London Fog Cake
This perfect London fog cake is an extra soft and moist cake flavored with Earl Grey tea and lavender, soaked with sweet Earl Grey lavender milk and frosted with silky lavender vanilla bean cream cheese frosting. It’s so incredibly soft, packed full of Earl Grey and lavender flavor, with the most irresistible texture from the tea milk soak, almost like a tres leches, but not quite as wet. The most perfect tea cake!
Ingredients
- 3 tbspearl grey tea
- 1 tbspculinary lavender
- 2 ¼ cupsall-purpose flour, spooned and leveled
- 1 ½ tspbaking powder
- ¼ tspbaking soda
- ½ tspsalt
- 10 tbspunsalted butter, softened
- 1 ½ cupsgranulated white sugar
- 3eggs, at room temperature
- 1 tbspvanilla bean paste
- 1 cupbuttermilk
- ½ cupwhole milk
- 2 tbspearl grey tea
- ½ tbspculinary lavender
- ½ cupsweetened condensed milk
- ½ tspvanilla bean paste
- 1 tbspculinary lavender
- 1 cupunsalted butter, softened
- 8 ozcream cheese, cold
- 2 cupspowdered sugar
- 1 tspvanilla bean paste
- purple food coloring (optional)
Directions
For the earl grey cake
- 1
Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper.
- 2
Add the Earl Grey tea and lavender to a food processor and pulse until finely ground. Pass through a sieve to separate any large bits.
- 3
In a medium bowl, whisk together the flour, Earl Grey tea, lavender, baking powder, baking soda, and salt. Then set aside the flour mixture.
- 4
Add the softened butter and granulated white sugar to a large bowl. Cream together for 2 minutes with an electric mixer on high speed.
- 5
Then add in the eggs and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.
- 6
Add in the buttermilk and dry ingredients a little bit at a time, mixing on low speed until all is combined and the batter is smooth. Scrape the sides of the bowl with a rubber spatula as necessary.
- 7
Pour the batter into the prepared pan. Bake the cake for 38-44 minutes, or until a toothpick comes out clean from the center.
- 8
Let the cake cool in the pan on a wire rack for 30 minutes, then pull up on the parchment paper to release it from the pan. Let the cake continue cooling on the cooling rack until completely cooled.
For the earl grey milk soak
- 1
While the cake cools, work on the Earl Grey milk soak. Add the milk to a small sauce pan and heat over low heat until steaming, then add in the Earl Grey tea and lavender. Allow it to steep for 15 minutes, then remove from the heat. Pass the mixture through a sieve and allow the milk to cool.
- 2
Transfer the Earl Grey milk to a liquid measuring cup or something you can easily pour from. Mix in the sweetened condensed milk and vanilla. Set aside until ready to use.
For the lavender cream cheese frosting
- 1
Add the lavender to a food processor and pulse until finely ground. Pass through a sieve to separate any large bits.
- 2
Add the butter to a large mixing bowl and mix on high speed with an electric mixer until pale and fluffy, about 5 minutes.
- 3
Then add in the cream cheese and mix on high speed until fluffy, about 1 minute.
- 4
Sift in the powdered sugar, and add in the lavender and vanilla. Mix on low speed until combined, then on high speed for 1 minute until fluffy again. Add in purple food coloring and mix until combined.
Assembling the cake
- 1
When the cake is completely cooled, cut a very thin layer off the top of the cake off using a sharp knife. This will make it easier for the Earl Grey milk to absorb into the cake. Transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon.(I used the handle of a honey dipper for smaller holes.)
- 2
Slowly pour the Earl Grey milk mixture on top of the cake. It is thin so it should absorb into the cake and the poked holes easily, but do be patient as it does.
- 3
Frost the top of the cake with a thick layer of lavender cream cheese frosting using an offset spatula. Then cut into 16 slices and serve!