Butterscotch Cake
User Reviews
5
12 reviews
Excellent
Butterscotch Cake
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This Butterscotch Cake is a rich, moist layer cake flavored with cinnamon and brown sugar, with tender crumb from sour cream or yogurt. It’s frosted with a creamy butter frosting blended with butterscotch sauce, offering a smooth, sweet finish. The cake provides a balanced sweetness and spiced warmth, suitable as a dessert for gatherings or special occasions.
Description
The cake batter combines all-purpose flour, baking powder, salt, and cinnamon with creamed butter and sugars to create a well-aerated base. Vanilla and eggs add flavor and structure, while sour cream or plain yogurt adds moisture and tenderizes the crumb. Baked in two 8-inch pans until golden and a toothpick comes out clean, the layers are cooled and optionally frozen for easier frosting application. The frosting is a mix of butter, powdered sugar, salt, vanilla extract, and butterscotch sauce, which imparts a rich caramel flavor to complement the cake's spiced sweetness. The assembled cake features a soft texture and a nuanced butterscotch flavor.
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Ingredients
For the cake:
- 2 1/2 cups all-purpose flour 318 grams
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt fine
- 1/2 teaspoon ground cinnamon
- 2 unsalted butter at room temperature, sticks (227 grams
- 1 1/2 cups light brown sugar 300 grams, packed
- 1/2 cup granulated sugar 100 grams
- 2 teaspoons vanilla extract
- 3 egg large, at room temperature
- 1 cup sour cream at room temperature, or plain yogurt, 227 grams
For the frosting:
- 2 cups powdered sugar sifted, 250 grams
- 2 unsalted butter at room temperature, sticks (227 grams
- 1/4 teaspoon salt use more or less depending on how salty your butterscotch is, fine sea salt
- 2 teaspoons vanilla extract
- 1 1/3 cups Butterscotch sauce or storebought, divided, homemade
Instructions
Make the cake layers:
- Preheat the oven to 350°F. Generously butter, flour, and line two 8-inch cake pans with parchment paper circles.
- In a medium bowl whisk together the flour, baking powder, salt, and cinnamon.
- In a large bowl with an electric mixer, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugars and beat on high speed for 3 to 4 minutes, until light and fluffy. Add vanilla and eggs and beat on medium-high speed until combined.
- With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the flour, mixing just until combined. Do not overmix. Batter will be thick.
- Pour into prepared pans and bake for 35 minutes, or until golden brown and a toothpick comes out clean. Let cool for 20 minutes in pans before turning out onto a cooling rack. For easier frosting, freeze the cake layers until firm.
Make the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 2 minutes. Add the salt, vanilla, and 1/3 cup of the butterscotch and beat on medium for 2 minutes, or until thoroughly combined.
Assemble the cake:
- Cut each cake layer in half using a wire cake leveler or a sharp serrated knife.
- Place one cake layer on a cake turntable or cake stand. Spread about 1/3 cup of butterscotch sauce all over cake layer, leaving a 1/2-inch border at the edges. Repeat with the remaining cake layers.
- Place the last cake layer upside-down onto the frosting so that the top of the cake is nice and flat. With an offset spatula, crumb coat the assembled cake by spreading a thin layer of frosting evenly all over the cake, scraping off any excess like spackle. Refrigerate for 30 minutes or freeze for 15 minutes until the crumb coat frosting layer is firm. Smooth on the remaining frosting and decorate as desired.
- Serve or cover and store in the fridge for up to 2 days. Let come to room temperature for an hour before serving.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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