There’s something quietly luxurious about a slice of London Fog Cake: the floral lift of Earl Grey tea, the gentle perfume of lavender, and a silky cream cheese frosting that feels like a warm hug. I think of this cake when I want something comforting but a little elegant — a weekend brunch centerpiece, a book-club treat, or a gentle dessert after a cozy dinner. London Fog Cake brings together fragrant tea-steeped milk and soft, tender layers that smell faintly of bergamot and lavender as they bake, filling the kitchen with that lovely, calming aroma. If you like tea-infused sweets, this London Fog Cake will probably become one of those recipes you keep coming back to.
If you’re exploring other cozy baked goods while you wait for the oven to do its magic, you might enjoy a sweet bite like breakfast pancake poppers alongside your slice — they make a playful, homey combo.
Why you’ll love this recipe
- The Earl Grey tea gives a gentle citrusy bergamot note that transforms a simple cake into something sophisticated.
- Lavender adds a subtle floral layer without being overpowering — it’s grown-up and calming.
- The texture is soft and tender, thanks to the butter and milk steeped with tea.
- Cream cheese frosting brings a tangy balance to the sweetness, making every bite melt in your mouth.
- It’s surprisingly approachable — the steps are straightforward, but the result feels special.
How to make London Fog Cake
First, you’ll steep milk with Earl Grey tea and lavender so the flavor infuses deeply; this is what makes it truly a London Fog Cake and not just a lavender cake. Preheat your oven and get three 8-inch pans ready, because baking in layers gives you that classic tall cake look. Whisk the dry ingredients in one bowl and cream butter and sugar in another until light and airy — this is when the batter starts to feel like something wonderful. Add the eggs one at a time, then pour in your aromatic tea milk and vanilla; the batter will smell amazing at this point. Fold the dry ingredients in gently so you don’t overwork the cake, then divide the batter among the pans and bake until the edges turn golden and a toothpick comes out clean. Let the cakes cool a bit in the pans, then move them to wire racks; while they cool, whip up the cream cheese frosting until it’s fluffy. Before assembling, give each layer a quick soak with more of the Earl Grey lavender milk to boost the tea flavor, then frost and stack. Finally, take a deep breath and admire the soft, pale layers — it’s worth the wait.
If you want another dessert idea to serve alongside or after your tea-themed gathering, try a rich bar like the caramel apple cheesecake bars for a contrasting flavor and texture.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup milk steeped with 3 Earl Grey tea bags
- 2 tbsp dried culinary lavender
- 1 tsp vanilla extract
- 1 cup cream cheese, softened
- 1/2 cup heavy cream
- 1 cup powdered sugar
- 1 tsp vanilla extract (for frosting)
Key ingredients and why they matter:
- Flour, baking powder, and salt form the cake’s structure. Use all-purpose flour for a tender crumb; if you want a lighter texture, you can try a slight swap to cake flour (replace 2 tbsp of flour per cup with cornstarch).
- Unsalted butter gives richness and flavor and helps the cake brown evenly. If you only have salted butter, reduce any added salt slightly.
- Steeping milk with Earl Grey tea and lavender is the trick that defines this London Fog Cake. Don’t skip the steeping time — it lets the bergamot oils and floral notes infuse the batter.
- Cream cheese and heavy cream together make a frosting that’s tangy yet silky. Full-fat cream cheese works best for stability and taste; low-fat versions can be runnier.
- Dried culinary lavender is different from craft lavender — it’s food-safe and milder. If you can’t find it, use 1/2 tsp of lavender extract, but be cautious: extracts can be potent.
Substitutions:
- For dairy-free: swap butter with a vegan butter spread and use full-fat coconut cream in place of heavy cream; use a dairy-free cream cheese alternative for the frosting.
- For egg replacement: a commercial egg replacer or flax eggs (1 tbsp ground flax + 3 tbsp water per egg) can work, though texture will be slightly denser.
- For gluten-free: replace the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum.
Directions
Begin by preheating your oven to 350°F (175°C) and greasing and flouring three 8-inch round cake pans; this helps the layers release cleanly when they’re done. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt so the leavening spreads evenly; this step keeps your layers uniform and airy.
In a large mixing bowl, cream the unsalted butter and granulated sugar until light and fluffy — a stand mixer makes this easy, but a hand mixer works fine. You’ll notice the color lighten and the mixture become a bit voluminous, which is a good sign. Add the eggs one at a time, mixing well after each addition so the batter stays emulsified and smooth.
Warm a cup of milk and steep it with three Earl Grey tea bags and the dried culinary lavender; let it sit for 10–15 minutes until the milk has taken on that bergamot and floral scent, then remove the tea bags. Stir in the vanilla extract, then mix this fragrant milk into the batter. At this point, the kitchen will smell wonderful — give it a quick taste to check the balance if you’re curious, though be careful of temperature.
Gradually add the dry ingredients to the wet, mixing until just combined; don’t overmix or the cake can turn dense. Divide the batter evenly between the three prepared pans — I like to weigh them if I’m being precise, but an eyeballed even spread is fine. Bake the layers for 25–30 minutes, or until a toothpick inserted into the centers comes out clean and the edges turn a gentle golden hue.
Let the cakes cool in their pans for 10 minutes so the structure sets, then turn them out onto wire racks to cool completely. While they cool, make the frosting: beat the cream cheese until smooth, then add the heavy cream, powdered sugar, and the second teaspoon of vanilla extract. Beat until fluffy and spreadable; if it’s too stiff, add a teaspoon of milk, a little at a time.
