London Fog Cake with Earl Grey & Lavender Recipe

ByAndria Russo
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Introduction

Experience the delicate flavors of a London Fog in cake form with this Earl Grey and lavender layered dessert. Combining fragrant tea, floral lavender, and creamy frosting, it’s a sophisticated treat perfect for teatime or special occasions.

A three-layer cake sits on a white cake stand on a white marbled surface. Each sponge layer is light brown and separated by smooth off-white cream layers. The outside frosting is a creamy white with a subtle lavender tint near the base, with caramel sauce dripping lightly down the sides. The top edge of the cake is decorated with swirls of white cream, sprinkled with small purple flowers and tiny seeds. A single slice is cut and placed on a white plate in front, showing the layered structure clearly, also decorated with cream and purple flowers. Nearby are a white teapot, a white cup filled with light brown coffee, and a small white bowl with seeds. A beige cloth and a gold fork lie on the right side on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 (for soak)
  • 1/2 tbsp (1 g) culinary lavender (for soak)
  • 1/2 cup (150 g) sweetened condensed milk
  • 1/2 tsp vanilla bean paste (for soak)
  • 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 (for frosting)
  • Optional: Purple food coloring

Instructions

  1. Step 1: Preheat the oven to 350°F (175°C). Grease a 9×9 inch pan and line it with parchment paper.
  2. Step 2: Pulse the Earl Grey tea and lavender in a food processor until fine. Sift through a mesh sieve to remove any large pieces.
  3. Step 3: In a medium bowl, whisk together the flour, ground tea and lavender mixture, baking powder, baking soda, and salt.
  4. Step 4: Cream the softened butter and sugar on high speed for about two minutes until pale and fluffy.
  5. Step 5: Beat in the eggs one at a time, followed by the vanilla bean paste, until the batter is smooth.
  6. Step 6: Gradually add the buttermilk and dry ingredients alternately on low speed, mixing just until combined.
  7. Step 7: Pour the batter into the prepared pan and bake for 30 to 35 minutes. Let the cake cool for 20 minutes in the pan before transferring to a wire rack to cool completely.
  8. Step 8: For the soak, heat the whole milk until steaming. Steep the Earl Grey tea and lavender in the milk for 15 minutes, then strain. Stir in the sweetened condensed milk and 1/2 tsp vanilla bean paste.
  9. Step 9: To make the frosting, beat the softened butter on high speed for five minutes until light and fluffy. Add cold cream cheese, sifted ground lavender, powdered sugar, and 1 tsp vanilla bean paste. Beat until fully combined and fluffy. Add purple food coloring if desired.
  10. Step 10: Trim a thin layer off the top of the cooled cake to level it. Poke holes evenly across the surface, then slowly pour the milk soak over the cake, allowing it to absorb. Finally, spread the lavender frosting evenly over the top before serving.

Tips & Variations

  • For a stronger lavender flavor, increase the amount in the frosting slightly but use sparingly to avoid bitterness.
  • Use high-quality loose leaf Earl Grey for the best aroma and flavor impact.
  • Try substituting buttermilk with plain yogurt plus a splash of milk if unavailable.
  • Adding a few drops of purple or blue food coloring to the frosting enhances the cake’s elegant look.
  • If you don’t have vanilla bean paste, pure vanilla extract is an excellent substitute.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting fresh. Bring to room temperature before serving for the best texture and flavor. For longer storage, freeze the cake wrapped well in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving.

How to Serve

A three-layer cake with light brown sponge and beige cream filling between each layer sits on a white cake stand. The outside frosting is a smooth gradient from light purple at the bottom to cream at the top, with caramel sauce dripping down the sides. The top is decorated with swirls of white cream and small purple flowers. A single slice of cake with the same layers and decorations rests on a white plate in the front. The background is a white marbled surface with a white teapot and cup filled with coffee, a small white bowl of seeds, some lavender sprigs, and a beige cloth with a golden fork nearby. 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?

