White Chocolate Macademia Nut Cake (gluten free substitutions)

Ingredients
- Cake
- 1/2 cup butter, room temperature
- 2 cups light brown sugar
- 2 eggs
- 2 tsp vanilla
- 2 cups buttermilk
- 2 tsp baking soda
- 1 tsp salt
- 3 cups cake flour (GF Use Domata)
- Frosting
- 1 cup butter, room temperature
- 2 1/2 cups powdered sugar
- 6 oz white chocolate, melted and slightly cooled
- 3-4 Tbsp heavy cream
- Garnish
- 1 cup salted macadamia nuts, chopped
- white chocolate curls or chips (optional)
Directions
- Preheat oven to 350°
- Spray a 9x13 baking pan generously with baking spray. Set aside.
- In bowl of stand mixer beat butter and sugar for 2 minutes until combined.
- Add in eggs and vanilla and continue beating until smooth.
- Slowly pour in your buttermilk and continue mixing. Mixture might look "curdled" or have a strange texture...don't worry!
- Mix in your baking soda and salt and finally your flour.
- Beat on medium for 1-2 minutes until batter is smooth.
- Pour into prepared pan and bake for 35 minutes or until a toothpick comes out clean.
- Allow to cool completely before frosting.
- Frosting
- Beat butter and powdered sugar together.
- Slowly mix in your melted and slightly cooled white chocolate.
- Turn mixer to medium high and beat , adding in milk one tablespoon at a time until desired consistency is reached.
- Beat frosting for an additional 2 minutes.
- Assembly
- You can leave the cake in the pan or remove from pan. Frost top of cake.
- If you removed from pan, you can frost the entire cake (tops and sides) if desired.
- Sprinkle with chopped macadamia nuts and white chocolate chips or curls.
Gooseberries Fresh Food Market