London Fog Cake
I have been wanting to make a cake for a while now but lacked inspiration to try something a little different. There is a tendency to stick with the tried and true in both flavors and recipes, not that there is anything wrong with that but sometimes I feel the need to do something different. Since I got the tea from Adagio I have wanted to make another recipe using it that isn’t a cup of hot or iced tea. Yesterday an email appeared in my inbox from Pinterest and I saw this cake and immediately was struck by how utterly delicious it looked but then when I clicked on the link the frosting is flavors with Earl Grey Tea. The cake itself is pretty simple chocolate cake with a earl grey buttercream and then it’s drizzled with caramel. Sounds great right? I thought so too!! I decided to take it a step further and infuse the caramel with tea as well. The recipe is from The Cake Blog and it’s beautifully decorated and photographed. Decorating cakes is not my strong suite nor is photography but irregardless this cake sounds too good not to make. My recommendations are in bold print, I found the earl grey flavor overpowering and would recommend reducing the amount of tea used to infuse the butter. I love earl grey tea but feel that the buttercream needed to be a little more subtle in flavor.
This is my favorite chocolate cake, a recipe from Hershey’s which is on the can of unsweetened cocoa powder, the recipe has also been posted here on the blog many times click here to see it. I’ve made other cake recipes and nothing IMHO even compares. It’s simple, moist and delicious and never fails.
I am going to bring this cake with me to Fiesta Friday #188 and this weeks co hosts are Jhuls @ The Not So Creative Cook and Nimmi @ Adorable Life
Earl Grey Buttercream
Recipe from Theresa Huff for The Cake Blog
Frosts 2 layer 9 inch cake or 3 layer 8 inch cake
2 cups unsalted butter
1/4 cup loose earl grey tea (Recommend to reduce to 1-2 tbs)
1/2 cup plus 2 tbs egg whites ( 150 grams) the whites from 4-5 large eggs
1 1/4 cup granulated sugar
1 1/2 tsp vanilla bean paste or seeds from half a vanilla bean
Place one cup of the butter in a saucepan with the loose tea. Heat over medium heat until the butter melts, reduce heat to low and simmer for 5 minutes. Remove from the heat and let tea steep for another 5 minutes. Strain the butter into a bowl and refrigerate until the butter is the consistency of softened butter approximate 20-30 minutes or longer it took over an hour before my butter hardened.
Place egg whites and sugar into the bowl of a stand mixer and hand whisk until foamy and mixed. Place an inch or two of water in a saucepan on medium heat, place the bowl with the egg whites and sugar on top of it being careful not to let the bowl touch the water. Whisk frequently until the sugar melts it should register 155-160 on the candy thermometer or until it’s hot to the touch. Fit the bowl onto your stand mixer.
Fit the mixer with the whisk attachment and beat on high for 8-10 minutes until the mixture holds medium stiff peaks. When done the outside of the bowl should be room temperature and there should be no residual heat, you also should hold your hand over the bowl and you should not feel any heat at all. Stop the mixer, remove the whisk attachment and replace with a paddle.
With the mixer on low speed add the vanilla, the tea infused butter and the other butter a few tablespoons at a time. Once the butter is incorporated turn the mixer to medium high and beat for another 3-5 minutes. The buttercream will be thick and silky.
Earl Grey caramel sauce
3/4 cup granulated sugar
2 tbs light corn syrup
2 tbs strong earl grey tea
1/2 cup heavy cream
2 tbs butter,diced
generous pinch sea salt
1 tsp vanilla extract
Place sugar, corn syrup and water in a deep heavy bottom saucepan, stir to combine. Heat over high heat swirling occasionally for 8-10 minutes. The sugar mixture will start to rapidly boil before slowing down and darkening in color. Remove the saucepan from the heat once it has reached the desired color, I like a deep amber. Note: my caramel got a bit over done, almost burnt. I cooked on high and all of a sudden it started rising almost to the top of the pot after I removed from the heat. I didn’t want to add the cream and butter until it settled but that was a mistake, I should have added it to cool it down and stop the cooking process. So my caramel is a bit bitter. My advise is to remove from the heat right when it turns a light amber and add the butter and cream. Because it was so bitter I threw away half and replaced that half with a chocolate ganache. The pot I used was too small and it almost boiled over hence the over cooking, the caramel continues to cook even after removed from the heat and what stops that is adding the butter and cream. Because my pot was not big enough I had to wait until the bubbles went down a bit.
