Indulge in the Ultimate London Fog Cake: Moist Chocolate Layers with Earl Grey Buttercream & Salted Caramel
Prepare to be captivated by this extraordinary London Fog Cake from Tessa Huff’s Layered cookbook. It’s a truly moist and decadent three-layer chocolate cake, generously filled with a velvety Earl Grey buttercream and crowned with an irresistible homemade salted caramel. This isn’t just a cake; it’s an experience that will redefine your perception of dessert!
The Irresistible Allure of London Fog Cake
I must confess, I use the word “love” frequently when describing food, but with this cake, it’s an absolute understatement. I am utterly smitten – not just with its incredible taste, but also with its name: London Fog Cake. Doesn’t it sound utterly dreamy, romantic, and sophisticated? I can assure you, this cake unequivocally lives up to every one of those enchanting descriptors.
In fact, my affection for this cake ran so deep that I couldn’t trust myself to have it around for long. To save myself from the delightful, yet inevitable, temptation of consuming the entire confection single-handedly, I had to generously share most of it with friends. The philosophy of ‘everything in moderation’ truly struggles to coexist with a magnificent three-layer, 8-inch chocolate cake, especially in a household of just two people. As much as I’d love to pretend otherwise, some indulgences are simply too good to resist in small portions!
A Masterpiece Born from “Layered” by Tessa Huff
While I thoroughly enjoyed the process of baking, photographing, and ultimately devouring this phenomenal cake, the true genius behind this recipe belongs to my incredibly talented friend, Tessa Huff. The recipe is a shining star from her awe-inspiring cookbook, Layered: Baking, Building, and Styling Spectacular Cakes, which was eagerly anticipated and has since become a staple for many home bakers.
Tessa, the former bakery owner, gifted baker, and creative mind behind Sweet Style CA – a blog devoted to exquisite cakes and pastries – is renowned for crafting some of the most beautiful and impressive cakes you’ll find anywhere online. If you’ve spent any time exploring stunning dessert photography, chances are you’ve already stumbled upon her work or a link to her blog. I’ve been a long-time admirer of her artistry and expertise.
“Layered”: Your Guide to Cake Baking Confidence
Tessa’s cookbook, Layered, is a comprehensive guide dedicated to the art of baking, building, and styling spectacular cakes from the very first step to the final flourish. It covers everything from elegant two-layer creations to magnificent six-layer showstoppers, and all the delicious variations in between. This book is an invaluable resource, perfect for enthusiastic beginners eager to dive into the world of layer cakes, as well as seasoned bakers looking to refine their skills and expand their repertoire.
When Tessa reached out and asked if I’d be interested in sharing a recipe from her new book with all of you, I was both incredibly honored and immensely excited. Honored, because it’s a privilege to feature such high-quality work, and excited, because it finally gave me the perfect excuse to tackle that fancy layer cake I’d been longing to make. There was also a touch of nervousness, to be completely honest. Tessa sets an exceptionally high standard in cake artistry, and I don’t typically consider myself an experienced cake decorator by any stretch of the imagination. While the baking aspect doesn’t intimidate me, the assembly – achieving perfectly smooth sides, meticulous leveling, and flawlessly even layers – always felt like a daunting challenge. I can happily decorate countless cupcakes, but layer cakes? That’s where my apprehension usually kicks in!
However, Tessa’s book expertly dissipates all anxiety and intimidation. Her step-by-step instructions, accompanied by clear photos, along with comprehensive recipes and invaluable tips, transform complex processes into manageable tasks. The recipes are not only detailed and thorough but also incredibly easy to follow, making cake baking accessible and enjoyable. I genuinely cannot express how excited I am to explore and bake many more exquisite cakes from this remarkable cookbook.
The cookbook itself boasts over 150 recipes, ranging from timeless classics to uniquely flavored cakes infused with ingredients like Riesling or pink peppercorns. Beyond just recipes, the book brilliantly inspires you to mix and match various frostings and cake bases to craft your very own bespoke masterpieces. Among this treasure trove of options, the London Fog Cake with Earl Grey Buttercream immediately captured my attention, and I knew instantly that I simply had to make it!
A Symphony of Flavors: Deconstructing the London Fog Cake
For starters, I absolutely love tea – thanks to my English roots – and Earl Grey is a particular favorite. So, the moment I saw “Earl Grey Buttercream,” I knew this cake was perfectly aligned with my palate. For those unfamiliar, a London Fog is traditionally a comforting tea latte, usually made with Earl Grey tea, steamed milk, and a hint of vanilla. Curiously, I had never actually tasted a traditional London Fog beverage before I embarked on making this cake, which makes the cake experience even more delightful!
