There is something truly special about the combination of bergamot-infused tea and sweet cream. If you enjoy the cozy feeling of sipping on a warm latte, then this London Fog Cake is the perfect dessert for you. Inspired by the classic tea latte, this cake brings together the sophisticated notes of Earl Grey tea with a hint of floral lavender and a rich, velvety frosting.
Table of Contents
This recipe is designed to be approachable for bakers of all levels. It results in a moist, tender sponge that is soaked in a sweet milky tea mixture, ensuring every bite is packed with flavor. The earthy, citrusy notes of the Earl Grey tea are perfectly complemented by the sweetness of the lavender-infused cream cheese frosting. It is a dessert that feels fancy but is surprisingly easy to make at home.
Why You Will Love This London Fog Cake
There are so many reasons to fall in love with this London Fog Cake. First, the texture is incredibly moist thanks to the specialized milk soak that seeps into the sponge after baking. Unlike traditional cakes that can sometimes be dry, this method ensures a melt-in-your-mouth experience.
Secondly, the flavor profile is unique and sophisticated without being overwhelming. The floral lavender and citrusy Earl Grey create a “spa-like” relaxation in dessert form. Finally, it is a versatile treat. It is elegant enough for a formal brunch but simple enough to enjoy as a cozy snack on a rainy afternoon. It truly brings the cafe experience right into the kitchen.
Ingredients You Will Need
To ensure the best results, use high-quality Earl Grey tea leaves and culinary-grade lavender. Using room-temperature ingredients like eggs and buttermilk will help the batter come together smoothly for a perfect crumb.
For the Earl Grey Cake
- Earl Grey tea: 3 tbsp (12 g) loose leaf
- Culinary lavender: 1 tbsp (2 g)
- All-purpose flour: 2 1/4 cups (282 g), spooned and leveled
- Baking powder: 1 1/2 tsp
- Baking soda: 1/4 tsp
- Salt: 1/2 tsp
- Unsalted butter: 10 tbsp (140 g), softened
- Granulated white sugar: 1 1/2 cups (300 g)
- Eggs: 3 large, at room temperature
- Vanilla bean paste: 1 tbsp
- Buttermilk: 1 cup (240 ml)
For the Earl Grey Milk Soak
- Whole milk: 1/2 cup (120 ml)
- Earl Grey tea: 2 tbsp (8 g)
- Culinary lavender: 1/2 tbsp (1 g)
- Sweetened condensed milk: 1/2 cup (150 g)
- Vanilla bean paste: 1/2 tsp
For the Lavender Cream Cheese Frosting
- Culinary lavender: 1 tbsp (2 g)
- Unsalted butter: 1 cup (224 g), softened
- Cream cheese: 8 oz (226 g), cold
- Powdered sugar: 2 cups (260 g)
- Vanilla bean paste: 1 tsp
- Purple food coloring: Optional, for a light tint
Basic Tools & Equipment Needed
- 9×9 inch light metal baking pan
- Parchment paper
- Food processor or spice grinder
- Fine-mesh sieve
- Electric hand mixer or stand mixer
- Small saucepan
- Mixing bowls
Step-by-Step Instructions
1. Prep the Tea and Lavender
Start by preheating the oven to 350°F (175°C). Grease a 9×9 inch baking pan and line it with parchment paper for easy removal. Place the Earl Grey tea and culinary lavender into a food processor. Pulse until they are finely ground. Pass this mixture through a fine-mesh sieve to remove any large, woody bits.
2. Mix the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, the ground tea and lavender mixture, baking powder, baking soda, and salt. Set this aside for later.
3. Cream Butter and Sugar
In a large mixing bowl, add the softened unsalted butter and granulated sugar. Using an electric mixer on high speed, cream them together for about 2 minutes until the mixture looks pale and fluffy.
4. Incorporate Wet Ingredients
Add the eggs one at a time, followed by the vanilla bean paste. Mix on medium speed for about 1 minute until the batter is smooth and light in color.
5. Combine and Bake
Switch the mixer to low speed. Gradually add the buttermilk and the dry flour mixture, alternating between the two. Mix just until everything is combined. Pour the batter into your prepared pan and smooth the top. Bake for about 30-35 minutes. Let the cake cool in the pan for about 20 minutes before transferring it to a wire rack.
6. Prepare the Milk Soak
Heat the whole milk in a small saucepan over low heat until steaming. Stir in the Earl Grey tea and lavender. Let it steep for 15 minutes, then strain it through a sieve. Stir in the sweetened condensed milk and vanilla bean paste. Set this aside.
7. Make the Lavender Frosting
Pulse the lavender for the frosting in a food processor until fine and sift it. In a large bowl, beat the softened butter for 5 minutes until very light and fluffy. Add the cold cream cheese and beat for another minute. Sift in the powdered sugar, then add the ground lavender and vanilla. Mix on low until combined, then on high for 1 minute.
8. Assemble the Cake
Once the cake is cool, use a sharp knife to trim a very thin layer off the top. Poke holes across the surface of the cake with a fork. Slowly pour the milk soak over the top, letting it sink in. Finally, spread the lavender cream cheese frosting over the top of the cake.
