London Fog Cake with Salted Caramel

1. Introduction to the Recipe

If you love the cozy sophistication of a London Fog latte, you’re going to fall in love with this elegant, show-stopping London Fog Cake with Salted Caramel. Inspired by the classic tea drink, this cake layers the floral citrus notes of Earl Grey with a rich, buttery crumb, silky Earl Grey buttercream, and a luscious salted caramel drip that elevates it to something truly decadent. Perfect for brunches, celebrations, or a comforting treat on a chilly day, this cake delivers a unique flavor profile that stands out from the usual vanilla or chocolate offerings.

Earl Grey tea, known for its distinctive bergamot essence, brings an aromatic complexity that pairs beautifully with the caramel’s sweet-salty intensity. The sponge is tender and infused with Earl Grey milk, offering subtle tea notes in every bite. It’s balanced by a smooth buttercream that carries the tea flavor further without overpowering it. And when topped with a glossy salted caramel drip? Pure luxury.

For more ways to use Earl Grey in baking, check out this guide to cooking with tea. And if you’re new to homemade caramel, this salted caramel tutorial can help you get it just right.

Whether you’re a tea lover or simply looking for a dessert with flair, the London Fog Cake with Salted Caramel offers depth, elegance, and just the right amount of indulgence. Let’s explore how to bring this beautiful cake to life in your own kitchen.

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2. Basic Recipe: Ingredients and Instructions

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3. Advanced Techniques

Infuse Deeper Earl Grey Flavor

For a more pronounced tea flavor, steep a stronger batch of Earl Grey milk (use 2–3 Tbsp of tea) and reduce the milk slightly on the stovetop to concentrate its flavor before straining. You can also infuse Earl Grey into the buttercream by simmering butter with loose leaf tea, straining, and chilling before creaming. This method adds depth and complexity, ensuring the tea notes shine even when layered with sweet caramel.

Use a Cake Syrup for Moisture

To enhance moisture, brush each cake layer with a simple syrup infused with Earl Grey before frosting. Mix equal parts sugar and water, bring to a simmer, and steep 1 tsp of Earl Grey in the syrup while hot. Let cool and strain. This not only keeps the cake extra tender but also reinforces that iconic London Fog flavor throughout each bite.

Swiss Meringue Buttercream Variation

For a lighter, silkier texture, swap the traditional buttercream with Earl Grey Swiss meringue buttercream. Use egg whites and sugar heated over a double boiler, then whipped and emulsified with butter. Add your Earl Grey milk or extract at the end. The result is smoother, less sweet, and holds shape beautifully for an elegant finish.

Caramel Stability Tips

If your caramel separates or turns grainy, ensure all ingredients are room temperature before mixing. Stir continuously while adding cream, and avoid overcooking once the desired amber color appears. For extra stability on warm days, refrigerate the caramel slightly before adding to the cake to avoid excessive dripping.

Decorative Garnish Upgrade

To elevate presentation, decorate the top with shards of caramel glass, candied citrus peels (like bergamot or lemon), or pressed edible flowers. Sprinkle Earl Grey tea leaves along the edges for an aromatic finish. These additions not only highlight the tea theme but also bring visual flair and textural contrast.

See more advanced recipes at cookingwhite.com

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4. Storage, Shelf Life, and Maintenance Tips

Storing the Cake at Room Temperature

If your environment is cool (under 70°F), you can store the cake at room temperature in a covered cake container for up to 2 days. Ensure it’s away from direct sunlight or heat sources, especially if it includes the caramel drip.

Refrigerator Storage

For longer storage, refrigerate the cake in an airtight container for up to 5 days. Let it sit at room temperature for 30–60 minutes before serving to allow the buttercream to soften.

Freezing Instructions

Wrap unfrosted cake layers in plastic wrap and foil, then freeze for up to 2 months. Defrost in the fridge overnight. Buttercream can also be frozen in an airtight container; thaw and re-whip before use. Assembled cake can be frozen carefully, but the caramel may weep after thawing.

Avoiding Buttercream Separation

When storing leftover buttercream, bring it back to room temperature fully, then beat it briefly to restore a smooth, airy consistency. Never microwave to soften, as it can cause splitting.

Caramel Reuse and Reheating

If you have leftover caramel, store it in a jar in the fridge for up to 2 weeks. Reheat gently in 10-second microwave bursts or in a warm water bath. Use it as topping for ice cream, brownies, or lattes.

