If you’re looking for a party dessert that’s going to stop people mid-conversation and make them ask “wait, what IS this?” – this London Fog Cake is it.
It’s an Earl Grey and lavender sheet cake soaked in a sweet milky tea mixture, then crowned with the fluffiest lavender vanilla bean cream cheese frosting you’ve ever tasted. Think: tres leches energy, but make it a cozy afternoon tea.
The flavor is floral, warm, and just a little fancy – perfect for bridal showers, baby showers, book club gatherings, spring birthdays, or honestly any time you want to serve something that feels effortlessly impressive.
Best part? It bakes in a 9×9 pan and slices into 16 neat little squares. No stacking layers, no crumb coats, no fuss. Just one stunning, incredibly moist cake that will have everyone asking for the recipe.
Let’s make it.
Why You’re Going to Absolutely Love This Cake
Before we dive into the how-to, let’s talk about why this cake is genuinely special – because there are a few things that set it apart from your average sheet cake.
It Has THREE Layers of Flavor
First, the cake itself is flavored with finely ground Earl Grey tea and culinary lavender baked right into the batter. Then after baking, you poke the cake full of holes and pour over a rich, concentrated Earl Grey and sweetened condensed milk soak – kind of like a tres leches, but lighter and more delicate.
Finally, the lavender vanilla bean cream cheese frosting ties it all together with a floral, tangy finish.
Every single bite hits you with layer after layer of flavor. It’s genuinely unforgettable.
The Texture Is Incredible
The combination of creamed butter, buttermilk, and that milky tea soak creates a cake that is perfectly moist without being soggy. It’s tender, fluffy, and almost melts in your mouth.
The frosting is silky and light – not that heavy, dense cream cheese frosting you sometimes get. This one whips up beautifully and spreads like a dream.
It Looks Gorgeous With Almost Zero Effort
That soft lavender-purple frosting? Absolutely stunning on a dessert table. Add a few dried lavender sprigs on top and you’ve got a showstopper that looks like it came from a fancy bakery.
No piping bags required. Just a spatula and a little love.
What You’ll Need to Make London Fog Cake
Let’s walk through the key ingredients so you know exactly what to grab at the store.
For the Earl Grey Cake
Earl Grey Tea: You’ll need 3 tablespoons of loose leaf Earl Grey tea for the cake batter. Loose leaf is ideal because you’ll be grinding it finely. Don’t have loose leaf? Just open 2–3 tea bags and use the tea inside – works perfectly.
Culinary Lavender: This is dried lavender that’s safe to eat. You can find it at most specialty grocery stores, Whole Foods, or online. Do NOT use lavender extract here – the Earl Grey’s flavor is bold enough to mask it. Real dried lavender buds give you that gorgeous floral punch you’re looking for.
Buttermilk: This is key for a tender, fluffy crumb. Don’t have it on hand? Make your own in 5 minutes: mix 1 cup of whole milk with 1 tablespoon of lemon juice or white vinegar, stir, and let it sit for 5 minutes. Done.
Vanilla Bean Paste: Vanilla is a star flavor in a London Fog (it’s basically a vanilla Earl Grey latte), so vanilla bean paste – which is stronger and more complex than extract – is highly recommended here. Vanilla extract will work in a pinch, but the paste gives you those gorgeous little flecks and a deeper flavor.
Unsalted Butter + Granulated Sugar: The base of a classic butter cake. Make sure your butter is softened to room temperature before you start.
Eggs: Three whole eggs, also at room temperature. Cold eggs can make the batter break – don’t skip this detail.
For the Earl Grey Milk Soak
This is the secret weapon of the entire cake. You’ll steep more Earl Grey tea and lavender into whole milk, then combine it with sweetened condensed milk and vanilla bean paste.
It’s rich, sweet, and concentrated – and when it soaks into those little holes in the cake, magic happens.
For the Lavender Cream Cheese Frosting
This frosting uses a full cup of softened butter and 8 oz of cold cream cheese. The cold cream cheese keeps the frosting thick and stable – it won’t slide off or weep on your party table.
A touch of finely ground culinary lavender and vanilla bean paste finish it off. And if you want that pretty purple hue (and honestly, you do), just add a drop or two of purple food coloring.
Equipment You’ll Need
Nothing fancy here! Just make sure you have:
- A 9×9 inch light-colored metal baking pan (very important – more on this below)
- Parchment paper
- A food processor or spice grinder (to finely grind the tea and lavender)
- A fine mesh sieve
- A stand mixer or hand electric mixer
- A small saucepan
- A wooden spoon or honey dipper (for poking holes)
- An offset spatula for spreading the frosting
- A digital kitchen scale (highly recommended for accurate measurements)
Tips for Baking the Perfect London Fog Cake
A few pro tips before you get started – these make a real difference.
Use Room Temperature Ingredients
This is non-negotiable. Cold eggs and cold buttermilk can cause the batter to curdle or bake up with a gummy texture. Set your eggs and buttermilk out on the counter about 30–60 minutes before you start baking.
Don’t Skip the Food Processor Step
Grinding your Earl Grey and lavender into a fine powder before adding them to the batter ensures you get flavor in every single bite – without any chewy, unpleasant tea pieces. Pulse until fine, then pass through a sieve to remove any large bits.
Measure Your Flour by Weight
Scooping flour directly from the bag is one of the most common baking mistakes – it packs the flour in and you end up with too much, which leads to a dry, dense cake. Use a kitchen scale and measure 282g of flour exactly. Your cake will thank you.
Use a Light-Colored Metal Pan
Dark pans and glass pans can cause the cake to bake unevenly – over-baked on the outside, under-baked in the center. A light-colored aluminum pan conducts heat evenly and gives you that perfect, golden bake all the way through.
