How to make Butterscotch Cake?
I substituted regular white sugar with brown sugar in this butterscotch recipe. This cake will also contain brown sugar, which you can find in butterscotch sauce. It adds flavor and makes the cake moist. You can also add butterscotch pudding powder to the mix. While you could leave the pudding mix out to enjoy the cake's flavor, it is a must-have ingredient. Although it doesn't have a strong butterscotch flavor like some other cakes, it has a warm butterscotch taste that's so delicious. It's almost like eating a piece of heaven when it's paired up with butterscotch frosting. This is where butterscotch frosting is at. This frosting. I died. It was so delicious. It's so good, and you won't be able to stop eating it. This buttercream is a classic buttercream made with butter, cream, sugar, and some milk. However, it has a melted butterscotch chip added to it. A whole bag of the melted butterscotch chip. Once the frosting and cake layers are done, it's time for the cake to be assembled. Layer the ingredients together and frost the cake. Then, press more butterscotch chips into the sides. Waiting will result in a lighter crust and butterscotch chips not sticking to the sides of the buttercream. It's a good idea to have a second bag or two. Although you won't use all of them, running out would be a shame. They look great pressed into the sides of the cake and are so delicious! You can tell that I love butterscotch! This may be the most dangerous cake I have ever seen in my kitchen. I would eat it if there were a knife and a plate nearby. My mom was visiting, so I had to freeze it for her. Otherwise, I might have eaten too much. It is moist, sweet, delicious, and completely butterscotch. Although I am still a few months away from my birthday, I already have plans to make this again.- Prep Time: 1 hour, 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour, 55 minutes
- Yield: 12-14 slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Butterscotch Cake: A moist, made-from-scratch brown sugar cake topped with butterscotch buttercream and melted butterscotch chip butterscotch cookies! You can also add butterscotch chips to the cake!Ingredients
Butterscotch Cake
- 2 1/2 cups (325g) all-purpose flour
- 3.4 oz butterscotch instant dessert mix
- 3 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/2 cups (337g) packed light brown sugar
- 3 tbsp vegetable oil
- 1 tsp vanilla extract
- 4 large eggs
- 1 1/4 cups (300ml) milk
Butterscotch Frosting
- 1 1/4 cups (280g) unsalted butter, room temperature
- 11 oz butterscotch chips, melted
- 6 1/4 cups (719g) powdered sugar
- 1/2 tsp salt
- 1/2 cup (120ml) milk or cream
Additional
- 12-14 oz butterscotch chips for decorating
Instructions:
- Grease the sides and bottom of three 8-inch cake pans. Pre-heat oven to 350°F (176°C).
- Mix the flour, baking powder, and pudding mix in a medium-sized bowl. Set aside.
- Combine the butter, brown sugar, and vegetable oil in a large bowl. Beat together until light and fluffy, approximately 3-4 minutes. Don't skimp on creaming.
- Mix the vanilla extract, eggs, and milk until smooth. Make sure to scrape the sides of your bowl to ensure that all ingredients are properly incorporated.
- Mix the batter with half the dry ingredients until it is well combined.
- Mix the milk into the batter and stir until it is well combined. It will appear curdled, but that is normal.
- Mix in the rest of the dry ingredients. Make sure to scrape the bowl down as necessary to ensure that all ingredients are properly incorporated. Don't overmix the batter.
- Bake the batter in a single layer on the prepared pans for 22-25 minutes or until a toothpick reveals crumbs.
- Allow the cakes to cool in the oven for approximately 2-3 minutes. Then, transfer them to cooling racks and let cool completely.
- Butterscotch frosting can be made by adding the butter to a large mixing bowl and beating until smooth.
- Slowly add the butterscotch chips to the bowl and stir until combined.
- Mix half the powdered sugar with half the milk or cream until combined.
- Mix in the rest of the powdered sugar until well combined.
- To get a perfect consistency, add the milk or cream. Put the frosting aside.
- Use a large, serrated knife to take out the domes. It would help if you had the cakes flattening already. Place the first one on a plate or a round cardboard cake.
- Spread 1 cup frosting on top of the cake.
- Place the second layer of frosting on top.
- Spread another cup of frosting over the top of your cake.
- Frost the outside of your cake by topping it with the last layer.
- After frosting the cake, press butterscotch chips on the sides.
- You can pipe shells with the rest of the frosting around the borders of the cake.
- Keep the cake in an airtight container. The best cake is eaten within 3-4 days.