Caramel Vanilla Swirl Cake

For the caramel sauce: In a heavy bottomed sauce pan, heat 2 cups sugar on low flame until it is completely melted. Make sure it does not burn.

Once melted, remove from heat immediately and stir in 200 gms of unsalted butter. Pour in the 1 cup of heavy cream and add 2 pinches of salt. Stir well.

Cool the caramel. Set aside 1/2 cup of caramel to frost the cake. Save the rest for the filling.

Line 3 round cake pans with baking paper.

In a bowl, sift together 3 cups flour, 1 tsp salt and 2 tsp baking powder.

Beat 1 cup softened butter and 2 cups sugar until the mixture is light and fluffy and turns pale yellow.

Add 4 eggs and 3 tsp butterscotch flavouring. Add 1 cup buttermilk. Beat the mixture on high.

Mix with the dry ingredients.

Split the batter evenly into the prepared pans and bake for 30 minutes or until the cake is a lightly golden. Take the cakes out of the oven, transfer to a cooling rack and let the cakes cool completely.

For the buttercream icing:  Place 1 cup softened butter and 2 cups powdered sugar in a stand mixer fitted with a whisk attachment. Beat the butter and sugar together until combined.

Add  1/2 cup milk, a pinch of salt, 2 tsp vanilla extract and beat for 4-5 minutes until the frosting is thick and fluffy.

Transfer the buttercream to a piping bag.

Place the first cake round on a cake stand, then pipe a border around the the top of the cake to create a barrier to hold in the caramel. Pour the caramel for the filling on top of the cake. Place the second cake on top and repeat. Place the third layer on top and use the buttercream frosting to frost the tops and edges of the cake. Take the reserved 1/2 cup of caramel and use a spatula to swirl the caramel into the buttercream or dab it along the sides of the cake, like a paint palette.

Drizzle the remaining caramel on top of the cake. Add toasted nuts for a lovely garnish.

Refrigerate the cake until it is ready to be served.

By Christ & Co.