London Fog Cake Earl Grey Lavender (Printable)
Delicate aromatic cake infused with Earl Grey tea and lavender, topped with creamy vanilla frosting.
# Ingredient List:
→ For the Cake
01 - 1 cup (240 ml) whole milk
02 - 4 Earl Grey tea bags
03 - 2 tsp dried culinary lavender
04 - 2½ cups (315 g) all-purpose flour
05 - 2 tsp baking powder
06 - ½ tsp baking soda
07 - ½ tsp salt
08 - 1 cup (225 g) unsalted butter, room temperature
09 - 1¾ cups (350 g) granulated sugar
10 - 4 large eggs, room temperature
11 - 1 tbsp vanilla extract
→ For the Lavender Syrup
12 - ¼ cup (60 ml) water
13 - ¼ cup (50 g) granulated sugar
14 - 1 tsp dried culinary lavender
→ For the Earl Grey Frosting
15 - 1 cup (225 g) unsalted butter, room temperature
16 - 4 cups (480 g) powdered sugar, sifted
17 - 2–3 tbsp (30–45 ml) infused milk (reserved from cake step)
18 - 1 tsp vanilla extract
19 - Pinch of salt
# Steps:
01 - Heat the whole milk in a small saucepan until steaming, avoiding a boil. Add the Earl Grey tea bags and 2 teaspoons dried culinary lavender. Steep for 15 minutes to develop full flavor. Remove tea bags and strain out the lavender buds. Allow the infused milk to cool completely. Reserve 2–3 tablespoons of the infused milk for frosting preparation; use the remaining portion in the cake batter.
02 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper. In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until well combined. In a large mixing bowl, cream the unsalted butter and granulated sugar until light and fluffy, approximately 3–4 minutes. Beat in eggs one at a time, fully incorporating each addition, then blend in vanilla extract. Alternately add the flour mixture and infused milk to the butter mixture, beginning and ending with flour, mixing just until combined. Divide batter evenly between prepared pans. Bake for 25–30 minutes, or until a wooden toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
03 - Combine water, granulated sugar, and dried culinary lavender in a small saucepan. Bring to a gentle simmer over medium heat, stirring continuously until sugar completely dissolves. Remove from heat and let steep for 10 minutes to extract lavender essence. Strain through a fine-mesh sieve to remove lavender buds. Allow syrup to cool completely before using.
04 - Beat the unsalted butter on medium-high speed until creamy and smooth, approximately 2 minutes. Gradually add powdered sugar, mixing on low speed until incorporated, then increase to medium-high and beat for 2 minutes. Add vanilla extract and pinch of salt. Beat in the reserved infused milk, 1 tablespoon at a time, until the frosting reaches a smooth, spreadable consistency. Continue beating on medium-high for an additional 2 minutes until light and fluffy.
05 - Brush the surface of each cooled cake layer with lavender syrup to add moisture and flavor. Place one cake layer on a serving plate or cake stand. Spread an even layer of Earl Grey frosting over the top. Position the second cake layer atop the frosted layer. Apply a thin crumb coat of frosting to the top and sides, then chill for 15 minutes to set. Finish with a final layer of frosting, smoothing the top and sides as desired. Garnish with additional dried lavender buds if desired.
# Expert Tips:
01 -
- The combination of Earl Grey and lavender creates this sophisticated floral fragrance that fills your entire kitchen while it bakes
- Each bite tastes like your favorite tea shop latte but in cake form, with that perfect balance of fragrant tea and sweet vanilla creaminess
02 -
- Culinary lavender is absolutely essential because other types can have pesticides or chemical residues that make them unsafe to eat
- That lavender syrup might seem optional but it is what keeps the cake moist for days and intensifies the floral flavor throughout every bite
03 -
- Room temperature ingredients combine more easily and create a smoother batter, so set everything out about an hour before you start baking
- Letting the milk steep longer than fifteen minutes can make the flavor bitter, so set a timer and resist the urge to let it go longer