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London Fog Cake with lavender cream cheese frosting and a sprinkle of dried Earl Grey tea leaves

London Fog Cake with Earl Grey & Lavender

Mealoras
Thiselegant, tea-infused cake is soaked in sweet milk and topped with creamylavender frosting
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Servings 12 Servings

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 9x9 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.