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London Fog Cake

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London Fog Cake is a soft, moist dessert infused with Earl Grey tea and lavender, soaked in a sweet Earl Grey lavender milk mixture, and topped with a creamy lavender vanilla bean cream cheese frosting. This tea-flavored cake is perfect for Earl Grey and lavender lovers.

  • Author: Tina
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 16 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: General
  • Diet: Vegetarian

Ingredients

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)

Instructions

  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. Pulse Earl Grey tea and lavender in a food processor until finely ground, then sift.
  3. Whisk together flour, tea, lavender, baking powder, baking soda, and salt. Set aside.
  4. Cream butter and sugar for 2 minutes with an electric mixer, add eggs and vanilla bean paste, and mix until smooth.
  5. Gradually mix in buttermilk and dry ingredients until fully combined.
  6. Pour the batter into the prepared pan and bake for 38-44 minutes, or until a toothpick comes out clean. Cool on a wire rack.
  7. For the milk soak, heat milk in a saucepan, steep with Earl Grey tea and lavender for 15 minutes, then strain. Stir in sweetened condensed milk and vanilla paste. Cool.
  8. For the frosting, pulse lavender in a food processor, then beat softened butter until fluffy. Add cream cheese and continue mixing. Sift powdered sugar, add lavender and vanilla, and mix until fluffy. Add food coloring if desired.
  9. Once the cake is completely cooled, cut a thin layer off the top. Poke holes in the cake and pour the Earl Grey milk soak over it.
  10. Frost the cake with lavender cream cheese frosting, cut into 16 slices, and serve.

Notes

  • For a dairy-free version, use non-dairy butter and cream cheese, and substitute the buttermilk with a non-dairy milk and vinegar mixture.
  • If you don’t have lavender, you can omit it, though it’s key to the flavor of the cake.
  • If you prefer a stronger Earl Grey flavor, increase the tea amount but be careful not to overpower the lavender.
  • The cake can be made ahead of time and stored in the fridge for up to 4 days.
  • Freeze the cake (without frosting) for up to 3 months. Thaw overnight in the fridge before frosting and serving.

Nutrition

Find it online: https://cheftinaskitchen.com/london-fog-cake/