Introduction

The London Fog Cake is a delicate and fragrant treat inspired by the classic Earl Grey tea latte. Infused with Earl Grey and culinary lavender, this moist cake is layered with a luscious lavender cream cheese frosting. It’s a perfect dessert for tea lovers looking for something elegant and flavorful.

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
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 3 tbsp Earl Grey tea and 1 tbsp culinary lavender in a food processor until fine. Sift the mixture 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.
Step 4: Cream the softened butter and sugar on high speed for about two minutes until pale and fluffy.
Step 5: Beat in the eggs one at a time, then add the vanilla bean paste. Mix until smooth.
Step 6: Gradually add the buttermilk and dry ingredients 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 the cake cool in the pan for 20 minutes, then transfer to a wire rack.
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 milk for 15 minutes. Strain to remove solids, then stir in the sweetened condensed milk and 1/2 tsp vanilla bean paste.
Step 9: Beat 1 cup softened butter for about five minutes until light and fluffy. Add the cold cream cheese, sifted 1 tbsp culinary lavender, powdered sugar, and 1 tsp vanilla bean paste. Beat until smooth and fluffy. Add a few drops of purple food coloring if desired.
Step 10: Trim a thin layer off the top of the cooled cake. Poke holes evenly across the surface using a fork or skewer. Pour the milk soak slowly over the cake to absorb. Finish by spreading the lavender cream cheese frosting on top. Chill before serving for best results.

Tips & Variations

Use high-quality loose leaf Earl Grey tea for the best flavor and aroma.
If you don’t have culinary lavender, substitute with 1 tsp dried lavender, but reduce slightly to avoid bitterness.
For a lighter cake, replace half the butter with applesauce.
Add a teaspoon of lemon zest to the batter for a fresh citrus note.
To make cupcakes, bake for 18-22 minutes and adjust soaking time accordingly.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting fresh. Allow the cake to come to room temperature before serving for the best texture. Leftovers can be frozen for up to 2 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can use about 4-5 Earl Grey tea bags in place of loose leaf. Just make sure to crush the tea leaves finely before mixing with the flour to distribute the flavor evenly.

How do I prevent the lavender from tasting bitter?

Use culinary-grade lavender specifically meant for cooking, and measure carefully. Blooming the lavender in warm milk rather than adding it dry helps mellow its flavor and avoid bitterness.

London Fog Cake with Earl Grey & Lavender Recipe

Print Recipe

★★★★★

5 from 78 reviews

This London Fog Cake infused with Earl Grey tea and culinary lavender offers a delicate balance of floral and citrus notes. Featuring a moist, softly crumbed cake soaked in an aromatic tea and lavender milk soak, it is topped with a rich, fluffy lavender cream cheese frosting. Perfect for an elegant afternoon tea or special occasion dessert.

Author: Tara
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes
Yield: 9 servings (one 9×9 inch cake) 1x
Category: Dessert
Method: Baking
Cuisine: British-inspired

Ingredients

Scale

Dry 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

Wet Ingredients for Cake

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

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

Prepare pan and oven: Preheat the oven to 350°F (175°C). Grease a 9×9 inch pan and line it with parchment paper to ensure easy removal of the cake.
Grind tea and lavender: Pulse the loose leaf Earl Grey tea and culinary lavender in a food processor until finely ground. Sift this mixture through a mesh sieve to remove any large pieces for a smooth batter.
Mix dry ingredients: In a medium bowl, whisk together the flour, ground tea and lavender mixture, baking powder, baking soda, and salt to evenly distribute all ingredients.
Cream butter and sugar: Using a mixer on high speed, cream the softened butter and granulated sugar for about two minutes until the mixture is light, pale, and fluffy, incorporating air for a tender crumb.
Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla bean paste until the batter is smooth and homogeneous.
Combine wet and dry ingredients: On low speed, gradually add the buttermilk and dry ingredients alternately to the creamed mixture, mixing just until combined to avoid overworking the batter.
Bake the cake: Pour the batter into the prepared pan and bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 20 minutes before transferring to a wire rack to cool completely.
Prepare the milk soak: Heat the whole milk until steaming but not boiling. Steep the Earl Grey tea and culinary lavender in the hot milk for 15 minutes. Strain to remove solids, then stir in the sweetened condensed milk and vanilla bean paste to create a fragrant soak.
Make the lavender frosting: Beat the softened butter on medium-high speed for five minutes until light and creamy. Add cold cream cheese, sifted ground culinary lavender, powdered sugar, and vanilla bean paste. Continue beating until the frosting is fluffy and smooth. Add purple food coloring if desired for visual effect.
Assemble the cake: Trim a thin layer off the top of the cooled cake to level it. Using a skewer or fork, poke holes evenly across the surface. Slowly pour the milk soak over the cake, allowing it to absorb fully. Finally, spread the lavender cream cheese frosting evenly on top for a beautiful finish.

Notes

For the best flavor, use fresh, high-quality loose leaf Earl Grey tea and culinary lavender.
It is important to avoid overmixing the batter once wet and dry ingredients are combined to maintain a tender crumb.
If you do not have vanilla bean paste, pure vanilla extract can be used as a substitute.
The floral notes of the lavender can be adjusted to your taste; reduce if you prefer a subtler flavor.
Optional purple food coloring enhances the cake’s visual appeal but can be omitted for a more natural look.
Ensure the cake is mostly cooled before adding the soak and frosting to prevent melting.

Keywords: London Fog Cake, Earl Grey Cake, Lavender Cake, Tea Infused Cake, Cream Cheese Frosting, Earl Grey Tea, Culinary Lavender, Dessert