Introduction

The London Fog Cake is a delicate and fragrant dessert inspired by the classic Earl Grey tea latte. Infused with aromatic Earl Grey and culinary lavender, this moist cake pairs beautifully with a creamy lavender-infused cream cheese frosting. It’s a perfect treat for teatime or any special occasion.

London Fog Cake with Earl Grey & Lavender Recipe - Recipe Image

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 (for frosting)
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 (for frosting)
Optional: Purple food coloring

Instructions

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.
Step 2: Pulse the Earl Grey tea and culinary lavender in a food processor until finely ground. Sift through a mesh sieve to remove any large pieces.
Step 3: In a medium bowl, whisk together the flour, ground tea and lavender mixture, baking powder, baking soda, and salt until well combined.
Step 4: In a large bowl, cream the softened butter and sugar on high speed for about two minutes, until the mixture is pale and fluffy.
Step 5: Beat in the eggs one at a time, followed by the vanilla bean paste, mixing until the batter is smooth and even.
Step 6: Gradually add the buttermilk and dry ingredients to the batter on low speed, alternating between them until just combined. Avoid overmixing.
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 cool in the pan for 20 minutes before transferring to a wire rack to cool completely.
Step 8: For the soak, heat the whole milk until steaming. Steep the 2 tbsp Earl Grey tea and 1/2 tbsp culinary lavender in the milk for 15 minutes, then strain. Stir in the sweetened condensed milk and 1/2 tsp vanilla bean paste until well blended.
Step 9: For the frosting, beat the softened butter on medium speed for five minutes until light and fluffy. Add the cold cream cheese and continue to beat until smooth. Mix in the sifted ground lavender, powdered sugar, and vanilla bean paste. Beat until the frosting is fluffy. Add purple food coloring if desired for a lavender hue.
Step 10: Once the cake has cooled, trim a thin layer off the top to level it. Use a skewer or fork to poke holes evenly across the surface. Slowly pour the milk soak over the cake, allowing it to absorb. Finally, spread the lavender cream cheese frosting evenly over the top and serve.

Tips & Variations

Use high-quality loose leaf Earl Grey tea for the best aroma and flavor.
If you don’t have culinary lavender, dried lavender from a reputable source works well, but use sparingly.
For a dairy-free version, substitute the buttermilk with a mixture of almond milk and lemon juice and use dairy-free cream cheese.
Add a splash of lemon zest to the batter for a bright citrus contrast.
To enhance the lavender flavor in the frosting, let the softened butter and cream cheese sit with the lavender for an hour before mixing.

Storage

Store the cake covered in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. Leftover cake can also be frozen without the frosting for up to 2 months; thaw overnight in the fridge and then add fresh frosting.

How to Serve

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 tea bags for loose leaf. Use two to three bags to replace the 3 tablespoons of loose tea, but be sure to open the bags and crush the leaves before measuring to release the flavor.

What if I don’t have culinary lavender?

If you don’t have culinary lavender, use food-grade dried lavender from a trusted source. Avoid using lavender intended for crafts or sachets, as it may not be safe to consume.

London Fog Cake with Earl Grey & Lavender Recipe

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★★★★★

4.7 from 71 reviews

This London Fog Cake is a delicate and fragrant dessert infused with Earl Grey tea and culinary lavender, combining floral and citrus notes in a moist, tender cake layered with lavender cream cheese frosting. Perfect for tea lovers and those seeking a unique and elegant treat.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour 10 minutes
Yield: 9 servings 1x
Category: Cake
Method: Baking
Cuisine: British-inspired
Diet: Vegetarian

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

Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan and line it with parchment paper for easy removal.
Grind tea and lavender: Pulse the loose leaf Earl Grey tea and culinary lavender in a food processor until finely ground. Then sift this mixture through a mesh sieve to ensure no large bits remain, providing a smooth texture for the cake.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, ground tea-lavender mixture, baking powder, baking soda, and salt until thoroughly combined.
Cream butter and sugar: Using a mixer, beat the softened unsalted butter and granulated sugar on high speed for about two minutes. The mixture should become pale and fluffy, indicating it is well-aerated.
Add eggs and vanilla: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla bean paste until the batter is smooth and even.
Combine wet and dry ingredients: Gradually add the buttermilk and dry ingredients alternately into the batter on low speed, starting and ending with dry ingredients. Mix just until combined to keep the cake tender.
Bake the cake: Pour the batter into your prepared pan. 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.
Prepare the milk soak: Heat whole milk until steaming but not boiling. Steep the Earl Grey tea and culinary lavender in the hot milk for 15 minutes, then strain out the solids. Stir in sweetened condensed milk and vanilla bean paste to create the soak.
Make the frosting: Beat the softened butter for five minutes until light and creamy. Add cold cream cheese and continue beating until smooth. Mix in sifted ground lavender, powdered sugar, and vanilla bean paste until the frosting is fluffy. Add purple food coloring if desired for a lavender hue.
Assemble the cake: Trim a thin layer off the top of the cooled cake to create a flat surface. Poke holes evenly across the surface using the back of a spoon or a skewer. Slowly pour the milk soak over the cake, allowing it to absorb. Finally, spread the lavender cream cheese frosting evenly over the cake, smoothing to finish.

Notes

Be sure to use culinary-grade lavender to avoid any bitterness or medicinal flavors.
Allow the cake to cool completely before applying the soak and frosting to prevent melting and sogginess.
For a deeper lavender flavor, you can lightly toast the lavender buds before grinding.
Use room temperature eggs and softened butter for best mixing results.
The cake can be stored in an airtight container in the refrigerator for up to 3 days.

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