Butter Toffee Bond Cake Recipe
Warm molasses caramel cake, strawberries, blueberries, bourbon tres leche sauce, coconut cream, vanilla ice cream, and powdered sugar.
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Ingredients
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Cake
Bourbon Tres Leche Sauce
Toppings
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- 3
Cream Butter and Sugar
In another bowl, cream together the unsalted butter and brown sugar until light and fluffy.
- 4
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6
Bake the Cake
Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Cool the Cake
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Bourbon Tres Leche Sauce Preparation
- 8
Combine Ingredients
In a medium bowl, combine the sweetened condensed milk, evaporated milk, whole milk, bourbon, and vanilla extract. Whisk until well mixed.
- 9
Soak the Cake
Once the cake has cooled, poke holes all over the top with a fork and pour the bourbon tres leche sauce over the cake, allowing it to soak in.
Toppings Preparation
- 10
Prepare Berries
Wash and slice the strawberries and set aside with the blueberries.
- 11
Whip Coconut Cream
In a mixing bowl, whip the coconut cream until fluffy and light.
- 12
Serve the Cake
Slice the soaked cake into squares, place on plates, and top with a scoop of vanilla ice cream, fresh strawberries, blueberries, and a dollop of whipped coconut cream. Dust with powdered sugar before serving.