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London Fog Cake

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Earl Grey-infused London Fog Cake with tender vanilla bean cake layers, creamy lavender buttercream, and subtle bergamot flavor. The cake version of your favorite cozy coffeehouse drink.

Ingredients

Scale
  • For the cake:
  • 2 1/2 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup whole milk
  • 1/4 cup brewed strong Earl Grey tea (cooled)
  • 2 teaspoons vanilla bean paste
  • For the lavender buttercream:
  • 2 cups unsalted butter, softened
  • 6 cups powdered sugar
  • 1/4 cup heavy cream
  • 2 teaspoons culinary lavender (ground fine)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  • 1. Preheat oven to 350°F (175°C). Grease and flour 3×8-inch cake pans.
  • 2. Brew strong Earl Grey tea and let cool. Steep lavender in 1/4 cup hot cream for buttercream, then strain.
  • 3. Whisk flour, baking powder, and salt. Beat sugar and butter until fluffy.
  • 4. Add eggs one at a time, then vanilla. Alternate adding dry ingredients and milk/tea mixture.
  • 5. Divide batter between pans. Bake 22-28 minutes until toothpick comes out clean.
  • 6. Cool completely.
  • 7. For buttercream: beat butter until creamy, gradually add powdered sugar, then lavender cream, vanilla, and salt.
  • 8. Assemble cake with buttercream between layers and on top/sides.

Notes

  • Use high-quality loose leaf Earl Grey for best flavor.
  • Chill cake layers before frosting for easier assembly.
  • Add edible flowers for beautiful presentation.
  • Store at room temperature up to 3 days.

Nutrition

Keywords: london fog cake, earl grey cake, lavender cake, tea cake recipe

Find it online: https://dishfoody.com/london-fog-cake-recipe/