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5. Dietary Adaptations and Substitutions

Gluten-Free Version

To make a gluten-free London Fog Cake, substitute the cake flour with a 1:1 gluten-free baking flour blend that includes xanthan gum. This maintains the cake’s tender crumb and structure. Be sure to sift and measure the flour properly, and add an extra 1/4 teaspoon of baking powder to help with rise. Test with a toothpick as baking times may vary slightly. This adaptation keeps the cake just as flavorful while making it accessible for gluten-sensitive diets.

Dairy-Free and Vegan Alternatives

Replace the whole milk with almond, oat, or soy milk, and use dairy-free butter alternatives for both the cake and buttercream. For eggs, use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or commercial egg replacers. Sour cream can be substituted with coconut yogurt or silken tofu. The salted caramel can be made vegan by replacing butter with coconut oil and using full-fat coconut cream instead of heavy cream. These swaps ensure the cake remains moist and flavorful without dairy or eggs.

Lower Sugar Option

To reduce sugar, cut the granulated sugar in the cake to 1 cup and use powdered sugar substitutes like erythritol in the buttercream. Keep in mind that reducing sugar can affect texture and sweetness balance, so taste and adjust accordingly. You can also consider adding natural sweeteners like honey or maple syrup but adjust liquid quantities to compensate.

Nut-Free Version

This recipe is naturally nut-free, but if you use nut-based milk alternatives (like almond milk), switch to oat or rice milk instead. Always check the labels of any substitutions to avoid cross-contamination for severe allergies.

Keto-Friendly Adaptation

For a keto twist, replace the flour with almond flour and coconut flour (in a suitable ratio, typically 2:1 almond to coconut) and use erythritol or monk fruit sweeteners instead of sugar. Use full-fat coconut milk and butter in the recipe. Note that the texture will be denser and more crumbly but still delicious. Skip the salted caramel or make a low-carb caramel sauce using keto-approved sweeteners.

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6. FAQs About the Recipe

Can I use Earl Grey tea bags instead of loose leaf?

Yes, you can substitute 1 tablespoon of loose leaf tea with 2–3 Earl Grey tea bags. Steep them in the milk for the same amount of time. However, loose leaf usually provides a fresher, more robust flavor and finer texture when ground for the batter. Tea bags may sometimes add a slightly bitter note if steeped too long.

How do I prevent the salted caramel from hardening too much?

Make sure to use heavy cream at room temperature and add it slowly while whisking constantly. Don’t overcook the caramel once it reaches a deep amber color. If it cools and hardens too much, gently warm it in short bursts in the microwave or over a double boiler until pourable again.

What’s the best way to grind Earl Grey tea for the cake?

Use a clean spice grinder or coffee grinder dedicated to tea to avoid flavor contamination. Pulse the tea leaves until you get a fine powder. This releases more flavor and helps distribute the tea evenly in the batter without large leaf pieces.

Can I make this cake ahead of time?

Absolutely. You can bake the layers up to 2 days in advance and store them wrapped in plastic wrap at room temperature. The buttercream can also be made ahead and refrigerated. Assemble and decorate the cake on the day you plan to serve for best freshness.

How do I achieve a smooth buttercream texture?

Make sure your butter is fully softened to room temperature before whipping. Sift the powdered sugar to avoid lumps. Add the Earl Grey milk slowly and beat on medium to high speed for several minutes until fluffy. If the buttercream appears curdled, keep beating—it usually smooths out with time.

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7. Conclusion & Final Thoughts

The London Fog Cake with Salted Caramel is a sublime fusion of tea-infused sophistication and indulgent sweetness, perfect for anyone who appreciates subtle flavor complexity paired with rich, comforting textures. This cake stands out not just for its unique use of Earl Grey tea but also for the harmonious balance of floral bergamot, creamy buttercream, and a decadent salted caramel finish. Whether you’re hosting a tea party, celebrating a special occasion, or simply craving a dessert that feels both elegant and approachable, this cake delivers on every level.

The beauty of this recipe lies in its versatility—from the ability to customize the Earl Grey intensity to the choice of including or skipping the caramel drip—making it accessible for both novice and experienced bakers. Plus, with plenty of dietary adaptations, it’s a crowd-pleaser that suits various needs. The layered flavors and smooth textures invite you to savor each bite slowly, evoking the calm indulgence of sipping a classic London Fog latte.

This cake also makes a wonderful gift or centerpiece, with its visual appeal enhanced by simple garnishes like loose tea leaves or caramel shards. Most importantly, it offers a fresh way to experience Earl Grey tea beyond the cup, turning an everyday ingredient into a show-stopping dessert.

Dive into this recipe and bring a bit of London’s cozy charm into your kitchen. With careful attention and a little love, the London Fog Cake with Salted Caramel will surely become a favorite for years to come.