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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

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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Find it online: https://cookwithandria.com/london-fog-cake-with-earl-grey-and-lavender-recipe/