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London Fog Cake with Earl Grey & Lavender Recipe

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★★★★★

4.7 from 135 reviews

This delicate London Fog Cake perfectly captures the essence of the classic Earl Grey tea with a floral hint of lavender. Featuring a moist, lightly infused cake paired with a creamy lavender and cream cheese frosting, this dessert is a sophisticated treat steeped in fragrant tea flavors—a perfect accompaniment to afternoon tea or any elegant gathering.

Ingredients

Scale

Tea and Lavender Mix

  • 3 tbsp (12 g) loose leaf Earl Grey tea
  • 1 tbsp (2 g) culinary lavender

Dry Ingredients for Cake

  • 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

Wet Ingredients for Cake

  • 10 tbsp (140 g) unsalted butter, softened
  • 1 1/2 cups (300 g) granulated white sugar
  • 3 large eggs (room temperature)
  • 1 tbsp vanilla bean paste
  • 1 cup (240 ml) buttermilk

Milk Soak

  • 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

Lavender Cream Cheese Frosting

  • 1 tbsp (2 g) culinary lavender
  • 1 cup (224 g) unsalted butter, softened
  • 8 oz (226 g) cold cream cheese
  • 2 cups (260 g) powdered sugar
  • 1 tsp vanilla bean paste
  • Optional: Purple food coloring

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan and line it with parchment paper for easy removal of the cake.
  2. Grind tea and lavender: Place the 3 tablespoons of Earl Grey tea and 1 tablespoon of culinary lavender in a food processor and pulse until finely ground. Sift through a mesh sieve to remove any larger pieces to ensure a smooth texture in the cake.
  3. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, the ground Earl Grey and lavender mixture, baking powder, baking soda, and salt until evenly combined.
  4. Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar on high speed for about two minutes, or until the mixture is pale and fluffy. This aerates the butter creating a light texture.
  5. Add eggs and vanilla: One at a time, beat in the eggs followed by the vanilla bean paste. Make sure each egg is fully incorporated before adding the next, resulting in a smooth batter.
  6. Combine wet and dry ingredients: Alternately add the buttermilk and the dry ingredient mixture to the batter on low speed. Start and end with the dry ingredients, mixing just until combined to avoid overmixing.
  7. Bake the cake: Pour the batter into the prepared pan and bake for 30 to 35 minutes. The cake is done when a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.
  8. Prepare the milk soak: Heat the whole milk until steaming but not boiling. Steep the 2 tablespoons of Earl Grey tea and 1/2 tablespoon of culinary lavender in the milk for 15 minutes. Strain the milk to remove the solids and stir in the sweetened condensed milk and 1/2 teaspoon of vanilla bean paste.
  9. Make the frosting: Beat the softened butter for five minutes until light and creamy. Add the cold cream cheese, sifted culinary lavender, powdered sugar, and vanilla bean paste. Mix until the frosting is fluffy. Optionally, add a few drops of purple food coloring for a lavender hue.
  10. Assemble the cake: Once the cake is fully cooled, trim a thin layer off the top to level it. Poke holes evenly across the surface of the cake using a skewer or fork. Pour the milk soak over the cake allowing it to absorb. Spread the lavender cream cheese frosting evenly on top to finish.

Notes

  • For best flavor, use high-quality Earl Grey tea and culinary lavender.
  • Make sure eggs are at room temperature to achieve a better batter texture.
  • If purple food coloring is used, add it gradually until you reach the desired shade.
  • Allow the cake to cool completely before frosting to prevent the frosting from melting.
  • Store leftover cake covered in the refrigerator for up to 3 days.

Keywords: London Fog Cake, Earl Grey Cake, Lavender Cake, Tea Infused Cake, Cream Cheese Frosting, Afternoon Tea Dessert, British Dessert

Find it online: https://kitchenwithkai.com/london-fog-cake-with-earl-grey-and-lavender-recipe/