The recipe for the cake is below. The recipe for the frosting is in it’s original post. And the recipe for the Spiced Molasses Sauce is here.
2 cups cake flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter- at room temperature
3/4 cup brown sugar- packed
1/4 cup oil- vegetable, canola, etc.
2 Tbs vanilla
2 eggs- at room temperature
1 cup buttermilk
2 Tbs molasses
Preheat oven to 350 degrees. Line 3, 6 inch round cake pans with parchment paper, then grease and flour them. Set the pans aside. (If you only have two pans, you can bake in those two, then wash one and bake the last one separately.)
In the bowl of a stand mixer, I use my whisk attachment in my Bosch, mix the flour, baking soda, baking powder, and salt- just til combined. Then add the sugar, and mix again.
Add the soft butter to the flour and turn the mixer on low/ medium until the mixture is similar to sand.
In a separate bowl, mix the eggs, vanilla, molasses, and oil. Add those to the flour mixture and mix on low/ medium speed until combined. Scrape down the sides of the mixing bowl with a rubber scraper. With the mixer on low, slowly add the buttermilk. Mix until smooth, scraping down the sides of the bowl when needed.
Divide the batter evenly among the three cake pans. Bake 25-28 minutes, after 25 minutes -and if the cakes aren't jiggly in the center- lightly touch the tops of the cakes and see if they spring back. If they don't, you can test them with a toothpick to see if they are done. If they don't spring back, bake for a few more minutes then test again.
Once the cakes are baked and out of the oven, let them cool upside down on a wire rack, in the pans for about 5-10 minutes. Then invert the pans, loosen the edges if necessary and remove the cakes from the pan. Peel off the parchment paper from the bottom of the cakes, and let them cool completely.
If the cakes are domed, you can level the tops by carefully cutting them off.
Put a dab of frosting on your cake plate, then add one layer of cake. Spread frosting over the top of the cake, then drizzle the butterscotch sauce over the frosting. Repeat with another layer of cake, frosting, and sauce. On the last layer of cake, spread frosting over the top and sides and smooth around the edges and top. Drizzle more butterscotch sauce over the top of the cake, just enough to cover the top and let some drizzle down the sides.