This London Fog Cake is an incredibly soft and moist dessert infused with the delicate flavors of Earl Grey tea and lavender. The cake is soaked in a sweet Earl Grey lavender milk, reminiscent of a tres leches cake, and topped with a silky lavender vanilla bean cream cheese frosting. It's a perfect treat for tea lovers and those seeking a unique and aromatic cake experience.
Why You’ll Love This Recipe
- Delicate Flavor Profile: The combination of Earl Grey tea and lavender provides a sophisticated and aromatic taste that's both comforting and unique.
- Moist and Tender Crumb: The buttermilk in the batter ensures a moist and tender crumb, making each bite melt in your mouth.
- Elegant Presentation: The lavender-hued cream cheese frosting not only adds flavor but also gives the cake a beautiful and elegant appearance.
- Perfect for Special Occasions: Whether it's a tea party, birthday, or any celebration, this cake is sure to impress your guests.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Earl Grey Cake
- 3 tablespoon (12 g) Earl Grey tea
- 1 tablespoon (2 g) culinary lavender
- 2 ¼ cups (282 g) all-purpose flour, spooned and leveled
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoon (140 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated white sugar
- 3 eggs, at room temperature
- 1 tablespoon vanilla bean paste
- 1 cup (240 ml) buttermilk
For the Earl Grey Milk Soak
- ½ cup whole milk
- 2 tablespoon (8 g) Earl Grey tea
- ½ tablespoon (1 g) culinary lavender
- ½ cup (150 g) sweetened condensed milk
- ½ teaspoon vanilla bean paste
For the Lavender Cream Cheese Frosting
- 1 tablespoon (2 g) culinary lavender
- 1 cup (224 g) unsalted butter, softened
- 8 oz (226 g) cream cheese, cold
- 2 cups (260 g) powdered sugar
- 1 teaspoon vanilla bean paste
- Purple food coloring (optional)
Directions
- Prepare the Cake: Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper.
- Grind Tea and Lavender: Add the Earl Grey tea and lavender to a food processor and pulse until finely ground. Pass through a sieve to separate any large bits.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, ground tea and lavender, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar for 2 minutes with an electric mixer on high speed.
- Add Eggs and Vanilla: Add in the eggs and vanilla bean paste, mixing on medium speed until pale and smooth, about 1 minute.
- Combine Wet and Dry Ingredients: Add in the buttermilk and dry ingredients a little at a time, mixing on low speed until all is combined and the batter is smooth. Scrape the sides of the bowl as necessary.
- Bake the Cake: Pour the batter into the prepared pan. Bake for 38-44 minutes, or until a toothpick comes out clean from the center. Allow the cake to cool.
- Prepare the Milk Soak: While the cake cools, heat the milk in a small saucepan over low heat until steaming. Add in the Earl Grey tea and lavender, allowing it to steep for 15 minutes. Strain the mixture and let it cool. Mix in the sweetened condensed milk and vanilla bean paste.
- Soak the Cake: Once the cake has cooled, remove a thin layer off the top so that the Earl Grey mixture can easily soak into the cake. Poke holes liberally in the cake, then slowly pour the milky tea mixture over the top.
- Prepare the Frosting: In a large bowl, whip the softened butter until fluffy. Add in the cold cream cheese and mix until combined. Gradually add the powdered sugar, finely ground lavender, and vanilla bean paste, mixing until very fluffy. Add purple food coloring if desired.
- Frost the Cake: Frost the top of the cake with a thick layer of the lavender cream cheese frosting using an offset spatula.
- Serve: Cut into 16 slices and serve.
Servings and Timing
- Servings: 16 slices
- Prep Time: 1 hour 30 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 10 minutes
Variations
- Gluten-Free Option: Use a 1-to-1 gluten-free baking flour blend in place of all-purpose flour.
- Alternative Frosting: If cream cheese frosting isn't your preference, a simple vanilla buttercream can be used as a substitute.
