London Fog Cake

London Fog Cake brings together the comforting warmth of Earl Grey tea and the gentle floral notes of lavender in every moist slice. This aromatic dessert, inspired by the beloved tea latte, offers a tender crumb and silky vanilla frosting that’s sure to delight at any gathering. With its subtle citrusy finish and elegant twist, you’ll want to bake this fragrant cake again and again.

Key Ingredients

Here’s what you’ll need to infuse every bite of this London Fog Cake with its signature bergamot and lavender charm:

• 2 cups all-purpose flour: Provides structure and a tender crumb for the cake layers.
• 1 tablespoon Earl Grey tea leaves: Infuses bright bergamot flavor throughout the batter.
• 1 teaspoon baking powder: Leavens the batter for a gentle rise.
• 1/2 teaspoon baking soda: Boosts leavening and helps create a soft crumb.
• 1/4 teaspoon salt: Balances sweetness and enhances all the flavors.
• 1 cup whole milk: Hydrates the batter and carries the tea-lavender infusion.
• 2 large eggs: Bind ingredients and lend richness to the cake.
• 1 cup unsalted butter softened: Adds moisture and a velvety texture.
• 1 cup granulated sugar: Sweetens and contributes to a light, airy crumb.
• 1/2 cup sour cream: Brings tang and extra moisture for a tender bite.
• 2 tablespoons vanilla extract: Rounds out flavors with warm vanilla notes.
• 1 teaspoon dried culinary lavender optional: Offers a delicate floral accent if you choose.
• 1 cup unsalted butter softened for frosting: Forms the rich, creamy base of the buttercream.
• 4 cups powdered sugar for frosting: Sweetens and thickens the frosting to a spreadable consistency.
• 2 tablespoons heavy cream: Lightens the buttercream for a silky finish.
• 1 teaspoon vanilla extract: Deepens the frosting’s vanilla aroma.
• 1 teaspoon dried culinary lavender optional: Adds pretty floral garnish and subtle texture.

How To Make London Fog Cake

Baking this tea-infused masterpiece is easier than you think! From steeping fragrant milk to whipping up a silky buttercream, each step layers in that signature London Fog flavor. Follow these instructions closely for a perfectly tender, citrusy cake with floral undertones.

1. Preheat oven and prepare pans: Preheat the oven to 350°F, grease two 8-inch round cake pans, and line their bottoms with parchment paper for easy removal.

2. Infuse the milk: In a small saucepan, heat the milk with the Earl Grey tea leaves and dried lavender until it just begins to steam. Remove from heat and steep for 10 minutes, then strain out the solids and let the milk cool slightly.

3. Combine dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt until evenly mixed.

4. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.

5. Incorporate eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract.

6. Alternate dry and wet additions: With the mixer on low, add the flour mixture and the steeped milk alternately, beginning and ending with the flour. Mix just until combined to avoid overmixing.

7. Fold in sour cream and divide batter: Gently fold in the sour cream, then pour the batter evenly into the prepared pans.

8. Bake the cakes: Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back lightly.

9. Cool the layers: Let the cakes cool in their pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.

10. Make the frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract, continuing to beat until smooth and fluffy. If using, gently fold in the dried lavender.

11. Assemble the cake: Place one cake layer on a serving plate, spread a layer of frosting on top, then position the second layer over it. Frost the top and sides evenly.

12. Chill before serving: Refrigerate the assembled cake for at least 30 minutes to let the frosting set before slicing.

Serving Suggestions

Whether you’re hosting a tea party or simply craving a slice alongside your afternoon cup, these ideas will elevate your London Fog Cake experience:

• Afternoon tea pairing: Serve slices with a steaming cup of Earl Grey or a simple black tea to echo the cake’s bergamot notes.
• Brunch centerpiece: Arrange the cake on a decorative stand alongside fresh berries, scones, and finger sandwiches for a leisurely brunch spread.
• Elegant dessert course: Garnish each slice with a sprig of lavender and a light dusting of powdered sugar for a refined presentation.
• Casual coffee break: Pair with a latte or cappuccino, letting the creamy vanilla frosting complement the coffee’s richness for a cozy treat.

Tips For Perfect London Fog Cake

Nailing this delicate tea-infused cake is all about timing and quality ingredients. Follow these friendly tips to take your London Fog Cake from great to unforgettable:

• Use high quality Earl Grey tea for best flavor
• Allow infusion time of at least 15 minutes
• Cake layers should be completely cool before frosting
• Store cake in refrigerator for up to three days

How To Store It

Proper storage keeps your London Fog Cake moist, flavorful, and looking its best whether you’re saving leftovers or prepping ahead:

• Refrigerator: Store the cake in an airtight container or under a cake dome in the fridge to keep the frosting firm and flavors fresh for up to three days.
• Freezer: Wrap individual slices tightly in plastic wrap and foil, then freeze for up to one month. Thaw overnight in the refrigerator before serving.
• Room temperature: If you plan to enjoy within a few hours, cover the cake loosely with a cake dome in a cool spot to prevent condensation on the frosting.
• Bring to serving temperature: Remove the cake from the refrigerator 15–20 minutes before slicing to allow flavors to bloom and the frosting to soften slightly.