Slowly and carefully whisk in the cream being careful to stand back because it will sputter and foam so stand clear.
Add the butter and continue to stir until melted. Now add the salt and vanilla and stir to combine. Pour into a heat proof container and let cool, it will thicken as it cools.
Assembling the cake
Place one of the layers on your cake stand or serving plate. Spread some of the butter cream to cover the layer and continue until all layers are place. Frost top and sides of cake and refrigerate until cooled at least 20 minutes.
Pour the caramel sauce over the top of the cooled cake letting it drip down the sides.
I made this cake yesterday and wasn’t in love with the flavor, today it tastes better maybe the tea flavor has mellowed but I still recommend reducing the amount of tea used in the buttercream. I love the buttercream recipe it is silky and just the perfect consistency and will definitely be using it again.
This cake looks incredible, so soft and full of flavour, gotta save this recipe so I can try it out as soon as I get back home 😀
Thank you Chef, the cake is the only recipe I like to use, it never fails and the buttercream is so unique. It’s a wonderful cake.
Very pretty and looks delicious too!
Thanks so much Maria!
As always with cakes, you surpass yourself. This looks (and sounds) amazing. The Earl Grey frosting must be awesome! I’m drooling… 🙂
Thank you so much, it’s really different and thats what I was going for. I really liked the buttercream recipe with a few tweaks next time.
Suzanne, I have to disagree. (Not about the cake 😀 ) Your skills as a photographer are superb!
Your description of the cake has my mouth watering. It looks just as delicious. I like when you give us tips about things you would change in the recipe. This one is another masterpiece, my friend. Hugs on the wing!
You are so kind Teagan, maybe one day I will get a good camera and chuck the iPhone, LOL. Thank you so much your comment made me happy!!
this looks sublime… you are making me drool… want.it.now
Thank you so much Anatoli!
I feel you, Suzanne. I’d also love to try and make something new once in a while. This cake sounds fantastic! Thanks for sharing at Fiesta Friday party!
Thank you so much Jhuls!! Happy FF!!
Awesome looking. My hats off to anyone who can bake like that cause it aint easy.
Thank you so much!
Its drooling…..well done 🙂
Thank you so much!!
I think the combination of the tea flavor with the chocolate sounds really interesting. The icing on the outside looks great too. Thanks for sharing Suzanne!
Thanks Jess, the first day I wasn’t so sure about it but the next day it was good. I gave some to friends and didn’t tell them what the frosting was made from and everyone loved it. Glad it turned out!!
Isn’t your buttercream a Swiss meringue? It’s a while since I’ve made it. I was really impressed with the texture of it. And of course it’s very safe for everyone to eat.
Love the idea of Earl Grey infused buttercream, but it can be overpowering with how much bergamot is used.
I’ve never heard of this cake – and I lived in London for years. Must check out The Cake Blog. 🙂 Hoping you’re well!
Hi Johnny, yes it is a Swiss meringue buttercream. I am not good at the French or Italian with the sugar syrup I always make a big fat mess. This cake most likely is not British by origin but who knows, I found it in Pinterest. It’s funny yesterday to me the bergamot was over powering but today it’s not at all. Go figure I guess it mellows a bit. Thank you so much!!
So pretty and I can just bet FABULOUS!!!!
How are you? Are you in Georgia?
Yes!!! Wish Greg and the girls would have left!
I know he can’t get out now
Sorry to hear that Suzanne I am thinking of them!
They said it’s going to also hit Georgia not where you are right
No we are Northwest (above Atlanta)-they’re speaking of South to part of middle Georgia.
I’m concerned about Greg and the familt
Yes of course I am as well it can be the worst in a half century of more! Lets hope that prediction is in-correct!
I’ve used tea in a few recipes and I know it can be overpowering. Thanks for your comments as some ingredients need to be used with care – like lavender! Looks really good – I could have eaten a piece with my coffee this morning 🙂
Thanks so much Judi, with certain flavors less is definitely more.
Wow! That is one impressive cake! And the icing sounds pretty incredible!
Thanks so much Mimi, after all is said and done I really like it.
