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Macro Organics
- Posted on
- Categories:Dairy, Flowery, Sweet
Ingredients
For the Cake
- 2 cups white sonora flour
- 1/2 teaspoon baking powder
- 1/4 tsp salt
- 1 cup unsalted butter
- 1 1/2 cups granulated sugar
- 3 brown eggs
- 2 tsp vanilla extract
- 1 cup buttermilk
For the Caramel Sauce
- 1 cup brown sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 3 tbsp unsalted butter
- 1/2 tsp vanilla extract
- Pinch of salt
For the Frosting
- 1/2 cup unsalted butter
- 1/2 cup caramel sauce
Method
Preheat your oven to 175°C. Grease cake pans with butter.
In a large bowl, whisk together the flour, baking powder, and salt.
In another large bowl, beat the butter and sugar until light and fluffy.
Add the eggs and beat them real well. Mix in the vanilla extract.
Gradually add the dry ingredients to the butter mixture and mix until completely combined.
Divide the batter evenly between the prepared cake pans. Bake for about 40 minutes. Let the cakes cool in the pans for 10 minutes, then leave to cool completely on a cooking rack.
In a medium saucepan, combine the brown sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and let it cook until it turns a deep caramel color.
Add the heavy cream and keep your stir until it is fully smoothed.
Remove from heat and stir in butter, vanilla extract, and a pinch of salt. Let the caramel cool.
Place one cake layer on a serving plate. Spread a layer of frosting over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Top up the cake with caramel sauce for extra gravity.