Frequently Asked Questions

Here are answers to some of the most common questions about crafting your own tea-infused delight:

• How long does it take to prepare and bake the London Fog Cake?

Preparation takes about 20 minutes, including heating and steeping the tea-infused milk, mixing ingredients, and greasing pans, and baking requires 25–30 minutes, for a total of approximately 45–50 minutes, not including cooling time.

• What is the purpose of steeping Earl Grey tea leaves and lavender in milk?

Steeping the tea leaves and optional lavender in warm milk for 10 minutes extracts the bergamot and floral flavors directly into the liquid, ensuring the cake batter carries the signature London Fog taste throughout.

• Can I substitute the dried culinary lavender or omit it entirely?

Yes, the lavender is optional; omitting it will still yield a delicious Earl Grey–flavored cake. If you prefer less floral notes, simply leave out the lavender in both the batter and frosting.

• How do I know when the cake layers are fully baked?

The cakes are done when the tops spring back lightly to the touch and a toothpick inserted into the center of each layer comes out clean or with a few moist crumbs attached, usually after 25–30 minutes in a 350°F oven.

• Why is it important to cool the cake layers completely before frosting?

Cooling the layers for at least 10 minutes in the pans and then on a wire rack prevents the frosting from melting or sliding off, ensuring a smooth, stable finish and even layering.

• What’s the best way to achieve a smooth and fluffy buttercream frosting?

Beat softened butter until creamy, then add powdered sugar gradually, alternating with heavy cream and vanilla extract, and continue beating until the mixture is light and fluffy. Folding in dried lavender at the end preserves the frosting’s texture and distributes the floral bits evenly.

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

After chilling the frosted cake for at least 30 minutes to set, store it in an airtight container or under a cake dome in the refrigerator for up to three days. Allow slices to come to room temperature for 15–20 minutes before serving.

• Can I prepare any components of this cake in advance?

Yes, you can steep and strain the tea-infused milk up to one day ahead and keep it refrigerated, and you can bake the cake layers a day ahead and wrap them tightly in plastic wrap. Frost on the day of serving for the best texture.

What Makes This Special

This London Fog Cake is a delightful fusion of comfort and elegance—each slice offers that familiar bergamot zing and a whisper of lavender, all wrapped in a silky vanilla frosting. It’s the perfect conversation starter at tea parties or a sweet twist on your everyday dessert rotation. Feel free to print and save this recipe for later, then drop a comment below if you’ve given it a whirl or have any recipe questions—happy baking!

Print Recipe

London Fog Cake

Author: Rachael Foster Courses: Dessert

Difficulty: Intermediate Prep Time 35 mins Cook Time 30 mins Rest Time 30 mins Total Time 1 hr 35 mins

Calories: 520

Description

This cake combines the floral notes of Earl Grey and lavender with a silky vanilla frosting, offering a moist crumb that releases hints of citrus and subtle herbaceous aroma in each mouthful.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cups all-purpose flour

• 1 tablespoon Earl Grey tea leaves

• 1 teaspoon baking powder

• ¹⁄₂ teaspoon baking soda

• ¹⁄₄ teaspoon salt

• 1 cup whole milk

• 2 large eggs

• 1 cup unsalted butter softened

• 1 cup granulated sugar

• ¹⁄₂ cup sour cream

• 2 tablespoons vanilla extract

• 1 teaspoon dried culinary lavender optional

• 1 cup unsalted butter softened for frosting

• 4 cups powdered sugar for frosting

• 2 tablespoons heavy cream

• 1 teaspoon vanilla extract

• 1 teaspoon dried culinary lavender optional

Instructions

1. Preheat the oven to 350°F and grease two 8-inch round cake pans lining the bottoms with parchment paper.
2. In a small saucepan heat the milk with Earl Grey tea leaves and dried lavender until it just begins to steam, remove from heat and steep for 10 minutes, then strain and cool slightly.
3. In a bowl whisk together flour, baking powder, baking soda and salt.
4. In a large bowl beat softened butter and granulated sugar until light and fluffy, about 3 minutes.
5. Beat in eggs one at a time, then mix in vanilla extract.
6. Alternate adding flour mixture and steeped milk beginning and ending with flour, mixing until just combined.
7. Fold in sour cream and pour the batter evenly into prepared pans.
8. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
9. Cool cakes in pans for 10 minutes then transfer to a wire rack to cool completely.
10. For the frosting beat softened butter until creamy then gradually add powdered sugar, heavy cream and vanilla until smooth and fluffy, folding in lavender if desired.
11. Place one cake layer on a serving plate, spread a layer of frosting, top with second cake layer and frost the top and sides evenly.
12. Chill the assembled cake for at least 30 minutes before serving to set the frosting.

Note

• Use high quality Earl Grey tea for best flavor
• Allow infusion time of at least 15 minutes
• Cake layers should be completely cool before frosting
• Store cake in refrigerator for up to three days

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