Ingredients
Before you start, gather these ingredients. And remember, substitutions can add a touch of your own personality to the cake.
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 cup toffee bits (homemade or store-bought)
- 1/2 cup chopped pecans (optional)
If you’re out of buttermilk, a quick substitute is to mix a cup of milk with a tablespoon of lemon juice or vinegar and let it sit for five minutes. For a nut-free version, simply omit the pecans.
Instructions
Let’s dive into the process of creating this delightful cake. It’s simpler than you think!
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. This step is crucial for a tender crumb, so don’t rush it.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Fold in the toffee bits and pecans, if using. The toffee adds a delightful crunch, reminiscent of my childhood snacks.
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International