London Fog Cake Recipe – Soft, Moist, and Irresistible

London Fog Cake is your new baking obsession if you’re anything like me—someone who keeps Earl Grey tea bags stashed in every purse, desk drawer, and random coat pocket. This cake is a soft, dreamy slice of tea-lover heaven: rich, floral, and delicately sweet with Earl Grey and lavender infused in every bite. The sponge is soaked in a silky Earl Grey lavender milk, making it incredibly moist (like a tres leches, but a bit less drippy) and then topped with a cloud-like lavender cream cheese frosting.

I first made this London Fog Cake on a gray Sunday while binge-watching cozy British dramas, and it was the best decision I’ve made since switching to stretchy jeans during the holidays. Whether you’re making it for brunch, book club, or just because your soul needs soothing, this cake brings that calming, tea-time magic to your kitchen. And don’t worry—it might sound fancy, but it’s totally doable. So let’s make a cake that’s as lovely as a foggy morning and about ten times more delicious.

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What is London Fog Cake?

London Fog Cake is inspired by the cozy, comforting flavors of a London Fog latte—an Earl Grey tea-based drink usually blended with vanilla and frothy milk. Think of this cake as the edible version of that hug-in-a-mug. It’s built on a soft sponge cake infused with ground Earl Grey tea leaves and culinary lavender, which gives it an incredibly fragrant flavor.

What takes this cake over the top is the milk soak made from steeped Earl Grey tea, lavender, sweetened condensed milk, and vanilla. That mixture is poured over the baked cake, allowing the sponge to drink it up and stay extra moist and flavorful. And let’s not forget the crown jewel: a lavender vanilla bean cream cheese frosting that’s rich and fluffy, with just the right tang. If you’ve ever wanted to turn your favorite tea into dessert form, this is it. And spoiler alert: it’s worth every minute of the process. This isn’t just another fancy tea cake; it’s a full-on vibe.

Reasons to Try London Fog Cake

Let’s be real, life’s too short for boring cake—and London Fog Cake is anything but. For starters, it’s got that perfect mix of floral and cozy. The Earl Grey and lavender combo feels fancy without being fussy, and the moistness from the tea-infused milk soak takes the texture to another level. It’s the type of cake that’s not too sweet, which makes it just right for brunch, a special afternoon treat, or your next “I deserve cake” moment. Plus, the cream cheese frosting has a subtle tang that balances the flavors like a pro. One more reason to fall in love? It’s a conversation starter.

People always ask, “Wait, what’s in this?!” after one bite. It’s perfect for impressing your in-laws, surprising your book club gals, or giving your coworkers a break from store-bought cupcakes. And bonus—it keeps well in the fridge, which makes it a great make-ahead option for busy schedules. Trust me, once you try it, you’ll be making it again… and again.

Ingredients Needed to Make London Fog Cake

For the Earl Grey Cake
▢ 3 tbsp (12 g) Earl Grey tea
▢ 1 tbsp (2 g) culinary lavender
▢ 2 1/4 cups (282 g) all-purpose flour
▢ 1 1/2 tsp baking powder
▢ 1/4 tsp baking soda
▢ 1/2 tsp salt
▢ 10 tbsp (140 g) unsalted butter, softened
▢ 1 1/2 cups (300 g) granulated sugar
▢ 3 eggs, room temp
▢ 1 tbsp vanilla bean paste
▢ 1 cup (240 ml) buttermilk

For the Earl Grey Milk Soak
▢ 1/2 cup (120 ml) whole milk
▢ 2 tbsp (8 g) Earl Grey tea
▢ 1/2 tbsp (1 g) culinary lavender
▢ 1/2 cup (150 g) sweetened condensed milk
▢ 1/2 tsp vanilla bean paste

For the Lavender Cream Cheese Frosting
▢ 1 tbsp (2 g) culinary lavender
▢ 1 cup (224 g) unsalted butter, softened
▢ 8 oz (226 g) cream cheese, cold
▢ 2 cups (260 g) powdered sugar
▢ 1 tsp vanilla bean paste
▢ Purple food coloring (optional)

Instructions to Make London Fog Cake – Step by Step

Step 1: Prep the Cake Pan and Preheat

Let’s start with the basics. Preheat your oven to 350°F (175°C). Grab a 9×9 inch light metal baking pan and give it a good grease. Line it with parchment paper for easy lifting later. This tiny bit of prep will save your future self some serious stick-induced frustration.

Step 2: Grind the Tea and Lavender

Pop the Earl Grey tea and culinary lavender into a food processor and give it a few good pulses. You want everything finely ground, almost like dust. Then sift it to get rid of any rogue twigs or oversized bits. This step makes sure those fragrant flecks distribute evenly through the batter, giving your cake that signature flavor.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and that beautiful lavender-Earl Grey blend. This is where the dry mix gets its charm, and where the magic begins.

Step 4: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on high for about 2 minutes. You’re looking for fluffy, pale perfection here—like a soft cloud of sweetness.

