The flavors echo beautifully.

2. Whipped Cream or Mascarpone

A dollop of lightly sweetened whipped cream adds richness without overpowering the cake’s flavor.

3. Fresh Berries

Blueberries, raspberries, or strawberries provide a refreshing contrast to the soft, floral cake.

4. Lemon Curd

The zesty tang of lemon curd brings out the citrus notes in the Earl Grey and adds a bright finish.

5. Vanilla Bean Ice Cream

Cold and creamy — this classic pairing enhances the cake’s cozy, aromatic profile.

6. Shortbread Cookies

A classic British tea-time companion that complements the flavor without stealing the show.

7. Edible Flowers

Serve with a sprinkle of edible flowers like violets or pansies for visual elegance and light floral flavor.

8. Chai or Rooibos Tea

For a twist on tea pairings, serve with spiced chai or caffeine-free rooibos to mix warm notes with floral tones.

Storage Instructions

The London Fog Cake stores beautifully, making it a perfect make-ahead dessert. Here’s how to keep it fresh and flavorful:

Room Temperature: Store the cake in an airtight container for up to 3 days. Keep it in a cool, dry spot away from sunlight. If your home is very warm, refrigerate instead.
Refrigerator: Wrapped tightly or stored in an airtight container, the cake will last up to 5 days in the fridge. Let it come to room temperature before serving for the best texture and flavor.
Freezer: You can freeze the unfrosted cake (or even individual slices) for up to 2 months. Wrap in plastic wrap and foil, then place in a freezer-safe bag. Thaw overnight in the fridge and glaze once fully thawed.
Glaze Note: If you’ve already added the glaze, freezing is still possible — but expect some cosmetic changes, as the glaze may sweat or dull slightly when thawed.

Estimated Nutrition

Here’s an approximate nutritional breakdown per slice, based on a loaf yielding 10 servings. Keep in mind this will vary depending on substitutions:

Calories: ~310 kcal
Fat: 14g
Saturated Fat: 8g
Carbohydrates: 42g
Sugar: 27g
Protein: 4g
Fiber: 1g
Sodium: 180mg

The cake is indulgent but not overly heavy, and a little slice goes a long way thanks to its rich flavor profile.

Frequently Asked Questions

What’s the best Earl Grey tea to use?

Go for a high-quality loose-leaf Earl Grey or premium tea bags. Look for versions that list natural bergamot oil as an ingredient for the richest flavor.

Can I make this cake without eggs?

Yes! Replace each egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 mins). It works well and still gives a tender texture.

How do I know if the cake is done?

Check with a toothpick inserted into the center. If it comes out clean or with a few moist crumbs, it’s ready. Also, the cake should spring back slightly when touched.

Can I use lavender in the batter?

You can, but use it very sparingly — about 1/4 teaspoon of culinary lavender buds. Too much can make the flavor overpowering or bitter.

What kind of pan should I use?

A 9×5 loaf pan or an 8×8 square pan both work well. For layer cakes, divide into two 6-inch pans and reduce baking time slightly.

How do I prevent the glaze from being too runny?

Start with 1 tablespoon of milk and add more only as needed. The glaze should be thick but pourable. Add extra powdered sugar if it gets too thin.

Can I make this cake ahead of time?

Absolutely! It keeps well for several days, and the flavor actually deepens over time. Store covered and glaze it just before serving for best presentation.

Is this cake caffeinated?

Yes — Earl Grey contains black tea, which naturally has caffeine. If you’re sensitive, try using decaf Earl Grey instead.

Conclusion

The London Fog Cake brings all the cozy, elegant vibes of a classic Earl Grey latte into every bite. It’s a dessert that feels special without being complicated — a little floral, a little citrusy, and just sweet enough. Whether you’re planning a weekend tea party, celebrating a quiet moment, or simply trying something new, this cake makes a beautiful, flavorful impression. And honestly, once you’ve tasted that silky glaze over a fluffy tea-scented crumb, you’ll want to make it again and again.