London Fog Earl Grey Cake (Printable version)

Tea-infused layers meet creamy vanilla frosting in this elegant British-inspired dessert.

# What you'll need:

→ Earl Grey Cake

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→ London Fog Syrup

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→ Vanilla Bean Frosting

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→ Garnish (Optional)

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# Directions:

01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Heat milk until steaming without boiling. Add Earl Grey tea bags and steep for 15 minutes. Remove tea bags and let milk cool to room temperature.
03 - Whisk together flour, baking powder, and salt in a bowl.
04 - Beat butter and sugar until pale and fluffy, approximately 3 minutes. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract and lemon zest.
05 - With mixer on low speed, add dry ingredients in three additions, alternating with cooled Earl Grey milk. Begin and end with flour mixture. Mix until just combined.
06 - Divide batter evenly among prepared pans. Smooth tops and bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
07 - Let cakes cool in pans for 10 minutes, then turn out onto racks to cool completely.
08 - Bring water and sugar to a simmer in a small saucepan. Add tea bags and steep for 10 minutes. Discard tea bags and let syrup cool.
09 - Beat butter until creamy. Gradually add powdered sugar, alternating with milk, beating until smooth and fluffy. Mix in vanilla bean paste and salt.
10 - Level cooled cakes if necessary. Brush each cake layer with London Fog syrup. Spread frosting between layers and over top and sides of cake.
11 - Garnish with edible flowers and lemon zest if desired. Chill for 30 minutes before slicing for clean cuts.

# Expert Advice:

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  • The bergamot aroma that fills your kitchen while this bakes is honestly intoxicating
  • That moment when someone takes their first bite and their eyes light up because it tastes exactly like their favorite coffee shop drink
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  • The milk must cool completely before adding it to your batter or you'll end up with scrambled eggs and a ruined cake
  • Don't skip brushing the layers with syrup, it's what transforms this from a regular cake into something that stays moist for days
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  • If you want an even stronger tea flavor, add an extra tea bag to your milk and let it steep longer, just make sure to squeeze out every drop of liquid before removing the bags
  • Room temperature ingredients are not a suggestion, they're the difference between a tender cake and a tough one

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