London Fog Cake

I discovered London Fog Cake during a trip to a charming bakery in Seattle, where I saw this pale, elegant cake in the window. I was immediately drawn to it because I'm obsessed with London Fog lattes – that creamy, bergamot-kissed drink with hints of vanilla and lavender. When I tasted my first slice, I was amazed at how perfectly they'd captured those flavors in cake form. The sponge was incredibly tender and had this subtle tea flavor that wasn't bitter at all, just aromatic and sophisticated. The lavender frosting was the real showstopper – creamy, not too sweet, with just enough floral essence to make it interesting without tasting like soap or perfume. I knew I had to recreate it at home. After several attempts, I perfected this version that steeps Earl Grey directly in the milk for maximum flavor and uses real dried lavender in the frosting. The key is not to overdo the lavender – a little goes a long way. This cake is my love letter to that perfect afternoon drink.

Why I love this recipe

I love this London Fog Cake because it transforms a simple beverage into an elegant, memorable dessert. There's something so special about the combination of Earl Grey's bergamot notes with the delicate floral hint of lavender – it's sophisticated without being pretentious. The texture of the cake is what really gets me – it's incredibly moist and tender, almost like a cross between a sponge cake and a butter cake. Every time I make it, my kitchen smells like a cozy tea shop, which is such a comforting aroma. I also appreciate that this recipe looks far more complicated than it actually is. People are always amazed when they find out I made it from scratch, but the technique is quite straightforward. The cake also keeps beautifully, staying moist for several days, which makes it perfect for making ahead. But mostly, I love how this cake makes people feel – it's the kind of dessert that makes you slow down, savor each bite, and maybe pour yourself a cup of tea to go with it.

What You Need From Your Kitchen

• Earl Grey tea leaves: Steep in warm milk to infuse the bergamot flavor throughout the cake
• Whole milk: Acts as the liquid base and carries the Earl Grey flavor into the batter
• Unsalted butter: Use both for the cake batter and frosting, ensuring it's softened to room temperature
• Eggs: Provide structure and richness to the cake layers
• All-purpose flour: Forms the base structure of the cake
• Dried lavender buds: Grind finely and add to frosting for the signature floral flavor
• Heavy cream: Creates a smooth, spreadable consistency in the lavender frosting
• Lemon zest: Brightens both the frosting and acts as a beautiful garnish

Let's Make These Together

Infuse the Earl Grey milk

Begin by warming your milk gently in a small saucepan until it just starts to bubble around the edges. Remove from heat immediately and stir in the loose Earl Grey tea leaves. Cover and let this aromatic mixture steep for about 10 minutes. The milk will take on a beautiful golden hue and that distinctive bergamot fragrance. Strain out the leaves through a fine mesh sieve and set the infused milk aside to cool completely.

Prepare your cake batter

Preheat your oven to 350°F and generously grease your baking pan. In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until the mixture becomes pale and fluffy – this should take about 3-4 minutes. Add your eggs one at a time, beating thoroughly after each addition to ensure they're fully incorporated. Stir in the vanilla extract for that extra layer of warmth.

Mix dry and wet ingredients

In a separate bowl, whisk together your flour, baking powder, and salt. Now comes the alternating method: add about a third of your flour mixture to the butter mixture, then half of your cooled Earl Grey milk. Continue alternating, ending with the flour mixture. Mix gently just until everything is combined – overmixing can result in a tough cake. The batter should be smooth and pourable.

Bake to perfection

Transfer your batter to the prepared pan and use a spatula to spread it evenly, smoothing the top. Place in your preheated oven and bake for 30-35 minutes. You'll know it's done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. The cake should spring back when lightly pressed. Let it cool completely in the pan – patience is key here!

Create lavender frosting

While your cake cools, make the frosting. Grind your dried lavender buds until they're a fine powder – this prevents any stems or large pieces in your frosting. Beat the softened butter until creamy, then gradually add your powdered sugar. The mixture will be quite thick at this point. Add the heavy cream, ground lavender, and lemon zest, then beat on high speed for 2-3 minutes until the frosting is light, fluffy, and spreadable.

