London Fog Cake 

The London Fog Cake is a dreamy fusion of Earl Grey tea, fragrant lavender, and luscious cream cheese frosting—an elegant twist on the classic “London Fog” latte. Baked as a soft, moist loaf and gently soaked with sweet Earl Grey lavender milk, it achieves a rich, almost tres-leches-like texture without being soggy. Topped with a silky lavender‑vanilla bean cream cheese frosting in a delicate lavender hue, this cake delivers a refined, aromatic dessert experience. Ideal for teatime or special occasions, each bite melts in your mouth with balanced floral and citrusy notes. Make this to impress and delight your guests.

Ingredients

For the Earl Grey Cake

• 3 tbsp (12 g) Earl Grey tea, finely ground
  
  

• 1 tbsp (2 g) culinary lavender, finely ground
  
  

• 2¼ cups (282 g) all‑purpose flour
  
  

• 1½ tsp baking powder
  
  

• ¼ tsp baking soda
  
  

• ½ tsp salt
  
  

• 10 tbsp (140 g) unsalted butter, softened
  
  

• 1½ cups (300 g) granulated sugar
  
  

• 3 large eggs, room temperature
  
  

• 1 tbsp vanilla bean paste
  
  

• 1 cup (240 ml) buttermilk
  
  

For the Earl Grey Milk Soak

• ½ cup (120 ml) whole milk
  
  

• 2 tbsp (8 g) Earl Grey tea
  
  

• ½ tbsp (1 g) culinary lavender
  
  

• ½ cup (150 g) sweetened condensed milk
  
  

• ½ tsp vanilla bean paste
  
  

For the Lavender Cream Cheese Frosting

• 1 tbsp (2 g) culinary lavender, finely ground
  
  

• 1 cup (224 g) unsalted butter, softened
  
  

• 8 oz (226 g) cream cheese, cold
  
  

• 2 cups (260 g) powdered sugar
  
  

• 1 tsp vanilla bean paste
  
  

• Purple food coloring (optional)
  
  

Directions

1. Prep & Bake Cake
   
   

   • Preheat oven to 350 °F (175 °C). Line and grease a 9 × 9 in light‑metal pan with parchment.
     
     

   • Grind Earl Grey and lavender until fine. Whisk with flour, baking powder, soda, and salt.
     
     

   • Cream butter and sugar until pale and fluffy (~2 min). Add eggs one at a time and vanilla bean paste until smooth.
     
     

   • Alternate adding buttermilk and dry ingredients on low until combined.
     
     

   • Pour batter into pan and bake for 38–44 minutes or until a toothpick comes out clean. Cool in pan 30 min, then fully on a rack.
     
     

2. Make Tea Milk Soak
   
   

   • Heat milk with tea and lavender until steaming; remove from heat and steep 15 minutes. Strain and cool.
     
     

   • Stir in sweetened condensed milk and vanilla.
     
     

3. Frosting
   
   

   • Grind lavender finely and sift. Cream butter until pale (~5 min), add cream cheese and whip ~1 min.
     
     

   • Sift in powdered sugar, then blend in lavender and vanilla until smooth. Add food coloring if desired.
     
     

4. Assemble
   
   

   • Once cake is fully cooled, trim a thin top layer to help soak. Place on serving plate and poke holes across the top.
     
     

   • Slowly pour the tea milk mixture over the cake, allowing it to absorb.
     
     

   • Frost with a thick layer of lavender cream cheese frosting.
     
     

   • Slice into 16 pieces and serve.
     
     

Estimated Nutritional Information

(per slice — 1 of 16)

• Calories: ~380 kcal
  
  

• Carbohydrates: ~35 g (includes sugar and condensed milk)
  
  

• Protein: ~4 g
  
  

• Total Fat: ~24 g (saturated fat ~14 g)
  
  

• Fiber: ~1 g
  
  

• Sodium: ~180 mg