Step 5: Add Eggs and Vanilla

Drop in those room-temp eggs one at a time, then stir in the vanilla bean paste. Mix on medium speed for another minute until everything’s smooth, creamy, and a little glossy.

Step 6: Combine Buttermilk and Dry Mix

Alternate between adding the dry mix and buttermilk to the butter mixture. Go slow and steady. Mix just until everything’s combined, scraping down the bowl as needed. The batter will be thick and speckled with tea—totally normal.

Step 7: Bake the Cake

Pour that dreamy batter into your prepped pan and smooth out the top. Bake for 38–44 minutes, or until a toothpick poked in the center comes out clean. Let the cake cool in the pan on a wire rack for 30 minutes. Then lift it out using the parchment and let it finish cooling completely.

Step 8: Make the Milk Soak

While your cake cools, it’s time to make that incredible Earl Grey milk soak. Warm the milk over low heat until steaming, then toss in the Earl Grey tea and lavender. Let it steep for 15 minutes, then strain it. Mix the fragrant tea milk with the condensed milk and vanilla bean paste. Set aside and try not to sip it all straight from the cup (seriously, it smells amazing).

Step 9: Frosting Time!

Pulse the lavender in a food processor and strain. Then, in a large bowl, beat the butter until pale and whipped, about 5 minutes. Add the cold cream cheese and whip again. Sift in powdered sugar, then stir in the lavender and vanilla. Whip it all together until fluffy and light. Add a little purple food coloring if you’re going for that London foggy lavender vibe.

Step 10: Assemble the Cake

Once your cake is fully cooled, slice a thin layer off the top with a sharp knife—this helps the soak absorb better. Poke holes all over the top using a skewer or the handle of a wooden spoon. Slowly pour the milk soak over, letting it absorb bit by bit. Don’t rush. Patience = flavor.

Step 11: Frost and Slice

Spread the cream cheese frosting generously over the top of the soaked cake using an offset spatula. Smooth it out like frosting zen. Once it’s covered in pillowy goodness, slice into 16 squares and serve.

Want more cozy desserts that balance comfort and creativity? Try our Creamy Pistachio Cake or this Moist Carrot Cake that’s loaded with warm spices and topped with tangy cream cheese frosting.

What to Serve with London Fog Cake

This cake pairs beautifully with—you guessed it—a steamy mug of Earl Grey tea. But it’s also lovely with a vanilla chai, a light black coffee, or even a cold brew for contrast. If you’re serving it at brunch, consider pairing it with a savory bite like this Italian Grinder Pasta Salad or a crisp fruit salad. For a festive spread, add some Honeycrisp Apple Broccoli Salad to balance the sweetness. Honestly, it holds its own just fine solo, but it loves a little company on the plate.

Key Tips for Making London Fog Cake

Use fresh, quality Earl Grey tea—this isn’t the place for sad, dusty tea bags. Culinary lavender is key. Don’t use bath-grade lavender (yes, that’s a thing). Strain the tea and lavender well so you don’t get gritty bits in your milk soak or frosting. Let the cake cool completely before soaking and frosting. A warm cake will turn to mush. Want your frosting extra fluffy? Chill your cream cheese but whip the butter till it’s pale and airy first. And if you’re short on buttermilk, check out this handy buttermilk substitution guide from AllRecipes.

Storage and Reheating Tips London Fog Cake

Store your frosted London Fog Cake in an airtight container in the fridge for up to 4 days. Because of the cream cheese, it needs to stay cool. The flavors actually deepen over time, making it even better the next day. Want to serve it warm? You can zap a slice in the microwave for about 10-12 seconds, but the frosting will melt slightly. If you’re a texture person, eat it chilled straight from the fridge—the milk-soaked sponge tastes like tea-scented velvet.

FAQs

Can I make this ahead of time? Yes! In fact, it’s better if you do. Bake the cake the night before, soak it, and frost the next day.

Can I skip the lavender? Totally. It’ll still be delicious as a pure Earl Grey cake.

What if I don’t have vanilla bean paste? Sub with high-quality vanilla extract. It won’t have the flecks, but it’ll still taste great.

Can I make this gluten-free? Yes, use a 1:1 gluten-free flour blend. Just be sure to check your baking time, as it may vary slightly.

Can I freeze it? You can freeze the cake base (unfrosted and unsoaked) for up to a month. Thaw, soak, and frost fresh.

Final Thoughts

London Fog Cake is the cozy, charming dessert you didn’t know you needed—but now won’t want to live without. It’s got depth, fragrance, and a touch of elegance while still feeling totally approachable. From the first buttery, lavender-kissed bite to the last crumb, it’s a cake that wraps you up like your favorite blanket. Whether you’re baking for a crowd or indulging solo, this one’s worth savoring—step by step. Looking for more elegant bakes like this? Try our Joanna Gaines Carrot Cake or dive into something fresh and citrusy like our Lemon Blueberry Layer Cake. Happy baking!

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