And the magic doesn’t stop with the tea. This exquisite London Fog Cake is a true masterpiece of balanced flavors and textures, consisting of three distinct yet harmonious elements:
- Three Layers of Ultra-Moist Chocolate Cake: The foundation of this cake is an incredibly rich and tender chocolate cake. Tessa’s recipe incorporates both freshly brewed coffee and oil into the batter. The coffee deepens the chocolate flavor without making it taste overtly like coffee, while the oil ensures an *extraordinary* level of moisture and a wonderfully delicate crumb. This isn’t just a chocolate cake; it’s a luxuriously moist chocolate experience.
- Earl Grey Infused Swiss Meringue Buttercream: This is where the “London Fog” truly comes alive! The cake is generously filled and frosted with a silky-smooth Swiss meringue buttercream. Unlike traditional buttercreams, Swiss meringue is known for its light texture and less intensely sweet profile, allowing the delicate floral and citrusy notes of the Earl Grey tea to truly shine. Yes, it’s as incredible as it sounds! You’ll even notice tiny specks in the frosting, thanks to the addition of vanilla bean paste, which adds another layer of gourmet flavor and visual appeal. It’s quite literally a dream come true for tea lovers and cake connoisseurs alike.
- Homemade Salted Caramel Topping: To crown this masterpiece, a luscious layer of homemade salted caramel is drizzled over the top, cascading beautifully down the sides. The rich, buttery sweetness of the caramel, perfectly balanced by a touch of salt, provides a delightful contrast to the subtle bitterness of the chocolate and the aromatic lightness of the Earl Grey. It’s the perfect finishing touch that elevates this cake from delicious to absolutely unforgettable.
Mastering Layer Cakes: Essential Tips for Success (and Banishing Intimidation!)
This London Fog Cake truly blew me away! As I’ve mentioned on multiple occasions, 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 cake speaks volumes about its unparalleled deliciousness. The Earl Grey buttercream offers a very distinct yet perfectly balanced flavor – it’s present without ever being overpowering – and the homemade salted caramel elevates the entire experience to another level. I am genuinely eager to make it again, and I encourage you to do the same!
Another fantastic aspect of this cake is its remarkable ability to store well. I actually baked the individual cake layers two days before assembling the entire cake, and the assembled cake remained wonderfully fresh and flavorful for four or even five days after that. This makes it an ideal choice for planning ahead for special occasions or simply to enjoy over several days.
If the idea of baking a layer cake feels daunting (and trust me, it’s not as complicated as it might appear!), I highly recommend preparing this London Fog Cake in stages. This approach significantly reduces stress and makes the process much more enjoyable:
- Salted Caramel Sauce: You can prepare the homemade salted caramel sauce days, or even up to two weeks, in advance. Store it in an airtight glass jar in the refrigerator. When ready to use, simply bring it to room temperature for the perfect pouring consistency.
- Cake Layers: The chocolate cake layers can also be baked ahead of time. Once baked, allow them to cool completely on a wire rack. Then, individually double-wrap each cooled layer tightly in plastic wrap. They can be stored in the refrigerator for a few days or even frozen for longer storage. Just remember to thaw them thoroughly before assembly.
Additional Tips for Achieving Perfect Layers:
- Preventing Doming: To ensure your cake layers bake up wonderfully even and flat, I highly recommend using these cake strips. They work wonders by insulating the edges of the cake pan, causing the cake to bake more evenly and significantly reducing the dreaded dome in the center.
- Ensuring Even Batter Division: For perfectly uniform cake layers, precision is key. Before you start mixing your cake batter, weigh your empty stand mixer bowl in grams and note this weight down. Once your classic chocolate cake batter is fully prepared, weigh the bowl again (with the batter inside). Subtract the weight of the empty bowl from this total to get the exact weight of your batter. Divide this total batter weight by three (for three layers). This final number is the precise amount of batter you should pour into each cake pan before it goes into the oven, guaranteeing consistent layer thickness.
- Handling Multiple Pans: If, like me, you don’t own three cake pans, don’t worry! You can bake two layers at a time, then wash and cool one of the pans before baking the final layer. The batter will hold perfectly while you wait.
Your Next Baking Adventure Awaits!
Whether you’re looking to impress guests, celebrate a special occasion, or simply treat yourself to something truly spectacular, this London Fog Cake is an exceptional choice. The unique combination of flavors – rich chocolate, aromatic Earl Grey, and sweet-salty caramel – creates an unforgettable dessert experience that stands out from the crowd.
I cannot recommend enough that you pick up a copy of Tessa Huff’s cookbook, “Layered,” especially if you have a desire to enhance your cake decorating or overall baking skills. It is an extraordinary wealth of information, beautifully organized, and genuinely one of the most comprehensive and inspiring cake baking cookbooks I have ever encountered. Here’s to many more delightful cake baking adventures and the joy of creating beautiful, delicious masterpieces in your own kitchen!
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.