Description

This London Fog Cake is a refined treat with tender crumb infused with Earl Grey and lavender, soaked in a sweet tea milk blend, and finished with silky lavender vanilla bean cream cheese frosting. A gorgeous cake that’s both delicate and decadently moist.

Ingredients

For the Cake

3 tablespoons Earl Grey tea

1 tablespoon culinary lavender

2¼ cups all-purpose flour

1½ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

10 tablespoons unsalted butter, softened

1½ cups granulated sugar

3 eggs, room temperature

1 tablespoon vanilla bean paste

1 cup buttermilk

Milk Soak

½ cup whole milk

2 tablespoons Earl Grey tea

½ tablespoon culinary lavender

½ cup sweetened condensed milk

½ teaspoon vanilla bean paste

Frosting

1 tablespoon culinary lavender

1 cup unsalted butter, softened

8 ounces cream cheese, cold

2 cups powdered sugar

1 teaspoon vanilla bean paste

Purple food coloring (optional)

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Instructions

Preheat oven to 350°F and prepare a 9×9-inch pan.
Grind tea and lavender and sift. Mix with dry ingredients.
Cream butter and sugar, add eggs and vanilla, then buttermilk and dry ingredients.
Bake 38–44 minutes and cool.
Steep milk with tea and lavender, strain, cool, mix with condensed milk and vanilla.
Make frosting by creaming butter, then cream cheese, adding sugar, lavender, and vanilla. Tint if desired.
Trim cake top, poke holes, pour soak, then frost. Slice into 16 pieces.

Notes

Full flavor develops after chilling overnight.
Make ahead by baking and soaking, then add frosting when ready.

Prep Time: 1 hour 30 minutes
Cook Time: 40 minutes
Category: Cake, Dessert
Method: Baking and soaking
Cuisine: European/Tea-inspired