London Fog Cake Recipe: Easy Fluffy Dessert with Lavender Frosting

Picture this: the gentle aroma of Earl Grey tea swirling through your kitchen, mingling with sweet vanilla and a delicate hint of lavender. The first time I pulled this fluffy London Fog cake from my oven, I swear the scent alone felt like a warm, cozy blanket (the kind you want to wrap yourself in on a drizzly Sunday morning). The cake was so light and airy, and when I swirled on the creamy lavender frosting, the colors practically glowed—soft, pastel purple against golden crumb. The whole thing was almost too pretty to eat…almost.

I remember stumbling onto this London Fog cake recipe years ago when I was knee-high to a grasshopper, trying to recreate my favorite tea latte in dessert form. My grandma used to make classic sponge cakes on special occasions—her secret was always “don’t rush, and never skimp on the vanilla.” Well, I took her advice and added a twist: Earl Grey-infused milk and a touch of culinary lavender. The first bite was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Honestly, my family couldn’t stop sneaking forkfuls straight from the cooling rack (and I can’t really blame them). Even my “not a cake person” brother went back for seconds! It’s become a staple for birthdays, tea parties, and gifting to friends who need a little pick-me-up. Let’s face it, there’s just something magical about a dessert that’s both gorgeous and comforting. If you’re looking to brighten up your Pinterest feed or wow your next party crowd, this London Fog cake recipe with creamy lavender frosting is dangerously easy and pure, nostalgic comfort. I’ve tested it more times than I’ll admit—in the name of research, of course—and every time it feels like a celebration in a slice. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This London Fog Cake Recipe

If you love desserts that blend classic flavors with a creative twist, this London Fog cake is bound to become your new favorite. Over years of baking, I’ve tested dozens of tea-infused cakes, but this one stands out for its unbeatable texture and fragrant charm. Here’s why you’ll love it (and why my kitchen has seen more than a few “just one more slice” moments):

• Quick & Easy: Comes together in under 90 minutes, perfect for busy schedules or last-minute celebrations.
• Simple Ingredients: No fancy grocery runs needed—most of these items are pantry staples, with a dash of culinary lavender for that signature twist.
• Perfect for Birthdays & Parties: This cake is stunning on any dessert table, whether you’re celebrating a birthday, hosting a brunch, or just feeling fancy on a Friday night.
• Crowd-Pleaser: Kids love the sweet vanilla notes, adults rave about the subtle tea flavor, and everyone asks for the recipe.
• Unbelievably Delicious: The combination of fluffy sponge, fragrant Earl Grey, and creamy lavender frosting is next-level comfort food.

What truly makes this London Fog cake recipe different? It’s all about the method—steeping Earl Grey tea in warm milk for maximum flavor, and whipping the egg whites separately for the fluffiest crumb. The lavender frosting isn’t just a pretty face either; it’s silky, soft, and never overpowering. You know what, this is the kind of cake that makes you close your eyes after the first bite. It’s comfort food reimagined—elegant, but still familiar. Perfect for impressing guests (without a heap of stress), or turning an ordinary day into something memorable. If you’re after a cake that feels like a warm hug and tastes like a trip to a cozy London café, this one’s for you.

What Ingredients You Will Need

This London Fog cake recipe uses simple, wholesome ingredients to deliver bold flavor and a melt-in-your-mouth texture—no fuss, just beautiful results. Most are pantry staples, with a few easy-to-find specialty items that give this cake its unique charm. Let’s break it down:

