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London Fog Cake Recipe

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4.3 from 6 reviews

London Fog Cake is a beautifully scented dessert inspired by the famous tea latte. Infused with Earl Grey tea and culinary lavender, this moist cake is soaked in a fragrant milk mixture and topped with a luscious lavender cream cheese frosting. It's a delightful treat that combines the comforting flavors of tea with a creamy, floral finish, perfect for afternoon tea or special occasions.

  • Total Time: 2 hours 10 minutes
  • Yield: 16 servings

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 the 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 to prevent sticking.
  2. Grind Tea and Lavender: Place the Earl Grey tea and culinary lavender in a food processor and pulse until finely ground. Sift through a sieve to remove any larger pieces to ensure a smooth texture in the cake batter.
  3. Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, ground Earl Grey tea, lavender, baking powder, baking soda, and salt. Set aside this flour mixture.
  4. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar on high speed using an electric mixer for about 2 minutes until light and fluffy.
  5. Add Eggs and Vanilla: Mix in the eggs one at a time, then add the vanilla bean paste, mixing on medium speed until the batter is pale and smooth, roughly 1 minute.
  6. Combine Wet and Dry Ingredients: Gradually add the buttermilk and the flour mixture alternately to the batter on low speed. Mix until just combined and smooth. Use a rubber spatula to scrape down the sides of the bowl as needed.
  7. Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 38 to 44 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool the Cake: Let the cake cool in the pan on a wire rack for 30 minutes. Then, lift the cake out using the parchment paper and allow it to cool completely on the rack.
  9. Prepare the Earl Grey Milk Soak: While the cake cools, heat the whole milk in a small saucepan over low heat until steaming. Add Earl Grey tea and culinary lavender, steep for 15 minutes, then strain through a sieve. Allow the milk to cool.
  10. Mix Soak Ingredients: Pour the cooled Earl Grey milk into a container and stir in the sweetened condensed milk and vanilla bean paste. Set aside.
  11. Make Lavender Cream Cheese Frosting: Pulse the culinary lavender in a food processor until finely ground and sift to remove large pieces. Beat the unsalted butter on high speed until pale and fluffy, about 5 minutes.
  12. Add Cream Cheese: Mix in the cold cream cheese on high speed until the mixture is fluffy, around 1 minute.
  13. Incorporate Sugar and Flavor: Sift in powdered sugar, add the ground lavender and vanilla bean paste. Beat on low speed to combine, then on high for 1 minute until fluffy. Optionally add purple food coloring and mix until uniform.
  14. Assemble the Cake: Once cooled, trim a thin layer off the top to allow better absorption. Transfer the cake to a serving plate and poke holes evenly all over the surface with a wooden stick or spoon handle.
  15. Apply the Soak: Slowly pour the Earl Grey milk soak over the cake, letting it absorb fully into the holes. Be patient for the liquid to seep in thoroughly.
  16. Frost the Cake: Spread a thick layer of lavender cream cheese frosting on top of the soaked cake using an offset spatula.
  17. Serve: Cut the cake into 16 slices and enjoy this fragrant, delicate London Fog Cake.

Notes

  • Make sure the eggs are at room temperature to ensure proper mixing and texture.
  • Be gentle when mixing wet and dry ingredients to avoid overworking the batter, which can make the cake dense.
  • If you don’t have culinary lavender, ensure any substitute is food-grade and mild to avoid bitterness.
  • Adjust the steeping time of the tea in the milk soak to your preferred strength but do not over-steep as it may turn bitter.
  • The purple food coloring in the frosting is optional and purely for aesthetic purposes.
  • Use an offset spatula for easier and smoother frosting application.
  • This cake keeps well refrigerated for 2-3 days and can be stored covered to maintain moisture.
  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 44 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British inspired

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