Mix the Dry Ingredients Gently
Once you add the flour mixture, switch to low speed and mix just until combined. Overmixing at this stage activates the gluten and can make your cake tough and dense. A few gentle passes is all you need.
Be Patient with the Soak
The Earl Grey milk soak is thin by design – it needs to be, so it can absorb into the cake. Pour slowly and let it soak in fully before adding more. A few minutes of patience here = a much more flavorful, moist cake.
How to Make London Fog Cake: Step by Step
Step 1: Make the Earl Grey Cake Batter
Preheat your oven to 350°F. Grease your 9×9 metal pan and line it with parchment paper.
Add your 3 tablespoons of Earl Grey tea and 1 tablespoon of culinary lavender to a food processor. Pulse until finely ground, then pass through a fine mesh sieve.
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 together the softened butter and sugar 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 smooth.
Add the buttermilk and dry ingredients a little at a time, mixing on low just until combined. Scrape the sides of the bowl as you go. Pour the batter into your prepared pan.
Step 2: Bake the Cake
Bake at 350°F for 38–44 minutes, or until a toothpick inserted in the center comes out clean. The top should be lightly golden and the edges will pull slightly away from the pan.
Let the cake cool in the pan on a wire rack for 30 minutes, then use the parchment to lift it out. Allow it to cool completely before adding the soak – this is important! If the cake is still warm, the soak won’t absorb properly.
Step 3: Make the Earl Grey Milk Soak
While the cake cools, make your soak. Heat the whole milk in a small saucepan over low heat until steaming. Add the 2 tablespoons of Earl Grey tea and 1/2 tablespoon of lavender. Let it steep for 15 minutes, then strain through a sieve and allow it to cool.
Once cooled, stir in the sweetened condensed milk and vanilla bean paste. Transfer to a liquid measuring cup or small pitcher so it’s easy to pour.
Step 4: Make the Lavender Cream Cheese Frosting
Grind the 1 tablespoon of culinary lavender in a food processor until fine. Pass through a sieve.
Beat the softened butter in a large bowl on high speed for 5 full minutes until it’s pale and fluffy. Add the cold cream cheese and beat for another minute.
Sift in the powdered sugar, add the ground lavender and vanilla bean paste, and mix on low until combined. Then crank it up to high for 1 more minute until the frosting is beautifully fluffy. Add a drop or two of purple food coloring if you’d like that gorgeous lavender hue, and mix to combine.
Step 5: Assemble the Cake
Once the cake is completely cooled, use a sharp knife to slice a very thin layer off the top of the cake. This creates an open surface for the soak to absorb into.
Transfer the cake to your serving plate or board. Using a wooden skewer, the handle of a wooden spoon, or a honey dipper, poke holes all over the surface of the cake – go liberally here, you want lots of holes!
Slowly pour the Earl Grey milk mixture over the top. It’s thin, so it will absorb gradually – be patient, pour a little, let it soak in, pour a little more.
Once all the soak is absorbed, spread the lavender cream cheese frosting generously over the top using an offset spatula. Then slice into 16 squares and serve!
How to Serve London Fog Cake at a Party
This cake was basically made for a beautifully styled dessert table. Here’s how to make it shine at your next gathering.
Garnish Ideas
A few dried lavender sprigs scattered over the top of the frosting look absolutely beautiful and hint at what’s inside. Fresh or dried edible flowers (like white orchids or chamomile) are a gorgeous touch too. A light dusting of extra Earl Grey tea on top adds a moody, artisan vibe.
What to Serve Alongside It
For a tea party, bridal shower, or baby shower, pair this cake with actual London Fog lattes (Earl Grey with steamed milk and vanilla) – it’s a match made in heaven. Lemon bars, lavender shortbread cookies, and cucumber sandwiches would round out the spread beautifully.
Make It Ahead
This cake is actually better the day after you make it. The soak continues to hydrate the crumb overnight, making it even more tender and flavorful. Bake and soak the day before your party, and frost the morning of. Store covered in the fridge and let it come to room temperature before serving for the best texture.
How to Store Leftover London Fog Cake
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Before eating, let the cake come to room temperature for about 20–30 minutes. The cold can firm up the frosting and the crumb – room temp is where this cake really shines.
Can I Make This Cake Gluten-Free?
Yes! This recipe works well with a 1-to-1 gluten-free baking flour. The original recipe creator specifically recommends Bob’s Red Mill 1-to-1 Gluten Free Baking Flour as it bakes the most similarly to all-purpose flour. Results may vary with other GF blends.
Frequently Asked Questions
Can I use tea bags instead of loose leaf tea?
Absolutely. Just open up 2 tea bags (roughly equivalent to 2 tablespoons of loose leaf tea) for the cake batter, and use 2 more intact tea bags for the milk soak. Easy!
Can I use vanilla extract instead of vanilla bean paste?
Yes, vanilla extract works as a substitute, but the flavor won’t be quite as strong or complex. Since vanilla is a key flavor in London Fog, vanilla bean paste is worth tracking down if you can!
Why do I need to slice the top off the cake before soaking it?
The baked top creates a slightly sealed surface. Removing a thin layer exposes the open crumb underneath, which allows the Earl Grey milk soak to absorb much more easily and deeply. Don’t skip this – it’s a small step with a big payoff.
Can I make this in a 9×13 pan?
This recipe is written for a 9×9 pan. If you double the recipe, a 9×13 pan should work, but watch your bake time closely as it will differ.
My frosting seems too soft – what do I do?
Pop it in the fridge for 15–20 minutes to firm up slightly, then re-whip for 30 seconds before spreading. Using cold cream cheese (straight from the fridge) rather than room temperature cream cheese helps keep the frosting thick and stable.
London Fog Cake
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.
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.
