Introduction

London Fog Cake is a delicate and fragrant dessert inspired by the beloved Earl Grey tea latte. Combining the floral notes of lavender and the citrusy aroma of bergamot tea, this cake is a perfect treat for tea lovers and those who enjoy lightly scented sweets.

Ingredients

3 tbsp (12 g) Earl Grey tea
1 tbsp (2 g) culinary lavender
2 1/4 cups (282 g) all-purpose flour, spooned and leveled
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
10 tbsp (140 g) unsalted butter, softened
1 1/2 cups (300 g) granulated white sugar
3 eggs, at room temperature
1 tbsp vanilla bean paste
1 cup (240 ml) buttermilk
1/2 cup (120 ml) whole milk
2 tbsp (8 g) Earl Grey tea
1/2 tbsp (1 g) culinary lavender
1/2 cup (150 g) sweetened condensed milk
1/2 tsp vanilla bean paste
1 tbsp (2 g) culinary lavender
1 cup (224 g) unsalted butter, softened
8 oz (226 g) cream cheese, cold
2 cups (260 g) powdered sugar
1 tsp vanilla bean paste
Purple food coloring (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper for easy removal.
Step 2: Combine 3 tablespoons of Earl Grey tea and 1 tablespoon of culinary lavender in a food processor; pulse until finely ground. Sift through a sieve to remove larger bits.
Step 3: In a medium bowl, whisk together the flour, ground tea and lavender mixture, baking powder, baking soda, and salt. Set this dry mixture aside.
Step 4: In a large bowl, cream together the softened butter and granulated sugar with an electric mixer on high speed for about 2 minutes until light and fluffy.
Step 5: Add the eggs and vanilla bean paste to the butter mixture. Mix on medium speed until pale and smooth, about 1 minute.
Step 6: Gradually add the buttermilk and the dry ingredients in batches, mixing on low speed. Continue until combined and batter is smooth, scraping the bowl as needed.
Step 7: Pour the batter into the prepared pan and bake for 38-44 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
Step 8: Allow the cake to cool in the pan for 30 minutes on a wire rack. Then lift it out using the parchment paper and let it cool completely on the rack.
Step 9: For the milk soak, heat the whole milk in a small saucepan over low heat until steaming. Add 2 tablespoons Earl Grey tea and 1/2 tablespoon lavender. Steep for 15 minutes, then strain and cool.
Step 10: Mix the cooled Earl Grey milk with the sweetened condensed milk and 1/2 teaspoon vanilla bean paste. Set aside.
Step 11: For the frosting, grind 1 tablespoon culinary lavender finely and sift.
Step 12: Beat the softened butter on high speed until pale and fluffy, around 5 minutes. Add cold cream cheese and continue mixing until fluffy.
Step 13: Sift in powdered sugar, then add the ground lavender and 1 teaspoon vanilla bean paste. Mix on low until combined, then whip on high for 1 minute. Add purple food coloring if desired and mix until uniform.
Step 14: To assemble, trim a thin layer off the top of the cooled cake so the milk soak absorbs evenly. Place the cake on a serving plate.
Step 15: Poke holes all over the cake surface with a wooden stick or handle of a wooden spoon.
Step 16: Slowly pour the Earl Grey milk mixture over the cake, allowing it to soak in thoroughly.
Step 17: Spread a thick layer of lavender cream cheese frosting evenly over the top of the cake using an offset spatula.

Tips & Variations

For a stronger tea flavor, increase the amount of Earl Grey tea in both the cake and milk soak slightly.
If you don’t have culinary lavender, substitute with a teaspoon of lavender extract but reduce the quantity to avoid overpowering.
Add a drizzle of lemon glaze for a bright citrus contrast to the floral notes.
Use cake flour instead of all-purpose for a lighter crumb.
For an elegant presentation, decorate the cake with edible flowers or dried lavender sprigs.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Allow the cake to come to room temperature before serving for best flavor and texture. Leftover cake may be frozen for up to 1 month; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use tea bags instead of loose Earl Grey tea?

Yes, you can substitute with tea bags, but use more to reach the equivalent amount. Remove the tea leaves after grinding to avoid bitter bits in the cake.

Is there a dairy-free alternative for the frosting?

For a dairy-free version, try using vegan butter and cream cheese substitutes. The texture and flavor may vary slightly, so adjust sweetness and lavender to taste.

London Fog Cake Recipe

Print Recipe

★★★★★

4.9 from 125 reviews

This London Fog Cake is a delicate and aromatic dessert inspired by the classic Earl Grey tea latte. It features a moist Earl Grey and lavender-infused cake, soaked with a fragrant Earl Grey milk mixture, and topped with a luscious lavender cream cheese frosting, creating a unique and elegant treat perfect for tea time or special occasions.

