Best EVER Butterscotch Cake
Coooking Temperature: 325°F / 165°C / Gas Mark 3
Calories: 29
Adjust Servings Here: 8 servings
Description
Butterscotch has a distinct rich flavor that's hard to resist. This simple and easy recipe makes the most decadent butterscotch cake with a moist texture and a soft crumb. Frosted with Swiss meringue buttercream and a butterscotch drip.
Ingredients
Cake
- 2½ cup (310 g) All-Purpose Flour
- 1½ tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1 cup (226 g) Butter unsalted room temperature
- 1¾ cup (385 g) Dark Brown Sugar
- ¼ cup (60 ml) Butterscotch sauce
- 4 large Eggs
- 1 cup (240 ml) Sour cream
- 2 tsp Vanilla extract
Butterscotch sauce
- 6 tbsp (80 g) Butter unsalted, room temperature
- 1 cup (220 g) Brown sugar
- ½ cup (120 ml) Whipping cream 38% or more
- ½ tsp Lemon juice optional
- ½ tsp Vanilla extract optional
- ¼ tsp Salt optional
- 2 tbsp Light corn syrup (optional)
Swiss Meringue buttercream
- 3 Egg whites
- ¾ cup (150 g) Sugar
- 8 oz (227 g) Butter
- 1 tsp Vanilla extract
- ¼ tsp Coconut extract
- ¼ tsp Salt
- ⅛ tsp Cream of tartar (optional)
Instructions
Cake
- Oven & Pans -Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans or 3 x 7-inch round cake pans with parchment paper.
- In a mixing bowl combine the flour, baking powder, baking soda, and salt. Set aside2½ cup All-Purpose Flour, 1½ tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt
- In the bowl of a stand mixer with a whisk attachment whip the eggs until light and fluffy - remove and set aside.4 large Eggs
- Next, working quickly, cream the butter and sugar until light and fluffy, about 2 minutes. hen, add the vanilla extract, sour cream, and butterscotch sauce - combine well. Next, add flour mixture and combine well but do not overmix.1 cup Butter unsalted, 1¾ cup Dark Brown Sugar, ¼ cup Butterscotch sauce, 1 cup Sour cream, 2 tsp Vanilla extract
- Finally, fold the whipped eggs into the batter
- Divide batter equally between the prepared baking pans. Bake on the center rack for 25 to 30 mins or until a skewer inserted in the center comes out clean
- Cool in the baking pan for 5 minutes. Invert and cool on a wire rack completely before you decorate
Butterscotch sauce
- I shared how to make butterscotch sauce in this video.
- Place the cream in a microwave-safe bowl - heat it up for 30 secs and set aside.1/2 cup Whipping cream
- In a heavy-based saucepan, on medium-low heat, melt butter gradually. Then, add the brown sugar, salt, corn syrup, and lemon juice. Stir continuously until melted, making sure to keep the heat on low.6 tbsp Butter, 1 cup Brown sugar, 1/2 tsp Lemon juice, 1/2 tsp Vanilla extract, 1/4 tsp Salt, 2 tbsp Light corn syrup
- Gradually, add the warm cream, stirring continuously. Remove from heat and cool to room temperature.
Swiss meringue buttercream
- I shared how to make Swiss meringue buttercream in this video.
- Place egg whites and sugar in the stand mixer bowl. Place the bowl over a double boiler using a whisk and constantly whip until all the sugar has dissolved and the egg whites are pretty warm (about 160 F). Take the bowl off the heat and whip the egg whites until you have a thick meringue with stiff peaks.3 Egg whites, 3/4 cup Sugar, 1/8 tsp Cream of tartar, 1/4 tsp Salt
- Let the mixer whip on medium-low until the mixer bowl feels cool to the touch. Then, gradually add butter, one cube at a time, with the mixer at medium speed.8 oz Butter, 1 tsp Vanilla extract, 1/4 tsp Coconut extract
- Once all the butter is added, whip on medium-high for 2 minutes. Lastly, add the vanilla. Combine well until everything is well combined.
Assemble
- Prepare simple syrup – cool completely before using. Simple syrup is just sugar and water boiled for 3 minutes. It keeps the cake layers moist.
- Once cooled, cut the domes off the cake layers using a serrated knife. Save the domes for the cake balls for the top of the cake. Brush each layer with the cooled, simple syrup.
- Place a cake layer on the cake board or cake stand. Top with a big dollop of the frosting – spread evenly with an offset spatula or spoon. Then, top the second cake layer, followed by more buttercream, then the top layer. Place the cake in the fridge to chill for 10 to 15 minutes.
- Crumb coat - Spread more buttercream around and on top of the cake. (see video). Chill the cake for another 15 to 30 minutes.
- Spread the remaining buttercream around and on top of the cake. A straight-edge spatula for the top, an offset spatula, and a bench scraper for the sides work better.
- Final smoothing - dip an off-set spatula and bench scraper in warm water and smooth the sides and top of the cake. Use the cooled but still pouring consistency butterscotch sauce as a drip on the cake.
Butterscotch balls (optional)
- Place the cake domes in a bowl and break them apart into crumbs. Alternatively, you can also place the domes in the food processor and pulse to breadcrumb consistency.
- Add just enough buttercream and butterscotch sauce to create a dough-like consistency. Rolled the cake pop mixture into balls. Place them in the fridge for at least 15 minutes.
- When chilled place them on the cake tops. And place any remaining crumbs around the cake.
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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