Description
This London Fog Cake is a delicate, aromatic dessert inspired by the classic Earl Grey tea latte. Infused with loose leaf Earl Grey and culinary lavender in both the cake and frosting, it offers a beautifully floral and citrusy flavor profile. The cake is moistened with a fragrant tea soak and topped with a creamy lavender cream cheese frosting, making it an elegant treat perfect for teatime or special occasions.
Ingredients
Scale
Dry Ingredients
- 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
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
- 1/2 cup (120 ml) whole milk
Tea 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
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking pan and line it with parchment paper to ensure the cake doesn’t stick.
- Grind Tea and Lavender: Pulse the 3 tbsp Earl Grey tea and 1 tbsp culinary lavender in a food processor until finely ground. Sift this mixture through a fine mesh sieve to remove any larger pieces for a smooth batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, sifted Earl Grey and lavender mixture, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: Using a mixer on high speed, cream the softened butter and granulated sugar together for about two minutes, until the mixture becomes pale and fluffy, which helps incorporate air for a light texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla bean paste until the batter is smooth and uniform.
- Combine Wet and Dry Ingredients: On low speed, gradually add the buttermilk and dry ingredient mixture alternately, starting and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.
- Bake the Cake: Pour the batter into the prepared pan, smoothing the top. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 20 minutes before transferring to a wire rack to cool completely.
- Prepare the Tea Soak: Heat the whole milk until steaming but not boiling. Add 2 tbsp Earl Grey tea and 1/2 tbsp culinary lavender and steep for 15 minutes to extract the flavors. Strain the mixture to remove leaves, then stir in the sweetened condensed milk and vanilla bean paste. Set aside.
- Make the Lavender Frosting: Beat the softened butter on medium-high speed for 5 minutes until light and fluffy. Add the cold cream cheese and mix until smooth. Gradually add sifted powdered sugar, ground lavender, and vanilla bean paste, beating until the frosting is fluffy and well combined. Add purple food coloring if desired for a lavender hue.
- Assemble the Cake: Once the cake is cooled, trim off a thin layer from the top to level it. Poke holes evenly across the surface using a skewer or fork, then pour the tea soak gradually over the cake to moisten it thoroughly. Finally, spread the lavender cream cheese frosting evenly over the top. Chill the cake briefly to set the frosting before serving.
Notes
- Be sure to use loose leaf Earl Grey tea for the best flavor infusion rather than tea bags.
- Room temperature eggs and softened butter help create a smooth, airy batter.
- Steeping the tea and lavender for the soak ensures the cake remains moist and flavorful.
- If culinary lavender is unavailable, use food-grade dried lavender but grind it finely to avoid texture issues.
- Adjust the purple food coloring in the frosting to achieve your preferred shade or omit for a natural look.
- This cake is best enjoyed the day after baking once the flavors have melded.
- Store leftover cake covered in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Cake
- Method: Baking
- Cuisine: British
Keywords: London Fog Cake, Earl Grey Cake, Lavender Cake, Tea Infused Cake, Cream Cheese Frosting, Earl Grey Tea, Lavender Frosting, British Dessert
