London Fog Cake

If you’ve ever loved the floral, bergamot-forward warmth of a London Fog latte, this cake is your at-home shortcut to that cozy café vibe without the paper cup. I developed this moist, tea-infused layer cake after weeks of experimenting with steep times and milk soaks until I found the perfect balance of Earl Grey, culinary lavender, and creamy frosting. The result: a tender crumb that sings of bergamot, a subtle lavender lift, and a silky cream cheese buttercream that isn’t overly sweet.

Quick facts at a glance: yields 10–12 servings, about 420 calories per slice (see full nutrition below), and hands-on time is roughly 30–40 minutes (plus bake/cool time). This is an easy London Fog Cake for beginners who want reliable results and a show-stopping dessert for guests.

If you love tea-infused desserts, you might also enjoy my take on breakfast polenta cakes they’re another great make-ahead option for tea parties and brunches.

WHY THIS RECIPE WORKS

• Balanced flavor layering: Earl Grey in the batter, a concentrated tea-milk soak, and lavender-forward frosting create depth without bitterness.
• Moisture-locking technique: a sweetened condensed milk + tea soak keeps slices tender and flavorful for days.
• Reliable chemistry: standard ratios (butter, sugar, eggs, leaveners) produce a tender, even crumb every time.
• Simple swap-ready: dairy and vegan substitutions listed so you can adapt easily.
• Beginner-friendly steps: clear, separated components (cake, soak, frosting) prevent rushed mistakes.

Ingredients

Step-by-step Directions

Note: This recipe makes a two-layer 8 or 9-inch cake. Preheat your oven to 350°F (175°C) and prepare two 8- or 9-inch round cake pans (buttered and parchment-lined).

For the Earl Grey Cake

1. Infuse the butter/tea: Place the 3 tbsp (12 g) Earl Grey and 1 tbsp (2 g) lavender in a heatproof bowl. Heat the 1/2 cup (120 ml) whole milk until steaming, pour over the tea+lavender, cover, and steep 10 minutes. Strain and let cool slightly.
   • Tip: Press tea leaves with a spoon to extract flavor; don’t over-steep (avoid bitterness).
2. Dry mixture: Whisk flour, baking powder, baking soda, and salt in a medium bowl; set aside.
   • Tip: Sift if your flour is clumpy for lighter texture.
3. Cream butter & sugar: In a stand mixer or large bowl, beat 10 tbsp (140 g) softened butter and 1 1/2 cups (300 g) sugar on medium-high until pale and fluffy, 3–5 minutes.
   • Pro tip: Use room-temperature butter for proper aeration.
4. Add eggs & vanilla: Beat in eggs one at a time, scraping the bowl. Add 1 tbsp vanilla bean paste.
   • Tip: If batter looks curdled after eggs, continue mixing; the flour and liquids will bring it together.
5. Alternate dry + buttermilk: With mixer on low, add 1/3 of dry mix, then half the 1 cup (240 ml) buttermilk, repeat, ending with dry mix. Mix just until combined. Fold in the cooled Earl Grey milk infusion.
   • Tip: Overmixing develops gluten — stop once streaks disappear.
6. Bake: Divide batter between prepared pans. Bake 24–30 minutes (8-inch) or until a toothpick comes out clean and centers spring back. Cool 10 minutes in pans, then invert to wire racks to cool completely.
   • Tip: Rotating halfway helps even bake, but only if your oven has hot spots.

For the Earl Grey Milk Soak

1. Make a concentrated tea: Steep 2 tbsp (8 g) Earl Grey and 1/2 tbsp (1 g) lavender in 1/2 cup (120 ml) boiling water for 6–8 minutes. Strain.
   • Tip: Press leaves gently to extract as much bergamot as possible without bitterness.
2. Combine soak: Whisk strained tea into 1/2 cup (150 g) sweetened condensed milk and 1/2 tsp vanilla bean paste until smooth. Let cool.
   • Pro tip: Warm (not hot) soak so it absorbs quickly without melting frosting.

