London Fog Cake Recipe

Introduction

Experience the cozy elegance of a London Fog Cake, where fragrant Earl Grey tea and soothing lavender infuse a tender cake, all topped with a luscious lavender cream cheese frosting. This delightful dessert combines floral and citrus notes with creamy sweetness, perfect for tea time or special occasions.

Ingredients

• 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
• For the Earl Grey Milk Soak:
• 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
• 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. Step 1: Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper.
2. Step 2: Combine the Earl Grey tea and lavender in a food processor and pulse until finely ground. Pass the mixture through a sieve to remove any large bits.
3. Step 3: In a medium bowl, whisk together the flour, ground Earl Grey and lavender, baking powder, baking soda, and salt. Set aside.
4. Step 4: In a large bowl, cream the softened butter and granulated sugar on high speed with an electric mixer for 2 minutes until light and fluffy.
5. Step 5: Add the eggs and vanilla bean paste. Mix on medium speed until the mixture is pale and smooth, about 1 minute.
6. Step 6: Alternately add the buttermilk and dry ingredients to the wet mixture, starting and ending with dry ingredients. Mix on low speed until combined, scraping the bowl as needed.
7. Step 7: Pour the batter into the prepared pan and bake for 38-44 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the cake cool in the pan on a wire rack for 30 minutes. Then, lift the cake out using the parchment paper and let it cool completely on the rack.
9. Step 9: Meanwhile, make the Earl Grey milk soak. Heat the whole milk in a small saucepan over low heat until steaming. Add the Earl Grey tea and lavender, steep for 15 minutes, then strain. Let cool.
10. Step 10: Stir the sweetened condensed milk and vanilla bean paste into the cooled milk mixture. Set aside.
11. Step 11: For the frosting, pulse the lavender in a food processor until finely ground and sift to remove any bits.
12. Step 12: Beat the butter in a large bowl on high speed until pale and fluffy, about 5 minutes. Add the cream cheese and beat until combined and fluffy, about 1 minute.
13. Step 13: Sift in the powdered sugar, add the ground lavender and vanilla bean paste. Mix on low speed until combined, then increase to high speed for 1 minute until light and fluffy. Add purple food coloring if using and mix until combined.
14. Step 14: Once the cake is completely cooled, trim a very thin layer off the top to help the soak absorb evenly. Transfer the cake to a serving plate and poke holes on top using a wooden stick or spoon handle.
15. Step 15: Slowly pour the Earl Grey milk soak over the cake, allowing it to absorb fully.
16. Step 16: Frost the cake with a thick layer of the lavender cream cheese frosting using an offset spatula. Cut into 16 slices and serve.

Tips & Variations

• Use culinary lavender to avoid bitterness; food-grade lavender is best for a pleasant floral aroma.
• Allow the milk soak to cool completely before pouring to prevent warming the frosting later.
• For a subtle color, add just a drop of purple food coloring to the frosting to mimic the lavender theme.
• If you prefer less sweetness, reduce the amount of powdered sugar in the frosting slightly.
• This cake can be made a day ahead; refrigerate the unfrosted cake and soak just before frosting for best texture.

Storage

Store the frosted cake covered in the refrigerator for up to 4 days. Bring slices to room temperature before serving for the best texture and flavor. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this a layer cake?

Yes, you can bake the batter in two smaller round pans to create a layer cake. Adjust the baking time accordingly, checking doneness with a toothpick starting at about 25 minutes.

What can I use if I don’t have vanilla bean paste?

Vanilla extract can be used as a substitute in equal amounts. It won’t have the same speckled appearance but will still add delightful vanilla flavor.

London Fog Cake Recipe

Print Recipe

★★★★★

4.6 from 103 reviews

London Fog Cake is a delicate and aromatic dessert inspired by the classic Earl Grey tea latte. This cake combines the subtle floral notes of lavender and the distinctive flavor of Earl Grey tea in a tender, moist cake soaked with an Earl Grey milk mixture. Topped with a luxurious lavender cream cheese frosting, this cake offers a sophisticated flavor profile perfect for afternoon tea or special occasions.

• Author: Ella
• Prep Time: 25 minutes
• Cook Time: 44 minutes
• Total Time: 1 hour 45 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: British-inspired

Ingredients

Scale 1x2x3x

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

For the Earl Grey Milk Soak

• 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

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. Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper to prevent sticking.
2. Grind tea and lavender: Add the Earl Grey tea and culinary lavender to a food processor and pulse until finely ground. Pass the mixture through a sieve to remove any large bits for a smooth incorporation.
3. Mix dry ingredients: In a medium bowl, whisk together the flour, ground Earl Grey and lavender mixture, baking powder, baking soda, and salt. Set aside.
4. Cream butter and sugar: In a large bowl, use an electric mixer on high speed to cream the softened butter and granulated white sugar for about 2 minutes until light and fluffy.
5. Add eggs and vanilla: Mix in the eggs and vanilla bean paste on medium speed until the mixture becomes pale and smooth, about 1 minute.
6. Incorporate buttermilk and dry ingredients: Gradually add the buttermilk and dry ingredient mixture in parts, mixing on low speed until combined and smooth. Scrape down the sides of the bowl as needed.
7. Bake the cake: Pour the batter into the prepared pan and bake for 38-44 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for 30 minutes, then use the parchment to lift the cake out and cool completely on the rack.
8. Prepare Earl Grey milk soak: In a small saucepan, heat the whole milk over low until steaming. Add the Earl Grey tea and lavender, steep for 15 minutes, then strain through a sieve. Allow to cool. Stir in the sweetened condensed milk and vanilla bean paste, and set aside.
9. Make lavender cream cheese frosting: Pulse the lavender in a food processor until finely ground and sift to remove large pieces. In a large bowl, beat the unsalted butter on high speed for about 5 minutes until pale and fluffy. Add the cold cream cheese and beat on high for 1 minute until fluffy. Sift in powdered sugar, add lavender and vanilla bean paste, and mix on low speed until combined. Increase to high speed and beat for 1 more minute until light and airy. Add purple food coloring if desired and mix until uniform.
10. Assemble the cake: Once cooled, trim a thin layer off the top to help absorb the milk soak. Transfer the cake to a serving plate and poke holes on top with a wooden stick or spoon handle. Slowly pour the Earl Grey milk soak over the cake, allowing it to absorb fully. Finally, frost the cake with the lavender cream cheese frosting in a thick layer using an offset spatula. Cut into 16 slices and serve.

Notes

• Make sure eggs are at room temperature for better mixing and cake texture.
• Steeping the tea and lavender in milk extracts deep flavor but do not over-steep to avoid bitterness.
• Use light metal pans for more even baking.
• The cake is best served the day after assembly for flavors to meld.
• Frosting can be made ahead and stored covered in the refrigerator for up to 3 days; bring to room temperature and re-whip before use.
• If you prefer less sweet frosting, reduce powdered sugar slightly.
• Optional purple food coloring is for aesthetic effect and can be omitted.

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