Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1/2 cup caramel sauce
Special Equipment Needed:
- 9-inch round cake pans
- Electric mixer
- Spatula
- Offset spatula
- Piping bags
- Piping tips
- Cake board
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the buttermilk and vanilla extract and mix until combined.
6. Slowly add the flour mixture and mix until just combined.
7. Divide the batter evenly between the two prepared pans and spread evenly.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.
10. Once the cakes are cooled, use an offset spatula to spread the caramel sauce over the top of one of the cakes.
11. Place the other cake on top of the caramel-covered cake.
12. To make the butterfly wings, use a piping bag fitted with a large star tip to pipe the wings onto the top of the cake.
13. Place the cake on a cake board and serve.
Time:
Preparation Time: 30 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 12
Nutritional Information:
Calories: 575
Fat: 28g
Carbohydrates: 76g
Protein: 6g
Substitutions for Ingredients
- Unsalted butter can be substituted for salted butter.
- Almond milk can be substituted for buttermilk.
- Coconut oil can be substituted for butter.
Variations:
- The cake can be filled with any flavor of jam or jelly instead of caramel sauce.
- The cake can be frosted with a buttercream frosting instead of the caramel sauce.
- The cake can be decorated with fresh fruit or chocolate shavings instead of the butterfly wings.
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning.
- Use a light hand when mixing the batter to ensure a light and fluffy cake.
- Let the cakes cool completely before adding the caramel sauce and butterfly wings.
Storage Instructions:
The cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cake can be reheated in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
The cake can be served on a cake stand or platter and garnished with fresh flowers or fruit.
Garnishes:
- Fresh flowers
- Fresh fruit
- Chocolate shavings
Pairings:
- Vanilla ice cream
- Whipped cream
- Fresh berries
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Mashed potatoes
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk to the batter.
- If the cake is too dense, add a few tablespoons of baking powder to the batter.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Make sure to use a food thermometer to check the internal temperature of the cake before serving.
Food History:
This type of cake is believed to have originated in the United States in the late 19th century. It has since become a popular dessert around the world.
Flavor Profiles:
This cake has a sweet and buttery flavor with a hint of caramel.
Serving Suggestions:
This cake is best served with a scoop of vanilla ice cream or a dollop of whipped cream.
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