Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup warm milk
- 4 large eggs
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, softened (for the buttercream frosting)
- 4 cups powdered sugar
- ¼ cup heavy cream
- 1 cup brown sugar (for the toffee sauce)
- ⅓ cup unsalted butter
Instructions
- Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually add the eggs, one at a time, following with warm milk and vanilla. Finally, sift in the flour, baking powder, and salt, mixing until just combined.
- Divide the batter evenly among three round cake pans. Smooth the tops with a spatula and bake for 25-30 minutes or until a toothpick comes out clean. Allow cooling in pans for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the buttercream frosting by beating softened butter until creamy, then gradually add powdered sugar and heavy cream until smooth and fluffy. For the toffee sauce, melt butter in a saucepan, add brown sugar, and stir until dissolved. Cook for 2-3 minutes until slightly thickened.
- Once cooled, layer the cake on a serving plate, spreading buttercream frosting between layers, drizzling with toffee sauce after each. Cover the entire cake with remaining buttercream frosting and decorate with whipped cream, toffee sauce, and edible gold accents.
Notes
- This cake can be stored in an airtight container at room temperature for up to three days; refrigerate for up to a week.
- Let the cake come to room temperature before serving to enhance flavors.
- Pair with warm spiced cider or hot chocolate for an extra touch of delight.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 50g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg