Introduction

London Fog Cake is a fragrant and elegant dessert inspired by the classic Earl Grey latte. With hints of lavender and a rich cream cheese frosting, this cake offers a delicate balance of floral and citrus flavors that is perfect for teatime or special occasions.

A close-up view of a soft, spongy square cake slice showing two clear layers: the bottom layer is a light brown cake with a slightly crumbly texture, speckled with tiny darker bits, while the top layer is thick, smooth, and pale purple frosting spread evenly across the cake. On top of the frosting rests a small white flower and a sprig of light purple lavender, adding a delicate touch. In the background, similar cake slices are visible, all with the same two-layer structure, set on a light wooden surface beside a white marbled texture. A wooden bowl with dried lavender sits to the side, enhancing the natural and fresh feeling of the scene. 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 tablespoons Earl Grey tea and 1 tablespoon culinary lavender to a food processor. Pulse until finely ground, then pass through a sieve to remove any large bits.

Step 3: In a medium bowl, whisk together the flour, ground tea and lavender, baking powder, baking soda, and salt. Set aside.
Step 4: In a large bowl, cream softened butter and granulated sugar together for 2 minutes with an electric mixer on high speed.
Step 5: Add eggs and vanilla bean paste, then mix on medium speed until pale and smooth, about 1 minute.

Step 6: Alternate adding the buttermilk and dry ingredients to the butter mixture on low speed, mixing until just combined. Scrape down the sides of 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: Let the cake cool in the pan on a wire rack for 30 minutes. Then lift the cake out using the parchment paper and cool completely on the rack.

Step 9: For the Earl Grey milk soak, heat whole milk in a small saucepan over low heat until steaming. Add 2 tablespoons Earl Grey tea and 1/2 tablespoon lavender. Steep for 15 minutes, then strain and cool.
Step 10: Mix the cooled Earl Grey milk with sweetened condensed milk and vanilla bean paste. Set aside.
Step 11: For the lavender cream cheese frosting, finely grind 1 tablespoon culinary lavender in a food processor and sift to remove large bits.

Step 12: Beat softened butter in a large bowl on high speed until pale and fluffy, about 5 minutes.
Step 13: Add cold cream cheese and mix until fluffy, about 1 minute.
Step 14: Sift in powdered sugar, then add ground lavender and vanilla bean paste. Mix on low speed until combined, then beat on high for 1 minute until fluffy. Add purple food coloring if desired and mix until even.

Step 15: When the cake is fully cooled, trim a thin layer off the top to help absorb the soak. Transfer to a serving plate and poke holes with a wooden stick or spoon handle.
Step 16: Slowly pour the Earl Grey milk soak over the cake, allowing it to absorb patiently.
Step 17: Spread a thick, even layer of lavender cream cheese frosting over the top. Cut into 16 slices and serve.

Tips & Variations

For stronger tea flavor, increase the steeping time of the milk soak or add more Earl Grey leaves.
Use vanilla bean paste for a richer flavor than vanilla extract.
If culinary lavender is not available, substitute with dried lavender buds labeled for cooking to avoid bitterness.

Add a few drops of lemon zest for a citrusy twist that complements the Earl Grey.

Storage

Store the cake covered 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 without frosting, wrapped tightly for up to 2 months; thaw overnight in the fridge.

How to Serve

The image shows several square pieces of cake with two layers. The bottom layer is a light brown, soft and crumbly sponge, while the top layer is a thick, smooth, light purple frosting spread evenly with little swirls. One piece is slightly tilted, showing the textured sponge inside. Some pieces have small black specks on the frosting. There is a wooden bowl filled with lavender flowers and tea leaves on the left side, and one square cake near it has a small white flower and lavender sprig on top. On the right, part of a cup with frothy light cream can be seen. All items rest on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use tea bags instead of loose Earl Grey tea?

Yes, you can carefully remove the tea leaves from the bags and use them as directed. Loose leaf is preferred for a fresher flavor but tea bags work well in a pinch.

How do I prevent the cake from drying out?

Be sure to soak the cake evenly with the Earl Grey milk mixture to keep it moist. Also, avoid overbaking by checking the cake early with a toothpick for doneness.