Dessert

London Fog Cake with Earl Grey & Lavender Recipe

ByVictor Layne February 19, 2026February 19, 2026

Introduction

The London Fog Cake is a delicate and fragrant treat combining the classic flavors of Earl Grey tea and floral lavender. This moist cake, paired with a creamy lavender frosting, offers a sophisticated twist perfect for afternoon tea or special occasions.

A three-layer cake sits on a white cake stand, with visible light brown sponge layers separated by creamy white frosting. The outside of the cake is smooth white frosting with a light purple tint near the bottom edge. On top, there is a swirl of white frosting decorated with small purple flowers and light brown sprinkles around the edge, with light brown syrup dripping down the sides. In front of the cake, a slice rests on a white plate, showing the same layers and topped with a small white frosting swirl and purple flower. The setting includes a white teapot, a white cup with coffee, a white bowl with chocolate pieces, and sprigs of lavender on a white marbled surface. A gold fork lays near the plate on a light fabric. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp (12 g) loose leaf Earl Grey tea
1 tbsp (2 g) culinary lavender
2 1/4 cups (282 g) all-purpose flour, spooned and leveled
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
10 tbsp (140 g) unsalted butter, softened
1 1/2 cups (300 g) granulated white sugar
3 large eggs (room temperature)
1 tbsp vanilla bean paste
1 cup (240 ml) buttermilk
1/2 cup (120 ml) whole milk
2 tbsp (8 g) Earl Grey tea
1/2 tbsp (1 g) culinary lavender
1/2 cup (150 g) sweetened condensed milk
1/2 tsp vanilla bean paste
1 tbsp (2 g) culinary lavender
1 cup (224 g) unsalted butter, softened
8 oz (226 g) cold cream cheese
2 cups (260 g) powdered sugar
1 tsp vanilla bean paste
Optional: purple food coloring

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease a 9×9 inch pan and line it with parchment paper.
Step 2: Pulse the Earl Grey tea and lavender in a food processor until fine, then sift through a mesh sieve to remove any large pieces.
Step 3: In a medium bowl, whisk together the flour, ground tea and lavender mixture, baking powder, baking soda, and salt.
Step 4: Cream the softened butter and sugar on high speed for about two minutes until the mixture is pale and fluffy.
Step 5: Beat in the eggs one at a time, followed by the vanilla bean paste, mixing until the batter is smooth.
Step 6: Gradually add the buttermilk and dry ingredients on low speed, alternating between them until just combined.
Step 7: Pour the batter into the prepared pan and bake for 30 to 35 minutes. Allow to cool for 20 minutes in the pan, then transfer to a wire rack.
Step 8: Heat the whole milk until steaming. Steep the Earl Grey tea and lavender in the milk for 15 minutes, then strain. Stir in the sweetened condensed milk and vanilla bean paste to create the soak.
Step 9: Beat the frosting butter for five minutes until light and fluffy. Add the cold cream cheese, sifted ground lavender, powdered sugar, and vanilla bean paste. Beat until fluffy and smooth. Add purple food coloring if desired.
Step 10: Trim a thin layer off the top of the cooled cake. Poke holes across the surface using a skewer or fork. Pour the milk soak evenly over the cake. Finish by spreading the lavender frosting on top.

Tips & Variations

Use room temperature eggs for a smoother batter and better rise.
Adjust the amount of lavender to your taste; too much can be overpowering.
For an extra floral touch, garnish with edible lavender buds before serving.
If you don’t have vanilla bean paste, substitute with pure vanilla extract.

Storage

Store the cake covered in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best texture. Leftover cake can be frozen without the frosting for up to 2 months; thaw overnight in the refrigerator before frosting.

How to Serve

A three-layer round cake with light brown sponge layers separated by thin white cream fillings stands on a white cake stand; the outside is frosted with white cream that fades to a light purple shade near the base, topped with swirls of white cream decorated with small purple flowers and golden sprinkles, with light caramel-colored drips running down the sides. A single slice is cut out and placed on a white plate in front, showing the same layers and decorated with a small swirl of cream and a purple flower. The scene includes a white teapot, a white cup filled with coffee, a small white bowl of seeds, sprigs of lavender, a beige cloth, and a golden fork on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Earl Grey tea bags instead of loose leaf?

Yes, you can use Earl Grey tea bags. Use about 4 tea bags to match the strength of 3 tablespoons of loose leaf tea, but reduce steeping time slightly to avoid bitterness.

Is it possible to make this cake dairy-free?

Yes, substitute dairy butter with a plant-based butter and use almond or oat milk instead of whole milk and buttermilk. Use dairy-free cream cheese for the frosting as well.