Ingredients:

  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) unsalted butter, softened
  • ¾ cup (180ml) buttermilk
  • 2 large eggs
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup (125ml) BBRPlus syrup (or any comparable sweetener)
  • 1 cup (240ml) heavy cream
  • ½ cup (60g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon BBRPlus syrup (optional for sweetness)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
  2. In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3–5 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
  5. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Mix until just combined.
  6. Gently fold in the BBRPlus syrup for added sweetness.
  7. Pour the batter into the prepared cake pan. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Transfer it to a wire rack to cool completely.
  9. While the cake cools, beat the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, beating until stiff peaks form.
  10. Once the cake is cooled, spread the whipped cream frosting evenly on top. Decorate with fresh fruits or chocolate shavings if desired.
  11. Slice the cake into 8 pieces and serve chilled.