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.
Cake (makes 3 x 7-round or 2 x 8-inch round cakes)
In a mixing bowl combine the flour, baking powder, baking soda, and salt. Set aside
In the bowl of a stand mixer with a whisk attachment whip the eggs until light and fluffy - remove and set aside.Pro tip - you can also whip the eggs after you prepare the basic batter. But, this method means you do not need to wash the mixer bowl in between. But, you must work quickly.
Next, working quickly cream the butter and sugar until light and fluffy about 2 minutes
Then, add the vanilla extract, sour cream, and butterscotch sauce - combine wellPro tip - the butterscotch sauce gives the cake that flavor. Though, the color comes from the dark brown sugar.
Next, add flour mixture and combine well but do not overmix. Pro tip - we do not want to activate the gluten in the batter so mix until just combined.
Finally, fold whipped eggs into the batterPro tip - First, combine ⅓ of the egg with a whisk to prevent lumps, Then, fold the rest in with a spatula using the folding method.
Divide batter equally between the prepared baking pans.Pro tip - I like to use cake strips to ensure my layer cakes bake flat. You can use a measuring cup or weighing scale to ensure you have equal amounts.
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 decoratePro tip - it is very important that the cakes are completely cooled before frosting. Otherwise, the frosting will melt on the warm cakes.
Place egg whites and sugar in the bowl of the stand mixer.Pro tip - make sure the bowl is grease-free otherwise the egg whites will not whip
Using a whisk, place the bowl over a double boiler and constantly whip until all the sugar has dissolved and the egg whites are fairly warm (about 160 F).Pro tip - you don't need a thermometer, as long as all the sugar has completely melted your eggs are ready to use
Take the bowl off the heat and whip the egg whites until you have a thick meringue with stiff peaks.Pro tip - it is best to start whipping eggs at medium speed then increase speed as you go for the best meringue
Let the mixer continue to whip on medium-low until the mixer bowl feels cool to touch. Then gradually add butter, one cube at a time, with the mixer at medium speed.Pro tip - it is VERY important that the meringue is cooled completely before you add the butter otherwise you will have a soupy mess.
Once all the butter is added, whip on medium-high for 2 minutes. Lastly, add the vanilla. Combine well until everything is well combined.
Prepare simple syrup – cool completely before using.Pro tip - 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.Pro tip -if you plan to move the cake again, it is best to use a cake circle under the cake, so you can pick the cake with its base and without any accidents.
Top with a big dollop of the frosting – spread evenly with an offset spatula or spoon. Then, top the second cake layer on top followed by more buttercream, then the top layer. Pro tip - it is best to lift individual cake layers on pieces of clean cardboard or cake lifter so you do not break them from table to cake.
Place the cake in the fridge to chill for 10 to 15 minutes.Pro tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need
Crumb coat - Spread more buttercream around and on top of the cake. (see video). Chill the cake for another 15 to 30 minutes.Pro tip - chilling the crumb-coated cake will ensure no cake crumbs get into the rest of the buttercream and you will have a nice clean cake.
Use the cooled but still pouring consistency butterscotch sauce as a drip on the cake. Pro tip - if the sauce is set heat it in the microwave for 10 seconds or more until pouring consistency.
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.
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 the 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.
Cake strips are highly recommended for layer cakes so you have a flat top but if you plan to use the domes for cake pops as I have then you can omit the use of cake strips
What other pans can I use for this cake?
Well, if you don't want to make this a layer cake, - You can use an 8-inch bundt pan like my butterscotch bundt cake. - Make a sheet cake using a 9 x 11 sheet pan. - Use a 9 x 9-inch square pan for a coffee cake. - These will also make 18 to 20 beautiful cupcakes.
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