London Fog Cake

London Fog Cake combines a bergamot-scented sponge with billowy lavender buttercream. This fragrant tea-infused creation delivers Earl Grey’s citrus brightness and a whisper of floral charm in every forkful. Whether you’re planning a cozy afternoon tea or seeking a standout dessert for friends, this intermediate-level recipe offers a delightful challenge. So grab your whisk, steep some tea, and join me on a whimsical baking adventure that transforms classic flavors into something truly special.

Key Ingredients

Let’s gather the ingredients that make this tea-infused treat come alive:

• 2 cups all-purpose flour: Provides the structure for a tender, fluffy sponge that holds the tea-infused flavors.
• 1 1/2 cups granulated sugar: Sweetens the cake while helping to tenderize the crumb.
• 1 tbsp baking powder: Leavens the batter for a light, airy texture.
• 1/4 tsp salt: Enhances the flavors and balances sweetness.
• 3 large eggs: Bind the ingredients and add moisture for a rich crumb.
• 1 cup whole milk: Carries the Earl Grey and lavender infusion into the batter for full flavor.
• 2 tbsp Earl Grey tea leaves: Impart bergamot’s citrusy notes for that signature London Fog essence.
• 1 tbsp dried culinary lavender: Brings a subtle floral aroma that elevates the cake’s profile.
• 1/2 cup unsalted butter melted: Adds richness and helps create a moist, tender sponge.
• 1 tsp vanilla extract: Rounds out the flavors with a warm, sweet aroma.
• 1/2 cup unsalted butter softened: Forms the creamy base of the lavender-infused buttercream.
• 3 cups powdered sugar: Creates the sweet, smooth texture of the frosting.
• 2 tbsp heavy cream: Lightens and loosens the frosting for easy spreading.
• 1 tsp vanilla extract: Enhances the buttercream’s sweetness with a hint of vanilla warmth.

How To Make London Fog Cake

Baking this London Fog Cake is a multi-step adventure that combines tea infusion, careful mixing, and frosting finesse. You’ll start by steeping Earl Grey and lavender in warm milk before whisking together your dry and wet ingredients. Once your batter is perfectly smooth, the oven transforms it into light, fragrant layers. Finally, a silky lavender buttercream brings everything together—let’s dive into the detailed process so you can achieve bakery-quality results at home.

1. Preheat the oven to 350°F and grease two 8-inch round cake pans thoroughly to ensure easy release.

2. In a small saucepan, heat the milk with Earl Grey tea leaves and dried lavender until just simmering—watch closely—and then remove from heat. Let it steep for 10 minutes to infuse maximum flavor.

3. Strain the infused milk through a fine-mesh sieve into a bowl, discarding the solids, and allow it to cool slightly so it won’t scramble the eggs.

4. In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar until evenly combined.

5. In a separate bowl, beat the eggs until frothy, then mix in the melted butter, vanilla extract, and half of the infused milk, stirring until smooth.

6. Gradually pour the wet mixture into the dry ingredients, stirring gently until the batter is almost combined—avoid overmixing to keep the cake tender.

7. Add the remaining infused milk and continue to mix until the batter is perfectly smooth and homogenous.

8. Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean with just a few crumbs.

9. Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto a wire rack to cool completely before frosting.

10. For the frosting, beat the softened butter with heavy cream and vanilla extract until creamy, then gradually add powdered sugar, continuing to beat until the buttercream is light and fluffy.

11. Once the cakes are completely cool, frost the layers and decorate as desired—whether with a smooth finish or piped swirls for extra flair.

Serving Suggestions

Serving your London Fog Cake is all about highlighting its delicate tea and floral flavors while creating a visually inviting dessert experience. Whether you’re hosting a cozy afternoon tea or celebrating a special occasion, these suggestions will help you present each slice with style and flair. From pairing with the perfect cuppa to adding fresh blooms for decoration, these ideas will ensure your cake looks as delightful as it tastes.

• Pair with piping-hot Earl Grey tea: Serve each slice alongside a fragrant cup of tea to echo the cake’s bergamot notes and enhance the overall experience.
• Garnish with edible lavender: Sprinkle a few dried lavender buds or place a small sprig on top of each slice for an elegant, aromatic touch.
• Dust with powdered sugar: Lightly sift powdered sugar over the cake just before serving to create a delicate, snow-kissed look.
• Add fresh berries: Arrange blueberries or blackberries on the side for a burst of color and a tangy contrast to the sweet frosting.

Tips For Perfect London Fog Cake

Getting this London Fog Cake just right is easier than you think when you follow a few simple tips. From choosing the best tea leaves to mastering the cooling process, each step adds up to a beautifully flavored, tender crumb and a silky buttercream finish. Let these friendly pointers guide you to lavender-and-bergamot bliss, so you can confidently slice into a cake that looks as good as it tastes.

• Use high quality Earl Grey for best flavor
• Adjust lavender amount to taste
• Cake can be stored in an airtight container for up to 3 days
• Ensure cakes are fully cooled before frosting to prevent melting

How To Store It

Proper storage ensures your London Fog Cake stays moist, flavorful, and beautiful for days. Whether you plan to enjoy leftovers over tea or prepare layers ahead of time, the right method keeps the sponge tender and the frosting stable. Read on for easy ways to preserve every bloom-infused bite.