• For the Cake:
  • All-purpose flour – 2 1/2 cups (300g)
  • Baking powder – 2 1/2 teaspoons
  • Baking soda – 1/2 teaspoon
  • Salt – 1/2 teaspoon
  • Granulated sugar – 1 1/2 cups (300g)
  • Unsalted butter, softened – 1/2 cup (113g) (adds richness and moisture)
  • Large eggs, room temperature – 3
  • Whole milk – 1 cup (240ml) (for maximum flavor, steeped with Earl Grey)
  • Earl Grey tea leaves – 3 tablespoons (about 4 tea bags, for a deep tea flavor; I love Twinings or Stash)
  • Pure vanilla extract – 2 teaspoons
  • Sour cream – 1/2 cup (120g) (helps create a tender crumb)
• For the Creamy Lavender Frosting:
  • Unsalted butter, softened – 1 cup (226g)
  • Powdered sugar – 4 cups (480g)
  • Cream cheese, softened – 4 oz (113g) (for extra creaminess)
  • Heavy cream – 2-3 tablespoons (30-45ml; adjust for desired consistency)
  • Culinary lavender buds – 2 teaspoons, finely ground (or steeped in cream for a subtler flavor; Starwest Botanicals is my go-to)
  • Pure vanilla extract – 1 teaspoon
  • Purple gel food coloring (optional, for a Pinterest-worthy look)

Ingredient Tips: Use high-quality Earl Grey for the best aroma and flavor. If you need this gluten-free, swap the all-purpose flour for a blend like Bob’s Red Mill 1-to-1. For a dairy-free version, replace milk and sour cream with coconut-based alternatives (the flavor will shift a bit, but still delicious!). If you can’t find culinary lavender, use a drop of lavender extract, but go easy—it’s potent. In summer, fresh lavender flowers can be used for garnish too.

Substitution Notes: Almond flour works for a nutty, gluten-free spin, and Greek yogurt can replace sour cream in a pinch. The frosting is flexible—try coconut cream instead of heavy cream if you like. Honestly, this cake is forgiving, so don’t stress if you’re missing something; the flavors shine through regardless.

Equipment Needed

You don’t need a professional kitchen to make this London Fog cake recipe—just a few trusty tools (plus a bit of elbow grease). Here’s what I use:

• 9-inch round cake pans (2)
• Electric mixer (stand or handheld; stand mixer makes whipping egg whites easier)
• Mixing bowls (medium and large sizes)
• Fine mesh sieve or sifter (for flour)
• Small saucepan (to steep milk with Earl Grey)
• Paring knife (for slicing and leveling cakes)
• Spatula (offset spatula for frosting is handy, but a regular one works too)
• Parchment paper (for lining pans)
• Wire cooling rack

If you don’t have two cake pans, bake one layer at a time (just keep the batter covered). I’ve used silicone pans—easy cleanup, but the cake can brown less on the edges. For whisking egg whites, a balloon whisk works if you’re feeling old-school (but your arm might get tired!). Maintenance tip: Clean your mixer’s whisk attachment thoroughly to avoid any grease, which can deflate egg whites. Budget-wise, basic aluminum pans get the job done—no need for anything fancy.

Preparation Method

1. Prep the Earl Grey Milk: In a small saucepan, heat 1 cup (240ml) whole milk until just simmering. Remove from heat, add 3 tablespoons Earl Grey tea leaves (about 4 tea bags), cover, and steep for 10 minutes. Strain out tea leaves and cool completely. The milk should be fragrant and lightly tan.
2. Prepare Cake Pans: Grease two 9-inch round pans and line the bottoms with parchment paper. Preheat oven to 350°F (175°C).
3. Mix Dry Ingredients: Sift together 2 1/2 cups (300g) all-purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
4. Cream Butter & Sugar: In a large bowl, beat 1/2 cup (113g) unsalted butter and 1 1/2 cups (300g) granulated sugar until light and fluffy (about 3-4 minutes). Scrape down sides as needed.
5. Add Eggs & Vanilla: Beat in 3 large eggs, one at a time, mixing well after each. Stir in 2 teaspoons vanilla extract.
6. Combine Wet & Dry: Add half the dry mixture to the butter mixture, then pour in the cooled Earl Grey milk and 1/2 cup (120g) sour cream. Mix gently, then add remaining dry ingredients. Mix just until combined—don’t overmix or cake may toughen.
7. Whip Egg Whites (Optional, for extra fluffiness): For a lighter crumb, separate 2 eggs and whip the whites to soft peaks. Fold gently into batter.
8. Bake: Divide batter evenly between pans. Bake at 350°F (175°C) for 25-28 minutes, or until cakes spring back when lightly pressed and a toothpick comes out clean. The tops should look golden and smell like sweet tea.
9. Cool: Leave the cakes in pans for 10 minutes, then turn onto wire racks. Cool completely before frosting—otherwise the frosting will melt (learned this the hard way!).
10. Make Lavender Frosting: In a bowl, beat 1 cup (226g) unsalted butter and 4 oz (113g) cream cheese until creamy. Gradually add 4 cups (480g) powdered sugar, 2 teaspoons ground culinary lavender, and 1 teaspoon vanilla. Beat in 2-3 tablespoons (30-45ml) heavy cream until smooth and fluffy. Add a drop of purple gel food coloring for a pretty, pastel hue.
11. Frost: Place one cake layer on your serving plate. Spread a thick layer of frosting. Top with second cake, then frost top and sides. Swirl with an offset spatula for a dreamy, rustic look.
12. Garnish: Sprinkle with extra lavender buds or edible flowers. Serve and enjoy!

