Ingredients
Scale
For the Cake
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- 1 ½ cups all-purpose flour
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- 1 cup granulated sugar
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- ¾ cup packed brown sugar
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- ½ cup unsalted butter, softened
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- 2 large eggs
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- ½ cup buttermilk*
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- ¼ cup molasses (unsulphured)
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- 1 tsp baking soda
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- ½ tsp salt
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- ½ tsp ground cinnamon (optional, but lovely)
*No buttermilk? Stir ½ tsp white vinegar into ½ cup milk; let stand 5 minutes.
For the Caramel Frosting
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- ½ cup unsalted butter
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- 1 cup packed brown sugar
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- ¼ cup heavy cream
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- 1 tsp vanilla extract
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- Pinch of salt
Instructions
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- Preheat Oven: Set oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan.
- Cream Butter & Sugars: In a mixing bowl, beat together butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
- Combine Wet & Dry: Gradually add dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with dry ingredients.
- Stir in Molasses: Gently fold in molasses until evenly distributed throughout the batter.
- Bake: Pour batter into prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool Completely: Allow cake to cool in the pan on a wire rack for at least 30 minutes before frosting. Make Caramel Icing: In a small saucepan, combine butter, brown sugar, and cream. Cook over medium heat, stirring constantly, until sugar dissolves and mixture begins to bubble.
- Simmer & Finish: Reduce heat and simmer for 2–3 minutes. Remove from heat and stir in vanilla and salt.
- Frost Cake: Let the icing cool slightly—just enough so it doesn’t melt the cake. Spread evenly over cooled cake.
- Serve & Store: Slice and enjoy! Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.