Introduction

The London Fog Cake is a delicate dessert inspired by the famous Earl Grey tea latte. Infused with fragrant Earl Grey and culinary lavender, this moist cake is layered with a luscious lavender cream cheese frosting, making it a perfect treat for tea lovers and dessert enthusiasts alike.

A close-up image of a rectangular slice of cake with two layers: the bottom layer is a light brown, moist cake with a soft crumb texture, and the top layer is a thick, pale lavender frosting with a smooth, slightly textured surface. The frosting is decorated with a small sprig of dried lavender and a white flower with light yellow centers placed on top. The cake slices are aligned in a row on a wooden surface with some dried lavender pieces scattered nearby. To the left side, there is a wooden bowl filled with loose dried lavender flowers. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp (12 g) 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 eggs, at 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) cream cheese, cold
2 cups (260 g) powdered sugar
1 tsp vanilla bean paste
Purple food coloring (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper.
Step 2: 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.
Step 3: In a medium bowl, whisk together the flour, ground Earl Grey tea, lavender, baking powder, baking soda, and salt. Set aside.
Step 4: In a large bowl, cream the softened butter and granulated sugar together using an electric mixer on high speed for 2 minutes.
Step 5: Add the eggs and vanilla bean paste, mixing on medium speed until pale and smooth, about 1 minute.
Step 6: Add the buttermilk and dry ingredients gradually, mixing on low speed until combined and smooth. Scrape the sides of the bowl as needed.
Step 7: Pour the batter into the prepared pan and bake for 38-44 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool the cake in the pan on a wire rack for 30 minutes, then lift out using the parchment paper and cool completely on the rack.
Step 9: For the Earl Grey milk soak, heat the whole milk in a small saucepan over low heat until steaming. Add Earl Grey tea and lavender, steep for 15 minutes, then strain and cool.
Step 10: Mix the cooled Earl Grey milk with sweetened condensed milk and vanilla bean paste. Set aside.
Step 11: For the frosting, pulse the lavender in a food processor until finely ground and sift to remove bits.
Step 12: Beat the butter in a large bowl on high speed until pale and fluffy, about 5 minutes.
Step 13: Add cream cheese and beat on high speed until fluffy, about 1 minute.
Step 14: Sift in powdered sugar, add ground lavender and vanilla bean paste, mix on low until combined, then beat on high for 1 minute. Add purple food coloring if using and mix well.
Step 15: When the cake is cooled, slice off a thin top layer. Transfer to a serving plate and poke holes over the surface using a wooden stick or spoon handle.
Step 16: Slowly pour the Earl Grey milk soak evenly over the cake, allowing it to absorb.
Step 17: Frost the cake generously with the lavender cream cheese frosting and cut into 16 slices before serving.

Tips & Variations

Use a light metal pan for even baking and easy release.
Steeping the tea longer intensifies the flavor but avoid bitterness by not overheating the milk.
Add a few drops of purple food coloring to the frosting for a subtle visual hint of lavender.
For a dairy-free version, substitute with coconut milk and a vegan cream cheese alternative.
Make sure all ingredients like eggs and butter are at room temperature for best mixing results.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting fresh. Let the cake come to room temperature before serving for the best texture. Leftover slices can be gently reheated in the microwave for 10-15 seconds if desired.

How to Serve

The image shows square pieces of cake arranged on a white marbled surface, each piece with two layers: a light brown, crumbly cake base topped with a thick layer of light purple frosting with a smooth, swirled texture. One piece is lifted showing the crumbly cake clearly, while another decorated with a small white flower and lavender sprigs sits near a wooden bowl of dried lavender flowers. Part of a white cup with creamy foam is visible beside the cakes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can carefully open the tea bags and use the tea leaves inside. Grinding them finely will help release more flavor in the cake and soak.

What can I substitute for culinary lavender?

If you don’t have culinary lavender, you can use a small amount of dried rose petals or dried chamomile flowers as a mild floral substitute, but the flavor will differ slightly from traditional London Fog.