This soft, fragrant London Fog Cake layers Earl Grey tea and lavender into every bite, then gets soaked with sweet Earl Grey milk and topped with dreamy lavender cream cheese frosting. I first tasted something like this at a little tea shop in Portland, and I knew I had to recreate it at home. The floral notes aren't overwhelming, just gentle and cozy, and the whole thing comes together easier than you'd think.
If you love unique layer cakes, you might also enjoy this Easy Banoffee Cake Recipe or this Raspberry Tiramisu Recipe for more special occasion desserts.
What Makes London Fog Cake So Special
A London Fog Cake takes inspiration from the classic London Fog latte, that creamy Earl Grey drink with vanilla and a hint of lavender. This London Fog Cake captures all those flavors in dessert form. The Earl Grey gives a subtle bergamot brightness, the lavender adds a floral whisper, and the milk soak keeps everything incredibly moist. It's elegant enough for a fancy tea party but simple enough to bake on a regular Sunday afternoon.
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London Fog Cake Ingredients
Here's everything you'll need to make this London Fog Cake dessert.
See Recipe Card Below This Post For ingtedient Quantites
For the Earl Grey Cake:
Earl Grey tea: The star flavor here. Grinding it fine helps distribute that bergamot taste throughout the cake.
Culinary lavender: Adds a subtle floral note. Make sure you're using culinary grade, not the stuff from craft stores.
All-purpose flour: Forms the structure and keeps the crumb tender and soft.
Baking powder and baking soda: Work together to give the cake a light, fluffy rise.
Salt: Balances the sweetness and brings out the tea flavor.
Unsalted butter: Creates a rich, moist crumb. Make sure it's softened so it creams properly with the sugar.
Granulated white sugar: Sweetens the cake and helps create a tender texture when creamed with butter.
Eggs: Bind everything together and add moisture. Room temperature eggs mix in more smoothly.
Vanilla bean paste: Adds warm vanilla flavor with those pretty little specks throughout.
Buttermilk: Keeps the cake soft and adds a slight tang that pairs beautifully with the Earl Grey.
For the Earl Grey Milk Soak:
Whole milk: The base for your soak. Whole milk gives the best richness.
Earl Grey tea: Infuses the milk with that signature bergamot flavor.
Culinary lavender: Adds more floral depth to the soak.
Sweetened condensed milk: Makes the soak sweet and creamy, similar to tres leches style.
Vanilla bean paste: Ties all the flavors together with warmth.
For the Lavender Cream Cheese Frosting:
Culinary lavender: Ground fine to flavor the frosting without leaving bits.
Unsalted butter: Beaten until fluffy, this creates a light, creamy base.
Cream cheese: Use it cold for the best texture. It adds tang and richness.
Powdered sugar: Sweetens and thickens the frosting to spreadable perfection.
Vanilla bean paste: Adds depth and those lovely vanilla specks.
Purple food coloring: Totally optional, but it makes the frosting look dreamy and whimsical.
How to Make London Fog Cake
This tea-infused London Fog Cake comes together in clear steps.
Preheat and prep: Set your oven to 350°F and get your 9×9 inch pan ready by greasing it well and lining it with parchment paper. This makes removing the cake so much easier later.
Grind the tea and lavender: Use your food processor to grind the Earl Grey and lavender until they're fine and powdery. Sift out any big pieces so you get a smooth, even flavor.
Mix the dry ingredients: Whisk together your flour, ground tea, lavender, baking powder, baking soda, and salt in a medium bowl. Set this aside while you work on the wet ingredients.
Cream butter and sugar: Beat the softened butter and sugar together on high speed for about 2 minutes. You want it light, fluffy, and pale. This step adds air and creates a tender crumb.
Add eggs and vanilla: Mix in the eggs and vanilla bean paste on medium speed for about a minute until everything looks smooth and pale.
Combine wet and dry: Alternate adding the buttermilk and dry ingredients in small batches, mixing on low speed. Scrape down the bowl as you go. Mix just until smooth and combined.
Bake the cake: Pour the batter into your prepared pan and bake for 38 to 44 minutes. A toothpick should come out clean when it's done. Let it cool in the pan for 30 minutes, then lift it out using the parchment paper and let it cool completely on a rack.
Make the milk soak: Heat the milk in a small saucepan over low heat until it's steaming. Add the tea and lavender, then let it steep for 15 minutes. Strain out the solids and let the milk cool down. Stir in the sweetened condensed milk and vanilla bean paste.
