Delicious London Fog Cake

What is a London Fog (and the Story Behind This Cake)?

A London Fog is a soothing, sophisticated hot beverage originating from Vancouver, British Columbia. It combines fragrant Earl Grey tea with steamed milk and a touch of vanilla syrup, often crowned with a delicate foam. It’s a beautifully balanced drink, offering warmth, comfort, and subtle floral notes.

I found myself continually drawn to its unique flavor profile, especially the way the bright bergamot of the Earl Grey plays with sweet vanilla. This inspiration led me to wonder: could I translate this elegant drink into a dessert? That question launched me into a series of experiments, aiming to infuse a cake with the same delicate essence.

This London Fog Cake is my answer. I’ve designed it to mirror the drink’s key elements, from the tea-infused cake to a sweet milk soak, all brought together with a whisper of lavender in the frosting. It’s a cake that truly tells the story of its beverage namesake.

Table of Contents

Why You’ll Fall in Love with My London Fog Cake

I genuinely believe you will adore this London Fog Cake for several reasons. I’ve carefully crafted each element to create a truly unforgettable dessert.

• Perfectly Balanced Flavors: I’ve managed to capture the sophisticated interplay of Earl Grey, vanilla, and just the right hint of lavender. Each bite offers a harmonious blend, without any single flavor overwhelming the others.
• Incredibly Moist Texture: Thanks to a unique Earl Grey milk soak, this cake boasts an incredibly moist and tender crumb. It’s a texture that melts in your mouth, making each slice a pure delight.
• Rich, Tangy Cream Cheese Frosting: The lavender cream cheese frosting is the perfect complement. It adds a lovely tang and a luxurious, fluffy texture that balances the sweetness of the cake and the subtle floral notes of the lavender.
• Elegant and Unique: This isn’t just another cake; it’s a culinary experience. The sophisticated flavor profile makes it perfect for special occasions, yet its comforting taste will have you craving it on a regular Tuesday.

Ingredients You’ll Need for My London Fog Cake

Gathering your ingredients is the first step to creating this delightful cake. I’ve broken them down by component for clarity.

For the London Fog 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

For the Earl Grey 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

For the 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)

How to Make My London Fog Cake: Step-by-Step Instructions

I’ve broken down the process into clear, manageable steps. Just follow along, and you’ll have a beautiful cake in no time!

Preparing the 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.

Making the Earl Grey Milk Soak:

1. While the cake cools, work on the Earl Grey milk soak. Add the milk to a small saucepan 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.

Preparing 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 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!

Annah’s Top Tips for a Perfect London Fog Cake

I’ve learned a few tricks over the years that will help you achieve the best possible London Fog Cake. These tips address common baking questions and ensure your cake turns out perfectly moist and flavorful.

• Room Temperature Ingredients are Key: Always use room temperature butter and eggs. This allows them to emulsify properly with the sugar, creating a smooth batter that traps air. That trapped air contributes to a light and tender cake crumb.
• Creaming Butter and Sugar: Don’t rush the creaming step. Mixing the softened butter and granulated sugar on high speed for the full two minutes ensures that plenty of air is incorporated. This aeration is crucial for a fluffy cake, giving it lift and a delicate texture.
• Sifting Flour: While I don’t explicitly call for sifting the flour in the ingredients list, the instruction to whisk dry ingredients is important. For the best, most tender crumb, I recommend giving your flour a quick sift or at least whisking it thoroughly with the other dry ingredients. This breaks up any clumps and helps to evenly distribute the leavening agents.
• Maximizing Tea Flavor in the Soak: The steeping time for the Earl Grey milk soak is 15 minutes; resist the urge to shorten it. This longer steep ensures the milk really absorbs the full, aromatic essence of the tea and lavender. A weak soak means a less flavorful cake, so patience here pays off.
• Achieving Perfect Frosting Consistency: When making the cream cheese frosting, ensure your butter is softened but your cream cheese is cold. This contrast helps create a stable, fluffy frosting that isn’t too runny. If your frosting seems too soft, refrigerate it for 15-20 minutes before whipping it again. If it’s too stiff, add a tiny splash of milk or cream, a teaspoon at a time, until it loosens slightly.

Flavor Harmony Deep Dive: Earl Grey, Lavender & Vanilla

The magic of this London Fog Cake truly lies in the beautiful interplay of its core flavors: Earl Grey, lavender, and vanilla. I think understanding how these elements dance together will make you appreciate each bite even more.

Earl Grey tea brings a distinctive citrusy brightness from its bergamot oil. This elegant, aromatic note is the backbone of the “London Fog” profile, offering a refreshing and slightly floral zest that awakens the palate. It’s sophisticated and unmistakable.