Yes, you can use 3 to 4 Earl Grey tea bags as a substitute. Remove the bags after steeping and dry the tea leaves carefully before grinding, or use them directly in the batter to infuse flavor.

Is this cake gluten-free?

This recipe uses all-purpose flour and is not gluten-free. To make it gluten-free, try a 1:1 gluten-free baking flour blend, but results may vary slightly in texture.

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London Fog Cake with Earl Grey & Lavender Recipe

★★★★★

4.4 from 137 reviews
  • Author: Andria
  • Total Time: 1 hour 15 minutes
  • Yield: 9 servings 1x
Print Recipe

Description

This London Fog Cake is a sophisticated, aromatic dessert inspired by the classic Earl Grey tea latte. Infused with Earl Grey tea and culinary lavender, the moist cake is layered with a creamy lavender frosting and soaked in a fragrant milk mixture for extra tenderness and flavor. Perfect for tea lovers seeking an elegant and unique treat.

Ingredients

Scale

Tea and Lavender Blend

  • 3 tbsp (12 g) loose leaf Earl Grey tea
  • 1 tbsp (2 g) culinary lavender
  • 2 tbsp (8 g) Earl Grey tea
  • 1/2 tbsp (1 g) culinary lavender
  • 1 tbsp (2 g) culinary lavender

Dry Ingredients

  • 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

  • 10 tbsp (140 g) unsalted butter, softened (for cake)
  • 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 (for soak)
  • 1/2 cup (150 g) sweetened condensed milk (for soak)
  • 1/2 tsp vanilla bean paste (for soak)
  • 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 (for frosting)

Instructions

  1. Preheat and Prepare Pan: 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 after baking.
  2. Grind Tea and Lavender: Use a food processor to pulse the 3 tbsp Earl Grey tea and 1 tbsp culinary lavender until fine. Sift this mixture through a fine mesh sieve to remove any coarse pieces, ensuring a smooth texture in the cake batter.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, the ground tea and lavender mixture, baking powder, baking soda, and salt until evenly combined.
  4. Cream Butter and Sugar: In a large mixing bowl, cream the 10 tbsp softened butter and granulated sugar on high speed for about 2 minutes. The mixture should become pale in color and fluffy in texture.
  5. 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 mix until the batter is smooth.
  6. Combine Wet and Dry Ingredients: On low speed, alternate adding the buttermilk and the dry flour mixture to the creamed butter and eggs. Start and finish with the dry ingredients, mixing just until combined to avoid overmixing.
  7. Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 20 minutes in the pan before transferring it to a wire rack.
  8. Prepare Tea Soak: Heat the whole milk until steaming but not boiling, then steep the 2 tbsp Earl Grey tea and 1/2 tbsp culinary lavender in the milk for 15 minutes. Strain the mixture to remove tea leaves and lavender buds. Stir in the sweetened condensed milk and the 1/2 tsp vanilla bean paste until fully combined.
  9. Make Lavender Frosting: Beat the 1 cup softened butter on high speed for 5 minutes until light and fluffy. Add the cold cream cheese and continue to beat until smooth. Gradually add the sifted powdered sugar, the 1 tbsp culinary lavender (ground finely), and 1 tsp vanilla bean paste, beating until the frosting is fluffy and well combined. Add a few drops of purple food coloring if desired for a lavender hue.
  10. Assemble the Cake: Once the cake has cooled, carefully trim a thin layer off the top to create a flat surface. Using a skewer or fork, poke holes across the cake surface. Pour the cooled tea soak evenly over the cake, allowing it to absorb fully. Finally, spread the lavender frosting evenly over the top of the cake. Chill slightly before serving to set the frosting.

Notes

  • Make sure to use culinary lavender specifically to avoid any bitterness.
  • Allow the cake to cool sufficiently before soaking to avoid it becoming too soggy.
  • The frosting can be tinted with purple food coloring for a more visually striking cake.
  • Store the cake refrigerated and consume within 3-4 days for the best flavor and texture.
  • If you don’t have vanilla bean paste, you can substitute with 1 tbsp vanilla extract.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

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

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