For the Cake
Ingredients
350g flour
1 tbsp baking powder
½ tsp salt
½ cup oil
3 eggs
350g white sugar
½ cup buttermilk
1 tbsp vanilla extract
Method
Preheat the oven to 180°C. Grease and line with baking paper two 20 cm round cake pans.
Into a large bowl sift the flour, baking powder and salt. Mix together. In a separate bowl beat the oil, eggs and sugar together. Add the buttermilk and vanilla extract and mix.
Add the dry mixture to the wet mixture and fold gently. Pour equal amounts of batter into two cake pans. Bake for 30 min at 180°C or until a toothpick inserted into the center comes out with a few moist crumbs attached.
For the Vanilla Buttercream
Ingredients
170g butter (room temperature)
325g icing sugar (sifted)
1 tbsp cream
1 tsp vanilla extract
100g Tannie Evita’s Classic Toffee Spread
Method
In a large bowl, beat the butter until creamy and smooth. Add the icing sugar, mixing at low speed until incorporated. Add the cream and vanilla extract and mix well. Warm the Tannie Evita’s Classic Toffee Spread slightly and fold it into the buttercream.
To Assemble and Decorate
Requirements
100g Tannie Evita’s Classic Toffee Spread
100s & 1000s sprinkles
Method
Place one cake layer on a serving plate. Spread a generous amount of toffee buttercream into the middle and flatten with an icing spatula. Place the second cake layer upside down (so the flat side faces up) on top of the iced layer. Spread the remaining toffee buttercream over the top and sides of the cake. Place the iced cake in the fridge for at least an hour. Warm 100g of Tannie Evita’s Classic Toffee Spread in the microwave until it’s of a pourable consistency (make sure it’s not too hot). Drizzle the toffee spread over the chilled cake and decorate with sprinkles.
