London Fog Cake with Earl Grey & Lavender Recipe

ByGabriel Langdon
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Introduction

The London Fog Cake is a delightful twist on the classic Earl Grey tea latte, transformed into a moist, fragrant dessert. Infused with aromatic Earl Grey and subtle notes of culinary lavender, this cake offers a unique and elegant flavor perfect for tea lovers and special occasions.

A three-layer cake on a white cake stand with light brown sponge layers and pale cream filling between each layer. The outside frosting is smooth, light cream color with a hint of purple at the bottom, topped with a swirl border of white whipped cream and small purple edible flowers. Light caramel drizzle runs down the sides from the top. A slice cut from the cake is placed on a white plate in front, showing the inside layers and decorated with a whipped cream swirl and a small purple flower. Nearby are a white teapot, a cup of light brown coffee, a small white bowl with chocolate pieces, and lavender flowers on a white marbled surface. A gold fork lies next to a white cloth napkin. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 3 tbsp (12 g) loose leaf 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 large eggs (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) cold cream cheese
  • 2 cups (260 g) powdered sugar
  • 1 tsp vanilla bean paste
  • Optional: Purple food coloring

Instructions

  1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×9 inch pan and line it with parchment paper for easy removal.
  2. Step 2: Pulse the 3 tbsp Earl Grey tea and 1 tbsp lavender in a food processor until finely ground. Sift through a mesh sieve to remove any large pieces.
  3. Step 3: In a medium bowl, whisk together the all-purpose flour, ground tea and lavender mixture, baking powder, baking soda, and salt.
  4. Step 4: Using a mixer, cream the softened butter and sugar on high speed for about two minutes until pale and fluffy.
  5. Step 5: Beat in the eggs one at a time, then add the vanilla bean paste. Mix until the batter is smooth and well combined.
  6. Step 6: Alternately add the buttermilk and the dry ingredients to the butter mixture on low speed, beginning and ending with the dry ingredients. Mix just until combined.
  7. Step 7: Pour the batter into the prepared pan and bake for 30 to 35 minutes. Let the cake cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
  8. Step 8: Heat the whole milk until steaming. Steep the 2 tbsp Earl Grey tea and 1/2 tbsp lavender in the hot milk for 15 minutes. Strain, then stir in the sweetened condensed milk and 1/2 tsp vanilla bean paste.
  9. Step 9: For the frosting, beat the softened butter for five minutes until light and fluffy. Add the cold cream cheese, 1 tbsp ground lavender, powdered sugar, and 1 tsp vanilla bean paste. Continue beating until smooth and fluffy. Add a few drops of purple food coloring if desired.
  10. Step 10: Trim a thin layer off the top of the cooled cake. Poke holes evenly across the surface using a skewer or fork. Pour the prepared milk soak over the cake, allowing it to absorb fully. Finish by spreading the lavender frosting evenly on top.

Tips & Variations

  • Use high-quality loose leaf Earl Grey tea for the best flavor infusion.
  • If you can’t find culinary lavender, dried culinary-grade lavender from a trusted source works well.
  • For a vegan version, substitute the butter with vegan butter, eggs with flax eggs, and use plant-based milks.
  • Add a teaspoon of lemon zest to the batter for a bright citrus twist.
  • To intensify the lavender flavor, increase the amount slightly but avoid overpowering the Earl Grey taste.

Storage

Store the London Fog Cake covered in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature or warm slightly before serving for the best texture. The cake can also be frozen for up to 2 months; thaw overnight in the fridge.

How to Serve

A three-layer cake sits on a white round cake stand on a white marbled surface. Each layer of the cake is light brown with white cream filling between them. The outside of the cake is covered with white cream that fades to a light lavender shade near the base. There is a swirl of creamy white frosting around the top edge decorated with small purple flowers, and a light caramel drizzle runs down the sides. A slice of the cake is placed on a white plate in front, showing the three layers clearly, with a small purple flower on the frosting. Nearby, there is a white cup filled with light brown coffee, a white teapot, and a small white bowl with seeds, along with sprigs of purple flowers. A gold fork and a beige cloth are on the surface beside the cake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can substitute loose leaf with Earl Grey tea bags by using about 3 tea bags for the ground mixture and 2 tea bags for the soak. Remove the tea bags after steeping and press to extract flavor.

What can I use if I don’t have buttermilk?

If you don’t have buttermilk, combine 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes until it curdles, then use as directed.

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London Fog Cake with Earl Grey & Lavender Recipe

★★★★★

4.7 from 112 reviews
  • Author: Gabriel
  • Total Time: 1 hour
  • Yield: 9 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

This London Fog Cake is a delicate and fragrant dessert inspired by the beloved Earl Grey tea latte. Infused with aromatic Earl Grey and culinary lavender, the moist cake is soaked with a tea-infused milk mixture and topped with a luscious lavender cream cheese frosting, making it a perfect treat for tea lovers and special occasions.

Ingredients

Scale

Cake Ingredients

  • 3 tbsp (12 g) loose leaf 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 large eggs (room temperature)
  • 1 tbsp vanilla bean paste
  • 1 cup (240 ml) buttermilk

Milk Soak Ingredients

  • 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

Lavender Cream Cheese Frosting Ingredients

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

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan and line it with parchment paper to ensure the cake releases easily after baking.
  2. Grind Tea and Lavender: Pulse the 3 tbsp Earl Grey tea and 1 tbsp culinary lavender in a food processor until finely ground. Sift this mixture through a mesh sieve to remove any large, coarse pieces for a smooth batter.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground tea and lavender mixture, baking powder, baking soda, and salt until well combined.
  4. Cream Butter and Sugar: Using a mixer on high speed, cream the softened butter and granulated sugar for about two minutes. The mixture should become pale, light, and fluffy.
  5. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Follow by mixing in the vanilla bean paste until the batter is smooth.
  6. Combine Wet and Dry Ingredients: Gradually add the buttermilk and dry ingredient mixture to the butter mixture in alternating portions on low speed. Mix just until combined to avoid overmixing.
  7. Bake the Cake: Pour the batter into the prepared pan and bake in the preheated oven for 30 to 35 minutes. Check for doneness with a toothpick; it should come out clean. Allow the cake to cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.
  8. Prepare the Milk Soak: Heat the whole milk until steaming. Steep 2 tbsp Earl Grey tea and 1/2 tbsp culinary lavender in the hot milk for 15 minutes. Strain out the solids and stir in sweetened condensed milk and vanilla bean paste to create a flavorful soak.
  9. Make the Lavender Frosting: Beat softened butter on high speed for five minutes until light and fluffy. Add the cold cream cheese, sifted culinary lavender, powdered sugar, and vanilla bean paste. Continue beating until the frosting is smooth and fluffy. Add purple food coloring if desired for a lavender hue.
  10. Assemble the Cake: Trim a thin layer off the top of the cooled cake to level it if needed. Poke small holes evenly across the cake surface using a skewer or fork. Pour the prepared milk soak slowly over the cake to saturate it. Finally, spread the lavender cream cheese frosting evenly over the soaked cake. Chill if preferred before serving.

Notes

  • Use high-quality loose leaf Earl Grey and culinary lavender for the best flavor intensity.
  • Be careful not to overmix the batter once the wet and dry ingredients are combined to keep the cake tender.
  • The milk soak keeps the cake moist and intensifies the tea flavor.
  • Chilling the cake after frosting helps the frosting set and enhances sliceability.
  • Store leftover cake in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British-inspired

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

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