London Fog Tea Cake
This London fog tea cake captures all the cozy flavors of the beloved latte in dessert form. Infused with fragrant Earl Grey tea and dried lavender, the cake is light, tender, and delicately floral. A sweet tea-infused soak adds extra moisture, while a silky Earl Grey cream cheese frosting brings a creamy, aromatic finish. Perfect for afternoon tea, brunch, or a special occasion, it’s an elegant yet comforting bake that feels like a warm hug in cake form. Visit groovyfoodiess.com for more of Sarah's recipes!
Tasty Team
Total Time
2 hr 50 min
2 hr 50 min
Prep Time
10 minutes
10 min
Cook Time
50 minutes
50 min
Total Time
2 hr 50 min
2 hr 50 min
Prep Time
10 minutes
10 min
Cook Time
50 minutes
50 min
Ingredients
for 12 servings
Cake:
- ¼ cup loose Earl Grey tea
- 2 tablespoons culinary dried lavender
- 1 ¼ cups all-purpose flour
- 1 cup cake flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 cup granulated sugar
- 10 tablespoons unsalted butter, softened
- 3 large eggs
- 1 cup whole milk
- 1 tablespoon vanilla extract
Tea Soak:
- 1 cup whole milk
- 3 tablespoons loose Earl Grey tea
- 1 tablespoon culinary dried lavender
- ⅓ cup sweetened condensed milk
Frosting:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 ½ cups powdered sugar
- 1 tablespoon loose Earl Grey tea
- 1 teaspoon vanilla extract
Nutrition Info
- Calories 305
- Fat 11g
- Carbs 44g
- Fiber 0g
- Sugar 26g
- Protein 6g
Estimated values based on one serving size.
Preparation
- Make the cake: Preheat the oven to 350°F (180°C). Line a 9-inch square baking pan with parchment paper, and set aside.
- Mash the tea and lavender together using a mortar and pestle until the lavender is coarsely ground. (Alternatively, process them in a food processor for about 10 seconds.) Set aside.
- Whisk together the all-purpose flour, cake flour, baking powder, salt, and baking soda in a bowl until combined. Sift the tea-lavender mixture through a fine-mesh strainer into the flour mixture, discarding the solids, then whisk to combine. Set aside until ready to use.
- Place the granulated sugar and softened butter in a large bowl. Beat with a stand mixer fitted with the whisk attachment on medium speed until the mixture is fluffy, about 2 minutes. Add the eggs, whole milk, and vanilla. Reduce the mixer speed to low, and beat for about 2 minutes, or until the mixture is fully combined.
- Add the flour mixture to the beaten egg mixture, and beat on medium speed for about 2 minutes, or until the mixture is fully combined and no flour bits remain. Pour the batter into the prepared baking pan.
- Bake the cake for about 45 minutes, or until the cake turns golden brown and a toothpick inserted in the center comes out clean with no moist crumbs. Transfer the cake to a wire rack, and let cool completely, about 1 hour.
- While the cake bakes, make the tea soak and the frosting.
- Make the tea soak: Stir together the whole milk, tea, and lavender in a small pot. Bring the mixture to a simmer over medium heat. Remove the mixture from heat, and let the mixture steep for 15 minutes. Pour the mixture through a fine mesh strainer into a medium bowl; discard the solids. Add the condensed milk to the strained tea mixture, and whisk until dissolved, about 2 minutes. Set aside.
- Make the frosting: Beat the softened butter in a large bowl with a stand mixer fitted with a whisk attachment on medium-high speed for about 4 minutes, or until the butter is fluffy and pale in color. Transfer the whipped butter to a small bowl, and set aside. (No need to wipe the mixer bowl clean.)
- Place the softened cream cheese in the stand mixer bowl, and beat on medium-high speed until fluffy, about 3 minutes. Add the powdered sugar, tea, vanilla, and reserved whipped butter. Beat on medium speed until the mixture fully incorporates and the tea is evenly distributed, about 2 minutes. Place in the refrigerator until ready to use.
- Remove the cooled cake from the baking pan. Using a serrated knife, slice off the top ½ inch of the cake to create a level surface, exposing the spongy, soft inner part of the cake. Discard the removed cake portion. Return the leveled cake to the baking pan. Using a fork, poke holes spaced 1 inch apart all over the surface of the cake, with the holes going all the way down to the bottom of the cake. Pour the tea soak evenly all over the surface of the cake.
- Remove the frosting from the refrigerator. Slather the frosting to a height of ½–1 inch over the top of the cake. If desired, frost the sides of the cake as well (you might not use all the frosting). Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.
- Enjoy!
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