You’ve got to be kidding. This cake looks extraordinary. I can practically taste it!
Thank you so much Michelle!!
Amazing! My husband and I were just talking about how much he likes chocolate cake – I think I’ll surprise him with this sweet treat!
Thank you, it really is a lovely cake and I also love chocolate cake, almost in any form and with any frosting,
The cake looks stunning 👍
Thank you so much!
Oh wow this cake looks so good!
Thank you so much Sarah!
Thank you so much Lindy!! Hope you are well.
I hope you had a great time at Fiesta Friday. This cake looks stunning!
Thank you so much Mary, things have been really busy here. So sorry for the delayed response.
I’d say you did an amazing job decorating and photographing this cake. It sounds delicious and is stunning to look at!
Thanks so much Julie!!
Decadently moist cake .. Loved it !
Thank you so much Vidya!!
Oh my gosh Suzanne! This is gorgeous! yummm
Thanks Lynn appreciate it so much.
I like your post 😊.
Thank you very much!!
Take a look on my last post and follow me if you like it 😊.
Simply amazing! 😍😍
Thank you so much Angie!!
You’re so right Suzanne– this cake is especially beautiful! I love how you ridged the frosting around the sides and the glaze makes it look pretty irresistible! A slice of chocolate cake (a staple around here) with a mug of tea is my favorite. So this tea-chocolate combination is pretty perfect! thanks! wonder how you are doing, haven’t heard much about Percy lately! xox friend.
Hi Rhonda, yep a cup of tea and cake is such a delicious treat and one of my faves as well. Thank you for asking about Percy, this summer has been hard on him. He has zero tolerance for heat and has been pretty miserable and having the dental surgery wasn’t easy on him either couple that with bad arthritis in both front legs and you have a dog that isn’t very comfortable. I am hoping that the cooler weather will help him and that he will be more comfortable walking. He pretty much stays inside in the AC and rests.
Oh gosh Suzanne– and you can’t really explain to him to just hang on –it’s getting cooler!! I’m glad he has you to take care of him… Loved your cake! hugs hugs!
What a beautiful cake, Suzanne. Caramel is tricky – I swear I almost find myself holding my breath while I make it, but its so worth it, flavor wise over anything you can buy. I’ve heard to always make caramel in a light colored pan but mine are all dark and I know it turns in a heartbeat. Although I like a darker caramel, personally. I love all your hints, too!
I’m always looking for a better or different buttercream and I’ve never been fond of the “American” buttercream as it seems to be called now, so I’m going to remember this for the next time I make a layer cake. Sometimes I think some of the flavor combinations sound intriguing but honestly most often when I try one, I think, ok, that was fun or different while I know in my heart I just want plain vanilla or chocolate! Guess I’m a traditionalist!
I hope Percy does a bit better when fall hits – we had a cool day today and it was so nice!
The “cake” looks fabulous Darling…
But I must have the Green Cake Stand
It looks like a vintage piece
For some unknown reason to myself WordPress no longer sends your post into my Reader 🤔
Thank you so much, yes it’s a vintage milk glass cake stand, I have pink also but very tiny for a 6 inch cake. Oh no, try unfollowing and following again. That has happened on many occasions to me as well!!❤️❤️
Wow! Can’t wait for my birthday to come to prepare this cake! Where can I find that particular tea? Can I use some other kind, or it’s all about the tea?
Hi Agness; You are so right it’s all about the tea. I use Adagio tea, the link is in this post. Their earl grey and well all of their tea is delicious and full bodied. Thank you so much.
This cake looks beautiful!!
I wish there was a love button I could click on, what an amazing cake! I love Earl Grey and this sounds like a cake made for me! Yum!! 🙂
How are you doing Suzanne– missing your posts. Hope all is well with you and Percy! Maybe you’re busy organizing some neighborhood event or helping with a non profit to rescue dogs in need… I know you keep busy! always enjoy hearing what you’re up to Suzanne. hugs hugs!
You got it right, just posted our block party event!! Thanks so much Rhonda for asking and caring❤️❤️
Always love checking in on our posts Suzanne! I’ll be patient! xo
It’s look so amazing cake! Thanks for your recipe. :))
Thank you so much!!
Really nice London Cake!! Thanks for sharing 🙂