For the Lavender Cream Cheese Frosting

1. Beat frost base: In a bowl, beat 1 cup (224 g) softened unsalted butter until creamy. Add 8 oz (226 g) cold cream cheese and beat on medium until fully combined and smooth.
   • Tip: Use cold cream cheese to reduce chance of a soupy frosting; beat until smooth but don’t overwhip.
2. Sweeten: Gradually add 2 cups (260 g) powdered sugar, beating on low until incorporated, then medium-high until silky. Add 1 tsp vanilla bean paste and 1 tbsp (2 g) culinary lavender (lightly crushed). Optional: a drop or two of purple food coloring for a delicate hue.
   • Tip: If frosting is too soft, chill 10–15 minutes and re-whip.

Assembling the Cake

1. Level & layer: If domes formed, level with a serrated knife. Place one layer on a cake board or plate. Poke with a skewer across the top. Spoon or brush about half of the Earl Grey milk soak evenly over the first layer; allow to absorb 5 minutes.
   • Tip: Don’t soak too much in one spot — go light and even to avoid soggy pockets.
2. Frost between layers: Spread a generous layer (~1 cup) of frosting, place second cake, and press gently. Soak the top with remaining tea soak.
3. Crumb coat: Apply a thin crumb coat of frosting, chill 15–20 minutes, then finish with a final smooth layer. Pipe decorative rosettes or sprinkle a few lavender buds if desired.
   • Tip: Chill between coats for a clean finish and fewer crumbs in your final layer.

COMMON MISTAKES TO AVOID

• Over-steeping tea: Bitter, tannic flavor. Fix: steep for recommended times and strain promptly; use fresh tea.
• Too-soft frosting: Causes sliding or pooling. Fix: chill butter and cream cheese slightly, reduce powdered sugar if too sweet but add more to stiffen; chill layers before final frosting.
• Dense crumb from overmixing: Mix until just combined when adding flour. Fix: fold by hand for last 10–15 strokes.
• Soggy cake from too much soak: Apply soak in layers and let absorb; you can always add more.
• Frosting curdling: Beat cold cream cheese with butter (not hot ingredients). If curdled, chill and re-whip gently.

Nutrition per serving (approximate)

• Serving size: 1 slice (1/12 cake)
• Calories: ~420 kcal
• Carbohydrates: 48 g
• Protein: 5 g
• Fat: 22 g (saturated ~13 g)
  Health benefits: Earl Grey brings antioxidants (from black tea) and the subtle calming scent of lavender; however, this is still a dessert high in sugar and fat, best enjoyed in moderation.

VARIATIONS & CUSTOMIZATIONS

• Health-friendly options:
  • Lower sugar: Reduce powdered sugar in frosting to 1 3/4 cups and use light sweetened condensed milk or evaporated milk + sweetener.
  • Lighter frosting: Use whipped cream stabilized with gelatin and fold in a small amount of mascarpone instead of full butter/cream cheese.
• Flavor twists:
  • Citrus twist: Add 1 tsp finely grated lemon zest to the batter for added brightness.
  • Chocolate pairing: Fold 1/4 cup cocoa into 1/3 of the batter for a marbled London Fog chocolate swirl.
  • Honey-lavender: Replace part of the sugar (1/3 cup) with mild honey for an earthy note.
• Equipment alternatives:
  • Oven: Standard method; rotate pans if needed.
  • Air fryer: For small 6-inch layers, reduce baking time and check for doneness early; air fryer space may vary.
  • Bundt cake: Bake as a single larger cake; increase bake time and use a skewer test.

MAKE-AHEAD, STORAGE & REHEATING

• Fridge storage: Store in an airtight cake container or cover with a dome for up to 4 days. The soak helps retain moisture.
• Freezer tips: Freeze individual slices on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge. Frosting may separate if frozen and thawed — re-whip lightly.
• Best reheating method: Warm a slice in the microwave for 8–12 seconds to refresh softness (don’t overheat). For a crisp edge, warm briefly in a 325°F oven for 5–8 minutes.

Serving suggestions and pairings

• Beverage pairings: Classic Earl Grey tea, lavender latte, or a lightly sweetened iced tea. A floral gin & tonic pairs nicely for adult gatherings.
• Side dishes: Fresh berries, lemon curd, or a simple vanilla crème fraîche.
• Occasions: Elegant for tea parties and showers, cozy for weeknight dessert when you want something special, and excellent for make-ahead holiday trays.

