london fog cake

London Fog Cake from Tessa Huff’s Layered cookbook. A moist, decadent chocolate layer cake filled with a earl grey Swiss Meringue buttercream and topped with homemade salted caramel! This stunning cake is perfect for special occasions!

London Fog Cake With Earl Grey Buttercream

butter spray,

(95 grams) unsweetened non-alkalized cocoa powder

baking powder

baking soda

salt

+ 2 tablespoons (150 ml) grapeseed oil

(400 grams) granulated sugar

eggs, room temperature

vanilla extract

almond extract

(360 mL) whole milk, room temperature

(240 ml) hot, strong-brewed coffee

(150 grams) granulated sugar

corn syrup

(120 ml) heavy cream,

unsalted butter

(4 sticks/450 grams) unsalted butter,

(12 grams) loose Earl Grey tea

sugar

vanilla bean paste

London Fog Cake with Earl Grey Buttercream

Preheat the oven to 350 F (175 C)....

Preheat the oven to 350 F (175 C). 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).

Sift together the flour, cocoa powder, baking powder,...

Sift together the flour, cocoa powder, baking powder, baking soda, and salt and set aside .

In a bowl of a stand mixer fitted...

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.

Turn the mixer to low and add the...

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 3o seconds, or until combined.

Evenly divide the batter (*see my own notes...

Evenly divide the batter (*see my own notes for tips 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.

Place the sugar, corn syrup, and 2 tablespoons...

Place the sugar, corn syrup, and 2 tablespoons water in a heavy-bottomed small or medium saucepan. Stir to combine.

Heat over high heat, occasionally swirling the pan,...

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.

Slowly and very carefully whisk in the room temperature...

Slowly and very carefully whisk in the room temperature cream. The mixture will foam up and sputter, so stand clear and keep stirring.

Add the butter and continue to stir until...

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.

The caramel should be room temperature for cake...

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 t0 10 days.

Place 1 cup (2 sticks/225 grams) of the...

Place 1 cup (2 sticks/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.

Place the egg whites and sugar in the...

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.

With the whisk attachment, beat the egg white...

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.

With the mixer on low speed, add the...

With the mixer on low speed, add the vanilla, tea infused butter, and remaining 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.

Once the cakes have completely cooled, level them...

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 1/2 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.

Pour the caramel onto the top of the...

Pour the caramel onto the top of the cake, letting it drip over the edges. Begin by adding 1/2 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.

The cake will keep in the fridge for...

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.

This London Fog Cake is an easy vanilla layer cake with a rich Earl Grey buttercream frosting that's perfectly simple for an imperfect baker. The Earl Grey buttercream, combined with the vanilla cake flavors, mimics the flavors of your favorite London Fog latte.

London Fog Cake

White Cake Mix (I recommend Betty Crocker Super Moist White Cake Mix)

eggs (per box directions –

unsalted butter – softened

Earl Grey tea

pure vanilla extract

heavy cream

Tbsp. brewed Earl Grey tea – cooled

Culinary Lavender, orange zest – OPTIONAL

Preheat oven to the temperature recommended on box cake mix directions.

Grease and flour two 8&#8243; round cake pans. Then, trace around each pan onto parchment paper and cut out so that the circle pieces fit snuggly into the bottom of each pan. I find that this ensures your cake will easily transfer with no sticking.

Mix cake mix according to package directions and bake according to the directions for two 8&#8243; round cake pans.

While the cakes are baking, mix the Earl Grey buttercream icing.

Add the softened butter and heavy cream to a large mixing bowl. Start creaming on medium-low speed and slowly add in the powdered sugar. Then add in the vanilla, salt, and loose Earl Grey tea. Then add in the cooled brewed Earl Grey tea. Mix until fully combined and creamy. Refrigerate until ready to use.

Once the cakes have finished baking, remove from the oven and set the pans onto a cooling rack. Let cool for 5 minutes. Then, carefully place another cooling rack on top of each pan and flip to transfer to the cake to the cooling rack outside of the pan. Let completely cool.

Once the cakes have cooled, you can assemble the cake and ice with the Earl Grey buttercream.