Author: Bella
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes
Yield: 9 servings (9×9 inch cake) 1x
Category: Dessert
Method: Baking
Cuisine: British-inspired
Diet: Vegetarian

Ingredients

Scale

For the Earl Grey Cake

3 tbsp (12 g) Earl Grey tea
1 tbsp (2 g) culinary lavender
2 1/4 cups (282 g) all-purpose flour, spooned and leveled
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
10 tbsp (140 g) unsalted butter, softened
1 1/2 cups (300 g) granulated white sugar
3 eggs, at room temperature
1 tbsp vanilla bean paste
1 cup (240 ml) buttermilk
1/2 cup (120 ml) whole milk

For the Earl Grey Milk Soak

2 tbsp (8 g) Earl Grey tea
1/2 tbsp (1 g) culinary lavender
1/2 cup (150 g) sweetened condensed milk
1/2 tsp vanilla bean paste
1/2 cup (120 ml) whole milk (from cake ingredients, heated)

For the Lavender Cream Cheese Frosting

1 tbsp (2 g) culinary lavender
1 cup (224 g) unsalted butter, softened
8 oz (226 g) cream cheese, cold
2 cups (260 g) powdered sugar
1 tsp vanilla bean paste
Purple food coloring (optional)

Instructions

Prepare the Earl Grey Tea and Lavender: Add 3 tbsp Earl Grey tea and 1 tbsp culinary lavender to a food processor and pulse until finely ground. Pass through a sieve to remove any large bits. This ensures a smooth incorporation into the flour.
Mix Dry Ingredients: In a medium bowl, whisk together 2 1/4 cups all-purpose flour, the ground Earl Grey and lavender mixture, 1 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt. Set aside.
Cream Butter and Sugar: In a large bowl, using an electric mixer on high speed, cream 10 tbsp softened unsalted butter with 1 1/2 cups granulated sugar for 2 minutes until light and fluffy.
Add Eggs and Vanilla: Mix in 3 eggs and 1 tbsp vanilla bean paste on medium speed until the batter turns pale and smooth, about 1 minute.
Combine Wet and Dry Ingredients: Alternately add 1 cup buttermilk and the dry flour mixture in portions, mixing on low speed until just combined. Scrape the bowl sides as needed to ensure everything is well incorporated.
Prepare Baking Pan and Bake: Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan, line with parchment paper, and pour in the batter. Bake for 38-44 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cake: Let the cake cool in the pan on a wire rack for 30 minutes. Remove the cake from the pan by lifting the parchment paper, then continue cooling on the wire rack until completely cool.
Make the Earl Grey Milk Soak: Heat 1/2 cup whole milk in a small saucepan over low heat until steaming. Add 2 tbsp Earl Grey tea and 1/2 tbsp culinary lavender. Steep for 15 minutes off the heat, then strain to remove solids. Stir in 1/2 cup sweetened condensed milk and 1/2 tsp vanilla bean paste. Set aside to cool.
Prepare Lavender Cream Cheese Frosting: Pulse 1 tbsp culinary lavender in a food processor until finely ground, then sift to remove large bits. In a large bowl, beat 1 cup softened unsalted butter on high speed for about 5 minutes until pale and fluffy. Add 8 oz cold cream cheese and beat on high for 1 minute until fluffy. Sift in 2 cups powdered sugar, add the lavender and 1 tsp vanilla bean paste, mix on low to combine, then whip on high speed for 1 more minute. Add purple food coloring if desired and mix until evenly colored.
Assemble the Cake: When the cake is fully cooled, trim a very thin layer off the top with a sharp knife to help absorption. Place on a serving plate and poke small holes all over the top using a wooden stick or spoon handle. Slowly pour the Earl Grey milk soak evenly over the cake, allowing it to absorb patiently into the holes.
Frost the Cake: Spread a thick, even layer of the lavender cream cheese frosting over the soaked cake using an offset spatula. Smooth it to cover the cake completely.

Notes

Make sure the eggs and butter are at room temperature for proper mixing and texture.
Do not overmix the batter when adding dry ingredients to keep the cake tender.
The Earl Grey milk soak should be poured slowly to allow full absorption without sogginess.
For a stronger lavender flavor, increase the culinary lavender slightly but do so carefully as it can be overpowering.
The purple food coloring is optional and is used to enhance the visual appeal of the frosting.
Store leftover cake covered in the refrigerator and bring to room temperature before serving for best flavor.
This cake pairs beautifully with a cup of freshly brewed Earl Grey tea or lavender-infused tea.

Keywords: London Fog Cake, Earl Grey, lavender, cream cheese frosting, tea cake, tea-infused dessert