Ingredients :
For the cake:
2 and 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 and 1/2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 cup buttermilk
For the Caramel Sauce:
1 cup granulated sugar
6 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
For the crunch layer:
1 cup crushed toffee bits
1/2 cup toasted chopped nuts (optional)
For the frosting:
1 cup unsalted Butter, softened
3-4 cups powdered sugar
2-3 tablespoons cream
1 teaspoon vanilla extract
Directions :
Prepare the cake: Preheat the oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans. Mix flour, baking powder, baking soda and salt. Cream butter and sugar until light and fluffy.
Add the eggs one at a time, then the vanilla. Alternately add dry ingredients and buttermilk, beginning and ending with the dry ingredients.
Baking: Divide the dough between the prepared tins. Bake for 25-30 minutes or until a toothpick comes out clean.
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