Troubleshooting Tips: If the cake sinks in the middle, it was likely underbaked—pop it back in for a few extra minutes. For dry cake, check your oven temp with an oven thermometer; sometimes they run hot. If frosting feels runny, chill it in the fridge for 10 minutes, then whip again. Sensory cues: batter should be pale and thick, cakes golden and springy, frosting soft but holds peaks. Efficiency tip: steep tea and make frosting while cakes bake—makes the whole process smoother.

Cooking Tips & Techniques

Over the years, I’ve picked up a few tricks (and learned from some classic cake fails!) that guarantee success with this London Fog cake recipe. Here’s what really helps:

• Steep Tea Properly: Don’t rush the steeping—10 minutes lets the Earl Grey shine without bitterness. Longer steeping can make the milk too strong and overpower the cake.
• Room Temperature Ingredients: Eggs, butter, and sour cream should be at room temp for a smooth, lump-free batter. Cold eggs can cause the mixture to seize—been there, done that!
• Don’t Overmix: Once you add the dry ingredients, mix gently. Overworking the batter can lead to a dense cake instead of that dreamy, fluffy crumb.
• Whip Egg Whites Separately: For the absolute fluffiest cake, separate and whip a couple of egg whites, then fold in gently. It’s a chef’s trick for sponge cakes.
• Frosting Consistency: If your frosting is too thick, add cream a teaspoon at a time. Too runny? Beat in more powdered sugar or chill briefly.
• Multitasking Strategy: While the milk is cooling, prep your dry ingredients and line pans. While cakes bake, whip up the frosting. Saves time and keeps you organized.

Common Mistakes: My first attempt at this recipe was too dense—I’d overmixed, thinking “the smoother, the better.” Turns out, a little imperfection gives the cake that perfect lift. Also, don’t skip lining pans; it makes the removal so much easier. For consistent results, weigh your flour and sugar—eyeballing it can throw off the balance (I learned that with a cake that tasted like a cookie!).

Personal Tip: If you’re short on time, make the cake a day ahead and frost the next morning—the flavors meld beautifully overnight. Trust me, a little patience pays off!

Variations & Adaptations

This London Fog cake recipe is a true chameleon—so many ways to make it your own! Here are some of my favorite spins:

• Gluten-Free: Use a 1-to-1 gluten-free flour blend. The crumb stays fluffy, and no one will know the difference.
• Dairy-Free: Swap milk and sour cream for coconut milk and coconut yogurt. Use vegan butter and cream cheese for the frosting. The cake will have a subtle coconut undertone, which is honestly pretty tasty.
• Seasonal Additions: In spring, fold in 1/2 cup fresh blueberries to the batter for a pop of color and tang. In fall, add a pinch of cardamom to the cake for warmth.
• Flavor Variations: Try replacing Earl Grey with Chai or Jasmine tea for a different aromatic profile. If you’re into citrus, add a teaspoon of orange zest to the batter—it really lifts the whole cake.
• Single-Layer or Cupcakes: Bake as a single tall cake (adjust bake time to 35-40 minutes), or scoop into cupcake liners for perfect party treats (bake 16-18 minutes).
• Allergen-Friendly: Use almond yogurt for dairy-free, and sunflower seed flour for nut-free adaptation. Always double-check your lavender source for cross-contamination if allergies are a concern.

