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London Fog Cake with Earl Grey & Lavender Recipe

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★★★★★

4.5 from 781 reviews

This London Fog Cake is a delightful twist on the classic Earl Grey tea latte, infused with fragrant culinary lavender and layered with a luscious lavender cream cheese frosting. Moist and aromatic, this cake features a tea and lavender soak that keeps it tender and bursting with flavor, perfect for afternoon tea or a special dessert.

Ingredients

Scale

Cake

  • 3 tbsp (12 g) loose leaf 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 large eggs (room temperature)
  • 1 tbsp vanilla bean paste
  • 1 cup (240 ml) buttermilk
  • 1/2 cup (120 ml) whole milk

Milk Soak

  • 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 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 the oven to 350°F (175°C). Grease a 9×9 inch baking pan thoroughly and line it with parchment paper to ensure easy release of the cake after baking.
  2. Grind tea and lavender: In a food processor, pulse together 3 tbsp of loose leaf Earl Grey tea and 1 tbsp culinary lavender until finely ground. Sift the mixture through a mesh sieve to remove any large bits for a smooth cake texture.
  3. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, ground tea and lavender mix, baking powder, baking soda, and salt until uniformly combined.
  4. Cream butter and sugar: Using a mixer on high speed, cream the softened butter and granulated sugar for approximately two minutes until the mixture turns pale and fluffy, which incorporates air for a light cake.
  5. Add eggs and vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Add 1 tbsp vanilla bean paste and mix until the batter is smooth and cohesive.
  6. Combine wet and dry ingredients: Alternately add the buttermilk and dry ingredients to the creamed butter mixture on low speed. Begin and end with the dry ingredients, mixing until just combined to avoid overworking the batter.
  7. Bake the cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. After baking, allow the cake to cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.
  8. Prepare milk soak: Heat the whole milk until steaming but not boiling. Steep 2 tbsp of Earl Grey tea and 1/2 tbsp culinary lavender in the hot milk for 15 minutes. Strain out the tea and lavender, then stir in 1/2 cup sweetened condensed milk and 1/2 tsp vanilla bean paste to create the soak.
  9. Make lavender frosting: Beat 1 cup softened butter on medium-high speed for 5 minutes until light and fluffy. Add 8 oz cold cream cheese and beat until well combined. Fold in sifted 1 tbsp ground culinary lavender, 2 cups powdered sugar, and 1 tsp vanilla bean paste. Optionally, add purple food coloring to enhance the appearance. Beat until the frosting is smooth and fluffy.
  10. Assemble cake: Trim a thin layer off the top of the cooled cake to level it if needed. Poke holes evenly across the surface of the cake using a skewer or fork. Pour the cooled milk soak slowly over the cake, allowing it to absorb fully. Finally, spread the lavender frosting evenly over the soaked cake. Chill briefly if desired before serving.

Notes

  • You can substitute culinary lavender with a lavender extract if preferred, adjusting quantities to taste.
  • For a vegan version, substitute butter and cream cheese with plant-based alternatives and use a dairy-free milk with a suitable souring agent instead of buttermilk.
  • This cake keeps well refrigerated for up to 3 days; bring to room temperature before serving for best flavor.
  • Use a fine mesh sieve when sifting ground tea and lavender for a smooth texture in both the cake and frosting.
  • The optional purple food coloring enhances the lavender theme visually, but the cake is delicious without it.

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

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