Introduction

The London Fog Cake is a delicate and aromatic dessert inspired by the classic Earl Grey tea latte. Infused with Earl Grey and lavender flavors, this moist cake is layered with a creamy lavender cream cheese frosting for a refined, floral finish.

The image shows a close-up of three square cake slices in a row on a white marbled surface. Each slice has two layers: the bottom layer is a light brown, moist, speckled cake with a crumbly texture, and the top layer is a thick, smooth, pale lavender frosting. The slice in the middle is decorated with a small white flower and a few sprigs of dried lavender flowers placed on top of the frosting. To the left side of the image, there is a round wooden bowl filled with dried lavender flowers. 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 with 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: Alternate adding the buttermilk and dry ingredients to the butter mixture, mixing on low speed until combined and the batter is smooth. Scrape 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: Let the cake cool in the pan on a wire rack for 30 minutes. Then lift it out using the parchment paper and cool completely on the rack.

Step 9: To prepare the Earl Grey milk soak, heat the whole milk in a small saucepan over low heat until steaming. Add the Earl Grey tea and lavender and steep for 15 minutes. Strain and let cool.
Step 10: Stir the sweetened condensed milk and vanilla bean paste into the cooled Earl Grey milk. Set aside.
Step 11: For the frosting, grind the lavender in a food processor until fine and sift it. In a large bowl, beat the butter on high speed until pale and fluffy, about 5 minutes.

Step 12: Add the cold cream cheese and beat on high speed until fluffy, about 1 minute.
Step 13: Sift in the powdered sugar, add the lavender and vanilla bean paste, then mix on low speed until combined. Increase to high speed and beat for 1 more minute until fluffy. Add purple food coloring if desired and mix until even in color.
Step 14: When the cake is fully cooled, slice off a very thin top layer to help the soak absorb. Place the cake on a serving plate and poke holes in the top with a wooden stick or spoon handle.

Step 15: Slowly pour the Earl Grey milk soak over the cake, allowing it to absorb into the holes and surface patiently.
Step 16: Spread a thick layer of lavender cream cheese frosting evenly on top using an offset spatula. Cut into 16 slices and serve.

Tips & Variations

Use loose leaf Earl Grey tea and culinary lavender for the freshest and most vibrant flavor.

If you can’t find culinary lavender, substitute with dried lavender buds labeled for cooking to avoid bitterness.
For a lighter cake, try swapping half the butter for sour cream or Greek yogurt.
Adding a few drops of purple food coloring is optional but helps enhance the floral lavender theme visually.

Use an offset spatula to evenly frost the cake for a smooth finish.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. The cake can also be frozen, well wrapped, for up to 2 months; thaw overnight in the refrigerator before frosting and serving.

How to Serve

The image shows several square pieces of light brown cake with a thick layer of pale lavender frosting on top. The frosting is smooth with small dark specks and covers each piece evenly. One cake square is slightly lifted, showing the soft, crumbly texture of the cake underneath with a thin frosting layer on top. There is a small white flower and a sprig of dried lavender placed on one frosted cake piece. Near the cake, a wooden bowl holds dried lavender buds, and a white cup filled with a frothy light beige drink is partly visible. All items rest on a white marbled textured surface. 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 tea?

Yes, you can substitute tea bags by opening them and using the loose leaves inside. Just be sure to remove any staples or string before grinding.

Is there a vegan version of this cake?

This recipe contains butter, eggs, and cream cheese, so for a vegan version you would need to replace those with plant-based alternatives such as vegan butter, flax eggs, and vegan cream cheese.