London Fog Tres Leches Cake

If you love the creamy indulgence of tres leches cake and the comforting, floral notes of a London Fog latte, you will love Rodelle’s London Fog Tres Leches Cake recipe. The traditional tres leches cake—known for its soft sponge soaked in a blend of three milks—gets a sophisticated upgrade by adding Earl Grey tea into the mix. This infusion adds a hint of bergamot and vanilla, creating a dessert that’s both familiar and refreshingly unique. Think of this London Fog Tres Leches Cake dessert as an elevated classic treat – great with tea and coffee and fun to share with friends and family! Perfect for special occasions or a delightful afternoon pick-me-up, this cake will impress your guests and satisfy your sweet tooth.

  • Easy
  • 9 servings
close up of a slice of london fog tres leche cake with a mascarpone frosting. The slice of cake lays on a black rimmed plate. in the background is the rest of the tres leche cake.
Ingredients

For Soaking Liquid

  • 1/2 can evaporated milk
  • 1/2 can sweetened condensed milk
  • 3 tbsp whole milk
  • 2 ea earl grey tea bags

For the Cake

  • 1/4 cup (57 g) unsalted butter
  • 1/2 cup (113 g)  whole milk
  • 1 cup (120 g) cake flour
  • 1 cup (198 g) sugar, separated
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp Rodelle Ugandan Vanilla Extract
  • 3 eggs, separated

For the Mascarpone Whip

  • 1/4 cup (57 g) mascarpone cheese, room temp
  • 1 1/2 cup (340 g) heavy cream
  • 1/4 cup (28 g) powdered sugar
  • 1 tbsp Rodelle Papua New Guinea Vanilla Extract
Uses
Occasions
Directions

Soaking Liquid Method

  1. Combine all the milks; stir to disperse.
  2. Add the tea bags; allow to steep overnight.

Cake Method

  1. Heat the milk and butter until scalded.
  2. Combine the flour, half of the sugar, baking powder, salt in a bowl; whisk to combine.
  3. Add the hot milk mixture and vanilla; mix together until smooth.
  4. Stir in the egg yolks; set aside.
  5. Whip the egg whites and the other half of the sugar to a creamy meringue.
  6. Fold the meringue into the base in 2 – 3 parts.
  7. Pour into a lightly greased 9 in cake round.
  8. Bake at 350 F for 30 – 35 mins.
  9. Allow to cool completely.
  10. Poke holes into the cake with a fork or skewer; pour over the soaking liquid.
  11. Refrigerate for 6 hours to overnight.

Mascarpone Whip Method

  1. Add the mascarpone to a bowl.
  2. Starting on low speed, stream in the heavy cream.
  3. Once combined, add in the sugar and vanilla; whip to stiff peaks.
  4. Spread on top of the cake

*If planning to invert the cake, release it from the pan and return to the pan before soaking.

*By adding the heated milk and butter to the flour, this helps create a very soft texture in the cake similar to the process of making milk bread. The starch in the flour “pre-cooks” and releases steam when it bakes.

Recipe was prepared for Rodelle  by Chef Aaron Davis. You can find him on instagram at @chefaedavis.