Indulge in the Dreamy London Fog Cake: Decadent Chocolate with Earl Grey Buttercream & Salted Caramel
Prepare to fall deeply in love with this extraordinary London Fog Cake, inspired by Tessa Huff’s acclaimed Layered cookbook. This recipe delivers a perfectly moist and intensely flavorful chocolate layer cake, generously filled with a velvety Earl Grey Swiss meringue buttercream, and crowned with a luscious homemade salted caramel. It’s a dessert that transcends the ordinary, offering a truly unforgettable culinary experience.
Experience the Magic of London Fog in Cake Form
There are some desserts that merely satisfy a craving, and then there are those that capture your heart, leaving an indelible impression. This London Fog Cake unequivocally belongs to the latter category. From its captivating name, evoking images of misty London mornings and cozy tea rituals, to its utterly sophisticated flavor profile, this cake is nothing short of dreamy and romantic. Each bite is an elegant journey, a harmonious blend of classic comfort and refined taste.
My adoration for this cake was so profound that I couldn’t trust myself to have it around for long. It was a true testament to its irresistible nature that I found myself sharing most of it with friends, knowing that if left unchecked, I might just consume the entire three-layer, eight-inch chocolate masterpiece myself. The delicate balance of “everything in moderation” and “decadent, multi-layered cake” becomes a delightful challenge in a household of two, a challenge this cake consistently wins!
It’s important to acknowledge the brilliant mind behind this culinary marvel. While I had the immense pleasure of baking, photographing, and, of course, devouring this cake, the exquisite recipe comes from my dear friend Tessa Huff’s highly anticipated and incredibly impressive cookbook, Layered. This fantastic resource for bakers of all levels is a celebration of all things cake, and it truly shines a spotlight on Tessa’s exceptional talent.
Tessa, the former bakery owner, accomplished baker, and creative force behind Sweet Style CA, has cultivated a blog dedicated to the art of cakes and pastries. She consistently creates some of the most visually stunning and intricately designed cakes you’ll find online (chances are, you’ve already encountered a link to her blog in The Sunday Thymes!). Her work has been a long-standing source of admiration and inspiration for me.
A Deep Dive into Tessa Huff’s “Layered” Cookbook
Tessa’s cookbook, Layered, is a comprehensive guide to baking, building, and styling spectacular cakes from the initial mixing bowl to the final, show-stopping presentation. It covers an impressive range, from elegant two-layer creations to magnificent six-layer masterpieces, and everything in between. This book is an invaluable asset for both novice bakers eager to explore the world of layer cakes and seasoned enthusiasts looking to refine their skills and expand their repertoire.
It was with immense honor and genuine excitement that I accepted Tessa’s invitation to share one of her incredible recipes from the book with all of you. My excitement was palpable – this was the perfect opportunity to finally tackle that fancy layer cake I’d been yearning to make. However, a slight nervousness also crept in. Tessa sets an incredibly high standard with her intricate and flawless cake designs, and I don’t typically consider myself an experienced cake decorator by any stretch of the imagination. The baking itself doesn’t intimidate me; it’s the assembly and decoration that often give me pause. I can confidently decorate countless cupcakes, but layer cakes? Achieving perfectly smooth sides, precise leveling, and impeccably even layers? That’s where the fear factor kicks in!
Thankfully, Tessa’s expertise eliminates all anxiety and intimidation. Her cookbook is a treasure trove of incredible step-by-step instructions, accompanied by crystal-clear photos that guide you through every stage. Coupled with comprehensive recipes and invaluable tips, the process becomes surprisingly approachable. Her detailed and thorough recipes are incredibly easy to follow, making even complex creations feel achievable. I am genuinely thrilled to explore and bake many more cakes from this exceptional book in the future.
The cookbook itself boasts over 150 recipes, offering a vast array of choices. From timeless classics to innovatively flavored cakes infused with ingredients like Riesling or pink peppercorns, “Layered” actively encourages creativity. It inspires bakers to mix and match various frostings and cake recipes to design their own unique masterpieces. Among this impressive collection, the London Fog Cake with its Earl Grey Buttercream immediately stood out to me – a clear sign that this was the recipe I had to try first!
The Exquisite Flavor Profile of the London Fog Cake
My love for tea, especially Earl Grey, stems from my English roots, so the sophisticated flavors of this cake were instantly appealing. For those unfamiliar with the drink, a London Fog is essentially a delightful tea latte, traditionally made with Earl Grey tea, steamed milk, and vanilla syrup. Interestingly, despite my tea affinity, I had never actually tasted the beverage until after I baked this spectacular cake!
