Made for Mom's Birthday Cake.

Picture to be inserted

Brown Sugar Lightning Cake

1 stick unsalted butter, melted
1 1/2 cups all -purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
2 eggs
1 cup light brown sugar
1/2 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon bourbon (or other booze)

I made 2 cakes (I didn’t double, I made it twice), I also used brandy instead of the bourbon. Top came out rounded, I ended up cutting off the top portion when I put the cakes together.

Preheat oven to 250 degrees. Brush the inside of a 9 inch cake pan with butter, and dust with a bit of flour.

Sift flour, baking soda, and salt together in a medium sized bowl. Mix to combine, and set aside.

Blend the eggs and the sugar, and mix until incorporated, about 1 minute. Whisk the flour mixture into the egg mixture using as few strokes as possible. Then whisk in the buttermilk, the melted butter, and the rest of the flavorings.

Pourthe batter into the cake pan, and bake for 35-40 minutes, or until tester inserted in the center comes out clean. Cool the cake on a rack for 5 minutes, then invert and remove from pan. Cool completely before topping with whatever you choose.

WHIPPED CREAM FROSTING
4 cups chilled heavy whipping cream
1 ¼ cups powdered sugar

I halved the recipe for frosting as I didn’t need it to cover the top, just as a coating under the fondant and then between the two cakes.

To make the frosting:
Using a mixer fitted with a whisk attachment, whip the cream in a large bowl on high speed until soft peaks form. Add the powdered sugar and ship until thoroughly combined.
Place 1 cake layer on a platter and spread som of the frosting over the top. Top with the remaining layer or layers, thickly coating the top and sides of each with frosting.
Refrigerate the cake until the whipped cream frosting has stabilized, at least 1 hour.