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Elegant London Fog Cake with Caramel Drip

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  • Author: Emilia Stella
  • Total Time: 1 hour 30 minutes
  • Yield: 12-16 1x

Description

This elegant layer cake features delicate vanilla cake layers infused with the subtle floral notes of Earl Grey tea. It is generously frosted with a smooth, creamy Earl Grey buttercream, offering a balanced sweetness and aromatic depth. A rich, glossy caramel drip cascades down the sides, adding a luxurious touch and complementing the tea flavors. The cake is finished with piped swirls of buttercream and a scattering of white chocolate pieces, creating a sophisticated dessert experience.

Ingredients

Scale
  • **For the Earl Grey Cake Layers:**
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 2 tablespoons finely ground Earl Grey tea leaves (from about 4–5 tea bags)
  • 1 teaspoon vanilla extract
  • **For the Earl Grey Buttercream:**
  • 1 ½ cups unsalted butter, softened
  • 6 cups powdered sugar, sifted
  • ¼ cup heavy cream
  • 1 tablespoon finely ground Earl Grey tea leaves
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • **For the Caramel Drip:**
  • 1 cup granulated sugar
  • ¼ cup water
  • ½ cup heavy cream, warmed
  • 2 tablespoons unsalted butter
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • **For Garnish:**
  • ¼ cup white chocolate chips or chopped white chocolate

Instructions

  1. **Prepare the Earl Grey Cake Layers:**
  2. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line with parchment paper circles.
  3. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  4. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
  5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  6. In a separate small bowl, combine the milk and finely ground Earl Grey tea leaves.
  7. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the Earl Grey milk mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
  8. Divide the batter evenly among the prepared cake pans.
  9. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  11. **Prepare the Earl Grey Buttercream:**
  12. In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 2 minutes.
  13. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated, then increasing to medium-high.
  14. Add the heavy cream, finely ground Earl Grey tea leaves, vanilla extract, and salt. Beat on high speed for another 3-5 minutes until the buttercream is light, fluffy, and smooth. If too thick, add more cream a teaspoon at a time.
  15. **Prepare the Caramel Drip:**
  16. In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves.
  17. Increase the heat to medium-high and bring to a boil without stirring. Cook until the syrup turns a deep amber color, swirling the pan occasionally to ensure even cooking. This can take 8-12 minutes.
  18. Carefully remove the pan from the heat. Slowly and carefully pour in the warm heavy cream while whisking constantly. The mixture will bubble vigorously.
  19. Stir in the butter, vanilla extract, and salt until smooth.
  20. Pour the caramel into a heatproof jar or bowl and let it cool to room temperature, or until it reaches a pourable but not too runny consistency (about 80-90°F or 27-32°C).
  21. **Assemble the Cake:**
  22. Once the cake layers are completely cool, level them with a serrated knife if necessary.
  23. Place one cake layer on a serving plate or cake stand. Spread a generous layer of Earl Grey buttercream over the top.
  24. Place the second cake layer on top and repeat with more buttercream.
  25. Add the third cake layer and cover the entire cake with a thin crumb coat of buttercream. Chill in the refrigerator for 15-20 minutes to set the crumb coat.
  26. Apply the remaining buttercream to the top and sides of the cake, smoothing it with an offset spatula or bench scraper.
  27. Once the caramel drip has cooled to the right consistency, carefully spoon it around the top edge of the cake, allowing it to drip down the sides. You can use a piping bag with a small hole for more control.
  28. Pipe decorative swirls of buttercream on top of the cake, if desired.
  29. Garnish with white chocolate chips or chopped white chocolate.
  30. Refrigerate the cake for at least 30 minutes before serving to allow the caramel and buttercream to set.

Notes

Ensure all cold ingredients (butter, eggs, milk) are at room temperature for a smooth, emulsified batter and buttercream.

Do not overmix the cake batter; mix until just combined to keep the cake tender.

For a stronger Earl Grey flavor, steep the tea leaves in the milk for 10-15 minutes before adding to the batter, then strain.

When making caramel, do not stir once it boils; swirling the pan is sufficient to prevent crystallization.

Chill the cake thoroughly after the crumb coat and final frosting to ensure stability and clean slices.

  • Prep Time: 60 minutes
  • Cook Time: 30 minutes

Nutrition

  • Calories: 550 kcal
  • Fat: 25g
  • Carbohydrates: 80g
  • Protein: 5g

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Find it online: https://icefishinges.com/elegant-london-fog-cake-with-caramel-drip/