Why You’ll Love This Recipe

If you’re a fan of tea-infused desserts, this London Fog Cake will quickly become your new favorite. The blend of Earl Grey tea and lavender gives this cake a wonderfully unique flavor, while the milk soak ensures it stays moist and tender. The cream cheese frosting is a perfect match, bringing a rich and creamy texture to every bite. Whether you’re serving it for a special occasion or a cozy afternoon tea, this cake will leave everyone asking for more.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Earl Grey Cake:

• 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

For the Earl Grey Milk Soak:

• 1/2 cup 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

For the Lavender Cream Cheese Frosting:

• 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)

Directions

For the Earl Grey Cake:

1. Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper.

2. Add the Earl Grey tea and lavender to a food processor and pulse until finely ground. Pass through a sieve to separate any large bits.

3. In a medium bowl, whisk together the flour, Earl Grey tea, lavender, baking powder, baking soda, and salt. Set the flour mixture aside.

4. In a large bowl, cream the softened butter and granulated white sugar with an electric mixer on high speed for about 2 minutes.

5. Add in the eggs and vanilla bean paste, mixing on medium speed until pale and smooth, about 1 minute.

6. Add the buttermilk and dry ingredients gradually, mixing on low speed until smooth. Scrape the sides of the bowl as needed.

7. Pour the batter into the prepared pan and bake for 38-44 minutes, or 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 use the parchment paper to lift it out of the pan. Continue cooling until completely cooled.

For the Earl Grey Milk Soak:

1. While the cake cools, make the Earl Grey milk soak. Heat the milk in a small saucepan over low heat until steaming.

2. Add the Earl Grey tea and lavender to the milk and let it steep for 15 minutes.

3. Remove the mixture from the heat and pass it through a sieve. Let the milk cool.

4. Transfer the Earl Grey milk to a liquid measuring cup or something with a spout. Stir in the sweetened condensed milk and vanilla bean paste. Set aside until ready to use.

For the Lavender Cream Cheese Frosting:

1. Add the lavender to a food processor and pulse until finely ground. Pass through a sieve to separate any large bits.

2. In a large mixing bowl, beat the softened butter on high speed with an electric mixer until pale and fluffy, about 5 minutes.

3. Add the cream cheese and continue mixing on high speed until fluffy, about 1 minute.

4. Sift in the powdered sugar and add the lavender and vanilla bean paste. Mix on low speed to combine, then beat on high speed for 1 more minute until fluffy.

5. If using, add purple food coloring and mix until fully incorporated.

Assembling the Cake:

1. Once the cake is completely cooled, cut a very thin layer off the top of the cake using a sharp knife. This helps the Earl Grey milk soak into the cake.

2. Transfer the cake to a serving plate and poke holes in the top using a wooden stick or the handle of a wooden spoon (or a honey dipper for smaller holes).

3. Slowly pour the Earl Grey milk mixture over the cake, allowing it to soak in. Be patient, as the milk will absorb into the cake.

4. Frost the top of the cake with a thick layer of lavender cream cheese frosting using an offset spatula.

5. Cut the cake into 16 slices and serve!

Servings and Timing

• Yield: 16 slices

• Prep Time: 1 hour 30 minutes

• Cook Time: 40 minutes

• Total Time: 2 hours 10 minutes

Storage/Reheating

• Store: Keep the cake in an airtight container in the fridge for up to 4 days.

• Reheat: This cake is best enjoyed cold or at room temperature. If you prefer it slightly warmed, you can microwave it for 10-15 seconds.

FAQs

1. Can I make this cake without lavender?

Yes, if you’re not a fan of lavender, you can simply omit it. The cake will still have the delightful flavor of Earl Grey tea.

2. Can I use a different type of tea?

Yes, you can experiment with other types of flavored teas, like chai or green tea, to create a unique variation of this cake.

3. Can I make this cake ahead of time?

Yes, this cake actually improves in flavor when made ahead of time. It’s great to make a day or two in advance.

4. Can I use non-dairy substitutes?

Yes, you can use dairy-free butter and a non-dairy cream cheese for the frosting, and substitute the buttermilk with a non-dairy milk and vinegar mixture.

5. Can I freeze this cake?

Yes, you can freeze the cake without the frosting. Wrap it tightly in plastic wrap and foil, and it will last up to 3 months. Thaw overnight in the fridge before frosting and serving.

6. How do I store leftover cake?

Store leftover cake in an airtight container in the fridge for up to 4 days.

7. Can I use store-bought frosting?

While homemade frosting is highly recommended for the best flavor, you can use store-bought frosting if you’re short on time.

8. What if I don’t have a food processor?

If you don’t have a food processor, you can finely chop the tea leaves and lavender with a sharp knife or use a mortar and pestle to grind them.

9. Can I use a round cake pan instead of a square one?

Yes, you can use a round cake pan, but you may need to adjust the baking time slightly.

10. Can I add more Earl Grey tea for a stronger flavor?

Yes, you can adjust the amount of Earl Grey tea to suit your taste, but be careful not to make it too strong, as it could overpower the lavender.

Conclusion

This London Fog Cake is the perfect dessert for those who enjoy the delicate flavors of Earl Grey tea and lavender. The soft, moist cake, infused with Earl Grey tea and lavender, paired with the sweet milk soak and creamy frosting, makes for an indulgent yet refined treat. It’s the perfect dessert for tea parties, special occasions, or when you just want to treat yourself to something truly delightful!

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