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 tbsp lemon juice/vinegar, rest 10 mins.
- Best served at room temperature after refrigeration.
