Description
This London Fog Cake with Earl Grey Buttercream is a luxurious, multi-layered chocolate cake infused with the aromatic flavor of Earl Grey tea. Topped with homemade salted caramel, it’s a decadent treat for tea lovers and dessert enthusiasts alike. Perfect for any occasion that calls for a sophisticated, flavorful cake, this recipe blends rich chocolate with fragrant tea for a deliciously unique dessert.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup brewed coffee (cooled)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup hot water
Earl Grey Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons Earl Grey tea leaves (steeped in 2 tablespoons hot water)
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (to adjust consistency)
Salted Caramel (optional topping):
- 1 cup heavy cream
- 1 cup sugar
- 6 tablespoons unsalted butter
- 1 teaspoon sea salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, brewed coffee, oil, vanilla, and buttermilk to the dry ingredients and mix until smooth.
- Stir in the hot water, resulting in a thin batter.
- Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- For the Earl Grey buttercream, beat butter and powdered sugar until light and fluffy. Add the steeped Earl Grey tea and vanilla, mixing until smooth. Adjust consistency with milk as needed.
- Once cakes are cooled, frost with Earl Grey buttercream between layers and on top.
- Drizzle salted caramel over the top if desired.
Notes
- You can make the salted caramel ahead of time and store it in the fridge for up to a week.
- To make a vegan version, replace eggs with flax eggs, use plant-based milk, and substitute butter with vegan margarine.
- Store leftover cake in an airtight container for up to 3 days or in the fridge for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: British-inspired, American
