London Fog Cake adapted from Tessa Huff’s Layered cookbook. A moist, decadent chocolate layer cake filled with Earl Grey Swiss meringue buttercream and finished with homemade salted caramel.
London Fog Cake
I’m smitten with this cake — both the flavor and the name. London Fog Cake feels dreamy and elegant, and the finished result truly delivers. The combination of chocolate, Earl Grey tea, and salted caramel is balanced and memorable.
I couldn’t take full credit for this recipe; it comes from Tessa Huff’s excellent cookbook Layered. I happily baked, photographed, and sampled the cake, but the recipe and technique belong to Tessa.
Tessa is the baker and author behind Sweet Style CA, known for beautiful, carefully constructed cakes. Her book is focused on baking, assembling, and styling layered cakes, from two layers up to six. It’s accessible for beginners while still offering advanced tips for more experienced bakers.
I was honored when Tessa asked me to share one of her recipes. I was excited—and a little nervous—because I’m more comfortable with baking than with the precise assembly that layered cakes demand. Leveling layers, achieving smooth sides, and building even tiers can feel intimidating, but Tessa’s clear instructions and step-by-step photos remove that worry.
The cookbook contains over 150 recipes, from classic flavors to imaginative combinations like riesling- or pink-peppercorn-infused cakes. It also encourages mixing and matching cake and frosting recipes to create unique cakes. The London Fog Cake stood out to me instantly.
I’m a big tea fan—Earl Grey in particular—so the flavor profile of this cake was perfect for me. A London Fog is essentially a tea latte, and here those tea notes are captured in a silky Swiss meringue buttercream.
This version of the London Fog Cake features three chocolate layers made with oil and brewed coffee to keep the cake especially moist. The filling is an Earl Grey–infused Swiss meringue buttercream (with vanilla bean paste for flecks and added flavor), and the top is finished with a generous pour of homemade salted caramel.
I’m more of a fruit-dessert person, so the fact that I kept going back for more of this cake says a lot. The Earl Grey buttercream is distinct without being overpowering, and the salted caramel elevates the whole cake. I’ve already planned to make it again.
The layers hold up well over time. I baked the cake layers a couple of days before assembly, and the finished cake still tasted excellent four to five days later.
If layered cakes feel intimidating, prepare the components in stages. The salted caramel can be made days or even up to two weeks ahead and stored in the refrigerator. The cake layers can be baked in advance as well—wrap them individually in plastic and refrigerate or freeze until you’re ready to assemble.
I highly recommend Tessa’s cookbook for anyone who wants to improve their cake baking and decorating skills. It’s comprehensive, well organized, and full of practical tips for baking and assembling beautiful layered cakes.
London Fog Cake with Earl Grey Buttercream
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Review
Equipment
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8-inch round cake pans (three preferred)
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Stand mixer with paddle and whisk attachments
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Cake turntable or serving plate and offset spatula
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.
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Sift together the flour, cocoa powder, baking powder, baking soda, and salt; set aside.
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In a stand mixer fitted with the paddle attachment, beat the oil and sugar on medium speed for 2 minutes. With the mixer running, add the eggs, egg yolk, vanilla, and almond extract. Scrape down the bowl.
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On low speed, add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour. Scrape the bowl, then with the mixer on low, stream in the hot coffee. Mix on medium-low no more than 30 seconds, until combined.
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Divide the batter evenly among the prepared pans. Bake 23–25 minutes, or until a toothpick comes out clean. Cool in pans 10–15 minutes, then transfer to a wire rack to cool completely.
Prepare the Salted Caramel:
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Combine the sugar, corn syrup, and 2 tablespoons water in a heavy-bottomed saucepan. Stir to combine.
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Heat over high, occasionally swirling, until the mixture turns medium golden amber, about 8–10 minutes. Remove from heat when color is reached and bubbles begin to subside.
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Carefully whisk in the room-temperature cream — the caramel will foam and sputter — then add the butter and stir until melted. Stir in salt and vanilla. Cool to desired consistency; refrigerate if not using immediately. Caramel will thicken as it cools.
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Bring the caramel to room temperature before assembling the cake. Store leftovers in an airtight jar in the fridge for up to 10 days.
Earl Grey Buttercream:
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Melt 1 cup (2 sticks; 225g) of butter in a saucepan with the loose Earl Grey tea. Simmer 5 minutes, remove from heat and steep 5 minutes longer. Strain through a fine-mesh sieve and refrigerate until it returns to the consistency of softened butter, 20–30 minutes. Small tea bits may remain.
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Combine the egg whites and sugar in a mixer bowl and whisk by hand. Set the bowl over a saucepan of simmering water (bain-marie), ensuring the bowl bottom does not touch the water. Heat, whisking occasionally, until the mixture reaches 160°F (70°C) or is hot to the touch. Transfer the bowl to the stand mixer fitted with the whisk.
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Whip on high 8–10 minutes until the meringue holds medium-stiff peaks and the bowl feels cool. Switch to the paddle attachment. With the mixer on low, add the vanilla, tea-infused butter, and remaining 1 cup (2 sticks; 225g) butter a few tablespoons at a time. Once incorporated, beat on medium-high until silky smooth, 3–5 minutes.
Assemble the Cake:
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Level the cooled cake layers and choose the sturdiest as the bottom. Place it on a serving plate or turntable and spread ½ cup (120 mL) buttercream. Repeat with the next layer and finish with the top layer. Frost the cake with remaining buttercream and chill 15–20 minutes to set.
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Pour the caramel onto the center of the cake, smoothing outward and allowing drips over the edge. Start with ½ cup (120 mL) and add more until you reach the desired look.
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Store the cake in the refrigerator up to 4 days or freeze. Keep any extra caramel refrigerated for up to 2 weeks.
Equipment Note:
- If you don’t own three pans, bake two layers at a time and finish with the final layer; the batter will hold while you wash and cool the pan between batches.
Tips for Success:
- Use cake strips to minimize doming and produce even, flat layers.
- To ensure equal layers, weigh your empty mixer bowl in grams before starting. After mixing the batter, weigh the bowl again, subtract the empty bowl weight, and divide the batter weight by three to get the target weight per pan.
Reprinted with permission from Layered: Baking, Building, and Styling Spectacular Cakes by Tessa Huff.