London Fog Cake
Makes 1 (8-inch) cake
  • 1 cup (200 grams) granulated sugar
  • 1 cup (220 grams) firmly packed light brown sugar
  • ⅓ cup (75 grams) canola oil
  • 2 large eggs (100 grams)
  • 1 large egg yolk (19 grams)
  • 2 teaspoons (8 grams) vanilla extract
  • 1 teaspoon (4 grams) almond extract
  • 2½ cups (313 grams) plain/all-purpose flour
  • 1 cup (85 grams) unsweetened cocoa powder
  • 2½ teaspoons (12.5 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • ¾ teaspoon (3.75 grams) bicarbonate of soda/baking soda
  • 1½ cups (360 grams) whole milk
  • 1 cup (240 grams) hot strong-brewed Earl Grey tea
  • Earl Grey Buttercream (recipe follows)
  • Salted Caramel Drizzle (recipe follows)
  • Garnish: flaked sea salt
  1. Preheat oven to 350°F (180°C). Butter and flour 3 (8-inch) round cakes pans. Line bottom of pans with parchment paper.
  2. In a large bowl, stir together sugars and oil. Add eggs, egg yolk, and extracts, stirring to combine.
  3. In a medium bowl, sift together flour, cocoa, baking powder, salt, and baking soda. Gradually add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture, stirring just until combined after each addition. Stir in hot tea just until combined. Divide batter among prepared pans.
  4. Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Earl Grey Buttercream between layers and lightly on top and sides of cake. Refrigerate until set, 15 to 20 minutes. Pour Salted Caramel Drizzle over cake, letting it drip over edges. Garnish with sea salt, if desired.
Recipe by Bake from Scratch at