08/26/2026
London Fog Cake
An extra soft and moist Earl Grey and lavender sheet cake soaked with sweet Earl Grey lavender condensed milk and topped with silky lavender vanilla bean cream cheese frosting.
PREP TIME
1 hour 30 minutes
COOK TIME
40 minutes
SERVINGS
16 slices
INGREDIENTS
For the Earl Grey Cake:
* 3 tbsp (12g) Earl Grey tea, loose leaf
* 1 tbsp (2g) culinary lavender
* 2 1/4 cups (282g) all-purpose flour, spooned and leveled
* 1 1/2 tsp baking powder
* 1/4 tsp baking soda
* 1/2 tsp salt
* 10 tbsp (140g) unsalted butter, softened
* 1 1/2 cups (300g) granulated white sugar
* 3 large eggs, at room temperature
* 1 tbsp vanilla bean paste
* 1 cup (240ml) buttermilk, at room temperature
For the Earl Grey Milk Soak:
* 1/2 cup (120ml) whole milk
* 2 tbsp (8g) Earl Grey tea, loose leaf
* 1/2 tbsp (1g) culinary lavender
* 1/2 cup (150g) sweetened condensed milk
* 1/2 tsp vanilla bean paste
For the Lavender Cream Cheese Frosting:
* 1 tbsp (2g) culinary lavender
* 1 cup (224g) unsalted butter, softened
* 8 oz (226g) cream cheese, cold
* 2 cups (260g) powdered sugar
* 1 tsp vanilla bean paste
* Purple food coloring, optional
INSTRUCTIONS
For the Earl Grey Cake:
* Preheat oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line with parchment paper.
*
* Add the Earl Grey tea and lavender to a food processor and pulse until finely ground. Pass through a fine mesh sieve to remove any large pieces.�
* In a medium bowl, whisk together the flour, ground tea-lavender mixture, baking powder, baking soda, and salt. Set aside.�
* In a large bowl, cream the softened butter and granulated sugar together with an electric mixer on high speed for 2 minutes until pale and fluffy�
* Add the eggs and vanilla bean paste and mix on medium speed for about 1 minute until pale in color and smooth.�
* Add the buttermilk and dry ingredients a little at a time, mixing on low speed until all is combined and the batter is smooth. Scrape the sides of the bowl with a rubber spatula as needed.�
* Pour the batter into the prepared pan. Bake for 38–44 minutes, or until a toothpick inserted in the center comes out clean.�
* Let the cake cool in the pan on a wire rack for 30 minutes. Use the parchment paper to lift the cake out and let it continue cooling on the rack until completely cooled.�
For the Earl Grey Milk Soak:
* Heat the whole milk in a small saucepan over low heat until steaming. Add the Earl Grey tea and culinary lavender and steep for 15 minutes. Remove from heat, strain through a sieve, and allow the milk to cool completely.�
* Transfer the strained Earl Grey milk to a liquid measuring cup. Stir in the sweetened condensed milk and vanilla bean paste. Set aside until ready to use.�
* For the Lavender Cream Cheese Frosting:
* Add the culinary lavender to a food processor and pulse until finely ground. Pass through a sieve.�
* Beat the softened butter in a large bowl with an electric mixer on high speed for 5 minutes until pale and very fluffy.�
* Add the cold cream cheese and mix on high speed for 1 minute until fluffy and combined.�
* Sift in the powdered sugar. Add the ground lavender and vanilla bean paste. Mix on low speed until just combined, then increase to high speed and beat for 1 minute until fluffy.�
* Add purple food coloring if desired and mix until evenly combined.�
Assembling the Cake:
* Once the cake is completely cooled, use a sharp knife to cut a very thin layer off the top of the cake. This helps the soak absorb into the cake more easily.�
* Transfer the cake to a serving plate or board. Poke holes all over the top of the cake using a wooden skewer, the handle of a wooden spoon, or a honey dipper.�
* Slowly pour the Earl Grey milk soak over the top of the cake. It is thin, so let it absorb gradually before pouring more. Be patient.�
* Spread a thick, generous layer of lavender cream cheese frosting over the top using an offset spatula.�
* Cut into 16 slices and serve. Store leftovers in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before serving for best texture.
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* NOTES
* No buttermilk? Mix 1 cup of whole milk with 1 tablespoon of fresh lemon juice or white vinegar. Let sit for 5 minutes before using.
* No loose leaf tea? Open 2 tea bags for the cake batter (about 2 tbsp). Use 2 intact tea bags for the milk soak, steeping them directly in the milk.
* Vanilla extract vs. paste: Vanilla bean paste gives a stronger, more complex flavor. Vanilla extract works as a substitute but the vanilla flavor will be slightly less prominent.
* Use dried culinary lavender, not lavender extract. Extract can get buried under the strong Earl Grey flavor; dried buds give you a much better result.
* Use a light-colored metal 9×9 pan for even baking. Glass or dark pans can cause uneven results.
* Measure flour by weight (282g) for best results. Scooping can compact the flour and lead to a dry cake.
* Gluten-free option: Bob’s Red Mill 1-to-1 Gluten Free Baking Flour works well in this recipe as a direct substitute.
* Make ahead tip: The cake gets even better the day after baking as the soak continues to absorb. Bake and soak the day before, frost the morning of your event.
