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London Fog Cake Recipe: Easy Fluffy Dessert with Lavender Frosting

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This London Fog cake features a light, Earl Grey-infused sponge layered with creamy lavender frosting. It’s a comforting, elegant dessert perfect for birthdays, tea parties, or any special occasion.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup whole milk
  • 3 tablespoons Earl Grey tea leaves (about 4 tea bags)
  • 2 teaspoons pure vanilla extract
  • 1/2 cup sour cream
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar (for frosting)
  • 4 oz cream cheese, softened (for frosting)
  • 2–3 tablespoons heavy cream (for frosting)
  • 2 teaspoons culinary lavender buds, finely ground (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)
  • Purple gel food coloring (optional, for frosting)

Instructions

  1. In a small saucepan, heat 1 cup whole milk until just simmering. Remove from heat, add Earl Grey tea leaves, cover, and steep for 10 minutes. Strain out tea leaves and cool completely.
  2. Grease two 9-inch round cake pans and line the bottoms with parchment paper. Preheat oven to 350°F (175°C).
  3. Sift together flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, beat unsalted butter and granulated sugar until light and fluffy (about 3-4 minutes).
  5. Beat in eggs one at a time, mixing well after each. Stir in vanilla extract.
  6. Add half the dry mixture to the butter mixture, then pour in the cooled Earl Grey milk and sour cream. Mix gently, then add remaining dry ingredients. Mix just until combined.
  7. Optional: For extra fluffiness, separate 2 eggs and whip the whites to soft peaks. Fold gently into batter.
  8. Divide batter evenly between pans. Bake at 350°F for 25-28 minutes, or until cakes spring back when lightly pressed and a toothpick comes out clean.
  9. Leave cakes in pans for 10 minutes, then turn onto wire racks. Cool completely before frosting.
  10. For the frosting: In a bowl, beat unsalted butter and cream cheese until creamy. Gradually add powdered sugar, ground culinary lavender, and vanilla. Beat in heavy cream until smooth and fluffy. Add a drop of purple gel food coloring if desired.
  11. 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.
  12. Garnish with extra lavender buds or edible flowers. Serve and enjoy!

Notes

For best results, use high-quality Earl Grey tea and culinary lavender. Room temperature ingredients ensure a smooth batter. Whipping egg whites separately creates a fluffier crumb. The cake can be made gluten-free or dairy-free with substitutions. Make cake layers ahead and frost the next day for deeper flavor. Store frosted cake in the fridge for up to 4 days; unfrosted layers freeze well for up to 2 months.

Nutrition

Keywords: London Fog cake, Earl Grey cake, lavender frosting, tea cake, birthday cake, fluffy sponge, easy dessert, British dessert, party cake, comfort food

Find it online: https://tomyumy.com/london-fog-cake-recipe-easy-fluffy-dessert-with-lavender-frosting/