London Fog Cake with Earl Grey Lavender (Printable)

Delicate tea-infused cake with Earl Grey and lavender, topped with creamy vanilla frosting.

# What You'll Need:

→ For the Cake

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

→ For the Lavender Syrup

12 - ¼ cup water
13 - ¼ cup granulated sugar
14 - 1 teaspoon dried culinary lavender

→ For the 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 step)
18 - 1 teaspoon vanilla extract
19 - Pinch of salt

# How to Make It:

01 - Heat the milk in a small saucepan until steaming, being careful not to boil. Add Earl Grey tea bags and 2 teaspoons lavender. Allow to steep for 15 minutes to develop full flavor. Remove tea bags and strain out lavender blossoms. Let the infused milk cool completely. Reserve 2–3 tablespoons for the frosting; use the remaining milk 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 flour, baking powder, baking soda, and salt until well combined. In a large mixing bowl, cream butter and sugar until light and fluffy, approximately 3–4 minutes. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Add vanilla extract. Alternately add the flour mixture and infused milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently just until combined, being careful not to overmix. 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 before transferring to a wire rack to cool completely.
03 - Combine water, sugar, and lavender in a small saucepan over medium heat. Bring to a gentle simmer, stirring constantly until sugar completely dissolves. Remove from heat and let steep for 10 minutes to allow lavender flavor to develop. Strain through a fine-mesh sieve to remove lavender buds. Allow syrup to cool completely before using.
04 - Beat butter on medium-high speed until creamy and smooth, approximately 2–3 minutes. Reduce speed to low and gradually add powdered sugar, mixing until fully incorporated. Add vanilla extract and salt. Beat in the reserved infused milk, 1 tablespoon at a time, until frosting reaches desired spreading consistency. Increase speed to medium-high and beat for an additional 2 minutes until light and fluffy.
05 - Brush the tops of cooled cake layers generously with lavender syrup. Place one cake layer on a serving plate or cake stand. Spread an even layer of Earl Grey frosting over the surface. Carefully position the second cake layer on top. Frost the top and sides of the cake with remaining frosting, creating smooth, even coats. Optionally garnish with additional dried lavender blossoms for an elegant finish.

# Expert Suggestions:

01 -
  • The Earl Grey milk infusion gives the crumb an almost custard like tenderness that keeps for days
  • Lavender walks a fine line but hits it perfectly here floral without tasting like soap
  • That first bite where the frosting meets the syrup soaked cake is what cozy tastes like
02 -
  • Over steeping the milk makes the cake bitter and astringent
  • Let the milk cool completely or it will cook your eggs when you add them
  • The syrup step seems optional but it is what keeps this cake moist for three days
03 -
  • Grind one extra Earl Grey tea bag into a fine powder and fold it into the batter for an intense tea flavor
  • Wrap the cooled cake layers tightly in plastic wrap and freeze them before frosting for easier handling

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