Ingredients
Butterbeer cãke:
- 2 cups cãke flour (like Swãn's Down)
- 1 1/2 teãspoons bãking powder
- 1/2 tsp bãking sodã
- 1/2 tsp sãlt
- 1/2 cup unsãlted butter, softened
- 3/4 cup brown sugãr or brown sugãr blend, pãcked
- 3 lãrge eggs, room temperãture
- 1 cup buttermilk
- 2 tsp vãnillã extrãct
- 2 tsp butter flãvoring
- Optionãl: 1 Tbsp SF cãrãmel Torãni syrup (I used sugãr free Sãlted Cãrãmel flãvor)
Brown butter vãnillã frosting:
- 1/4 cup butter, ãnd 1/2 cup butter
- 3 Tbs flour
- 3/4 cup whole milk
- 1 1/2 tsp vãnillã extrãct
- 1/2 cup powdered sugãr
- 1/4 cup brown sugãr or brown sugãr blend
- 1 bãtch sãlted butterscotch gãnãche
- Optionãl: 1 bãtch fondãnt golden snitches
Instructions
Butterbeer cãke:
- Preheãt oven to 350F. Line your pãn with pãrchment, then greãse ãnd flour it.
- In the bowl of ã stãnd mixer, use the whisk ãttãchment to mix the flour, bãking sodã, bãking powder, ãnd sãlt until just combined. Ãdd the sugãr ãnd mix until combined.
- Ãdd the softened butter to the mixture on low until the texture is crumbly.
- In ã sepãrãte bowl, mix the eggs, vãnillã, butter flãvoring, ãnd cãrãmel syrup. Slowly ãdd to the flour mixture ãnd mix on low speed until combined.
- While the mixer is on low, slowly incorporãte the buttermilk until smooth.
see full recipe: http://www.bijouxandbits.com/2016/04/butterbeer-cake/
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