London Fog Earl Grey Cake (Print-Friendly Format)
Soft cake infused with Earl Grey and lavender, topped with cream cheese frosting.
# Required Ingredients:
→ Earl Grey Cake
01 -
3 tbsp (12 g) Earl Grey tea
02 -
1 tbsp (2 g) culinary lavender
03 -
2 1/4 cups (282 g) all-purpose flour, spooned and leveled
04 -
1 1/2 tsp baking powder
05 -
1/4 tsp baking soda
06 -
1/2 tsp salt
07 -
10 tbsp (140 g) unsalted butter, softened
08 -
1 1/2 cups (300 g) granulated white sugar
09 -
3 eggs, at room temperature
10 -
1 tbsp vanilla bean paste
11 -
1 cup (240 ml) buttermilk
→ Earl Grey Milk Soak
12 -
1/2 cup whole milk
13 -
2 tbsp (8 g) Earl Grey tea
14 -
1/2 tbsp (1 g) culinary lavender
15 -
1/2 cup (150 g) sweetened condensed milk
16 -
1/2 tsp vanilla bean paste
→ Lavender Cream Cheese Frosting
17 -
1 tbsp (2 g) culinary lavender
18 -
1 cup (224 g) unsalted butter, softened
19 -
8 oz (226 g) cream cheese, cold
20 -
2 cups (260 g) powdered sugar
21 -
1 tsp vanilla bean paste
22 -
Purple food coloring (optional)
# How to Make It:
01 -
Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper.
02 -
Add Earl Grey tea and lavender to a food processor and pulse until finely ground. Pass through a sieve to remove large bits.
03 -
In a medium bowl, whisk together flour, Earl Grey tea, lavender, baking powder, baking soda, and salt. Set aside.
04 -
In a large bowl, beat softened butter and granulated sugar with an electric mixer on high speed for 2 minutes.
05 -
Add eggs and vanilla to the creamed butter mixture. Beat on medium speed until pale and smooth, about 1 minute.
06 -
Gradually add buttermilk and dry ingredients, mixing on low speed until batter is smooth. Scrape the bowl as needed.
07 -
Pour batter into the prepared pan. Bake for 38-44 minutes, or until a toothpick inserted into the center comes out clean.
08 -
Cool the cake in the pan on a wire rack for 30 minutes. Remove from the pan and cool completely.
09 -
Heat milk in a small saucepan over low heat until steaming. Add tea and lavender, steep for 15 minutes, and strain. Mix strained milk with condensed milk and vanilla.
10 -
Finely process lavender in a food processor. Beat butter in a bowl on high speed until pale and fluffy, about 5 minutes. Add cream cheese and beat until fluffy. Mix in powdered sugar, lavender, and vanilla on low speed, then beat on high until fluffy. Incorporate food coloring if desired.
11 -
Trim the top of the cooled cake to create a flat surface. Poke holes across the top with a wooden skewer. Slowly pour the milk soak over the cake, allowing it to absorb. Frost with a thick layer of cream cheese frosting and serve.