Ultimate London Fog Cake Recipe

Why Make This Recipe

The Ultimate London Fog Cake is a delightful treat that combines the flavors of Earl Grey tea and lavender into a moist and fluffy cake. If you’re looking for a unique dessert that not only tastes amazing but also looks beautiful when served, this cake ticks all the boxes. The combination of floral notes and the richness of buttercream frosting makes it perfect for celebrations, afternoon teas, or simply when you want to indulge.

How to Make The Ultimate London Fog Cake

To create this delicious cake, you will need a few key ingredients and follow the steps outlined below.

Ingredients

• 3 tbsp Earl Grey tea (12 g)
• 1 tbsp culinary lavender (2 g)
• 2 1/4 cups all-purpose flour, spooned and leveled (282 g)
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 10 tbsp unsalted butter, softened (140 g)
• 1 1/2 cups granulated white sugar (300 g)
• 3 eggs, at room temperature
• 1 tbsp vanilla bean paste
• 1 cup buttermilk (240 ml)
• 1/2 cup whole milk (120 ml)
• 2 tbsp Earl Grey tea (8 g)
• 1/2 tbsp culinary lavender (1 g)
• 1/2 cup sweetened condensed milk (150 g)
• 1/2 tsp vanilla bean paste
• 1 tbsp culinary lavender (2 g)
• 1 cup unsalted butter, softened (224 g)
• 8 oz cream cheese, cold (226 g)
• 2 cups powdered sugar (260 g)
• 1 tsp vanilla bean paste

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper.
2. Add the Earl Grey tea and lavender to a food processor and pulse until finely ground. Pass through a sieve to separate any large bits.
3. In a medium bowl, whisk together the flour, Earl Grey tea, lavender, baking powder, baking soda, and salt. Set aside the flour mixture.
4. In a large bowl, add the softened butter and granulated white sugar. Cream together for 2 minutes with an electric mixer on high speed.
5. Add in the eggs and vanilla. Mix on medium speed until pale in color and smooth, about 1 minute.
6. Gradually add in the buttermilk and flour mixture, mixing on low speed until all is combined and the batter is smooth. Scrape the sides of the bowl with a rubber spatula as necessary.
7. Pour the batter into the prepared pan and bake for 38-44 minutes, or until a toothpick comes out clean from the center.
8. Let the cake cool in the pan on a wire rack for 30 minutes. Then, pull on the parchment paper to release the cake from the pan and let it continue cooling completely on the rack.
9. While the cake cools, prepare the Earl Grey milk soak. In a small saucepan, heat the milk over low heat until steaming, then add in the Earl Grey tea and lavender. Allow it to steep for 15 minutes, then remove from heat and strain. Allow the milk to cool.
10. Combine the Earl Grey milk with sweetened condensed milk and vanilla. Set aside until ready to use.
11. Again, pulse the lavender to ground it finely, passing through a sieve to separate large pieces.
12. In a large mixing bowl, beat the butter on high speed until pale and fluffy, about 5 minutes.
13. Add in the cream cheese and continue mixing on high speed until fluffy, about 1 minute.
14. Sift in the powdered sugar along with lavender and vanilla; mix on low speed until combined, then on high speed for 1 minute until fluffy. Add purple food coloring, mixing until combined.
15. Once the cake is cooled, trim a thin layer off the top. Transfer the cake to a serving plate.
16. Poke holes in the top of the cake using a wooden stick or handle of a wooden spoon. Slowly pour the Earl Grey milk mixture on top, letting it absorb into the cake.
17. Frost the cake with a thick layer of lavender cream cheese frosting and cut into 16 slices to serve.

How to Serve The Ultimate London Fog Cake

Serve the London Fog Cake chilled or at room temperature, ideally with a cup of tea or coffee. The cake can be presented on a beautiful plate, perhaps garnished with a sprinkle of dried lavender or fresh berries to enhance its appearance.

How to Store The Ultimate London Fog Cake

Store the London Fog Cake in an airtight container in the refrigerator. It can last for about 5 days. If you want, you can also freeze individual slices by wrapping them in plastic wrap and placing them in a freezer-safe bag. They can last for up to 3 months in the freezer.

Tips to Make The Ultimate London Fog Cake

1. Make sure all your ingredients are at room temperature for the best results. This helps the batter mix evenly.
2. For a stronger Earl Grey flavor, let the tea steep longer in the milk.
3. Use fresh culinary lavender for a more fragrant result.
4. Always measure flour correctly by spooning it into the cup and leveling it off with a knife.
5. To add more visual appeal, consider topping the cake with additional lavender sprigs before serving.

