Introduction

The Heavenly London Fog Cake is a delightful twist on classic flavors, blending Earl Grey tea with a hint of lavender for a fragrant, elegant dessert. This moist cake is soaked in a tea-infused milk mixture and topped with a creamy lavender frosting, perfect for afternoon tea or special occasions.

The image shows a set of square cake slices placed on a white marbled surface, each with two visible layers: a light brown textured base layer and a thick, smooth, pale lavender frosting layer on top that has small dark specks and gentle swirling patterns. Some slices have small white flowers and sprigs of lavender on top for decoration. Around the cake squares, there is a white bowl filled with frothy light cream and a small wooden bowl containing dark loose tea leaves with sprigs of lavender resting on them, with a silver spatula nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 teaspoons Earl Grey Tea (loose leaf or tea bags)
2 tablespoons Culinary Lavender (dried)
2 cups All-Purpose Flour (measured correctly)
2 teaspoons Baking Powder (fresh)
1 teaspoon Baking Soda
1 teaspoon Salt (fine)
1 cup Unsalted Butter (at room temperature)
1.5 cups Granulated White Sugar
4 large Eggs (room temperature)
2 teaspoons Vanilla Bean Paste
1 cup Buttermilk
1 cup Whole Milk
1 cup Sweetened Condensed Milk
8 ounces Cream Cheese (cold)
2 cups Powdered Sugar
1 tablespoon Culinary Lavender (finely ground)
1 teaspoon Vanilla Extract (optional)
1 drop Purple Food Coloring (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and prepare your baking pan by greasing it or lining it with parchment paper.
Step 2: Grind the Earl Grey tea and dried lavender together in a food processor until finely ground.
Step 3: In a large bowl, whisk together the flour, ground tea and lavender, baking powder, baking soda, and salt.
Step 4: In a separate bowl, cream the unsalted butter and granulated sugar together until light and fluffy.
Step 5: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla bean paste until smooth.
Step 6: Gradually mix in the buttermilk and the dry flour mixture alternately, starting and ending with the dry ingredients, until a creamy batter forms.
Step 7: Pour the batter evenly into the prepared pan and bake for 38 to 44 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Let the cake cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
Step 9: For the soak, gently heat the whole milk with Earl Grey tea and lavender. Let it steep for 15 minutes, then strain out the solids.
Step 10: Mix the infused milk with sweetened condensed milk and vanilla extract, if using.
Step 11: Prepare the frosting by beating cold cream cheese until fluffy, then gradually add powdered sugar, finely ground lavender, and vanilla extract until smooth and creamy. Add purple food coloring if desired.
Step 12: Level the top of the cooled cake and poke several holes with a skewer or fork. Pour the milk soak evenly over the cake and let it absorb fully.
Step 13: Spread the lavender cream cheese frosting evenly over the soaked cake.
Step 14: Slice the cake into 16 portions and enjoy your fragrant, moist Heavenly London Fog Cake.

Tips & Variations

Use fresh baking powder and soda for the best rise and texture in your cake.
Adjust the amount of lavender in the frosting to your taste—start with less if you prefer a subtler floral note.
For a dairy-free version, substitute buttermilk with a plant-based milk and vinegar mixture and use dairy-free cream cheese.
Try adding a teaspoon of honey to the milk soak for extra sweetness and complexity.

Storage

Store the cake covered in the refrigerator for up to 4 days to maintain freshness. Allow the cake to come to room temperature before serving for the best flavor and texture. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator before enjoying. Reheat gently if desired, but frosting is best served chilled or at room temperature.

How to Serve

The image shows a close-up of a square slice of cake with two layers. The bottom layer is light brown, with a soft and crumbly texture. The top layer is a thick coating of pale lavender frosting, smooth with a slightly matte finish. The cake is decorated with a small dry lavender flower and a white flower on top. Next to the cake, there is a small wooden bowl filled with dried lavender buds. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Earl Grey tea bags instead of loose leaf?

Yes, Earl Grey tea bags work perfectly. Just crush the tea leaves inside before adding to the batter and soak to release more flavor.

What can I use if I don’t have culinary lavender?

If culinary lavender is unavailable, you can reduce the amount or omit it entirely. Alternatively, substitute with a small amount of dried rosemary or lemon zest for a different but complementary herbal note.