London Fog Cake with Earl Grey (Printer-friendly)
Delicate cake infused with Earl Grey tea and lavender, topped with creamy vanilla frosting for a fragrant British-inspired dessert.
# What you'll need:
→ Cake Components
01 - 1 cup whole milk
02 - 4 Earl Grey tea bags
03 - 2 teaspoons dried culinary lavender
04 - 2½ cups all-purpose flour
05 - 2 teaspoons baking powder
06 - ½ teaspoon baking soda
07 - ½ teaspoon salt
08 - 1 cup unsalted butter, room temperature
09 - 1¾ cups granulated sugar
10 - 4 large eggs, room temperature
11 - 1 tablespoon vanilla extract
→ Lavender Syrup
12 - ¼ cup water
13 - ¼ cup granulated sugar
14 - 1 teaspoon dried culinary lavender
→ Earl Grey Frosting
15 - 1 cup unsalted butter, room temperature
16 - 4 cups powdered sugar, sifted
17 - 2–3 tablespoons infused milk (reserved from cake preparation)
18 - 1 teaspoon vanilla extract
19 - Pinch of salt
# Method:
01 - Heat the milk in a small saucepan until steaming without boiling. Add Earl Grey tea bags and 2 teaspoons lavender. Steep for 15 minutes. Remove tea bags, strain out lavender, and allow to cool completely. Reserve 2–3 tablespoons of infused milk for frosting preparation.
02 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until thoroughly combined.
04 - In a large bowl, beat butter and granulated sugar on medium-high speed until light and fluffy, approximately 3–4 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Alternately add dry ingredients and infused milk to butter mixture, beginning and ending with flour mixture. Mix gently until just combined, being careful not to overmix.
06 - 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.
07 - Combine water, granulated sugar, and 1 teaspoon lavender in a small saucepan. Bring to a simmer while stirring until sugar completely dissolves. Remove from heat and let steep for 10 minutes. Strain through a fine-mesh sieve and cool completely.
08 - Beat butter on medium-high speed until creamy and smooth. Gradually add powdered sugar, mixing well after each addition. Add vanilla extract and salt. Beat in reserved infused milk, 1 tablespoon at a time, until desired spreading consistency is achieved.
09 - Brush cooled cake layers generously with lavender syrup. Place one cake layer on a serving plate and spread with an even layer of frosting. Position second layer on top. Frost top and sides of cake with remaining frosting. Garnish with additional dried lavender if desired.
# Expert Tips:
01 -
- The perfume of Earl Grey and lavender fills your entire house while it bakes, making even the dreariest day feel special
- Every bite balances floral sophistication with the kind of comforting sweetness that makes people close their eyes and smile
02 -
- The infused milk must cool completely before adding it to your batter, or you'll end up with melted butter and a dense, sad cake
- Over-mixing after adding flour will develop gluten and make your cake tough instead of tender
03 -
- Invest in an instant-read thermometer and stop heating the milk at exactly 180°F for optimal infusion without scalding
- If your frosting looks curdled after adding the infused milk, keep beating, it will come back together