Variations

You can try different flavors by adding other extracts or even a citrus zest for a twist. Additionally, if you want it less sweet, reduce the amount of sugar in the frosting or the cake itself.

FAQs

Can I substitute Earl Grey tea?
Yes, you can use chai tea or any other flavored tea you like, but it will change the overall flavor.

Can I make this recipe gluten-free?
Absolutely! Swap out the all-purpose flour for a gluten-free flour blend, ensuring that it substitutes cup for cup.

What should I do if I don’t have buttermilk?
You can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk, letting it sit for about 5 minutes before using it in the recipe.

Conclusion

The Ultimate London Fog Cake is not only a tasty dessert but also a beautiful sight on any table. If you enjoyed this delightful cake, check out more recipes like the London Fog Cake at In Bloom Bakery or try making a London Fog Cake with Earl Grey Buttercream at Sugar & Sparrow. Happy baking!

London Fog Cake

A delightful cake combining the flavors of Earl Grey tea and lavender, topped with a rich buttercream frosting, perfect for celebrations or afternoon teas.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 44 minutes mins

Total Time 1 hour hr 4 minutes mins

Course Cake, Dessert

Cuisine Bakery, British

Servings 16 slices

Calories 350 kcal

Ingredients

  

For the Cake

• 12 g 3 tbsp Earl Grey tea
• 2 g 1 tbsp culinary lavender
• 282 g 2 1/4 cups all-purpose flour, spooned and leveled
• 1.5 tsp 1 1/2 tsp baking powder
• 0.25 tsp 1/4 tsp baking soda
• 0.5 tsp 1/2 tsp salt
• 140 g 10 tbsp unsalted butter, softened
• 300 g 1 1/2 cups granulated white sugar
• 3 pieces 3 eggs, at room temperature
• 1 tbsp 1 tbsp vanilla bean paste
• 240 ml 1 cup buttermilk
• 120 ml 1/2 cup whole milk

For the Earl Grey Milk Soak

• 8 g 2 tbsp Earl Grey tea
• 1 g 1/2 tbsp culinary lavender
• 150 g 1/2 cup sweetened condensed milk
• 1 2 1/2 tsp vanilla bean paste

For the Lavender Cream Cheese Frosting

• 2 g 1 tbsp culinary lavender
• 224 g 1 cup unsalted butter, softened
• 226 g 8 oz cream cheese, cold
• 260 g 2 cups powdered sugar
• 1 tsp 1 tsp vanilla bean paste

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C). Grease a 9x9 inch light metal baking pan and line it with parchment paper.
• Add the Earl Grey tea and lavender to a food processor and pulse until finely ground. Pass through a sieve to separate any large bits.
• In a medium bowl, whisk together the flour, Earl Grey tea, lavender, baking powder, baking soda, and salt. Set aside.
• In a large bowl, cream together softened butter and granulated sugar for 2 minutes with an electric mixer on high speed.
• Add in the eggs and vanilla. Mix on medium speed until pale in color and smooth.
• Gradually add in the buttermilk and flour mixture, mixing on low speed until all is combined and the batter is smooth.

Baking

• Pour the batter into the prepared pan and bake for 38-44 minutes, or until a toothpick comes out clean from the center.
• Let the cake cool in the pan on a wire rack for 30 minutes, then release the cake from the pan and let it continue cooling completely on the rack.

Making the Earl Grey Milk Soak

• In a small saucepan, heat the milk over low heat until steaming, then add in the Earl Grey tea and lavender. Allow it to steep for 15 minutes, then strain.
• Combine the Earl Grey milk with sweetened condensed milk and vanilla; set aside.

Making the Frosting

• Pulse the lavender to ground it finely, passing through a sieve.
• In a large mixing bowl, beat the butter on high speed until pale and fluffy.
• Add in the cream cheese and continue mixing on high until fluffy.
• Sift in the powdered sugar along with lavender and vanilla; mix until combined, then whip until fluffy.

Assembly

• Once the cake is cooled, trim a thin layer off the top. Transfer the cake to a serving plate.
• Poke holes in the top of the cake using a wooden stick. Slowly pour the Earl Grey milk mixture on top, letting it absorb.
• Frost the cake with a thick layer of lavender cream cheese frosting and cut into 16 slices to serve.

Notes

Store in an airtight container in the refrigerator for about 5 days. Freezing individual slices can last up to 3 months.

Keyword Cake Recipe, Dessert Recipe, Earl Grey, Lavender Cake, London Fog Cake