The texture of this cake is uniquely soft, much like the melt-in-your-mouth crumb found in a traditional French Butter Cake Recipe – Rich, Buttery Perfection. While the London Fog Cake focuses on tea and floral notes, both recipes celebrate the beauty of high-quality butter and a tender sponge
Helpful Tips & Variations
- Measure Accurately: Use the “spoon and level” method for your flour. Scooping directly with a measuring cup can pack the flour down, leading to a dry cake.
- Temperature Matters: Ensure your eggs and buttermilk are at room temperature. This prevents the butter from curdling.
- Don’t Over-steep: When making the milk soak, don’t leave the tea in for more than 15 minutes, or it might become bitter.
- Lavender Strength: Culinary lavender can be strong. If you prefer a milder floral note, you can reduce the amount by half.
- Vanilla Swap: If you don’t have vanilla bean paste, you can use an equal amount of pure vanilla extract.
Storage & Serving
Storage
Because this cake has a cream cheese frosting and a milk soak, it must be kept refrigerated. Place the cake in an airtight container or cover the pan tightly with plastic wrap. It will stay fresh for up to 4 days.
Serving Ideas
This cake is stunning on its own, but you can elevate the presentation by sprinkling a few dried lavender buds or extra tea leaves on top. It pairs beautifully with a glass of cold milk or a fresh cup of decaf tea.
Frequently Asked Questions (FAQs)
- Can I use tea bags instead of loose leaf tea? Yes! Simply cut open the tea bags and use the leaves inside. About 5-6 tea bags should equal the 3 tablespoons needed.
- What is culinary lavender? Culinary lavender is a specific variety processed for eating, which has a better flavor profile than craft store lavender.
- Can I make this cake in a round pan? Yes, you can use two 8-inch round pans. Keep an eye on the baking time as it may be shorter (around 25 minutes).
- Why is my frosting runny? This often happens if the butter is too soft or the cream cheese is too warm. Ensure your cream cheese is cold.
- Is the purple food coloring necessary? Not at all! The frosting will be a natural creamy white without it.
- Can I use regular milk instead of buttermilk? Buttermilk provides acidity for a better rise. If you don’t have it, add 1 tablespoon of lemon juice to 1 cup of milk.
- Do I have to trim the top of the cake? Trimming the top allows the milk soak to absorb much better.
- Can I freeze this cake? You can freeze the un-frosted cake layers. It is best to add the soak and frosting fresh after thawing.
- How do I get a strong Earl Grey flavor? Sifting the ground tea directly into the dry ingredients ensures the flavor is distributed through every bite.
- What does “creaming” the butter and sugar mean? It means beating them together until the sugar starts to dissolve and the butter becomes light and airy.
Conclusion
This London Fog Cake is a delightful departure from standard vanilla or chocolate cakes. The subtle citrus of the bergamot and the calming scent of lavender create a dessert that is truly memorable. Give this recipe a try next time you want to bake something a little extra special. The steps are simple, and the results are incredibly rewarding.
Enjoyed this recipe? Share it with your friends and family so they can experience the magic of a London Fog in cake form! It’s the perfect treat for any day of the week.
London Fog Cake with Earl Grey & Lavender
Ingredients
Earl Grey Cake
- 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
Earl Grey Milk Soak
- 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
Lavender Cream Cheese Frosting
- 1 tbsp 2 g culinary lavender
- 1 cup 224 g unsalted butter, softened
- 8 oz 226 g cold cream cheese
- 2 cups 260 g powdered sugar
- 1 tsp vanilla bean paste
- Optional: Purple food coloring
Instructions
- Preheat the oven to 350°F (175°C), grease a 9×9 inch pan, and line it with parchment paper.
- Pulse the tea and lavender in a food processor until fine, then sift through a mesh sieve to remove any large pieces.
- Whisk together the flour, ground tea/lavender mixture, baking powder, baking soda, and salt in a medium bowl.
- Cream the softened butter and sugar on high speed for about two minutes until the mixture is pale and fluffy.
- Beat in the eggs one at a time, followed by the vanilla bean paste, until the batter is smooth.
- Gradually add the buttermilk and dry ingredients on low speed, alternating between them until just combined.
- Pour the batter into the pan and bake for 30 to 35 minutes, then let it cool for 20 minutes before moving to a wire rack.
- Heat the milk for the soak until steaming, steep the tea and lavender for 15 minutes, then strain and stir in the condensed milk and vanilla.
- Beat the frosting butter for five minutes until light, then add cold cream cheese, sifted ground lavender, powdered sugar, and vanilla until fluffy.
- Trim a thin layer off the top of the cooled cake, poke holes across the surface, pour the milk soak over it, and finish with the lavender frosting.
Notes
- Lavender Quality: Always ensure you are using culinary-grade lavender to avoid a soapy or bitter taste.
- Temperature Tip: The cream cheese must be cold when added to the frosting to prevent the mixture from becoming too runny.
- Flavor Intensity: For a stronger tea flavor, grind the tea leaves as finely as possible so they integrate fully into the dry ingredients.
- Storage: Keep this cake in the refrigerator at all times to maintain the freshness of the milk soak and cream cheese frosting.
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