Ingredients
Method
- Preheat oven to 350°F (175°C)
- Grease and flour two 18×26-inch baking sheets with parchment liners
- In a stand mixer, cream butter and caster sugar on medium-high speed
- Add eggs one at a time, ensuring complete emulsification after each
- Whisk flour, baking powder, and salt in a separate bowl until smooth
- Alternate adding dry ingredients to the mixer (in 3 additions) with 1½ cups milk, mixing on low until just combined
- Pour batter into prepared sheets and bake for 25–30 minutes, until toothpick inserted comes out clean
- Cool cake completely, then chill for 1 hour
- For the frosting, combine corn syrup and 1 cup softened butter in a saucepan, melt over medium heat until smooth
- Cool slightly, then mix in powdered sugar, remaining vanilla extract, and a pinch of salt until thickened
- Spread frosting over chilled cake and sprinkle with optional toppings
- Chill 30 minutes before slicing into 24 pieces
Nutrition
Notes
Use unsalted butter to control salt levels
Substitute coconut oil for butter (1:1 ratio) in both cake and frosting
Granulated sugar works as an alternative to caster
Add 10% extra coconut sugar to the cake for a smoky twist
Chill ensures frosting adheres properly
Sea salt flakes or crushed almonds can replace sprinkles
Adjust powdered sugar quantity in frosting for desired thickness
Substitute coconut oil for butter (1:1 ratio) in both cake and frosting
Granulated sugar works as an alternative to caster
Add 10% extra coconut sugar to the cake for a smoky twist
Chill ensures frosting adheres properly
Sea salt flakes or crushed almonds can replace sprinkles
Adjust powdered sugar quantity in frosting for desired thickness