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

1. Preheat oven to 350°
2. Spray a 9x13 baking pan generously with baking spray. Set aside.
3. In bowl of stand mixer beat butter and sugar for 2 minutes until combined.
4. Add in eggs and vanilla and continue beating until smooth.
5. Slowly pour in your buttermilk and continue mixing. Mixture might look "curdled" or have a strange texture...don't worry!
6. Mix in your baking soda and salt and finally your flour.
7. Beat on medium for 1-2 minutes until batter is smooth.
8. Pour into prepared pan and bake for 35 minutes or until a toothpick comes out clean.
9. Allow to cool completely before frosting.
10. Frosting
11. Beat butter and powdered sugar together.
12. Slowly mix in your melted and slightly cooled white chocolate.
13. Turn mixer to medium high and beat , adding in milk one tablespoon at a time until desired consistency is reached.
14. Beat frosting for an additional 2 minutes.
15. Assembly
16. You can leave the cake in the pan or remove from pan. Frost top of cake.
17. If you removed from pan, you can frost the entire cake (tops and sides) if desired.
18. Sprinkle with chopped macadamia nuts and white chocolate chips or curls.