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Creamy London Fog Cake with Lavender & Cream Cheese Frosting

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This dreamy London Fog Cake features a tender Earl Grey-infused crumb and a silky lavender cream cheese frosting. It’s a comforting, showstopping dessert perfect for any occasion, from potlucks to elegant tea parties.

Ingredients

Scale
  • 1 cup whole milk (240 ml)
  • 4 Earl Grey tea bags or 4 tsp loose leaf
  • 2 1/4 cups all-purpose flour (280 g)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 1/4 cups granulated sugar (250 g)
  • 1/2 cup unsalted butter, softened (115 g)
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1/2 cup sour cream, room temperature (120 g)
  • Optional: Zest from 1 lemon
  • For the Lavender Cream Cheese Frosting:
  • 1/2 cup unsalted butter, softened (115 g)
  • 8 oz cream cheese, softened (225 g, full-fat recommended)
  • 3 1/2 cups powdered sugar, sifted (420 g)
  • 1 tsp vanilla extract
  • 1 1/2 tsp food-grade dried lavender, finely crushed
  • Pinch salt
  • Optional: Purple food coloring
  • Optional: 1-2 tbsp milk or cream, if needed to thin the frosting

Instructions

  1. In a small saucepan, heat 1 cup whole milk until steaming (not boiling). Remove from heat, add 4 Earl Grey tea bags, cover, and steep for 10 minutes. Squeeze out bags and discard. Let the tea-infused milk cool to room temperature.
  2. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. Dust sides with flour and tap out excess.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large bowl, beat butter and sugar on medium-high for 3–4 minutes, until light and fluffy.
  5. Beat in eggs, one at a time, scraping the bowl after each. Add vanilla extract and optional lemon zest. Mix until smooth.
  6. With the mixer on low, add half the dry mixture. Pour in the cooled tea-milk, then add the remaining dry ingredients. Mix just until combined.
  7. Gently fold in sour cream. Batter should look creamy and pale with tiny flecks of tea.
  8. Divide batter evenly between pans. Bake for 28–32 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto a wire rack. Cool completely before frosting.
  9. For the frosting: Beat butter and cream cheese until fluffy, about 2–3 minutes. Add vanilla, salt, and crushed lavender. Slowly add powdered sugar, beating until smooth. If frosting is too stiff, add milk or cream until spreadable. Add purple food coloring if desired.
  10. Place one cake layer on a plate. Spread a thick layer of frosting, then top with the second cake. Frost the top and sides. Swirl the top or pipe rosettes if desired. Sprinkle with extra crushed lavender or edible flowers.
  11. Chill the cake for at least 30 minutes for clean slices. Serve at room temperature.

Notes

For best flavor, use a strong Earl Grey tea and food-grade dried lavender. Bring all dairy and eggs to room temperature for a smooth batter. If cake layers dome, trim with a serrated knife. If overbaked, brush layers with extra Earl Grey milk before frosting. Chill cake before slicing for clean cuts. Can be made gluten-free or dairy-free with substitutions.

Nutrition

Keywords: London Fog Cake, Earl Grey cake, lavender frosting, cream cheese frosting, tea cake, birthday cake, easy cake recipe, floral dessert, potluck dessert, showstopper cake

Find it online: https://bitematrix.com/creamy-london-fog-cake-recipe-easy-lavender-frosting-guide/