Prepare the frosting: Grind your lavender fine and sift it. Beat the softened butter on high speed for about 5 minutes until it's pale and fluffy. Add the cold cream cheese and beat for another minute until smooth. Sift in the powdered sugar, add the lavender and vanilla, and mix on low, then beat on high for one more minute. Add purple food coloring if you'd like.
Soak the cake: Once your cake is completely cool, trim a thin layer off the top. Poke holes all over the surface with a wooden stick or spoon handle. Slowly pour the Earl Grey milk soak over the top, letting it sink into all those holes.
Frost and serve: Spread a thick, generous layer of that beautiful lavender cream cheese frosting over the soaked cake. Cut into 16 slices and watch everyone's faces light up when they taste it.
Substitutions and Swaps
You can make a few adjustments based on what's in your pantry.
If you don't have buttermilk, mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes and you've got a great substitute.
No vanilla bean paste? Use vanilla extract instead, about the same amount. You'll lose the pretty specks but the flavor will still be lovely.
Can't find culinary lavender? You can skip it and make this an Earl Grey-only cake. It'll still taste wonderful, just a bit less floral.
If cream cheese frosting isn't your thing, try a simple vanilla buttercream or even whipped cream with a touch of vanilla.
Equipment For London Fog Cake
Here's what'll make this London Fog Cake easier to pull together.
A 9×9 inch baking pan is the right size for this recipe. Go with light-colored metal if you have it.
A food processor grinds the tea and lavender into a fine powder quickly and evenly.
A sifter removes any large bits from the ground tea and lavender, giving you smooth batter and frosting.
An electric mixer makes creaming the butter and beating the frosting much easier and faster.
A small saucepan is perfect for steeping the milk soak gently.
A wooden stick or spoon handle helps you poke those holes in the cake so the soak can seep in.
Storage Tips
This London Fog Cake keeps beautifully for several days.
Store it covered in the refrigerator for up to 4 days. The frosting has cream cheese, so it needs to stay cold.
Let slices sit at room temperature for about 10 minutes before serving. The flavors come through better when it's not super chilled.
You can freeze unfrosted cake layers wrapped tightly in plastic wrap for up to 2 months. Thaw overnight in the fridge, then soak and frost.
The frosting can be made a day ahead and stored in the fridge. Just beat it again for a minute before spreading to fluff it back up.
Serving Suggestions
Here are a few cozy ways to enjoy this London Fog Cake.
Serve it alongside a pot of hot Earl Grey tea for the ultimate afternoon tea experience. The flavors echo each other beautifully.
Add a dollop of lightly sweetened whipped cream on the side. It balances the richness and adds a nice texture contrast.
Garnish each slice with a small sprig of fresh lavender or a few dried buds. It looks pretty and hints at what's inside.
Pair it with fresh berries like raspberries or blueberries. Their tartness cuts through the sweetness and adds a pop of color.
Expert Tips
A few small tricks make this London Fog Cake even better.
Don't skip grinding the tea and lavender fine. Big chunks can taste bitter and throw off the texture.
Make sure your butter is truly softened for both the cake and frosting. It should leave a slight indent when you press it, not be greasy or rock hard.
Poke plenty of holes in the cake before adding the soak. The more holes, the better the milk can seep through and flavor every bite.
Let the cake cool completely before soaking and frosting. If it's even slightly warm, the frosting will melt and slide right off.
Taste your frosting as you go. If you want more lavender flavor, add a pinch more. If it's too floral, hold back a bit.
Why You'll Love This London Fog Cake
This Earl Grey cake brings something different to the dessert table. The tea flavor is gentle and sophisticated, not overpowering. The milk soak technique (similar to a tres leches cake) makes every bite moist and rich. The lavender cream cheese frosting is tangy, smooth, and just floral enough to feel special. You're working with familiar baking techniques here, nothing tricky or stressful. And if you're a tea lover, this London Fog Cake feels like a warm hug in dessert form.
FAQ
What is a London Fog cake?
A London Fog cake is inspired by the popular London Fog latte, which combines Earl Grey tea, steamed milk, vanilla, and sometimes a hint of lavender. This cake version features Earl Grey and lavender baked into a soft, moist cake, soaked with sweet Earl Grey milk, and topped with lavender cream cheese frosting. It's a floral, aromatic dessert perfect for tea lovers.
What is the flavor of London Fog?
London Fog has a delicate, aromatic flavor. The Earl Grey tea brings bergamot (a citrusy, slightly floral note), while the lavender adds a gentle floral undertone. Combined with vanilla and cream, it tastes soothing, slightly sweet, and elegantly cozy. It's not overpowering, just sophisticated and comforting.