- Citrus Twist: Add a teaspoon of lemon or orange zest to the batter for a citrusy note that complements the Earl Grey and lavender flavors.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
- Serving: Allow the cake to come to room temperature before serving for the best texture and flavor.
FAQs
How do I store this London Fog Cake?
Store leftovers in an airtight container in the refrigerator for up to three days. Allow the cake to come to room temperature before enjoying for the best texture.
Can this London Fog Cake be made gluten-free?
Yes, you can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.
Can I use something else in place of buttermilk?
If you don't have buttermilk on hand, you can make a substitute by mixing 1 cup (240 ml) of whole milk with 1 tablespoon of fresh lemon juice or white vinegar. Let it sit for 5-10 minutes before using.
Can I use Earl Grey tea bags instead of loose leaf tea?
Absolutely. Two tea bags are approximately equivalent to 2 tablespoons of loose leaf tea.
Is the purple food coloring necessary?
No, the food coloring is optional and used solely for aesthetic purposes to give the frosting a lavender hue.
Conclusion
This London Fog Cake is a delightful fusion of flavors and textures, perfect for those who appreciate the aromatic notes of Earl Grey and lavender. Its moist crumb, enhanced by the tea-infused milk soak, and the silky cream cheese frosting make it a standout dessert for any occasion. Whether you're hosting a tea party or simply indulging in a sweet treat, this cake is sure to impress.
London Fog Cake
- Prep Time: 1 hour 30 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 10 minutes
- Yield: &6 slices
- Category: Dessert
- Method: Baking
- Cuisine: American, British-inspired
- Diet: Vegetarian
Description
Indulge in the aromatic elegance of this London Fog Cake—a soft and moist dessert soaked in Earl Grey and lavender milk, topped with luscious lavender vanilla bean cream cheese frosting. Perfect for tea lovers and special occasions, this cake blends sophistication and comfort in every bite.
Ingredients
- For the Earl Grey Cake:
- 3 tbsp Earl Grey tea (12 g)
- 1 tbsp culinary lavender (2 g)
- 2¼ cups all-purpose flour (282 g)
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 10 tbsp unsalted butter, softened (140 g)
- 1½ cups granulated sugar (300 g)
- 3 large eggs, room temperature
- 1 tbsp vanilla bean paste
- 1 cup buttermilk (240 ml)
- For the Earl Grey Milk Soak:
- ½ cup whole milk
- 2 tbsp Earl Grey tea (8 g)
- ½ tbsp culinary lavender (1 g)
- ½ cup sweetened condensed milk (150 g)
- ½ tsp vanilla bean paste
- For the Lavender Cream Cheese Frosting:
- 1 tbsp culinary lavender (2 g)
- 1 cup unsalted butter, softened (224 g)
- 8 oz cream cheese, cold (226 g)
- 2 cups powdered sugar (260 g)
- 1 tsp vanilla bean paste
- Purple food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9x9" baking pan.
- Grind Earl Grey tea and lavender in a food processor. Sift to remove large bits.
- In a bowl, whisk flour, ground tea/lavender, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar for 2 minutes until light and fluffy.
- Beat in eggs and vanilla bean paste until smooth.
- Add dry ingredients and buttermilk gradually, mixing until batter is smooth.
- Pour into pan and bake for 38–44 minutes. Cool completely.
- For the milk soak, heat milk and steep with tea/lavender for 15 mins. Strain, cool, then mix with condensed milk and vanilla.
- Slice the top layer off the cooled cake. Poke holes and pour milk soak over slowly.
- For the frosting, whip butter, mix in cream cheese, then powdered sugar, lavender, and vanilla. Add food coloring if desired.
- Spread frosting evenly over the soaked cake.
- Cut into 16 slices and serve.
Notes
- Optional: Use gluten-free flour for a GF version.
- Use two Earl Grey tea bags if loose leaf isn’t available.
- Buttermilk substitute: Mix 1 cup milk + 1 tablespoon lemon juice/vinegar, rest 10 mins.
- Best served at room temperature after refrigeration.
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