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London Fog Cake topped with lavender-colored frosting, garnished with a sprig of lavender and a small white flower.

London Fog Cake

5 from 1 vote
This indulgent London Fog cake blends the calming flavors of Earl Grey tea and lavender into a soft, moist treat with a silky frosting.
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Prep Time 1 minute
Cook Time 40 minutes
cooling 30 minutes
Total Time 1 hour 11 minutes
Servings: 18
Course: Dessert
Cuisine: American, British
Calories: 350
Ingredients Equipment Method Nutrition Notes

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

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

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9×9 inch baking pan, lining it with parchment paper.
  2. Pulse the Earl Grey tea and lavender in a food processor until finely ground, then sift out any large bits.
  3. In a medium bowl, whisk together the flour, ground tea and lavender, baking powder, baking soda, and salt. Set aside.
  4. Cream the butter and sugar in a large bowl with an electric mixer on high speed for 2 minutes until light and fluffy.
  5. Add the eggs and vanilla bean paste to the butter mixture and mix on medium speed until smooth and pale.
  6. Gradually add the buttermilk and dry ingredients, mixing on low speed until everything is fully incorporated.
  7. Pour the batter into the prepared pan and bake for 38-44 minutes, until a toothpick inserted into the center comes out clean.
  8. 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.
  9. 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.
  10. Pass the tea mixture through a sieve and let the milk cool.
  11. Combine the cooled milk with the sweetened condensed milk and vanilla in a measuring cup, and set aside.
  12. For the frosting, pulse the lavender in a food processor until finely ground, then sift out any large bits.
  13. Beat the softened butter in a large mixing bowl with an electric mixer on high for about 5 minutes until fluffy.
  14. Add the cold cream cheese to the butter and beat until smooth and fluffy, about 1 minute.
  15. 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.
  16. Add food coloring if desired and mix until evenly combined.
  17. 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.
  18. Slowly pour the Earl Grey milk soak over the cake, allowing it to absorb. Be patient as it soaks in.
  19. Spread a thick layer of the lavender cream cheese frosting over the top using an offset spatula.
  20. Cut the cake into 18 slices and serve.

Nutrition

Serving: 125gCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 140mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 450IUVitamin C: 2mgCalcium: 50mgIron: 1.5mg

Notes

This cake is perfect for a cozy afternoon with tea, delivering the soothing flavors of Earl Grey and lavender in every bite.

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