Place a small dab of the buttercream frosting onto the center of your cake stand, then place one of the cake layers onto the cake stand. Add a big dollop of the Earl Grey buttercream on top of that layer and spread the frosting evenly over the top of the cake out to the edge. You can have a slight bit of overhand of frosting, which will help when icing the sides of the cake.

Next, place the second layer of cake onto the frosting and gently press it down just to make sure it sticks. From here, frost a thin layer of frosting all of the cake, top and sides. This will help seal in the crumbs, also known as a crumb coat. Once you have your crumb coat, begin to frost the cake from the top, then down the sides. Be generous with your frosting, continuing to smooth as you go around the cake.

Top with Culinary Lavender and orange zest, if preferred.

Delicately flavoured earl grey cupcakes with lemon cream cheese frosting make these London Fog Cupcakes utterly desirable.THIS SMALL-BATCH RECIPE CAN BE DOUBLED IN SIZE TO MAKE A REGULAR SERVING SIZE OF 12 CUPCAKES

London Fog Cupcakes Recipe (Small Batch)

g ground earl grey tea leaves ((about 2 tea bags))

120 ml whole milk

unsalted butter (room temperature)

g sugar

egg (room temperature)

flour

½ tsp baking powder

g unsalted butter (room temperature)

60 g Philadelphia cream cheese (room temperature)

lemon

icing sugar (confectioners’ sugar) (sifted)

Place the contents of one teabag and milk in a small saucepan over medium heat and gently bring to a simmer. Place lid on the saucepan, remove the pan from heat and set aside for the tea to ‘brew’.

Preheat the oven to 180°C (350°F). Prepare the cupcake pan by placing the cupcake paper cases into the pan moulds. 

In the bowl on a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy; this takes about 3 minutes. Add the egg and vanilla extract and beat for a further two minutes. Sift flour, baking powder and salt into a separate bowl. Fold in these dry ingredients along with the remaining earl grey tea leaves. Pour milk into the mixture and stir until combined.

Pour mixture into cupcake cases until 2/3 full. Bake in the oven for 18-20 minutes or until a toothpick inserted into the centre comes out clean. Remove from the oven and let cool slightly before transferring to a wire rack.

Earl grey cupcakes

Make the frosting. In a medium bowl, add the butter, cream cheese, lemon zest and powdered icing sugar. Using a hand-held electric beater, cream the frosting for 3 minutes until light and airy. Add in one tablespoon of lemon juice at a time, making sure to beat well after each addition, until the desired consistency is reached.  If the icing is too thick, then add more lemon juice and mix thoroughly. If the icing is too runny, then thicken it up with ¼ cup of powdered icing sugar at a time. 

Decorate. Once the cupcakes are at room temperature, spoon or pipe the cream cheese frosting over each cupcake and sprinkle with more lemon zest and decorate with a dried lemon slice.

Lemon cream cheese frosting

Made a double batch and we loved them. The Earl Grey flavour was very delicate and worked really well with the lemon buttercream which had a perfect consistency for piping and wasn’t too sweet. Thank you Emma.

I so appreciate all of your small batch recipes! Loving to bake and having a small family usually means overloading the neighbors with extra sweets! These cupcakes are exceptional, such a lovely texture and flavor. I have made these a few times now and all with excellent results. I did one batch with fudgy chocolate frosting and that was amazing! This recipe was so foolproof I did a batch without the tea when I needed a small batch of vanilla cupcakes and they still turned out delicious. Thinking a chamomile version next time!

Lovely recipe! I tweaked the frosting recipe so it was less sweet and a little more tart by fiddling with the sugar to cream cheese/lemon juice ratio, but otherwise, this will be a go-to recipe for gifting and special occasions! Great, classic flavor combination. Thank you for the easy to follow instructions and photos.

I always wondered what London Fog Cupcakes were and had no idea it was because of the earl grey tea! Thank you for informing us! I've made your Earl Grey Yogurt Loaf Cake before and that was divine, so I know I am going to love this one!

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The most viewed london fog cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine