4.7 from 88 votes
Butterscotch Magic Cake
Butterscotch Magic Cake is a layered dessert with a dense butterscotch-flavored base topped by a light, airy custard-like layer. It uses browned butter and brown sugar to create a rich caramel undertone. The batter includes separated eggs folded carefully to create a distinct textural contrast. The cake is baked slowly at a moderate temperature to set the layers, resulting in a tender, moist dessert optionally dusted with powdered sugar.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings:
9
Calories:
272 kcal
Course:
Dessert, Cake
Cuisine:
Romanian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 9 Serving
Amount Per Serving
Calories 272
% 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.