Essentially a take on the Earl Grey tea latte, the London Fog Cake was created in Vancouver, British Columbia. This version amplifies the bergamot-scented tea by infusing Earl Grey into both a rich cocoa cake and a pillowy Swiss meringue buttercream. A finishing drizzle of salted caramel adds balance and a touch of sophistication. This recipe is adapted from Tessa Huff’s Layered cookbook, replacing the coffee in the original cake with Earl Grey tea while retaining the dessert’s sweet, layered character.
London Fog Cake
Makes 1 (8-inch) cake
Ingredients
- 1 cup (200 grams) granulated sugar
- 1 cup (220 grams) firmly packed light brown sugar
- ⅓ cup (75 grams) canola oil
- 2 large eggs (100 grams)
- 1 large egg yolk (19 grams)
- 2 teaspoons (8 grams) vanilla extract
- 1 teaspoon (4 grams) almond extract
- 2½ cups (313 grams) all-purpose flour
- 1 cup (85 grams) unsweetened cocoa powder
- 2½ teaspoons (12.5 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- ¾ teaspoon (3.75 grams) baking soda
- 1½ cups (360 grams) whole milk
- 1 cup (240 grams) hot strong-brewed Earl Grey tea
- Earl Grey Buttercream (recipe follows)
- Salted Caramel Drizzle (recipe follows)
- Garnish: flaked sea salt
Instructions
- Preheat the oven to 350°F (180°C). Butter and flour three 8-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, mix both sugars with the canola oil. Add the eggs, extra yolk, vanilla and almond extracts and stir until combined.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, salt, and baking soda. Add the flour mixture to the wet mixture in three additions, alternating with the milk and beginning and ending with the flour. Stir only until combined after each addition. Fold in the hot Earl Grey tea until just combined. Divide the batter evenly among the prepared pans.
- Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Let the cakes cool in their pans for 10 minutes, then remove to wire racks to cool completely. Assemble the cake by spreading Earl Grey Buttercream between the layers and applying a thin crumb coat around the top and sides. Chill the cake until the buttercream sets, about 15–20 minutes. Finish by pouring the Salted Caramel Drizzle over the top, allowing it to drip down the sides. Sprinkle with flaked sea salt if desired.
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Earl Grey Buttercream
Makes about 3 cups
Ingredients
- 2 cups (454 grams) unsalted butter, softened and divided
- 3 tablespoons plus 1 teaspoon (20 grams) loose Earl Grey tea
- 1 vanilla pod, split lengthwise, seeds scraped and reserved
- 5 large egg whites (150 grams)
- 1¼ cups (275 grams) firmly packed light brown sugar
Instructions
- In a small saucepan, combine 1 cup (227 grams) of the butter with the loose Earl Grey tea and the vanilla pod plus scraped seeds. Bring to a gentle simmer over medium-low heat and simmer for 5 minutes. Remove from heat and let the mixture steep for 5 more minutes. Strain through a fine-mesh sieve, discarding the solids, and refrigerate until the infused butter reaches the consistency of softened butter, about 20–30 minutes.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and brown sugar. Place the bowl over a saucepan of simmering water and whisk occasionally until the mixture reaches 155–160°F (68–71°C) on a candy thermometer. Transfer the bowl to the mixer and beat on high until medium-stiff peaks form, about 10 minutes. Switch to the paddle attachment.
- With the mixer on low, add the chilled tea-infused butter and the remaining 1 cup (227 grams) unsalted butter, two tablespoons at a time, mixing until incorporated. Increase the speed to medium-high and beat until the buttercream is smooth, 3–5 minutes. Use immediately or store in an airtight container in the refrigerator for up to 3 days; bring to room temperature and re-whip before using.
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Salted Caramel Drizzle
Makes about 1¼ cups
Ingredients
- ¾ cup (150 grams) granulated sugar
- 2 tablespoons (42 grams) glucose or light corn syrup
- 2 tablespoons (30 grams) water
- ½ cup (120 grams) heavy whipping cream, room temperature
- 2 tablespoons (28 grams) unsalted butter, softened and cubed
- 1 teaspoon (3 grams) kosher salt
- 1 teaspoon (4 grams) vanilla extract
Instructions
- In a wide skillet, combine the granulated sugar, corn syrup, and 2 tablespoons (30 grams) water. Heat over medium-high, stirring occasionally, until the sugar turns a deep golden amber. Remove from heat and carefully whisk in the room-temperature cream. Add the cubed butter and stir until melted and smooth. Stir in the salt and vanilla. Transfer to a heatproof container and cool to room temperature. Store in the refrigerator for up to one week; gently reheat before using if it solidifies.
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