When Jen asked me to make her a birthday cake, I began scouring the internet for recipes. Although her favorites include coconut and salted caramel, I didn’t want to end up making a repeat of Lauren’s Coconut Rum Layer Cake. So when I came across this London Fog Cake, knowing that one of her favorite warm drinks is London Fog, I knew I hit the nail on the head. Separately, I also used this decor inspo from Pinterest. Semi-homemade makes this cake easy to execute and unique.
London Fog Cake
Adapted from The Cake Blog
2 boxes Dark Chocolate cake mix
2 cups water
1 cup vegetable oil
Early Grey Buttercream (below)
Store bough salted-caramel sauce
- Heat oven to 350°F
- Make cake according to the directions.
- Pour cake batter of first 2 layers into 2 9” pans that have been greased and lined with parchment paper.
- Bake approximately 30 minutes at 350°F or until you can put a toothpick in the center and it comes out clean.
- Repeat with remaining 2 layers.
- Cool all layers completely at room temperature (~12 hours).
- Level with cake leveler and discard one layer (or reserve, but you do not need it. I always bake 4 layers and pick the best 3).
Earl Grey Buttercream
2 cups unsalted butter, at room temperature
¼ cup loose Earl Grey tea
½ cup plus 2 tablespoons (150 ml) egg whites
1 ¼ cups granulated sugar
Seeds from ½ vanilla bean
- Place 1 cup 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 mesh sieve set over a bowl and refrigerate it until is reached 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 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 registers about 155-160 degrees 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 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 vanilla, tea-infused butter, and 1 cup butter, a couple tablespoons at a time. Once incorporated, turn the mixer to medium-high and bet until the buttercream is silky smooth, about 3 to 5 minutes.
For the Assembly
- Place the bottom layer of cake on a cake plate or serving dish. Spread on about ½ to ¾ cup of the buttercream with an offset spatula. Top with the next layer of cake and repeat.
- Frost the cake with the remaining buttercream. Refrigerate until set, about 15 to 20 minutes or overnight.
- Pour caramel sauce over the chilled cake, starting with about a ½ cup, letting it drip over the edges. Add more caramel as necessary.