I’ve tried adding a drizzle of honey over the lavender frosting—so good! My personal favorite twist is using Meyer lemon zest in the cake batter for a London Fog-meets-lemon bar vibe. Plenty of options—don’t be afraid to experiment!

Serving & Storage Suggestions

This London Fog cake recipe is best served at room temperature—the flavors really pop and the frosting is silky smooth. For birthdays or special occasions, I love presenting it on a vintage cake stand, sprinkled with edible flowers or extra lavender buds. It pairs beautifully with a cup of Earl Grey tea (naturally) or a glass of chilled sparkling lemonade for contrast.

If you’re prepping ahead, the cake layers can be made a day in advance. Wrap tightly in plastic and keep at room temp. Once frosted, store in the fridge for up to 4 days—just let it come to room temp before serving for the best texture. For longer storage, freeze unfrosted layers for up to 2 months (wrap in foil and pop in a zip-top bag).

To reheat individual slices, microwave for 10-15 seconds (just enough to take the chill off). The cake’s flavor actually deepens after a day or two, and the lavender gets more mellow. Honestly, leftovers rarely last long around here—but if you do manage to save some, you’ll be rewarded with a cake that tastes even better on day two!

Nutritional Information & Benefits

Each slice of this London Fog cake (1/12 of the cake) is about 360 calories, with 15g fat, 52g carbs, and 4g protein—these are estimates, but pretty close. The Earl Grey tea provides a gentle boost of antioxidants, and the lavender is known for its calming effects (makes this the perfect treat for winding down after a busy day).

This recipe can be adapted for lower-carb needs by using a sugar substitute and almond flour—though the texture will change. If you’re gluten-free or dairy-free, swap as suggested above. Note: contains dairy, eggs, and wheat; check your lavender source for possible nut cross-contamination if allergic.

Personally, I love that this cake feels indulgent but not heavy. The tea and lavender have a little wellness vibe, and it’s a sweet you can feel good about sharing with friends and family.

Conclusion

So, why should you try this London Fog cake recipe? It’s not just about the dreamy, fluffy layers or the creamy lavender frosting—it’s about bringing a bit of magic and comfort to any occasion. Whether you’re celebrating a birthday, hosting a cozy afternoon tea, or simply want to try something special, this cake delivers every time.

Don’t hesitate to customize based on your pantry and taste—swap teas, add fruit, go gluten-free. Every version I’ve baked has its own charm, and that’s half the fun. This cake is a labor of love, and honestly, I look forward to making it every time.

If you give this recipe a whirl, leave a comment below or share your creations on social media—I absolutely love seeing your adaptations and hearing your stories. Here’s to many slices of happiness and a kitchen filled with the sweet scent of Earl Grey and lavender. Happy baking!

Frequently Asked Questions

Can I make this London Fog cake recipe ahead of time?

Yes, you can bake the cake layers a day ahead and store them wrapped at room temperature. Frost the cake just before serving or the morning of your event for best freshness.

What if I don’t have culinary lavender?

You can use a drop of lavender extract, but it’s strong—go easy! If you skip the lavender, the frosting will still be delicious as a vanilla cream cheese version.

Can I turn this recipe into cupcakes?

Definitely! Just scoop the batter into lined muffin tins and bake for 16-18 minutes. Pipe the lavender frosting on top when cool—perfect for parties.

Is this cake safe for people with nut allergies?

The base recipe contains no nuts, but always check your lavender source and baking powder for cross-contamination. For a nut-free version, avoid almond flour substitutions.

How do I get the frosting a perfect pastel purple?

Add a tiny drop of gel food coloring to the frosting and beat well. Start with very little and add more as needed—the color deepens as it sits!

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