Why You’ll Love London Fog Cake Recipe

I enjoy this recipe because it delivers deep flavor without being heavy. The Earl Grey and lavender blend beautifully into the cake, milk soak, and frosting, giving each layer its own personality while still feeling cohesive. I appreciate how the milk soak transforms the crumb into something uniquely plush, and the cream cheese frosting ties everything together with a smooth, floral finish. It’s the perfect cake for tea lovers or anyone who wants a show-stopping dessert with minimal fuss.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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)

Directions

1. I preheat my oven to 350°F (175°C), grease a 9×9-inch metal baking pan, and line it with parchment.

2. I pulse the Earl Grey tea and lavender in a food processor until finely ground, then sieve out any larger bits.

3. I whisk the flour, ground tea and lavender, baking powder, baking soda, and salt together.

4. In a large bowl, I cream the softened butter and sugar on high speed for 2 minutes.

5. I add the eggs and vanilla bean paste and mix until pale and smooth.

6. I add the dry ingredients and buttermilk gradually, mixing on low until the batter is smooth.

7. I pour the batter into the pan and bake for 38–44 minutes, or until a toothpick comes out clean.

8. I cool the cake in the pan for 30 minutes, then lift it out and let it cool completely.

For the Earl Grey Milk Soak
9. While the cake cools, I heat the milk until steaming, then steep the Earl Grey tea and lavender for 15 minutes. I strain and let it cool.
10. I mix in the sweetened condensed milk and vanilla bean paste and set it aside.

For the Lavender Cream Cheese Frosting
11. I pulse the lavender until finely ground and sieve it.
12. I beat the butter until pale and fluffy, then add the cold cream cheese and beat again.
13. I sift in the powdered sugar, add lavender and vanilla, and mix until fluffy. I add food coloring if I want a purple tint.

Assembling
14. When the cake is fully cooled, I shave off a thin top layer to help absorption, then poke holes all over the surface.
15. I slowly pour the milk soak over the cake, letting it absorb evenly.
16. I spread a thick layer of lavender cream cheese frosting on top, slice into 16 pieces, and serve.

Servings and Timing

Yield: 16 slices
Prep time: 1 hour 30 minutes
Cook time: 40 minutes
Total time: about 2 hours 10 minutes

Variations

• I sometimes add a little lemon zest to the batter for a bright citrus note.

• I like using honey in the frosting for a deeper sweetness.

• I replace part of the buttermilk with strong Earl Grey tea for an even stronger tea flavor.

• I tint the frosting a soft lavender or pale grey depending on the theme.

• I garnish the cake with dried lavender buds or edible flowers for a pretty finish.

Storage/Reheating

I store the cake covered in the refrigerator for up to 4 days. Since it contains a milk soak and cream cheese frosting, I keep it chilled. I like letting slices sit at room temperature for 20–30 minutes before serving so the texture softens. I freeze unfrosted cake layers for up to 2 months, thaw them overnight, and assemble fresh when needed.

FAQs

Why grind the tea and lavender?

I grind them so they distribute evenly and release more flavor into the cake.

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

Yes, I simply cut the bags open and measure the tea.

Can I skip the lavender?

Yes, I leave it out if I want a pure Earl Grey cake, though I enjoy the floral note.

How do I know when the cake is done?

I check for a clean toothpick and lightly golden edges.

Can I make this in a round pan?

Yes, I use a similar-sized 9-inch round pan and adjust the baking time slightly if needed.

Is the milk soak necessary?

I think it makes the cake uniquely moist and flavorful, so I always include it.

Can I make the frosting ahead of time?

Yes, I refrigerate it and re-whip briefly before using.

Why use cold cream cheese in the frosting?

Cold cream cheese helps the frosting stay thick and prevents it from becoming runny.

Can I make this cake gluten-free?

Yes, I swap the flour for a 1:1 gluten-free baking blend.

How strong is the tea flavor?

I find it pleasantly pronounced without being overpowering, and the milk soak enhances it further.

Conclusion

I adore this London Fog Cake for its luxurious texture, fragrant flavor, and elegant presentation. The Earl Grey, lavender, and cream cheese frosting come together in a way that feels both cozy and refined. It’s a stunning dessert that always impresses and a perfect treat to enjoy alongside a warm cup of tea.