And the enchantment doesn’t stop there. This London Fog Cake is a meticulously crafted dessert, featuring three magnificent layers of rich, dark chocolate cake. The batter is ingeniously made with both freshly brewed coffee and oil, a combination that guarantees an extraordinarily moist crumb, ensuring every slice is perfectly tender. These decadent chocolate layers are then generously filled with an exquisite Earl Grey-infused Swiss meringue buttercream – a truly divine addition that elevates the cake with its subtle yet distinctive bergamot notes. Finally, the entire creation is decadently topped with a lavish layer of homemade salted caramel, adding a perfect counterpoint of sweet and salty richness.
Notice those delightful little specks within the buttercream in the images below? That’s the luxurious touch of vanilla bean paste, lending both visual elegance and an additional layer of aromatic flavor. This cake is, quite simply, a dream come true for dessert lovers.
Why This London Fog Cake Will Blow You Away
This cake genuinely blew me away! As I’ve often mentioned, I typically lean towards fruit-based desserts like crisps and pies, rather than being a “cake person.” So, the fact that I simply could not stop eating this particular cake speaks volumes about its exceptional quality and flavor. The Earl Grey buttercream offers a very distinct yet never overwhelming flavor, infusing each bite with a sophisticated, aromatic essence. Paired with the rich, homemade salted caramel, it creates an unparalleled taste experience that truly takes this dessert over the top. I am already eager to make it again and again.
Another impressive aspect of this recipe is how incredibly well it stores. I actually baked the cake layers two days before assembling the cake, and it retained its fantastic taste for four or even five days after assembly. This makes it an ideal choice for planning ahead for special occasions or simply to enjoy over several days.
If you, like me, find layer cakes a bit intimidating – and I promise, they are not as complicated as they often appear! – I highly recommend approaching this London Fog Cake in stages. This strategy significantly reduces any stress and makes the process much more enjoyable. For instance, you can prepare the salted caramel several days (or even up to two weeks!) in advance. Similarly, the cake layers can be baked ahead of time. Just ensure they cool completely, then individually double-wrap them tightly in plastic wrap before storing them in the refrigerator. You can even freeze and defrost them when you’re ready to assemble, ensuring optimal freshness and flavor.
For anyone looking to elevate their cake decorating or baking skills, I cannot recommend picking up a copy of Tessa’s cookbook highly enough. It is an extraordinary wealth of information, beautifully organized, and stands as one of the most comprehensive cake baking cookbooks I have ever encountered. With Tessa as your guide, you’ll unlock a world of creative baking possibilities. Here’s to many more delightful cake baking adventures in the future!
London Fog Cake with Earl Grey Buttercream
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Equipment
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Williams Sonoma Goldtouch® 8-Inch Nonstick Round Cake Pan
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KitchenAid 5 Qt. Artisan Stand Mixer
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Cake Strips
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Cake Decorating Stand
Ingredients
For the Cake Pans:
- butter or nonstick cooking spray for greasing
- unbleached all-purpose flour for dusting
Classic Chocolate Cake:
- 2½ cups (315g) unbleached all-purpose flour
- 1 cup (95g) unsweetened non-alkalized cocoa powder
- 2½ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup + 2 tablespoons (150 mL) canola or vegetable oil
- 2 cups (400g) granulated sugar
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon pure almond extract
- 1½ cups (360 mL) whole milk room temperature
- 1 cup (240 mL) hot strong-brewed coffee
Salted Caramel Sauce:
- ¾ cup (150g) granulated sugar
- 2 tablespoons (30 mL) light corn syrup
- ½ cup (120 mL) heavy cream room temperature
- 2 tablespoons (30g) unsalted butter diced
- ¾ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
Earl Grey Buttercream:
- 2 cups (16 oz; 450g; 4 sticks) unsalted butter room temperature
- ¼ cup (12g) loose Earl Grey tea leaves
- ½ cup + 2 tablespoons (150 mL) large egg whites
- 1¼ cups (250g) granulated sugar
- 1½ teaspoons vanilla bean paste
Instructions
Prepare the Cake:
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Preheat the oven to 350°F (175°C) with a rack in the center position. Grease and flour three 8-inch (20-cm) cake pans and set aside (*see the note section for tips if you do not own three pans).
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Sift together the flour, cocoa powder, baking powder, baking soda, and salt and set aside .
