Description
A delicate and aromatic London Fog Cake infused with Earl Grey tea and culinary lavender, layered with a fragrant Earl Grey milk soak and topped with a luscious lavender cream cheese frosting. This cake combines the floral, citrusy notes of Earl Grey with the subtle sweetness of lavender, perfect for tea lovers seeking a unique and elegant dessert.
Ingredients
Scale
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
- 1/2 cup (120 ml) whole milk
Milk Soak
- 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
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)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper to prevent sticking and allow easy cake removal.
- Grind Earl Grey and Lavender: Add 3 tbsp Earl Grey tea and 1 tbsp culinary lavender to a food processor and pulse until finely ground. Sift through a sieve to remove any large bits ensuring smooth texture in the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the ground tea and lavender with 2 1/4 cups flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt. Set aside.
- Cream Butter and Sugar: Using an electric mixer on high speed, cream 10 tbsp softened unsalted butter with 1 1/2 cups granulated sugar for 2 minutes until light and fluffy.
- Add Eggs and Vanilla: Add 3 eggs and 1 tbsp vanilla bean paste to the butter mixture. Mix on medium speed until pale in color and smooth, about 1 minute.
- Combine Wet and Dry Ingredients: Alternately add the buttermilk (1 cup) and the dry ingredient mixture to the batter on low speed, mixing until just combined. Scrape the bowl with a spatula as needed to ensure even mixing.
- Bake the Cake: Pour the batter into the prepared pan. Bake for 38-44 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cake: Cool the cake in the pan on a wire rack for 30 minutes. Then lift it out using the parchment paper and allow it to cool completely on the rack.
- Prepare Earl Grey Milk Soak: In a small saucepan, heat 1/2 cup whole milk until steaming. Add 2 tbsp Earl Grey tea and 1/2 tbsp culinary lavender. Let steep for 15 minutes off heat, strain to remove solids, and allow to cool. Mix in 1/2 cup sweetened condensed milk and 1/2 tsp vanilla bean paste. Set aside.
- Make Lavender Cream Cheese Frosting: Pulse 1 tbsp culinary lavender in a food processor until finely ground and sift. Beat 1 cup softened butter on high speed for 5 minutes until fluffy. Add 8 oz cold cream cheese and beat until fluffy, about 1 minute. Sift in 2 cups powdered sugar, add lavender and 1 tsp vanilla bean paste, mixing on low to combine and then high for 1 minute. Add purple food coloring if using and mix well.
- Prepare Cake for Soak: Once cooled, trim a thin layer off the top of the cake to help the soak absorb. Transfer the cake to a serving plate and gently poke holes all over the top using a wooden stick or handle.
- Apply Earl Grey Milk Soak: Slowly pour the milk soak evenly over the top of the cake, allowing it to absorb gradually through the holes and into the cake.
- Frost the Cake: Spread a thick, even layer of the lavender cream cheese frosting on top of the soaked cake using an offset spatula.
- Slice and Serve: Cut the cake into 16 slices and serve, savoring the fragrant and delicate flavors of this London Fog inspired dessert.
Notes
- Use high-quality Earl Grey tea and culinary lavender for the best flavor.
- Make sure eggs are at room temperature for better mixing and cake texture.
- Do not skip the soaking step as it adds moisture and infuses the tea flavor deeply.
- Allow the cake to cool completely before adding the soak and frosting to prevent melting.
- Lavender in the frosting can be adjusted according to taste preference.
- The purple food coloring is optional but adds a lovely lavender hue to the frosting.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 44 minutes
- Category: Dessert, Cake
- Method: Baking, Soaking
- Cuisine: British-inspired
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
Keywords: London Fog Cake, Earl Grey Cake, Lavender Cake, Tea Cake, Cream Cheese Frosting, Floral Cake, Tea Party Dessert