Frost and garnish beautifully

Once your cake has cooled to room temperature, spread the lavender frosting generously over the top. Use an offset spatula or butter knife to create smooth, even coverage or gentle swirls depending on your preferred style. Finish with a sprinkle of whole dried lavender buds and fresh lemon zest for that professional bakery look. Chill for about 30 minutes to let the frosting set before slicing into neat squares.

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Switch Things Up

I first made this cake for my best friend's garden party last spring, and it was an instant hit. I remember steeping the Earl Grey tea in warm milk and thinking it smelled exactly like the London Fog lattes we'd order at our favorite café. The hardest part was waiting for the cake to cool before frosting it – the smell was absolutely intoxicating. I decorated it simply with fresh lavender from my garden and some lemon zest. When I brought it out on a vintage cake stand, everyone thought I'd ordered it from a fancy bakery. My friend still asks me to make it for her birthday every year. The cake has this wonderful way of tasting both familiar and special at the same time. One guest told me it reminded her of teatime at her grandmother's house in England, which was the best compliment I could've received.

Perfect Pairings

This London Fog Cake pairs beautifully with a hot cup of Earl Grey tea or a London Fog latte to echo the flavors. For a delightful tea party spread, serve it alongside cucumber sandwiches, lemon scones with clotted cream, and fresh berries. If you're serving it as dessert, a glass of sparkling wine or champagne complements the floral notes wonderfully. For a cozy evening treat, pair it with vanilla ice cream or a dollop of lightly sweetened whipped cream. The cake also goes well with fresh raspberries or blackberries, whose tartness balances the sweet frosting perfectly.

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Frequently Asked Questions

→ Can I use regular tea bags instead of loose-leaf Earl Grey?

Yes, you can use tea bags, but loose-leaf Earl Grey provides a stronger, more aromatic bergamot flavor. If using tea bags, use 3-4 bags to achieve the same intensity. Make sure to squeeze the bags well after steeping to extract maximum flavor.

→ Where can I find culinary lavender for the frosting?

Culinary lavender is available at specialty spice shops, health food stores, or online. Make sure to purchase food-grade lavender specifically labeled for culinary use, as decorative lavender may have been treated with chemicals. You can also use the lavender from herbal tea bags in a pinch.

→ Can I make this cake ahead of time?

Absolutely! This cake actually tastes better the next day as the flavors have time to meld. You can bake the cake layers up to 2 days in advance, wrap them tightly in plastic wrap, and store at room temperature. The frosted cake keeps well in the refrigerator for up to 5 days – just bring it to room temperature before serving.

→ Can I make this as a layer cake instead of sheet cake?

Yes! Divide the batter between two 9-inch round cake pans and reduce baking time to about 25-28 minutes. You may need to increase the frosting recipe by 50% to have enough for filling and frosting the outside of a layer cake. This makes a beautiful presentation for special occasions.

→ My frosting tastes too floral, what went wrong?

Lavender can easily become overpowering if you use too much. Start with just 1/2 teaspoon of ground lavender and taste the frosting before adding more. Different lavender varieties have varying intensity, so it's best to add gradually. The lemon zest helps balance the floral notes, so don't skip it!

→ Can I omit the lavender if I don't like floral flavors?

Certainly! You can make a simple vanilla buttercream instead and still have a delicious Earl Grey cake. Add an extra teaspoon of vanilla extract to the frosting and perhaps a touch more lemon zest. The Earl Grey flavor in the cake itself will still shine through beautifully.

→ How do I prevent my cake from being dry?

Don't overbake – check the cake at 30 minutes and remove it as soon as a toothpick comes out clean. Overbaking is the most common cause of dry cake. Also, make sure not to overmix the batter once you add the flour, as this develops gluten and creates a tougher texture. The Earl Grey milk infusion also helps keep the cake moist.

Conclusion

This London Fog Cake brings the beloved tea latte into dessert form with stunning results. The subtle bergamot flavor from Earl Grey tea creates a sophisticated base, while the lavender frosting adds an elegant floral note that's never overpowering. It's perfect for afternoon tea parties, bridal showers, or any occasion that calls for something a little more refined. The cake stays moist for days thanks to the milk infusion, and the frosting pipes beautifully if you want to get fancy with decorations. Whether you're a tea enthusiast or just love unique flavor combinations, this cake will become your go-to impressive dessert.