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In a bowl of a stand mixer fitted with a paddle attachment, beat together the oil and sugar on medium speed for 2 minutes. With the mixer on, add the eggs, egg yolk, vanilla, and almond extract. Stop the mixer and scrape down the bowl.
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Turn the mixer to low and add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture. Stop the mixer and scrape down the bowl. With the mixer on low, stream in the coffee. Mix on medium-low for no more than 30 seconds, or until combined.
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Evenly divide the batter (*see recipe notes for tips on how to do this!) among the prepared pans. Bake for 23 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let them cool on a wire rack for 10 to 15 minutes before removing the cakes from their pans. Allow to cool completely.
Prepare the Salted Caramel:
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Place the sugar, corn syrup, and 2 tablespoons water in a heavy-bottomed small or medium saucepan. Stir to combine.
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Heat over high heat, occasionally swirling the pan, until it turns a medium golden amber color, 8 to 10 minutes. The sugar mixture will begin to rapidly boil before slowing down and darkening in color. Remove the saucepan from the heat once the correct color is reached and the bubbles start to subside.
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Slowly and very carefully whisk in the room temperature cream. The mixture will foam up and sputter, so stand clear and keep stirring.
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Add the butter and continue to stir until melted. Add the salt and vanilla and stir to combine. Pour the caramel into a heat-safe container and let it cool until it reaches the desired consistency or refrigerate it until ready to use. It will thicken as it cools.
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The caramel should be room temperature for cake assembly, but any leftover caramel can be stored in an air-tight glass jar in the refrigerator for up to 10 days.
Earl Grey Buttercream:
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Place 2 sticks (1 cup;225 grams) of the butter in a saucepan with the loose tea. Heat over medium heat until the butter melts, then reduce the heat to low and simmer for 5 minutes. Remove from the heat and let the tea steep for 5 minutes more. Strain the butter through a fine-meshed sieve set over a bowl and refrigerate it until it reaches the same consistency as softened butter, 20 to 30 minutes. Small bits of tea may remain in the butter.
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Place the egg whites and sugar in the bowl of a stand mixer. Whisk them together by hand to combine. Fill a medium saucepan with a few inches of water and place it over medium-high heat. Place the mixer bowl on top of the saucepan to create a double boiler. The bottom of the bowl should not touch the water. Whisking intermittently, heat the egg mixture until it reaches 160°F (70°C) on a candy thermometer or is hot to the touch. Carefully fit the mixer bowl onto the stand mixer.
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With the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes, until it holds medium stiff peaks. When done, the outside of the mixer bowl should return to room temperature and no residual heat should be escaping from the meringue out of the top of the bowl. Stop the mixer and swap out the whisk attachment for the paddle.
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With the mixer on low speed, add the vanilla, tea infused butter, and remaining 2 sticks (1 cup; 225 grams) butter, a couple tablespoons at a time. Once incorporated, turn the mixer to medium high and beat until the buttercream is silky smooth, 3 to 5 minutes.
Assemble the Cake:
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Once the cakes have completely cooled, level them and choose which layer will be the bottom (tip: pick the sturdiest layer). Place it on a cake plate, turning table, or serving dish. Spread on ½ cup (120 mL) of the buttercream with an offset spatula. Top with the next layer of cake and repeat, ending with the third layer (tip: pick a level, attractive layer for the top). Frost the cake with the remaining buttercream and refrigerate it until set, 15 to 20 minutes.
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Pour the caramel onto the top of the cake, letting it drip over the edges. Begin by adding ½ cup (120 ml) of caramel to the center of the cake and then smooth it out with an offset spatula. Add more caramel as necessary until desired look is achieved.
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The cake will keep in the fridge for up to 4 days; it may also be frozen. Store any remaining caramel sauce separately in the fridge for up to 2 weeks.
Equipment Note:
- If you do not own three cake pan (I only own two), you can bake two layers at a time – and finish with one final layer. The batter will hold. Wash and cool the cake pan before using again with the remaining batter.
Tips for Success:
- To make very even, flat cake layers, I like to use these cake strips, which prevent most doming .
- To Ensure Even Cake Layers: I recommend weighing your empty stand mixer bowl in grams before you start baking this cake. Note the weight on a piece of paper. Weigh the final, prepared cake batter (in the bowl) and subtract the weight of the empty stand mixer bowl. This is the total batter weight. Divide this number by three. This final number is the weight of batter you want in each cake pan before it goes into the oven.
Reprinted with permission from Layered: Baking, Building, and Styling Spectacular Cakes by Tessa Huff.