This is a delicious cake to prepare for the weekend or when you have friends over. The sponge is easy to make and moist and the frosting “to die for”

 

Butter Cake With Salted Caramel Frosting

Makes one 9”cake

For the cake;

3 cups flour, all-purpose

2 teaspoons baking powder

1 teaspoon baking soda

pinch of salt

1 cup softened butter (2 sticks)

2 cups sugar

4 eggs, room temperature

1 cup buttermilk, room temperature

2 teaspoons vanilla

For the frosting:

2 cups sugar

1 cup buttermilk

½ cup Crisco vegetable shortening

½ cup butter

1 teaspoon baking soda

½ cup butter

½ teaspoon sea salt

2 cups confectioner’s sugar

1/2 cup Heath English toffee bits for garnish

Preheat oven to 350 degrees.

For the cake;

Grease and flour two  9-inch cake pans.

Combine flour, baking powder, baking soda, and salt with a whisk in a large bowl.

Cream the butter and sugar until fluffy. Gradually add the eggs while beating.

Stir the flour mix, buttermilk and vanilla into the egg mix and divide among pans Bake in the center of the oven for about 25-30 minutes until set. Sit for 5 minutes and then turn out onto cooling racks and allow to cool completely.

For the frosting;

Add the sugar, buttermilk, shortening, butter and baking soda into a 3-4 quart pot. Whisk the ingredients until melted, over medium-low heat. Increase the heat and continually whisk. Cook to a softball stage (235-245 degrees on a candy thermometer)

Remove from the heat and stir in the remaining butter to help lower the temperature. Allow the mix to cool slightly and then add the confectioner’s sugar. This is best done in an electric mixer. Mix until there are no lumps then add the sea salt and mix again. Frost the cake, garnish with the toffee bits and eat within 1-2 days.