Heavenly Earl Grey and Lavender London Fog Cake Recipe
A delicate and aromatic Heavenly London Fog Cake infused with fragrant Earl Grey tea and culinary lavender, soaked in a creamy milk mixture, and topped with a light lavender cream cheese frosting. This moist and flavorful cake blends classic British tea flavors with a floral twist for a truly elegant dessert experience.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 30 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
Tea and Lavender Mix
- 2 teaspoons Earl Grey Tea (loose leaf or tea bags)
- 2 tablespoons Culinary Lavender (dried)
Dry Ingredients
- 2 cups All-Purpose Flour (measured correctly)
- 2 teaspoons Baking Powder (fresh)
- 1 teaspoon Baking Soda
- 1 teaspoon Salt (fine)
Wet Ingredients
- 1 cup Unsalted Butter (at room temperature)
- 1.5 cups Granulated White Sugar (for creaming)
- 4 large Eggs (room temperature)
- 2 teaspoons Vanilla Bean Paste (richer flavor)
- 1 cup Buttermilk
Soaking Mixture
- 1 cup Whole Milk
- 1 cup Sweetened Condensed Milk
Frosting
- 8 ounces Cream Cheese (cold)
- 2 cups Powdered Sugar (adjust sweetness)
- 1 tablespoon Culinary Lavender (finely ground)
- 1 teaspoon Vanilla Extract (optional)
- 1 drop Purple Food Coloring (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and grease or line a baking pan to ensure the cake does not stick during baking.
- Grind Tea and Lavender: In a food processor, grind the Earl Grey tea and dried culinary lavender together until finely blended, enhancing the infusion in the cake.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground tea and lavender mixture, baking powder, baking soda, and salt to combine all dry components evenly.
- Cream Butter and Sugar: Using a mixer, cream the unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which helps introduce air into the batter for a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition, then add vanilla bean paste and blend until smooth and uniform.
- Combine Wet and Dry Mixtures: Gradually add the buttermilk alternately with the dry ingredients to the creamed mixture, mixing gently until a creamy, smooth batter forms without overmixing.
- Bake the Cake: Pour the batter evenly into the prepared pan and bake in the preheated oven for 38 to 44 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 30 minutes before transferring it to a wire rack to cool completely, preventing condensation and sogginess.
- Prepare Milk Soak: Heat whole milk with Earl Grey tea and lavender and let steep for 15 minutes to infuse flavors, then strain and mix with sweetened condensed milk and vanilla extract to create a flavorful soak.
- Make Frosting: Beat cold cream cheese until fluffy, then gradually incorporate powdered sugar, finely ground lavender, and vanilla extract, adding purple food coloring if desired for a subtle color.
- Soak the Cake: Level the top of the cooled cake, poke small holes evenly across the surface using a fork or skewer, and pour the milk soak slowly over the cake, allowing it to absorb fully.
- Frost and Serve: Spread the lavender cream cheese frosting evenly over the soaked cake, then slice into 16 equal portions and serve.
Notes
- Use fresh baking powder and soda for the best rise and texture.
- Allow eggs and butter to come to room temperature for better mixing and a smoother batter.
- Ensure the cake is fully cooled before soaking to prevent it from breaking apart.
- Adjust powdered sugar in frosting to your preferred sweetness level.
- Optional purple food coloring adds a visual lavender touch but does not affect flavor.
- Use culinary-grade lavender to avoid bitterness.
Keywords: London Fog Cake, Earl Grey Cake, Lavender Cake, Tea Infused Cake, Cream Cheese Frosting, Moist Cake, British Dessert