Then there’s lavender, used sparingly and carefully in this recipe. When finely ground, culinary lavender contributes a subtle, soothing floral whisper. It’s not meant to overpower but to add an ethereal, almost perfumed grace note that complements the bergamot without competing. I find it adds a beautiful depth and elegance.

Finally, vanilla bean paste rounds out the trio with its warm, sweet, and comforting embrace. Vanilla acts as a gentle bridge, softening the brighter edges of the bergamot and harmonizing with the subtle floral tones of the lavender. It ties all the flavors together into a cohesive, wonderfully balanced profile.

Ingredient Spotlight & Sourcing Tips

I always say that good ingredients make a good recipe great, and this London Fog Cake is no exception. Paying attention to what you buy can significantly elevate the final taste.

For the Earl Grey tea, I recommend choosing a high-quality loose-leaf variety if possible. Loose leaf often has more potent and fresher bergamot notes than tea bags, which can sometimes contain finer, dustier tea. Look for brands known for their aromatic black teas; a strong base tea will provide the best flavor. If using tea bags, ensure they are good quality, preferably with whole tea leaves visible.

Culinary-grade lavender is absolutely essential. Do not use decorative or crafting lavender, as it may be treated with pesticides or simply not taste good. Culinary lavender is specifically grown and processed for consumption, ensuring a clean, pleasant floral flavor. You can often find it at specialty spice shops, well-stocked grocery stores, or online.

Finally, for the vanilla, I use vanilla bean paste. I love its rich, complex flavor and the beautiful flecks of vanilla bean it adds. While pure vanilla extract can be used, the paste often provides a more intense, rounded vanilla presence that really shines against the tea and lavender. Invest in a good quality paste; it makes a difference in any baked good.

Customizing Your London Fog Cake: Variations & Substitutions

I love to encourage creativity in the kitchen! While I think this London Fog Cake is perfect as is, here are some ideas if you want to put your own spin on it.

Customization Category	Ideas & Notes
Tea Variations	If you prefer less caffeine, a decaffeinated Earl Grey works wonderfully. Other black teas like Lady Grey (with orange and lemon peel) or a good quality English Breakfast could also provide a delicious, though slightly different, base. I wouldn’t recommend green tea here, as its flavor profile is quite different.
Lavender Alternatives	If you’re not a fan of lavender, you can simply omit it from the cake, soak, and frosting. For a similar floral note without lavender, a tiny pinch of dried rose petals (culinary grade) or even a touch of orange blossom water (just a few drops) could be lovely in the soak or frosting.
Frosting Alternatives	Instead of cream cheese frosting, a Swiss meringue buttercream would offer a lighter, less tangy option that’s still incredibly smooth and pipes beautifully. A simple vanilla glaze (powdered sugar, milk, vanilla) could also work for a less rich option, but I do love the tang of the cream cheese.
Dietary Adjustments	For a gluten-free version, I recommend using a high-quality 1:1 gluten-free baking flour blend. For dairy-free, you could experiment with plant-based milks and buttermilks (like those made with almond or soy milk and lemon juice) and dairy-free butter and cream cheese alternatives, though I haven’t personally tested these variations.
Format Variations	You can easily convert this into cupcakes; just reduce the baking time to about 18-22 minutes. For a Bundt cake, increase the baking time to 50-60 minutes and ensure your pan is well-greased. Mini cakes would also be adorable; adjust baking time as needed for smaller pans.
Decoration Ideas	For a simple, elegant touch, I love to garnish with a sprinkle of additional culinary lavender buds or a delicate dusting of Earl Grey tea powder. You could also place a thin slice of candied orange peel or a fresh edible flower on top of each slice for a sophisticated presentation. I think a drizzle of white chocolate also looks lovely.

Make-Ahead & Storage Instructions

I know life can get busy, so I’ve made sure this London Fog Cake is relatively flexible for make-ahead preparation. Here’s how I handle storing and preparing components in advance.

To store the complete cake, I keep it covered in an airtight container in the refrigerator for up to 3-4 days. Because of the cream cheese frosting, refrigeration is best. I always recommend letting slices come to room temperature for about 30 minutes before serving to ensure the cake is soft and the frosting is creamy.

If you want to get a head start, you can bake the cake layers a day in advance. Once completely cooled, wrap them tightly in plastic wrap and store them at room temperature. The Earl Grey milk soak can also be made a day or two in advance and stored in an airtight container in the refrigerator.

For the frosting, I find it’s best made the day you plan to assemble and serve, as cream cheese frosting can sometimes lose a bit of its fluffiness in the fridge. However, you can make it a day ahead, refrigerate it, and then re-whip it with your electric mixer for a minute or two before frosting the cake.

Frequently Asked Questions About London Fog Cake

I get so many wonderful questions in my kitchen, and I love answering them! Here are some common inquiries I receive about this London Fog Cake.