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Ingredients:
For the cake:
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- ½ cup buttermilk (or milk + ½ tsp vinegar)
- 1 tsp baking soda
- 1 ½ cups all-purpose flour
- ¼ cup molasses
- ½ tsp ground cinnamon (optional)
For the caramel icing:
- ½ cup unsalted butter
- 1 cup packed brown sugar
- ¼ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Directions:
- Preheat ovento 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until fluffy and pale.
- Add eggs: Beat in the eggs one at a time, mixing well after each addition.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Combine wet and dry: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry mix.
- Fold in molasses: Stir in the molasses gently until the batter is smooth and evenly colored.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake: Let it cool in the pan on a wire rack for at least 30 minutes before frosting.
- Make the caramel icing: In a saucepan over medium heat, melt the butter. Stir in the brown sugar and cream, then bring to a gentle boil. Let simmer for 2–3 minutes, stirring constantly. Remove from heat, then stir in vanilla and salt.
- Frost the cake: Allow the icing to cool for a few minutes, then pour and spread it over the fully cooled cake.
- Serve: Slice and enjoy! Store any leftovers covered at room temperature for up to 2 days or refrigerate to extend freshness.
Nutritional Information:
⏰ Prep Time: 20 minutes | 🔥 Baking Time: 35 minutes | ⏳ Total Time: 1 hour 15 minutes
⚡ Approximately 380 kcal per slice | 🍽️ Serves 9
