@forforkssake765: Ingredients: For the cake: 1 ½ cups all-purpose flour 1 cup granulated sugar ¾ cup packed brown sugar ½ cup unsalted butter, softened 2 large eggs ½ cup buttermilk (or milk + ½ tsp vinegar) ¼ cup molasses (for rich butterscotch flavor) 1 tsp baking soda ½ tsp salt 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 sal Instructions: 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.

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Sunday 27 July 2025 16:34:39 GMT