A butterscotch cake makes the perfect valentine's day dessert for two. Rich and buttery with the flavor of butterscotch from the brown sugar. The best part it takes just 10 minutes to prep and 25 minutes to bake.
Table of Content
One of my absolute favorite flavors is Butterscotch. You probably already know that because I have shared a few good butterscotch recipes already - Sauce, Buttercream, Cupcakes as well as a layer cake
Why make this cake
- It is a simple and delicious recipe that takes no time at all to come together.
- Most of the ingredients in this recipe are easy to find or simple pantry staples.
- The recipe is a small batch for just two meant for you and your valentine. Of course, if you need to make more servings then I recommend using my 6-inch butterscotch layer cake recipe instead.
Ingredients and substitutes
- Muscovado Sugar - You want to use good quality muscovado sugar not just any brown sugar. The depth of flavor and intense flavor from the muscovado is what gives this cake that flavor and aroma of butterscotch!!
- Egg - I have always made this rich and flavorful. If you need to make this eggless you can substitute 2 tablespoon yogurt instead of the egg.
- Unsalted Butter - I always use soft unsalted butter so it's easy to cream with the sugar. You can use salted too just omit salt in the recipe.
- Fresh Cream - this adds a nice richness to the cake. If you don't have cream, use milk or yogurt but not sour cream.
Butterscotch cake
Cake layers
- Oven - Preheat the oven at 325 °F/ 165 °C / Gas Mark 3
- Pan - Grease and dust with flour a 5-inch round cake pan. Alternatively, you can also use a 6-inch round cake pan.
Pro tip - A 6-inch round cake pan will make a 2½-inch tall cake - Dry ingredients - In a bowl, combine flour, baking powder, baking soda, and salt – Set aside
- Wet ingredients - In a bowl of the stand mixer with the whisk attachment whip the egg with sugar until light and foamy. Gradually add the oil followed by the vanilla extract.
- Combine - Next, add the flour mixture and sour cream in two additions. Do not overmix.
- Bake - Pour the batter into the prepared baking pan and transfer to the oven on the center rack. Bake for about 20 to 25 mins until a skewer inserted in the center comes clean
- Cool - Remove from the oven and cool completely before frosting.
Assemble
- Butterscotch frosting - Combine the cream cheese and butterscotch sauce - do not overmix.
Pro tip - overmixing will make the cream cheese grainy.
- Level, torte - when cooled cut the dome off the cake and divide it horizontally into three layers.
- Stack - Moisten each layer with simple syrup and add a generous dollop of frosting. Spread evenly with an offset spatula. Top with the next layer followed by more frosting and then the last layer.
- Frost - Spread the remaining frosting all around and on top of the cake. Using an offset spatula create a rustic finish around the cake.
Pro tip - this frosting will not create a smooth finish so do not overwork it. - Drip - Pour the butterscotch sauce on top of the cake and guide it so it creates a drip around the cake. Top with your choice of garnish. I used a strawberry and blueberries.
- Chill - keep the cake chilled until you are ready to use it.
Tips for Success
- Make sure all your ingredients are at room temperature so you have a smooth, not curdled batter.
- Room-temperature eggs will whip light and airy. If the eggs are chilled just let them sit in warm water for 5 minutes.
- If you whip the eggs first and the batter next, you must work quickly so the eggs don't look volume.
- You don't need to separate the egg yolks and whites. This method of whipping whole eggs works just fine.
- Use room-temperature butter and cream it well with the sugar so it's light and airy. Do not skip this step.
- Use a thick butterscotch sauce to enhance the butterscotch flavor.
- Preheat the oven well in advance so you do not have to wait once the batter is ready. Batters with whipped eggs must be baked immediately.
- It is best to bake cakes on the center rack alternatively, rotate the cake pans halfway through baking for even baking.