Once the cakes are completely cool, soak each layer gently with a bit of your Earl Grey lavender milk — this is the step that boosts the tea flavor so the cake truly tastes like London Fog. Frost each layer and assemble the cake, spreading frosting evenly between layers and around the sides. Decorate lightly with a few dried lavender buds or a dusting of powdered sugar if you like, slice, and serve.
How to serve London Fog Cake
This cake shines at brunch, afternoon tea, or as a delicate dessert for a small dinner party. Serve thin slices on a simple white plate to highlight the pale, buttery cake and the creamy frosting. Pair a slice of London Fog Cake with a cup of Earl Grey (hot or iced) to echo the flavors, or serve with fresh berries for a bright, tart contrast. The cake’s color is soft and elegant — pale ivory layers with a hint of lavender flecks — and the texture is moist and tender, which makes it comfortable to enjoy with a fork and conversation.
How to store London Fog Cake
Store leftover London Fog Cake covered in the refrigerator for up to 4 days; the cream cheese frosting needs refrigeration for food safety. Keep it in a cake keeper or under plastic wrap to prevent it from drying out or picking up fridge odors. To freeze, wrap individual slices tightly in plastic wrap and then in foil, or freeze the whole assembled cake in a sturdy container for up to 2 months — thaw overnight in the fridge before serving. If you want the edges to regain a little crispness, warm slices in a 325°F oven for 5–8 minutes, or microwave briefly for 15–20 seconds for a quick warm-up.
Tips for perfect London Fog Cake
- Don’t rush the tea steeping: give the milk time to absorb the Earl Grey and lavender so the flavor comes through in every bite.
- Room temperature eggs and butter incorporate better, giving you a lighter crumb. Take items out about 30–60 minutes before you begin.
- Measure flour properly: spoon it into the cup and level it off; packing flour leads to a dense cake.
- Don’t overmix after adding the dry ingredients — fold just until no streaks remain to keep the cake tender.
- Taste the milk infusion as it cools and adjust intensity with an extra half tea bag or a pinch more lavender if you prefer a stronger tea note.
Variations
- Earl Grey Buttercream: Swap the cream cheese frosting for an Earl Grey-infused buttercream by steeping heavy cream with more tea and using that flavor in a classic butter and powdered sugar frosting. This amplifies the tea flavor and makes for a smoother, sweeter finish. For inspiration on tea buttercream approaches, you might enjoy the texture contrast in a cookies and cream cake-style frosting idea.
- Lavender-Free Version: If lavender isn’t your thing, omit it and double up on the Earl Grey for a clean bergamot-forward cake. It will taste like an elegant tea loaf elevated into a layer cake.
- Gluten-Free: Use a 1:1 gluten-free baking flour with xanthan gum and monitor baking time; the cake might bake slightly faster or slower depending on the blend.
- Dairy-Free: Use dairy-free butter and cream cheese substitutes and full-fat canned coconut milk steeped with Earl Grey in place of regular milk; the coconut notes can add a pleasant tropical undertone.
FAQs
Q: Can I use loose-leaf Earl Grey instead of tea bags?
A: Yes — use about 2 teaspoons of loose-leaf Earl Grey per bag and steep in the warmed milk the same way. Strain the milk through a fine sieve or cheesecloth to remove the leaves before adding it to the batter. This gives a cleaner texture and can be a little more fragrant.
Q: How much lavender is too much?
A: Lavender can quickly become soapy if overused. Stick to the 2 tablespoons of dried culinary lavender in the batter and a light sprinkle or none for garnish. If you’re sensitive, use 1 tablespoon or a pinch of culinary lavender instead.
Q: Can I make this cake a day ahead?
A: Absolutely. Bake and cool the layers, wrap them well, and store in the fridge. Assemble and frost the day you plan to serve for the freshest appearance. The flavors actually meld nicely if you let the assembled cake rest a few hours in the fridge.
Q: Is the cake overly sweet with the cream cheese frosting?
A: No — the cream cheese adds a tang that balances the sweetness. If you prefer less sweet, reduce the powdered sugar in the frosting by 1/4 cup and taste as you go; the tea and lavender will still shine through.
Conclusion
I hope this London Fog Cake becomes one of those recipes you reach for when you want something comforting with a little elegance. The bergamot of Earl Grey, the whisper of lavender, and the tang of cream cheese frosting create a layered flavor experience that feels both familiar and refined. If you love this London Fog Cake, save it for later or share it with someone who’d enjoy it too — and if you’d like to see another baker’s take for inspiration, check out this version from London Fog Cake – In Bloom Bakery or a different twist at London Fog Cake with Earl Grey Buttercream – Sugar & Sparrow.
Print
London Fog Cake
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A luxuriously soft and tender cake infused with Earl Grey tea and lavender, topped with a silky cream cheese frosting.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup milk steeped with 3 Earl Grey tea bags
- 2 tbsp dried culinary lavender
- 1 tsp vanilla extract
- 1 cup cream cheese, softened
- 1/2 cup heavy cream
- 1 cup powdered sugar
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- Cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Warm the milk and steep with Earl Grey tea bags and lavender for 10-15 minutes, then remove tea bags.
- Stir in vanilla extract into the milk mixture and add it to the batter.
- Gradually mix in the dry ingredients until just combined.
- Divide the batter among prepared pans and bake for 25-30 minutes.
- Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the frosting by beating cream cheese, heavy cream, powdered sugar, and vanilla until fluffy.
- Soak each cake layer with Earl Grey lavender milk, frost, and assemble the cake.
- Serve and enjoy!
Notes
Serve with a cup of Earl Grey tea or fresh berries for a delightful treat.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