NUTRITION INFORMATION

• Calories per serving: ~420 kcal (estimate)
• Macronutrient overview per slice:
  • Carbs: ~48 g
  • Fat: ~22 g
  • Protein: ~5 g
    Brief health note: This dessert provides antioxidant phytochemicals from tea and lavender but is calorie-dense due to butter and sugar. Enjoy in portion-controlled servings.

FAQ

Can I make London Fog Cake ahead of time?
Yes cake layers can be baked 1–2 days ahead and wrapped tightly. Frost the day of, or fully assemble and store in the fridge up to 3 days. For longer storage, freeze layers (unfrosted) for up to 3 months.

Why is my London Fog Cake dry?
Overbaking and insufficient soak are common causes. Check doneness early; rely on toothpick test and spring-back. Add the Earl Grey milk soak more generously if crumb is tight.

Can London Fog Cake be frozen?
Yes. Freeze unfrosted layers tightly wrapped for up to 3 months. For frosted cake, flash-freeze uncovered until firm, then wrap. Thaw overnight in the refrigerator.

Can I use tea bags instead of loose leaf?
Absolutely. Use 3 tea bags (for the batter) and 2 bags (for the soak). Remove paper strings and squeeze gently when steeping.

How do I reduce the lavender flavor if it’s too strong?
Use less culinary lavender (start with 1/2 tbsp in both cake + soak) and remove from future batches; or replace lavender entirely with additional vanilla or citrus zest.

CONCLUSION

This London Fog Cake is an easy, elegant take on a beloved teahouse flavor moist, aromatic, and adaptable. Save this recipe, leave a comment with your tweaks (lavender lover or skeptic?), and share it with friends who need a bakery-level dessert at home.

London Fog Cake

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An easy and elegant cake inspired by the flavors of a London Fog latte, featuring Earl Grey and lavender in every layer.

• Total Time: 70 minutes
• Yield: 10-12 servings

Ingredients

Scale 1x2x3x

• 3 tbsp (12 g) Earl Grey tea (loose)
• 1 tbsp (2 g) culinary lavender (dried)
• 2 1/4 cups (282 g) all-purpose flour, spooned & 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, room temperature
• 1 tbsp vanilla bean paste
• 1 cup (240 ml) buttermilk
• 1/2 cup (120 ml) whole milk
• 2 tbsp (8 g) Earl Grey tea (for soak)
• 1/2 tbsp (1 g) culinary lavender (for soak)
• 1/2 cup (150 g) sweetened condensed milk
• 1/2 tsp vanilla bean paste (for soak)
• 1 cup (224 g) unsalted butter, softened (for frosting)
• 8 oz (226 g) cream cheese, cold
• 2 cups (260 g) powdered sugar
• 1 tsp vanilla bean paste (frosting)
• Purple food coloring (optional, as desired)

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Instructions

1. Preheat oven to 350°F (175°C) and prepare two 8- or 9-inch round cake pans.
2. Infuse butter/tea: Combine Earl Grey tea and culinary lavender in a bowl. Heat 1/2 cup whole milk until steaming, pour over the tea mixture, steep for 10 minutes, strain, and let cool.
3. Whisk flour, baking powder, baking soda, and salt in a medium bowl; set aside.
4. Cream butter and sugar together until pale and fluffy, about 3–5 minutes.
5. Add eggs one at a time, scraping the bowl, then add vanilla bean paste.
6. Alternately mix in the dry mixture and buttermilk, ending with dry mix. Fold in the cooled tea infusion.
7. Divide batter between pans and bake for 24–30 minutes. Cool in pans for 10 minutes, then let cool completely on wire racks.
8. For the soak, steep Earl Grey tea and culinary lavender in boiling water. Whisk strained tea into sweetened condensed milk and vanilla paste; let cool.
9. For frosting, beat softened butter until creamy, add cold cream cheese, and mix until well combined. Gradually add powdered sugar, then vanilla and lavender.
10. Assemble the cake by leveling the layers, soaking the first layer with Earl Grey milk soak, spreading frosting in between, and coating the outside with frosting.

Notes

This cake can be made ahead of time and stored in the fridge for up to 3 days or frozen for up to 3 months without frosting.

• Author: soukaina
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British
• Diet: Vegetarian