Printable Recipe
Valentine's Butterscotch Cake for Two
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 325 °F/ 165 °C / Gas Mark 3
Difficulty: Easy
Diet : NF,
Calories: 462kcal
Adjust Servings Here: 2 servings
Description
A butterscotch cake makes the perfect valentine's day dessert for two. Rich and buttery with the flavor of butterscotch from the dark brown sugar and whipping cream. The best part it takes just 5 minutes to prep and 18 minutes to bake.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Butterscotch cake
- ¾ cup (95 g) All purpose flour
- ¼ teaspoon Baking powder
- ⅛ teaspoon Baking Soda
- ⅛ teaspoon Salt
- 1 large Egg
- ⅓ cup (75 g) Brown sugar
- ⅓ cup (75 g) Cooking oil
- 1 teaspoon Vanilla extract
- ⅓ cup (75 g) Sour cream
Butterscotch frosting
- 1 cup (227 g) Mascarpone cream cheese
- ½ cup (120 g) Butterscotch sauce
Plus
- ⅓ cup Sugar syrup
- ⅓ cup Butterscotch sauce
- Garnish for cake
Instructions
Butterscotch cake
- Oven - Preheat the oven at 325 °F/ 165 °C / Gas Mark 3
- Pan - Grease and dust with flour a 5-inch round cake pan. Alternatively, you can also use a 6-inch round cake pan. Pro tip - A 6-inch round cake pan will make a 2½-inch tall cake
- Dry ingredients - In a bowl, combine flour, baking powder, baking soda, and salt – Set aside¾ cup All purpose flour, ¼ teaspoon Baking powder, ⅛ teaspoon Baking Soda, ⅛ teaspoon Salt
- Wet ingredients - In a bowl of the stand mixer with the whisk attachment whip the egg with sugar until light and foamy. Gradually add the oil followed by the vanilla extract.1 large Egg, ⅓ cup Brown sugar, ⅓ cup Cooking oil, 1 teaspoon Vanilla extract
- Combine - Next, add the flour mixture and sour cream in two additions. Do not overmix.⅓ cup Sour cream
- Bake - Pour the batter into the prepared baking pan and transfer to the oven on the center rack. Bake for about 20 to 25 mins until a skewer inserted in the center comes clean
- Cool - Remove from the oven and cool completely before frosting.
Assemble
- Butterscotch frosting - Combine the cream cheese and butterscotch sauce - do not overmix. Pro tip - overmixing will make the cream cheese grainy.1 cup Mascarpone cream cheese, ½ cup Butterscotch sauce
- Level, torte - when cooled cut the dome off the cake and divide it horizontally into three layers.
- Stack - Moisten each layer with simple syrup and add a generous dollop of frosting. Spread evenly with an offset spatula. Top with the next layer followed by more frosting and then the last layer.⅓ cup Sugar syrup
- Frost - Spread the remaining frosting all around and on top of the cake. Using an offset spatula create a rustic finish around the cake. Pro tip - this frosting will not create a smooth finish so do not overwork it.
- Drip - Pour the butterscotch sauce on top of the cake and guide it so it creates a drip around the cake. Top with your choice of garnish. I used strawberry and blueberries.⅓ cup Butterscotch sauce
- Chill - keep the cake chilled until you are ready to use it.Garnish for cake
Nutrition Information
Serving: 144- gramsCalories: 462- kcalCarbohydrates: 41.8- gProtein: 6.9- gFat: 30- gSaturated Fat: 18- gPolyunsaturated Fat: 12- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 167- mgSodium: 209- mgPotassium: 0- mgFiber: 3.2- gSugar: 1- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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clare
I can't find Imperial measurement option - is that still available please?
Veena Azmanov
Clare it is difficult to get accurate gram measurements for tablespoons so this one has only tablespoons.
Kelsey
I am a notoriously bad baker but I made these little cakes for Valentine’s Day tonight and they were delicious! Best thing I have ever baked! The directions were so easy to follow which is always a good thing for me! Thanks for the recipe, I’ll be making again soon!!
Veena Azmanov
Thank you, Kelsey. I am so happy to hear you enjoyed this.
Cathryn
Which muscovado sugar, light or dark? Any particular brand you recommend? Really want to try this as it sounds delicious.
Veena Azmanov
Hey Cathryn, I used dark brown sugar. It so delicious!