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London Fog Cake Recipe

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4.3 from 5 reviews

This delicate London Fog Cake combines the fragrant flavors of Earl Grey tea and culinary lavender with a moist, tender crumb and a luscious lavender cream cheese frosting. Infused with an Earl Grey milk soak, this cake is an elegant treat perfect for tea time or special occasions.

Ingredients

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
  • 1/2 cup (120 ml) whole milk

For the Earl Grey 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

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. Prepare Earl Grey Cake: Preheat your oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper for easy removal.
  2. Grind Tea and Lavender: Place 3 tbsp Earl Grey tea and 1 tbsp culinary lavender into a food processor and pulse until finely ground. Pass this mixture through a fine sieve to remove any large pieces.
  3. Mix Dry Ingredients: In a medium bowl, whisk together 2 1/4 cups all-purpose flour, the ground Earl Grey and lavender, 1 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt. Set aside.
  4. Cream Butter and Sugar: Using an electric mixer, cream 10 tbsp unsalted butter and 1 1/2 cups granulated sugar on high speed for 2 minutes until light and fluffy.
  5. Add Eggs and Vanilla: Mix in 3 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: Alternately add the buttermilk (1 cup) and dry flour mixture to the butter mixture in small increments, mixing on low speed until fully incorporated and the batter is smooth. Scrape the bowl as needed.
  7. Bake the Cake: Pour batter into the prepared pan and bake for 38-44 minutes until a toothpick inserted in the center comes out clean.
  8. Cool Cake: Let cake cool in the pan on a wire rack for 30 minutes. Then, use the parchment paper to lift the cake out of the pan and continue cooling completely on the rack.
  9. Prepare Earl Grey Milk Soak: Heat 1/2 cup whole milk in a small saucepan over low heat until steaming. Add 2 tbsp Earl Grey tea and 1/2 tbsp lavender. Steep for 15 minutes off the heat. Strain and cool. Stir in 1/2 cup sweetened condensed milk and 1/2 tsp vanilla bean paste. Set aside.
  10. Prepare Lavender Cream Cheese Frosting: Pulse 1 tbsp culinary lavender in a food processor until finely ground; sift to remove large bits. Beat 1 cup softened butter in a large bowl on high speed until pale and fluffy (about 5 minutes). Add 8 oz cold cream cheese and beat on high until fluffy (about 1 minute). Gradually sift in 2 cups powdered sugar, then mix in the lavender and 1 tsp vanilla bean paste on low until combined. Increase mixer speed to high and beat for 1 minute. Add purple food coloring if desired.
  11. Assemble Cake: Once cake is fully cooled, slice a thin layer from the top to help absorption. Place cake on serving plate. Use a wooden stick to poke holes all over the surface.
  12. Soak Cake: Slowly pour the Earl Grey milk soak over the cake, allowing it to absorb through the holes. Be patient as it soaks in evenly.
  13. Frost Cake: Spread a thick layer of lavender cream cheese frosting evenly over the top using an offset spatula.
  14. Serve: Cut cake into 16 slices and serve immediately for best taste and texture.

Notes

  • Use a light-colored metal pan for even baking and avoid dark pans which can cause over-browning.
  • Make sure eggs are at room temperature for better emulsion and fluffiness.
  • Do not skip the milk soak step; it adds moisture and enhances the Earl Grey flavor.
  • Adjust the amount of lavender in frosting and batter to your personal preference as lavender can be quite strong.
  • Optional purple food coloring adds a visual hint of the lavender flavor but does not affect taste.
  • Store leftover cake covered in the refrigerator and allow it to come to room temperature before serving.

Find it online: https://cookedbysarah.com/london-fog-cake-recipe/