Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

London Fog Cake with Earl Grey & Lavender Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 50 reviews
  • Author: Elina
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 16 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Description

This London Fog Cake with Earl Grey & Lavender Frosting is a soft and moist tea-flavored dessert infused with Earl Grey tea and culinary lavender. The cake is soaked with a sweet Earl Grey lavender milk mixture, giving it a delicate, almost tres leches-like texture without being too wet. Topped with a silky lavender vanilla bean cream cheese frosting, this luscious cake offers an irresistible flavor and texture perfect for teatime or special occasions.

Ingredients

Scale

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 (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

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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper to ensure easy removal of the cake.
  2. Grind Earl Grey Tea and Lavender: Add the 3 tbsp of Earl Grey tea and 1 tbsp of culinary lavender to a food processor and pulse until finely ground. Pass through a sieve to remove any large bits for a smooth texture.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground Earl Grey tea and lavender, baking powder, baking soda, and salt. Set this mixture aside.
  4. Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated white sugar with an electric mixer on high speed for about 2 minutes until light and fluffy.
  5. Add Eggs and Vanilla: Beat in the 3 room-temperature eggs and 1 tbsp vanilla bean paste on medium speed until the mixture is pale and smooth, about 1 minute.
  6. Combine Wet and Dry Ingredients: Alternately add the buttermilk and the dry ingredient mixture to the butter mixture, mixing on low speed until just combined and smooth. Scrape the sides of the bowl as needed.
  7. Bake the Cake: Pour the batter into the prepared pan and bake for 38-44 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan on a wire rack for 30 minutes.
  8. Remove Cake from Pan and Cool Completely: Lift the cake out using the parchment paper, then let it cool fully on the wire rack.
  9. Prepare Earl Grey Milk Soak: In a small saucepan, heat the whole milk over low heat until steaming. Add Earl Grey tea and culinary lavender, steep for 15 minutes, then strain through a sieve. Allow to cool.
  10. Mix Soak Ingredients: Combine the cooled infused milk with sweetened condensed milk and vanilla bean paste in a liquid measuring cup, then set aside.
  11. Prepare Lavender Frosting: Finely grind the culinary lavender in a food processor and sift out large bits.
  12. Cream Butter: In a large bowl, beat unsalted butter on high speed with an electric mixer for about 5 minutes until pale and fluffy.
  13. Add Cream Cheese: Add the cold cream cheese and beat on high speed until fluffy, about 1 minute.
  14. Incorporate Powdered Sugar and Flavorings: Sift in the powdered sugar, add in the ground lavender and vanilla bean paste. Mix on low speed until combined, then beat on high speed for 1 minute until frosting is fluffy. Add purple food coloring if desired and mix until well blended.
  15. Assemble the Cake: Once the cake is completely cooled, trim a thin layer off the top with a sharp knife to help soak absorption. Place the cake on a serving plate, poke holes on the surface with a wooden stick or spoon handle.
  16. Soak the Cake: Slowly pour the Earl Grey milk soak over the poke-holed cake, allowing it to absorb fully.
  17. Frost the Cake: Spread a thick layer of lavender cream cheese frosting evenly over the top using an offset spatula.
  18. Serve: Cut the cake into 16 slices and serve. Enjoy your delicate and flavorful London Fog Cake!

Notes

  • Make sure the eggs are at room temperature to help the batter emulsify properly.
  • Allow the Earl Grey milk soak to cool completely before pouring over the cake to prevent sogginess.
  • You can adjust the amount of lavender in the frosting according to your preference for floral notes.
  • Use a light metal baking pan for best heat distribution and even baking.
  • Store the cake refrigerated in an airtight container; bring to room temperature before serving for best flavor.
  • If you prefer a stronger Earl Grey flavor, increase the tea quantity slightly but be careful not to overpower the lavender.
  • Purple food coloring is optional and can be used to enhance the visual appeal of the frosting.

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