London Fog Cake with Earl Grey & Lavender Recipe

ByGabriel Langdon
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Introduction

The London Fog Cake is a delicate treat infused with the elegant flavors of Earl Grey tea and culinary lavender. This moist, fragrant cake topped with a creamy lavender frosting captures the essence of the classic tea latte in a delicious dessert form.

A three-layer cake sits on a white cake stand on a white marbled surface. Each sponge layer is light brown and separated by smooth off-white cream layers. The outside frosting is a creamy white with a subtle lavender tint near the base, with caramel sauce dripping lightly down the sides. The top edge of the cake is decorated with swirls of white cream, sprinkled with small purple flowers and tiny seeds. A single slice is cut and placed on a white plate in front, showing the layered structure clearly, also decorated with cream and purple flowers. Nearby are a white teapot, a white cup filled with light brown coffee, and a small white bowl with seeds. A beige cloth and a gold fork lie on the right side on the white marbled surface. 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 the 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 culinary lavender in a food processor until finely ground, then sift through a mesh sieve to remove any large pieces.
  3. Step 3: In a medium bowl, whisk together the flour, ground tea and lavender mixture, baking powder, baking soda, and salt.
  4. Step 4: Cream the softened butter and sugar on high speed for about two minutes until the mixture is pale and fluffy.
  5. Step 5: Beat in the eggs one at a time, then add the vanilla bean paste, mixing until the batter is smooth.
  6. Step 6: Gradually add the buttermilk and dry ingredients on low speed, alternating between the two until just combined.
  7. Step 7: Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
  8. Step 8: For the 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 the mixture, then stir in the sweetened condensed milk and 1/2 tsp vanilla bean paste.
  9. Step 9: Beat the frosting butter for five minutes until light and fluffy. Add the cold cream cheese, sifted 1 tbsp ground culinary lavender, powdered sugar, and vanilla bean paste. Beat until smooth and fluffy. Add optional purple food coloring if desired.
  10. Step 10: Trim a thin layer off the top of the cooled cake to level it. Using a skewer or fork, poke holes evenly across the cake surface. Pour the milk soak slowly over the cake, allowing it to absorb. Spread the lavender frosting evenly on top to finish.

Tips & Variations

  • Use high-quality loose leaf Earl Grey tea and culinary lavender for the best flavor.
  • For a stronger floral note, increase the lavender slightly but be careful not to overpower the Earl Grey.
  • Substitute buttermilk with whole milk plus 1 tbsp lemon juice or vinegar if needed.
  • For a dairy-free version, use plant-based butter, cream cheese alternatives, and nondairy milk.
  • Add a splash of lemon zest to the batter for a bright citrus twist.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting fresh. Bring to room temperature before serving for the best texture and flavor. You can freeze the unfrosted cake layers for up to 2 months; thaw completely before soaking and frosting.

How to Serve

A three-layer cake with light brown sponge and beige cream filling between each layer sits on a white cake stand. The outside frosting is a smooth gradient from light purple at the bottom to cream at the top, with caramel sauce dripping down the sides. The top is decorated with swirls of white cream and small purple flowers. A single slice of cake with the same layers and decorations rests on a white plate in the front. The background is a white marbled surface with a white teapot and cup filled with coffee, a small white bowl of seeds, some lavender sprigs, and a beige cloth with a golden fork nearby. 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?

Yes, you can use tea bags, but the flavor may be less intense. Crush the tea bags finely and adjust the quantity to match the loose leaf amount for best results.

What if I don’t have culinary lavender?

If culinary lavender is unavailable, you can omit it or substitute with a small amount of dried rose petals or a drop of lavender extract, adjusting to taste to avoid overpowering the cake.

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London Fog Cake with Earl Grey & Lavender Recipe

★★★★★

4.8 from 128 reviews
  • Author: Gabriel
  • Total Time: 1 hour
  • Yield: 9 servings (one 9×9 inch cake) 1x
  • Diet: Vegetarian
Print Recipe

Description

This London Fog Cake is a delicate and aromatic dessert inspired by the classic Earl Grey tea latte, enhanced with culinary lavender for a floral twist. The moist cake layers infused with Earl Grey tea and lavender are soaked with a fragrant tea milk soak and topped with a luscious lavender cream cheese frosting. Perfect for tea lovers and special occasions, this cake combines floral, citrusy, and creamy flavors in a beautifully elegant treat.

Ingredients

Scale

Tea and Lavender Mixture

  • 3 tbsp (12 g) loose leaf Earl Grey tea
  • 1 tbsp (2 g) culinary lavender

Cake

  • 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

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)

Lavender Cream Cheese Frosting

  • 1 tbsp (2 g) culinary lavender (ground)
  • 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 as desired

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan and line it with parchment paper to ensure easy removal of the cake after baking.
  2. Grind Tea and Lavender: Place the 3 tbsp Earl Grey tea and 1 tbsp lavender into a food processor and pulse until finely ground. Sift the mixture through a mesh sieve to discard any large pieces, ensuring a smooth incorporation into the batter.
  3. Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, ground tea and lavender mixture, baking powder, baking soda, and salt until evenly combined.
  4. Cream Butter and Sugar: Using a stand mixer or hand mixer, beat the softened butter and granulated sugar on high speed for about two minutes until the mixture becomes pale and fluffy, which will create a light texture in the cake.
  5. Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next, followed by the vanilla bean paste. Continue beating until the batter is smooth and well combined.
  6. Combine Wet and Dry Ingredients: Reduce the mixer speed to low. Alternately add the buttermilk and the dry ingredient mixture to the creamed butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing.
  7. Bake the Cake: Pour the batter into the prepared pan, smoothing out the top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
  8. Prepare the Milk Soak: Heat the 1/2 cup whole milk until steaming but not boiling. Add 2 tbsp Earl Grey tea and 1/2 tbsp culinary lavender, steeping the mixture for 15 minutes to infuse. Strain the tea and lavender, then stir in the sweetened condensed milk and 1/2 tsp vanilla bean paste until well blended.
  9. Make the Lavender Frosting: Beat 1 cup softened butter on high speed for about five minutes until light and fluffy. Add the cold cream cheese and continue beating until combined. Add the sifted 1 tbsp ground culinary lavender, powdered sugar, and 1 tsp vanilla bean paste. Beat until the frosting is smooth, creamy, and fluffy. Add purple food coloring if using, and mix until evenly colored.
  10. Assemble the Cake: Once the cake is fully cooled, trim a thin layer off the top using a serrated knife to level it. Poke holes evenly across the surface of the cake with a skewer or fork. Slowly pour the prepared milk soak over the cake, allowing it to absorb the flavorful liquid. Finally, spread the lavender cream cheese frosting over the soaked cake evenly. Serve and enjoy your aromatic London Fog Cake!

Notes

  • Use culinary grade lavender to ensure the flavor is safe and pleasant in baking.
  • If you prefer a stronger lavender flavor, increase the culinary lavender slightly in the frosting but avoid overpowering the delicate Earl Grey notes.
  • The cake can be made a day ahead; refrigerate after frosting and bring to room temperature before serving for best texture.
  • To enhance purple color naturally, you can use a small amount of ube or butterfly pea flower powder instead of artificial food coloring.
  • Make sure not to over-steep the tea to prevent bitterness in the soak mixture.
  • 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 Cake, Cream Cheese Frosting, Floral Dessert, British Dessert, Tea Party Cake

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