London Fog Earl Grey Cake

This London Fog cake is the dreamiest tea-flavored dessert you will ever make Soft and tender from a buttermilk batter saturated with fragrant Earl Grey and lavender milk then topped with a silky lavender cream cheese frosting It is the cake I crave when I want something special for afternoon tea or a cozy gathering with friends The milk soak is inspired by tres leches but just moistens every bite instead of turning the cake soggy so you get the best of both worlds

Every time I serve this people cannot stop talking about the flavor The lavender cream cheese frosting gets compliments every single time

Ingredients

• Earl Grey tea: Choose a loose leaf or high quality tea for pure flavor
• Culinary lavender: Look for food grade lavender with a fresh floral aroma
• Allpurpose flour: Use unbleached flour and spoon into your cup for accuracy
• Baking powder and baking soda: Lifts the cake for a fluffy crumb
• Salt: Fine sea salt balances sweetness
• Unsalted butter: Go for European style for a richer flavor if possible
• Granulated white sugar: Adds perfect sweetness and structure
• Eggs: Room temperature gives a smoother batter
• Vanilla bean paste: Adds depth and a beautiful floral aroma
• Buttermilk: Makes the cake extra tender and moist choose real cultured buttermilk
• Whole milk: For infusing tea and lavender in the soak
• Sweetened condensed milk: Gives the soak its lush texture and sweet creaminess
• Cream cheese: For tangy creamy frosting use full fat brick style
• Powdered sugar: For the frosting sift before measuring for the silkiest result
• Purple food coloring: Optional for an elegant tint use gel for vivid color

Step-by-Step Instructions

Prep the Pan and Oven:

Grease a 9 by 9 inch light metal pan and line with parchment paper This makes removing the delicate cake a breeze and prevents overbaking

Grind the Tea and Lavender:

Pulse Earl Grey and lavender in a food processor until finely ground Sift to remove any larger bits for a smooth crumb

Mix the Dry Ingredients:

In a medium bowl whisk together flour ground tea lavender baking powder baking soda and salt Mixing well here ensures even flavor throughout

Cream the Butter and Sugar:

In a large bowl use an electric mixer to whip butter and sugar together on high for two minutes This gets plenty of air into the mix for a light cake

Add Eggs and Vanilla:

Beat in the eggs and vanilla paste until the mixture is pale and smooth This step helps set the cakes fine crumb

Incorporate the Wet and Dry Ingredients:

On low speed mix in the buttermilk and dry ingredients alternatively a bit at a time Take care not to overmix stop as soon as the batter is smooth

Bake the Cake:

Pour batter into your prepared pan and smooth the top Bake for 38 to 44 minutes or until a toothpick comes out clean Cool for 30 minutes then lift out and cool fully on a rack

Infuse the Milk Soak:

Gently warm whole milk in a small saucepan Stir in Earl Grey and lavender steep 15 minutes Strain and cool before whisking in sweetened condensed milk and vanilla

Make Frosting:

Pulse lavender in a food processor Sift to remove any large bits Beat butter on high speed until pale and fluffy then beat in cold cream cheese Sift in powdered sugar add lavender and vanilla and tint with food coloring if using Whip on high until billowy

Soak the Cake:

Slice a very thin layer off the top of the cooled cake Poke holes all over then drizzle slowly with the Earl Grey milk mixture allowing it to soak in

Frost and Serve:

Smooth a generous layer of frosting all over the top Cut into 16 squares and serve

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My favorite part of this recipe is grinding the lavender and tea together the aroma fills the kitchen and reminds me of London afternoons spent in tiny tea shops My siblings always request this cake for their birthdays now it is a family favorite

Storage Tips

Store the cake tightly wrapped in the refrigerator for up to four days The floral flavors deepen as the cake rests Slice just before serving for the freshest texture The frosting keeps its fluffy consistency even after chilling I love sneaking a square with coffee the next morning

Ingredient Substitutions

If you cannot find culinary lavender you can omit it or swap with a touch of dried rose petals If Earl Grey is not your favorite try using a different floral black tea like Lady Grey You can use lemon zest in the soak for a citrus twist If buttermilk is missing from your fridge add a tablespoon of lemon juice to whole milk and let it sit for five minutes

Serving Suggestions

This cake pairs perfectly with a pot of Earl Grey or chamomile tea For extra flair decorate the top with candied violets or a sprinkle of edible dried flowers It also makes a dreamy base for a tea party trifle just cube and layer with fresh berries and extra cream

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Cultural and Historical Context

London Fog cake is inspired by the famous London Fog tea latte a cozy drink made from Earl Grey steamed milk and vanilla Extracting those unique flavors into a tender cake makes this recipe both familiar and new and it is a playful homage to English tea traditions

Recipe FAQs

→ How does Earl Grey tea enhance the flavor?

Earl Grey imparts its signature bergamot aroma, adding bright, citrusy notes that pair beautifully with the cake’s sweetness and lavender.

→ What is the purpose of the milk soak?

The sweet Earl Grey and lavender milk soak keeps the crumb extra moist and infuses the cake with concentrated tea flavor throughout.

→ Can dried lavender be left out?

Yes, you can omit the lavender for a simpler Earl Grey profile, though it adds an elegant floral complement to the tea.

→ How is the cream cheese frosting different?

The frosting is whipped with vanilla bean and subtle lavender for a light, creamy finish that’s not overly sweet or tangy.

→ What pan size works best?

A 9×9 inch light metal pan ensures even baking, creating a tender, evenly soaked crumb for easy slicing and serving.

→ Can the cake be made ahead?

Yes, assemble and chill up to one day ahead. The flavors meld beautifully over time, and the cake remains moist.