London Fog Cake with Vanilla Buttercream Icing

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Prep time 30 min

Step 2

Cook time 32-35 min

Step 3

Cooling time 45 min

Step 4

If using Earl Grey milk, make about 30 minutes before you plan on starting the cake (see below for directions). It needs time to cool before using in the batter.

Step 5

Preheat oven to 350. Grease 2 x 8-inch round pans. Tip Trace the bottom of the pans on a piece of parchment paper and cut out the circle and place in the bottom. This, and greasing, will ensure that the cake will not stick to the bottom and it'll be very easy to get the cakes out.

Step 6

Start the batter by creaming the butter and sugar together. Then, add one egg at a time and mix in. Then, add the vanilla.

Step 7

In a small bowl, mix together the flour, baking powder, and salt (if using). Then, add this in increments along with 1 cup of the steeped milk (save the rest for the icing). I did this 3 times by adding the same amount each time to ensure everything keeps it's consistency.

Step 8

Then, cut open a tea bag and dump the tea leaves into the batter. You can adjust the amount here, depending on the extent you want your cake to taste like tea. Also depends on the size of tea leaves (mine were very small)

Step 9

Then, pour half of the batter into each cake pan, spreading it to reach the sides, and put in the oven. Cook for 32-35 minutes, whenever a toothpick comes out clean. Cook time just depends on how your oven cooks.

Step 10

Take out of oven when done and allow to cool for 10 minutes in the pans and then take them out to cool completely on a cooling rack.

Step 11

See below for on assembly as well as the icing and syrup recipes.

Step 12

Bring a small sauce pan to medium-high heat. Add 1 1/2 cups of milk and a tea bag in and bring to a boil. Remove from heat and allow to cool to room temperature. You can set it in the fridge to speed this process up.

Step 13

Bring a small saucepan to medium-high heat. Add 1/3 cup water, 1/3 cup of sugar, and tea leaves from one tea bag. Bring to a boil and remove from heat.

Step 14

In a medium bowl or electric mixer bowl, add the butter and whip for 5 minutes (it's long, I know. But this is what makes it fluffy!). Then, add the vanilla extract, icing sugar, and slowly stir in the 1/4 cup of earl grey milk leftover.

Step 15

Whip the together for an additional 5 minutes or until the icing is thick but airy.

Step 16

Once the cakes are completely cooled, take a fork and poke a few holes through the top surface of the cakes.

Step 17

(Optional) Taking the Earl Grey syrup, drizzle or brush over the cake tops and allow to soak into the cake. This is, as stated, optional but it helps the cake remain moist and infuses a little more of that Earl Grey flavour.

Step 18

Using one half of the icing, spread over the cut top of one of the cakes. I find this easier to do with thick icing when I put a few dollops throughout the top so it's easier to spread. Then, flip the other cake on top with the cut side down. Then, ice the top of the cake and you're done!