• Store at room temperature in an airtight container for up to 2 days to keep the frosting soft and the cake tender.
• Keep in the refrigerator in a sealed cake box for up to 3 days; allow slices to return to room temperature before serving for peak flavor.
• Wrap individual slices tightly in plastic wrap and place them in a freezer bag to freeze for up to 1 month; thaw in the fridge overnight.
• Pre-steep tea and lavender in milk up to 24 hours ahead, then strain and refrigerate the infusion in a sealed jar to save prep time without sacrificing taste.

Frequently Asked Questions

Got questions? I’ve gathered the most common queries about this recipe to ensure your London Fog Cake turns out perfectly every time.

• How long should I steep the Earl Grey tea leaves and lavender in the milk for optimal flavor?

You should steep the tea leaves and dried lavender in the simmering milk for exactly 10 minutes. This allows the flavors to infuse without becoming overly bitter. After steeping, strain immediately to stop the infusion and let the milk cool slightly before using it in the batter.

• Can I substitute the whole milk with a non-dairy milk, and will that affect the cake’s texture?

Yes, you can substitute with unsweetened almond or oat milk. Use the same volume but warm it gently with the tea and lavender as directed. The cake may be slightly less rich and tender than with whole milk but will still bake properly. You may want to add an extra tablespoon of melted butter for moisture.

• How do I prevent the lavender from imparting a soapy or overpowering flavor?

Use culinary-grade lavender and measure precisely 1 tablespoon. Do not increase the amount unless you enjoy very strong floral notes. Stick to the 10-minute steep time and strain thoroughly; oversteeping or using too much lavender can cause a soapy taste.

• What is the best way to test the cake layers for doneness?

Insert a toothpick or cake tester into the center of each layer. When it comes out clean or with just a few moist crumbs, the cakes are done. The surface should spring back slightly when lightly pressed. If batter sticks, bake for an additional 2–3 minutes and test again.

• Can I prepare parts of this recipe in advance, and how should I store them?

You can steep the tea and lavender in milk up to 24 hours ahead, then strain and refrigerate in an airtight container. Bring to room temperature before using. Fully baked and cooled cake layers can be wrapped tightly in plastic wrap and frozen for up to 2 months. Thaw at room temperature before frosting.

• How should I store the frosted London Fog Cake and how long will it stay fresh?

Store the frosted cake in an airtight container at room temperature for up to 2 days. If your kitchen is warm, keep it in the refrigerator for up to 3 days. Bring slices to room temperature before serving for the best flavor and texture.

• How can I adjust the frosting consistency for piping decorative details?

To achieve a stiffer frosting for piping, reduce the heavy cream to 1 tablespoon. Beat the butter, vanilla, and powdered sugar until very stiff peaks form. If it becomes too firm, add cream ½ teaspoon at a time until you reach the desired consistency.

What Makes This Special

This London Fog Cake is special because it turns the beloved tea classic into a sliceable delight, marrying warm bergamot tones with a soft floral whisper of lavender and a pillowy buttercream that’s sweet but never overpowering. It’s a dessert that doubles as a conversation starter—perfect for impressing guests or treating yourself to something a bit out of the ordinary. Go ahead, print this out, stash it in your recipe binder, and don’t be shy about asking questions or sharing how your slice turns out. Happy baking and may your forks be ever ready for another bite of tea-infused heaven!

Print Recipe

London Fog Cake

Author: Noah Blake Courses: Dessert

Difficulty: Intermediate Prep Time 20 mins Cook Time 30 mins Rest Time 10 mins Total Time 1 hr

Calories: 670

Description

This cake marries warm, bergamot-scented sponge with billowy lavender buttercream. The tea-steeped layers emit a gentle floral aroma, while the smooth frosting adds creamy sweetness and a whisper of vanilla to every forkful.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cups all-purpose flour

• 1 1/2 cups granulated sugar

• 1 tbsp baking powder

• ¹⁄₄ tsp salt

• 3 large eggs

• 1 cup whole milk

• 2 tbsp Earl Grey tea leaves

• 1 tbsp dried culinary lavender

• ¹⁄₂ cup unsalted butter melted

• 1 tsp vanilla extract

• ¹⁄₂ cup unsalted butter softened

• 3 cups powdered sugar

• 2 tbsp heavy cream

• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F and grease two 8-inch round cake pans.
2. In a small saucepan heat the milk with Earl Grey tea leaves and dried lavender until just simmering then remove from heat and let steep for 10 minutes.
3. Strain the infused milk through a fine-mesh sieve into a bowl and allow it to cool slightly.
4. In a large bowl whisk together flour, baking powder, salt, and granulated sugar.
5. In a separate bowl beat the eggs then add the melted butter, vanilla extract, and half of the infused milk.
6. Gradually pour the wet ingredients into the dry ingredients stirring until almost combined.
7. Add the remaining infused milk and mix until the batter is smooth.
8. Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes or until a toothpick inserted comes out clean.
9. Let the cakes cool in the pans for 10 minutes then turn out onto a wire rack to cool completely.
10. For the frosting beat the softened butter with heavy cream and vanilla extract until creamy then gradually add powdered sugar and continue beating until light and fluffy.
11. Once the cakes are completely cool frost the layers and decorate as desired.

Nutrition Facts

Serving Size 8

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Amount Per Serving

Calories 84kcal

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Note

• Use high quality Earl Grey for best flavor
• Adjust lavender amount to taste
• Cake can be stored in an airtight container for up to 3 days
• Ensure cakes are fully cooled before frosting to prevent melting

Keywords: earl grey cake, lavender cake, tea infused cake, london fog cake, floral dessert, lavender frosting