Introduction

The Amazing London Fog Cake is a fragrant and elegant dessert inspired by the classic Earl Grey tea latte. Infused with hints of lavender and creamy frosting, it offers a delightful balance of floral and citrus flavors that make it perfect for any tea time or special occasion.

The image shows a close-up of six square cake slices arranged neatly on a white plate placed on a white marbled surface. Each slice has two layers: the bottom layer is a dense, light brown cake with a slightly crumbly texture, and the top layer is a thick, smooth lavender-colored frosting with small dark specks. One slice in the front is cut with a clean edge, revealing the inside of the cake, and it is decorated on top with a small white flower and a sprig of tiny 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 3 tbsp Earl Grey tea and 1 tbsp culinary 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 for 2 minutes until light and fluffy.
Step 5: Add the eggs and vanilla bean paste, then mix on medium speed until pale and smooth, about 1 minute.
Step 6: Gradually add the buttermilk and dry ingredients alternately, 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: Cool the cake in the pan on a wire rack for 30 minutes, then lift it out using the parchment paper and allow it to cool completely on the rack.
Step 9: To make the Earl Grey milk soak, heat the whole milk in a small saucepan over low heat until steaming. Add 2 tbsp Earl Grey tea and 1/2 tbsp lavender. Steep for 15 minutes off the heat, then strain and let cool.
Step 10: Stir the sweetened condensed milk and 1/2 tsp vanilla bean paste into the cooled milk. Set aside.
Step 11: For the lavender cream cheese frosting, pulse 1 tbsp culinary lavender in a food processor until finely ground. Sift to remove large bits.
Step 12: Beat the softened butter on high speed with an electric mixer until pale and fluffy, about 5 minutes.
Step 13: Add the cold cream cheese and mix on high until fluffy, about 1 minute.
Step 14: Sift in the powdered sugar, add the ground lavender and 1 tsp vanilla bean paste. Mix on low speed to combine, then on high for 1 minute.
Step 15: Add purple food coloring if desired, and mix until evenly combined.
Step 16: Once the cake is fully cooled, trim off a thin layer from the top using a sharp knife to help absorption. Place the cake on a serving plate and poke holes evenly across the surface with a wooden stick or spoon handle.
Step 17: Slowly pour the Earl Grey milk soak over the cake, allowing it to absorb through the holes. Be patient for full absorption.
Step 18: Spread a thick layer of lavender cream cheese frosting evenly on top using an offset spatula.
Step 19: Cut into 16 slices and serve to enjoy this fragrant, floral delight.

Tips & Variations

For stronger tea flavor, increase the Earl Grey tea in the cake or milk soak slightly, but avoid overpowering the delicate lavender.
Use high-quality culinary lavender for the best flavor, and make sure it’s food grade.
If you don’t have vanilla bean paste, pure vanilla extract is a good substitute.
Adding a small amount of lemon zest to the batter can enhance the Earl Grey’s citrus notes.
For a dairy-free version, substitute buttermilk and whole milk with plant-based milk and use a dairy-free cream cheese alternative.

Storage

Store the London Fog Cake covered in an airtight container or wrapped tightly in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best texture and flavor. Leftover cake can also be frozen for up to 1 month; thaw overnight in the refrigerator and frost before serving.

How to Serve

The image shows several square pieces of cake with one layer of light brown, grainy cake topped with a thick layer of pale purple frosting that has a slightly whipped texture. One piece is lifted, revealing the close-up texture of the cake and frosting. There is a wooden bowl filled with dried lavender and tea leaves on the left side, and a white cup with frothy light brown coffee or tea on the bottom right. The items rest on a white marbled surface. One cake piece is decorated with a small white flower and a sprig of dried lavender nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular black tea instead of Earl Grey?

While regular black tea can be used, Earl Grey’s distinctive bergamot flavor is key to the classic London Fog taste. Using a flavorful Earl Grey tea will give the best results.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. The edges will also start to pull away slightly from the pan.