What is Prince William's favorite cake?
Prince William's favorite cake is reportedly chocolate biscuit cake, a no-bake dessert made with crushed biscuits and chocolate. It's rich, simple, and was even served as the groom's cake at his wedding to Kate Middleton. London Fog cake is a different style altogether, much more floral and tea-forward.
Is London Fog just Earl Grey?
Not quite. A classic London Fog drink is Earl Grey tea mixed with steamed milk, vanilla, and often a touch of lavender. So it's Earl Grey as the base, but with added creamy and floral elements that make it richer and more complex. This cake captures that same combination of flavors in dessert form.
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Pairing
These are my favorite dishes to serve with London Fog Cake
London Fog Cake
Equipment
- 1 9×9 inch baking pan Light metal baking pan lined with parchment paper
- 1 Electric mixer For mixing cake batter and frosting
- 1 Food processor For grinding tea and lavender
- 1 Saucepan For heating milk
- 1 Sifter To remove any large bits from ground tea and lavender
- 1 Wooden stick or spoon handle For poking holes in the cake to soak it
Ingredients
For the Earl Grey Cake:
- 3 tablespoon 12 g Earl Grey tea Loose leaf tea not bags
- 1 tablespoon 2 g culinary lavender Dried flowers
- 2 ½ cups 310 g all-purpose flour spooned and leveled For best results, use unbleached flour
- 1 ½ teaspoon baking powder Leavening agent for rise
- ¼ teaspoon baking soda Balances acidity
- ½ teaspoon salt Enhances flavor
- 10 ½ tablespoon 145 g unsalted buttersoftened Room temperature
- 1 ⅔ cups 330 g granulated white sugar Sweetener for cake
- 3 large eggs at room temperature Provides structure
- 1 tablespoon vanilla bean paste Rich vanilla flavor
- 1 ¼ cups 300 ml buttermilk For moisture and tang
For the Earl Grey Milk Soak:
- ½ cup 120 ml whole milk Full-fat for richness
- 2 tablespoon 8 g Earl Grey tea Loose leaf tea
- ½ tablespoon 1 g culinary lavender Dried flowers
- ½ cup 150 g sweetened condensed milk For sweetness and texture
- ½ teaspoon vanilla bean paste For flavor
For the Lavender Cream Cheese Frosting:
- 1 tablespoon 2 g culinary lavender Dried flowers
- 1 ¼ cups 280 g unsalted butter, softened Room temperature
- 8 oz 226 g cream cheese cold For smooth texture
- 2 ¼ cups 290 g powdered sugar For smooth sweet frosting
- 1 teaspoon vanilla bean paste For vanilla flavor
- Purple food coloring For a pop of color
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×9 inch baking pan, lining it with parchment paper.
- Pulse the Earl Grey tea and lavender in a food processor until finely ground, then sift out any large bits.
- In a medium bowl, whisk together the flour, ground tea and lavender, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar in a large bowl with an electric mixer on high speed for 2 minutes until light and fluffy.
- Add the eggs and vanilla bean paste to the butter mixture and mix on medium speed until smooth and pale.
- Gradually add the buttermilk and dry ingredients, mixing on low speed until everything is fully incorporated.
- Pour the batter into the prepared pan and bake for 38-44 minutes, until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 30 minutes, then lift it out using the parchment paper. Continue cooling on a wire rack until fully cooled.
- Meanwhile, prepare the Earl Grey milk soak. Heat the milk in a saucepan over low heat until steaming, then stir in the Earl Grey tea and lavender. Steep for 15 minutes.
- Pass the tea mixture through a sieve and let the milk cool.
- Combine the cooled milk with the sweetened condensed milk and vanilla in a measuring cup, and set aside.
- For the frosting, pulse the lavender in a food processor until finely ground, then sift out any large bits.
- Beat the softened butter in a large mixing bowl with an electric mixer on high for about 5 minutes until fluffy.
- Add the cold cream cheese to the butter and beat until smooth and fluffy, about 1 minute.
- Sift in the powdered sugar, followed by the ground lavender and vanilla, and mix until combined. Beat on high speed for 1 minute until fluffy.
- Add food coloring if desired and mix until evenly combined.
- Once the cake has cooled, use a sharp knife to cut a thin layer off the top of the cake to help the milk soak in. Poke holes on top using a wooden stick or spoon handle.
- Slowly pour the Earl Grey milk soak over the cake, allowing it to absorb. Be patient as it soaks in.
- Spread a thick layer of the lavender cream cheese frosting over the top using an offset spatula.
- Cut the cake into 18 slices and serve.
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