Butterscotch Magic Cake
User Reviews
4.7
Butterscotch Magic Cake
Description
The Butterscotch Magic Cake combines browned butter with brown sugar and egg yolks to form a smooth, caramel-infused batter. The intense butterscotch flavor comes from cooking the butter until golden with characteristic flecks before mixing. Separately beaten stiff egg whites are gently folded into the batter to create a light custard-like layer upon baking. The addition of vanilla enhances the depth of flavor, while flour stabilizes the cake structure.
Baked in a greased 8x8-inch pan at a moderate 325℉, the cake requires attention as baking times may vary significantly depending on the oven—ranging from 40 to 70 minutes. The finished cake should have a slight jiggle in the center but be firm to touch. This baking method produces a tender, layered texture with a moist crumb overall.
The cake is best served after cooling and can be dusted with powdered sugar for presentation. Care should be taken to warm the milk to lukewarm before adding to the batter. Adjustments for high altitude baking involve modifying the sugar, baking powder, liquid, and oven temperature for optimal results.
Ingredients
- ½ cup butter unsalted
- 4 egg at room temperature, separate yolks from whites
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 2 cups milk lukewarm (2 cups)
- ¼ teaspoon salt optional
- powdered sugar for dusting cake, optional
Instructions
- Preheat oven to 325℉. Grease a 8 inch x 8 inch baking dish.
- Start by heating the butter in a small saucepan over medium heat until melted. Whisk continuously until it becomes golden brown and tiny dark brown flecks appear in the bottom of the pan. Remove from heat, whisk for another 30 seconds and strain through a fine sieve into a bowl. Let cool to room temperature.
- Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
- Beat the egg yolks with the brown sugar until light golden color. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
- Slowly start adding the milk and beat until everything is well mixed together. The mixture will be very watery.
- Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Another variation to folding in the egg whites would be to add a third of the egg whites and gently whisk them in to the cake batter, then reverse the process and add a bit of the cake mixture to the egg whites and gently whisk in, repeat until all cake batter has been whisked in.
- Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
- Sprinkle some powdered sugar after cake has cooled.
Notes
- Use browned butter with visible flecks for authentic butterscotch flavor and cool before mixing.
- Warm milk to lukewarm temperature to incorporate smoothly into the batter.
- Baking times vary significantly by oven; check doneness by a slight jiggle with firm touch starting at 40 minutes.
- Adjust sugar, baking powder, and liquids if baking at altitudes above 5000 feet and increase oven temperature by 25°F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 272kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 108mg | 36% |
| Sodium | 122mg | 5% |
| Potassium | 134mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 541IU | 11% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
