Introduction

The London Fog Cake is a delicate and fragrant dessert that beautifully combines the floral notes of Earl Grey tea and lavender. This moist cake layered with a creamy lavender frosting is perfect for tea time 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
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

Step 1: Preheat the oven to 350°F (175°C). Grease a 9×9 inch pan and line it with parchment paper.
Step 2: Pulse the 3 tbsp Earl Grey tea and 1 tbsp culinary lavender in a food processor until fine. 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.
Step 4: Cream the 10 tbsp softened butter and sugar together on high speed for about two minutes until pale and fluffy.
Step 5: Beat in the eggs one at a time, then add 1 tbsp vanilla bean paste, mixing until the batter is smooth.
Step 6: Gradually add the buttermilk and dry ingredients on low speed, alternating between them until just combined.
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 before transferring it to a wire rack.
Step 8: Heat the whole milk until steaming, then steep 2 tbsp Earl Grey tea and 1/2 tbsp culinary lavender for 15 minutes. Strain and stir in the sweetened condensed milk and 1/2 tsp vanilla bean paste to make the soak.
Step 9: Beat the frosting butter for five minutes until light. Add the cold cream cheese, 1 tbsp sifted culinary lavender, powdered sugar, and 1 tsp vanilla bean paste. Beat until fluffy. Add purple food coloring if desired.
Step 10: Trim a thin layer off the top of the cooled cake to level it. Poke holes across the surface, pour the milk soak over the cake, then spread the lavender frosting evenly on top.

Tips & Variations

For a more intense lavender flavor, increase the lavender slightly but avoid overpowering the tea notes.
If you don’t have vanilla bean paste, substitute with 1 tsp vanilla extract.
Use a stand mixer for easier and more consistent creaming and frosting.
Add a light drizzle of honey on top for an extra floral sweetness.
Try using a bundt pan for a different shape and elegant presentation.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. Leftover cake can also be frozen for up to 2 months; wrap tightly and thaw in the fridge overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, but remove the tea leaves from the bags before grinding. Loose leaf tea will give a fresher flavor and better texture in the cake.

What can I substitute for culinary lavender if unavailable?

You may use a small amount of dried lavender meant for cooking, or replace it with a hint of dried rose petals or lemon zest for a different floral or citrus note.

London Fog Cake with Earl Grey & Lavender Recipe

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★★★★★

4.6 from 110 reviews

This London Fog Cake is a delicate and fragrant dessert inspired by the classic Earl Grey tea latte. Infused with loose leaf Earl Grey tea and culinary lavender, the moist cake is layered with a creamy, floral lavender frosting, and soaked in a subtle tea-infused milk soak. The perfect blend of citrus notes from the bergamot in Earl Grey and the soothing aroma of lavender makes this cake a sophisticated treat for tea lovers and dessert enthusiasts alike.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes
Yield: 9 servings 1x
Category: Cake
Method: Baking
Cuisine: British-inspired

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

Prepare Pan and Oven: 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 later.
Grind Tea and Lavender: Using a food processor, pulse the 3 tablespoons of Earl Grey tea leaves and 1 tablespoon of culinary lavender until finely ground. Sift the mixture through a mesh sieve to remove any large pieces for a smooth texture in the cake.
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 evenly combined.
Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar on high speed for about two minutes until the mixture becomes pale, light, and fluffy, which helps incorporate 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 add the vanilla bean paste and continue beating until you have a smooth batter.
Combine Wet and Dry Ingredients: Reduce the mixer speed to low. Gradually alternate adding the buttermilk and dry ingredients into the batter, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing, which can make the cake tough.
Bake the Cake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake the cake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 20 minutes in the pan before transferring it to a wire rack to cool completely.
Prepare Milk Soak: Heat the whole milk until steaming but not boiling. Add 2 tablespoons of Earl Grey tea leaves and 1/2 tablespoon of culinary lavender, and steep for 15 minutes to infuse the flavors. Strain to remove tea leaves and lavender. Stir in the sweetened condensed milk and 1/2 teaspoon of vanilla bean paste until well combined.
Make Lavender Frosting: Beat the softened butter on medium speed for five minutes until light and fluffy. Add the cold cream cheese and continue beating until smooth. Add the sifted powdered sugar, 1 tablespoon of ground culinary lavender, and 1 teaspoon of vanilla bean paste. Beat on high speed until the frosting is fluffy and fully combined. Optional: Add a few drops of purple food coloring for a subtle lavender hue.
Assemble the Cake: Once the cake is completely cooled, trim a thin layer off the top to create a flat surface. Poke holes evenly across the surface of the cake using a skewer or fork. Slowly pour the tea-infused milk soak over the holes to allow it to absorb fully. Spread the lavender frosting evenly across the top of the cake. Slice and serve chilled or at room temperature for the best flavor.

Notes

Using room temperature eggs helps them incorporate better into the batter for a smooth texture.
Steeping the tea and lavender in milk enhances the flavor and aroma of the cake.
The cake can be refrigerated for up to 3 days; bring to room temperature before serving for the best taste.
For a vegan adaptation, substitute dairy and eggs with suitable alternatives, but the flavor profile may differ.
If culinary lavender is unavailable, substitute with dried lavender buds labeled for culinary use to avoid bitterness.

Keywords: London Fog Cake, Earl Grey cake, Lavender cake, Tea-infused cake, Floral dessert, Earl Grey and Lavender, Tea cake, Tea soaking syrup, Cream cheese frosting