London Fog Cake with Earl Grey & Lavender Recipe

ByLily Cross
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Introduction

Experience the delicate flavors of Earl Grey tea and floral lavender in this elegant London Fog Cake. Soft, moist, and infused with fragrant tea layers, it’s a perfect treat for afternoon tea or any special occasion.

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 (for frosting)
  • 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. 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, baking powder, baking soda, and salt.
  4. Step 4: Using a stand mixer or hand 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, followed by the vanilla bean paste, until the batter is smooth and well combined.
  6. Step 6: Gradually add the buttermilk and dry ingredients to the batter on low speed, alternating between them. Mix until just combined—avoid overmixing.
  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 the cake cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
  8. Step 8: For the soak: heat the milk until steaming, then steep the 2 tbsp Earl Grey tea and 1/2 tbsp lavender for 15 minutes. Strain to remove solids, then stir in the sweetened condensed milk and 1/2 tsp vanilla bean paste.
  9. Step 9: For the frosting: beat 1 cup softened butter for five minutes until light and fluffy. Add the cold cream cheese, 1 tbsp ground culinary lavender, powdered sugar, and 1 tsp vanilla bean paste. Continue beating until the frosting is smooth and airy. Add purple food coloring if desired for a lavender hue.
  10. Step 10: Trim a thin layer from the top of the cooled cake. Poke holes evenly across the surface with a skewer or fork. Slowly pour the milk soak over the cake to absorb. Once soaked, spread the lavender cream cheese frosting evenly over the top. Chill slightly before serving.

Tips & Variations

  • Use culinary lavender specifically, as it is safe for consumption and has a mild flavor.
  • For an extra floral touch, garnish with a sprinkle of dried lavender buds or a light dusting of powdered sugar.
  • If you prefer a stronger Earl Grey flavor, increase the tea quantity slightly in the soak or batter.
  • Substitute buttermilk with yogurt mixed with a splash of milk if you don’t have buttermilk on hand.

Storage

Store the cake covered in the refrigerator for up to 4 days. The frosting contains cream cheese and butter, so refrigeration helps maintain freshness. Before serving, bring to room temperature for the best texture. Leftovers can also be frozen for up to 2 months; thaw overnight in the fridge and re-whip the frosting if necessary.

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?

Yes, you can substitute tea bags, but using loose leaf Earl Grey often provides more robust flavor. If using bags, remove the leaves and crush them finely before adding.

Is culinary lavender necessary, or can I use regular lavender?

Culinary lavender is recommended because it’s grown for cooking and has a milder, sweeter flavor. Regular lavender may be more bitter or treated with chemicals and is not safe for consumption.

Print
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London Fog Cake with Earl Grey & Lavender Recipe

★★★★★

4.6 from 63 reviews
  • Author: Lily
  • Total Time: 1 hour
  • Yield: 9 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

This London Fog Cake is a fragrant and elegant dessert inspired by the classic Earl Grey tea latte. Infused with loose leaf Earl Grey and culinary lavender throughout the cake, soak, and luscious cream cheese frosting, it delivers a delicate floral and citrus flavor that is both soothing and indulgent. Perfect for tea parties or special occasions, this moist and tender cake combines traditional baking techniques with aromatic ingredients to create a unique treat.

Ingredients

Scale

Cake

  • 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

  • 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 Frosting

  • 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. 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 prevent sticking and ensure easy removal.
  2. Grind Tea and Lavender: Place the loose leaf Earl Grey tea and culinary lavender into a food processor. Pulse until the mixture is finely ground. Sift this through a fine mesh sieve to remove any large pieces, ensuring a smooth incorporation into the cake batter.
  3. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, finely ground tea and lavender mixture, baking powder, baking soda, and salt. Whisk until the mixture is uniform and aerated.
  4. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar on high speed for about two minutes. The mixture should become pale in color and fluffy, which helps to create a light texture in the cake.
  5. Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition. Then mix in the vanilla bean paste until the batter is smooth and well combined.
  6. Combine Wet and Dry Ingredients: Lower the mixer speed. Gradually add the buttermilk alternately with the dry ingredient mixture, starting and ending with the dry ingredients. Mix only until just combined to avoid overworking the batter.
  7. Bake the Cake: Pour the prepared batter into the lined pan and smooth the top. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool in the pan for 20 minutes, then transfer it to a wire rack to cool completely.
  8. Prepare Milk Soak: Heat the whole milk in a saucepan until steaming but not boiling. Add the Earl Grey tea and lavender, steeping for 15 minutes to infuse the flavors. Strain the mixture through a fine sieve to remove solids, then stir in the sweetened condensed milk and vanilla bean paste until smooth.
  9. Make Lavender Frosting: Beat the softened butter on medium-high speed for five minutes until light and fluffy. Add the cold cream cheese and continue beating until combined. Mix in sifted powdered sugar, finely ground culinary lavender, and vanilla bean paste. Beat until the frosting is smooth and fluffy. Add purple food coloring if desired for aesthetic purposes.
  10. Assemble the Cake: Trim a thin layer off the top of the cooled cake to level it. Using a skewer or fork, poke holes all over the surface. Pour the aromatic milk soak evenly over the cake, allowing it to absorb the liquid. Finally, spread the lavender frosting generously on top, smoothing it out for a beautiful finish. Chill the cake if needed before serving.

Notes

  • Use room temperature eggs to help achieve a smooth batter and better volume when creamed with butter and sugar.
  • Steeping the tea and lavender in milk for the soak is crucial to impart the delicate floral notes throughout the cake.
  • Be careful not to overmix the batter once wet and dry ingredients are combined to keep the cake tender.
  • The optional purple food coloring enhances the cake’s lavender theme but can be omitted for a natural look.
  • Allow the cake to cool completely before frosting to prevent melting.
  • Store the cake in an airtight container in the refrigerator; it will keep well for 3-4 days.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Keywords: London Fog Cake, Earl Grey Cake, Lavender Cake, Tea-infused Cake, Cream Cheese Frosting, Earl Grey Tea, Lavender, London Fog

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