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London Fog Cake Recipe

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This London Fog Cake is a fragrant, delicate dessert inspired by the classic Earl Grey tea latte. Infused with aromatic Earl Grey tea and culinary lavender throughout the cake batter, soak, and frosting, this layered treat delivers a uniquely floral and citrusy flavor profile. The cake is moist with a tender crumb, enhanced by a soothing Earl Grey milk soak, and finished with a lush lavender cream cheese frosting, making it perfect for tea parties or special occasions.

  • Total Time: 2 hours 10 minutes
  • Yield: 16 servings

Ingredients

For the Earl Grey Cake

  • 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

For the Earl Grey Milk Soak

  • 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
  • 1/2 cup (120 ml) whole milk (from above)

For the Lavender Cream Cheese Frosting

  • 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

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper for easy removal.
  2. Grind Tea and Lavender: Place the Earl Grey tea and culinary lavender in a food processor and pulse until finely ground. Pass this mixture through a sieve to remove any large bits, ensuring a smooth infusion in the cake.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground Earl Grey and lavender mixture, baking powder, baking soda, and salt. Set aside the dry mix.
  4. Cream Butter and Sugar: Using an electric mixer at high speed, cream the softened butter and granulated sugar together for 2 minutes until light and fluffy.
  5. Add Eggs and Vanilla: Mix in the eggs and vanilla bean paste on medium speed until the batter turns pale and smooth, approximately 1 minute.
  6. Combine Wet and Dry Ingredients: Gradually add the buttermilk and dry flour mixture alternately to the batter on low speed. Mix until just combined and batter is smooth. Scrape the bowl sides with a rubber spatula as needed.
  7. Bake the Cake: Pour the batter evenly into the prepared pan. Bake for 38-44 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool the Cake: Allow the cake to cool in the pan on a wire rack for 30 minutes. Then, lift it out using the parchment paper and let cool completely on the rack.
  9. Prepare Earl Grey Milk Soak: In a small saucepan, heat whole milk over low heat until steaming. Add the Earl Grey tea and culinary lavender, steeping for 15 minutes off the heat. Strain the mixture through a sieve to remove solids and let cool. Stir in the sweetened condensed milk and vanilla bean paste.
  10. Make Lavender Frosting: Grind the lavender finely in a food processor and sift to remove large pieces. In a large bowl, beat the softened butter on high speed until pale and fluffy (about 5 minutes). Add the cold cream cheese and beat until fluffy (about 1 minute). Sift in powdered sugar, then add lavender and vanilla bean paste. Mix on low speed to combine and then on high speed for 1 minute until fluffy. Add purple food coloring if desired and mix until evenly colored.
  11. Prepare Cake for Soaking: When cooled, trim a thin top layer off the cake with a sharp knife to help with absorption. Transfer the cake onto a serving plate. Poke evenly spaced holes on top of the cake with a wooden stick or handle of a wooden spoon to allow the soak to penetrate.
  12. Soak the Cake: Slowly pour the cooled Earl Grey milk soak over the cake, allowing it to absorb gradually into the holes and crumb.
  13. Frost and Serve: Spread a thick layer of lavender cream cheese frosting over the soaked cake using an offset spatula. Cut into 16 slices and serve.

Notes

  • Be sure to use culinary lavender, which is safe for consumption; do not use lavender intended solely for fragrance.
  • Allow the Earl Grey milk soak to cool completely before pouring over the cake to prevent melting the frosting later.
  • Poking holes and trimming the cake’s top layer helps the milk soak absorb deeply for moistness without sogginess.
  • This cake is best served at room temperature after resting for at least 1 hour to let flavors meld.
  • Use whole milk and buttermilk as specified for the best texture and flavor.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 44 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/london-fog-cake-recipe/