This London Fog Cake is the ultimate treat for tea lovers—an incredibly soft and moist cake infused with Earl Grey tea, lavender, and vanilla bean. The sponge is soaked with a sweet Earl Grey milk mixture and topped with silky lavender vanilla cream cheese frosting. Think of it like a tea-inspired version of tres leches: moist, flavorful, and irresistibly delicate.
🌟 Why You’ll Love This Recipe
- Soft & Fluffy Sponge – Made with finely ground Earl Grey tea, lavender, and buttermilk for a light, tender crumb.
- Tea-Infused Milk Soak – A strong Earl Grey–lavender milk mixed with condensed milk and vanilla bean seeps into the cake, adding moisture and flavor.
- Dreamy Frosting – Cream cheese frosting whipped with lavender and vanilla bean for a luscious finish. (A touch of purple food coloring makes it extra pretty!)
🧾 Ingredients Overview
- Earl Grey Tea & Lavender – Adds fragrant flavor to both the cake and soak.
- Buttermilk – Keeps the crumb moist and fluffy.
- Sweetened Condensed Milk – Combined with Earl Grey for the soak.
- Vanilla Bean Paste – Enhances the London Fog flavor.
- Cream Cheese & Butter – The base of the smooth, tangy frosting.
(Full ingredient list and measurements in the recipe card below.)
👩🏻🍳 How to Make It
- Bake the Cake – Prepare the batter with butter, sugar, eggs, buttermilk, Earl Grey, and lavender. Bake until golden and fluffy.
- Make the Milk Soak – Steep strong Earl Grey with lavender in milk. Mix with sweetened condensed milk and vanilla.
- Prepare the Frosting – Whip butter until fluffy, then beat in cream cheese, powdered sugar, lavender, and vanilla bean paste.
- Assemble – Trim the cake top, poke holes, and pour over the milk soak. Frost generously with lavender cream cheese frosting.
- Serve & Enjoy – Slice into 16 servings and pair with a cup of London Fog latte.
💡 Baking Tips for Success
- Use Room Temperature Ingredients – Prevents a dense, gummy texture.
- Cream Butter & Sugar Well – Creates a light, airy cake base.
- Measure Flour Correctly – Use a kitchen scale for accuracy.
- Use a Light-Colored Pan – Ensures even baking.
- Lavender & Vanilla – Stick with dried lavender buds and vanilla bean paste for strong, authentic flavor.
❓ FAQs
How do I store it?
Keep in an airtight container in the fridge for up to 3 days. Bring to room temp before serving.
Can it be made gluten-free?
Yes—use Bob’s Red Mill 1-to-1 Gluten-Free Flour for best results.
What if I don’t have buttermilk?
Mix 1 cup whole milk with 1 tbsp lemon juice or vinegar. Let sit for 5 minutes before using
London Fog Cake (Earl Grey & Lavender Cake)
16
servings1
hour30
minutes40
minutesLondon Fog Cake (Earl Grey & Lavender)
This London Fog Cake is extra soft and moist, infused with Earl Grey tea and lavender, soaked in a sweet Earl Grey milk mixture, and finished with silky lavender cream cheese frosting. Elegant, fragrant, and absolutely irresistible—perfect for any tea lover!
Ingredients
For the Earl Grey Cake
3 tbsp (12 g) Earl Grey tea
1 tbsp (2 g) culinary lavender
2 ¼ cups (282 g) all-purpose flour (spooned & leveled)
1 ½ tsp baking powder
¼ tsp baking soda
½ tsp salt
10 tbsp (140 g) unsalted butter, softened
1 ½ cups (300 g) granulated sugar
3 large eggs, room temperature
1 tbsp vanilla bean paste
1 cup (240 ml) buttermilk
For the Earl Grey Milk Soak
½ cup (120 ml) whole milk
2 tbsp (8 g) Earl Grey tea
½ tbsp (1 g) culinary lavender
½ cup (150 g) sweetened condensed milk
½ 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)
Directions
- Make the Earl Grey Cake
- Preheat oven to 350°F (175°C). Grease and line a 9×9-inch light metal pan with parchment.
- Finely grind the Earl Grey tea and lavender in a food processor; sift to remove large bits.
- In a bowl, whisk flour, tea-lavender mixture, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugar (2 minutes, high speed).
- Add eggs and vanilla, mixing until pale and smooth (about 1 minute).
- Alternately add buttermilk and dry ingredients on low speed until smooth. Scrape bowl as needed.
- Pour into prepared pan. Bake 38–44 minutes, until a toothpick comes out clean.
- Cool in pan for 30 minutes, then lift out and cool completely on a wire rack.
- Make the Earl Grey Milk Soak
- Heat milk until steaming; add tea and lavender. Steep 15 minutes, then strain and cool.
- Stir in sweetened condensed milk and vanilla. Set aside.
- Make the Lavender Frosting
- Finely grind lavender; sift to remove large bits.
- Beat butter on high speed until pale and fluffy (5 minutes).
- Add cream cheese; beat 1 minute until smooth.
- Add powdered sugar, lavender, and vanilla. Mix on low until combined, then beat on high until fluffy.
- Add purple food coloring if desired.
- Assemble the Cake
- Once cooled, trim a thin layer from the cake top.
- Poke holes all over with a wooden skewer or spoon handle.
- Slowly pour the Earl Grey milk soak over the cake, allowing it to absorb.
- Spread frosting evenly on top with an offset spatula.
- Slice into 16 pieces and serve!
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