London Fog Cake Recipe

London Fog Cake

A Twist on Tradition: London Fog Cake

Capture the comforting creaminess of a London Fog tea latte in cake form with this Earl Grey and lavender-infused beauty. Frothy vanilla buttercream kisses tender olive oil cake layers for floral, bergamont bliss.

London Fog Cake Slice

As an ardent fan of the distinctive flavor pairing found in London Fog lattes, I seek out pastries interweaving those same lovely ingredients: floral Earl Grey tea and vanilla. While a London Fog drink combines steamed milk with Earl Grey tea and vanilla syrup, this cake mirrors those flavors through Earl Grey-infused cake layers filled with lavender buttercream.

The uniqueness of this cake comes from infusing both the vanilla cake batter and the Swiss meringue buttercream with aromatic Earl Grey tea and dried lavender buds. Blooming the tea leaves and flowers directly in warmed cream allows their flavors to fully permeate the liquid before mixing into each component. Paired with olive oil for a supremely moist crumb, the cake bakes up with a subtle floral and citrus perfume.

Billowing mounds of vanilla buttercream provide a light yet creamy contrast to the sturdy olive oil cake layers. Tiny lavender buds speckle the frosting, releasing bursts of floral aroma with each bite. It’s important to avoid over-mixing once adding the bloomed cream mixture, preserving those lovely specks of lavender and Earl Grey tea leaves.

Served plain or garnished with candied violets, it’s the essence of afternoon tea in cake form. One nibble with a sip of Earl Grey transports you straight to an English tea room, the aromatic steam dancing about your senses. Sweet, creamy, and delicately floral, this cake is sure to delight London Fog aficionados.

Lavender Earl Grey Cake with Vanilla Bean Buttercream Makes one 6-inch layer cake

Cake Ingredients:

  • 1 1⁄2 cups all-purpose flour
  • 1 tsp baking powder
  • 1⁄4 tsp salt
  • 3 large eggs, at room temperature
  • 1 cup granulated sugar
  • 2/3 cup olive oil
  • 1/3 cup whole milk
  • 1 tbsp dried culinary lavender
  • 2 Earl Grey tea bags

Buttercream Ingredients:

  • 6 large egg whites
  • Pinch cream of tartar
  • 1 1⁄4 cups granulated sugar
  • 1 cup (2 sticks) unsalted butter, softened and cut into pieces
  • 1 vanilla bean, seeds scraped
  • 1⁄4 cup heavy whipping cream, warmed
  • 2 Earl Grey tea bags
  • 1 tbsp dried culinary lavender


  1. Brew lavender cream: Heat cream until just steaming. Add lavender and steep 10 minutes. Strain out lavender then add tea bags and steep another 5 minutes. Discard tea bags. Chill cream.
  2. Brew Earl Grey syrup: Heat 1/3 cup water to near simmer. Add 2 Earl Grey teabags and brew 5 minutes. Discard the bags then stir in 2 tbsp sugar until dissolved. Set aside.
  3. Make cake: Whisk together dry ingredients. With a mixer, beat eggs and sugar until thick and pale yellow. Add in oil, then dry ingredients in thirds alternating with infused milk and Earl Grey syrup.
  4. Divide between 2 greased and floured 6” cake pans. Bake at 325°F for 35 minutes until toothpick inserted comes out clean.
  5. Make buttercream: Whisk egg whites and cream of tartar over a double boiler until warm to the touch. Whip with the mixer on high speed, slowly pouring in sugar. Whip until stiff, glossy peaks form. Add in the whipped cream a little at a time, whipping until incorporated. Beat in butter pieces until smooth and fluffy.
  6. Assemble the cake by spreading buttercream between cooled cake layers. Decorate top with crystallized violets before serving. Enjoy with a London Fog latte!