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London Fog Cake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

Find it online: https://bitesizedbenny.com/london-fog-cake-recipe/