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London Fog Cake Recipe

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4.4 from 49 reviews

A delicate and aromatic London Fog Cake infused with Earl Grey tea and culinary lavender, soaked in a sweetened Earl Grey milk mixture, and topped with a luscious lavender cream cheese frosting. This sophisticated dessert captures the essence of the popular London Fog tea latte in cake form, perfect for tea lovers and 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

For the Earl Grey Milk Soak

  • 1/2 cup (120 ml) whole milk
  • 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. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper to ensure easy cake removal.
  2. Grind Tea and Lavender: Add the Earl Grey tea and culinary lavender to a food processor. Pulse until finely ground, then sift through a sieve to remove any large bits for a smooth texture.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground Earl Grey tea and lavender, baking powder, baking soda, and salt. Set aside.
  4. Cream Butter and Sugar: In a large bowl, use an electric mixer on high speed to cream together the softened butter and granulated sugar for about 2 minutes until light and fluffy.
  5. Add Eggs and Vanilla: Mix in the eggs and vanilla bean paste on medium speed until the batter is pale in color and smooth, about 1 minute.
  6. Combine Wet and Dry Ingredients: Alternately add the buttermilk and dry flour mixture to the batter in portions, mixing on low speed until just combined and smooth, scraping down the sides as needed.
  7. Bake the Cake: Pour the batter into the prepared pan and bake for 38-44 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
  8. Cool the Cake: Let the cake cool in the pan on a wire rack for 30 minutes. Then gently lift the parchment paper to remove the cake from the pan and continue cooling until completely cool.
  9. Prepare Earl Grey Milk Soak: Heat whole milk in a small saucepan over low heat until steaming. Add the Earl Grey tea and culinary lavender and steep for 15 minutes. Strain through a sieve and cool.
  10. Mix Milk Soak: Transfer the cooled tea-infused milk to a container, then blend in the sweetened condensed milk and vanilla bean paste. Set aside.
  11. Make Lavender Frosting: Pulse culinary lavender in a food processor until finely ground, then sift. Beat softened butter on high speed until pale and fluffy, about 5 minutes. Add cold cream cheese and beat on high until fluffy, about 1 minute.
  12. Add Sugar and Flavoring: Sift in powdered sugar, add the sifted lavender and vanilla bean paste. Mix on low until combined, then on high speed for 1 minute until light and fluffy. Add purple food coloring if using and mix until evenly tinted.
  13. Prepare Cake for Soaking: Once cooled, trim a thin layer off the top of the cake to help with absorption. Transfer to a serving plate and poke holes using a wooden stick or spoon handle.
  14. Soak the Cake: Slowly pour the Earl Grey milk soak evenly over the cake, allowing it to absorb fully into the holes. Be patient for full absorption.
  15. Frost the Cake: Spread a thick layer of lavender cream cheese frosting on top using an offset spatula.
  16. Serve: Cut the finished cake into 16 slices and serve chilled or at room temperature.

Notes

  • Make sure the eggs are at room temperature for better integration into the batter.
  • Use a light metal baking pan to help the cake bake evenly and develop a light crumb.
  • Allow the Earl Grey milk soak to cool completely before pouring it on the cake to avoid melting the frosting later.
  • The culinary lavender should be food grade and fresh for the best flavor.
  • Use parchment paper to make removing the cake from the pan easier and to keep its shape intact.
  • Optional purple food coloring adds a pretty lavender tint but does not affect the flavor.
  • Store leftover cake covered in the refrigerator for up to 3 days.

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