Butterscotch Cake Recipe
Do you want to try something new and exciting? Look no further than the Butterscotch Cake Recipe! It's a delicious and unique dessert that's sure to impress your taste buds. Made with moist brown sugar cake layers and topped with a thick homemade butterscotch sauce and butterscotch buttercream frosting, this recipe offers the perfect combination of sweet and rich flavors, unlike the same old chocolate and vanilla cakes.
Ingredients
- 2 1/2 cups (325g) all purpose flour
- 3.4 oz butterscotch instant pudding 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
Instructions
- Prep three 8-inch cake pans with parchment paper on the bottom and greased sides. Preheat the oven to 350°F (176°C).
- Combine flour, pudding mix, baking powder, and salt in a medium bowl; set aside.
- Beat together butter, brown sugar, and vegetable oil in a large mixer bowl until light and fluffy (3-4 minutes). Ensure proper creaming time.
- Mix in eggs and vanilla extract until fully combined and smooth. Scrape down the bowl's sides as needed for thorough incorporation.
- Add half of the dry ingredients to the batter; mix until mostly combined.
- Incorporate milk until well mixed (the batter may appear slightly curdled, which is normal).
- Add the remaining dry ingredients, mixing until well combined and smooth. Be cautious not to overmix the batter; scrape the bowl's sides for thorough incorporation.
- Evenly distribute the batter among the cake pans and bake for 22-25 minutes or until a toothpick comes out with a few crumbs.
- Let the cakes cool for 2-3 minutes, then transfer them to cooling racks to cool completely.
- For the butterscotch frosting, beat the butter in a large mixer bowl until smooth.
- Gradually mix in the melted butterscotch chips until well combined.
- Add half of the powdered sugar, salt, and half of the milk or cream, mixing until well combined.
- Incorporate the remaining powdered sugar until smooth.
- Adjust the frosting's consistency by adding the remaining milk or cream as needed. Set the frosting aside.
- Level the cakes by removing any domes from the tops using a large serrated knife, if necessary. Place the first cake on a serving plate or a cardboard cake round.
- Spread about 1 cup of frosting in an even layer on top of the cake.
- Add the second cake layer on top of the frosting.
- Apply another cup of frosting on the cake's top, spreading it into an even layer.
- Frost the outside of the cake after adding the remaining layer. Refer to my tutorial for a smooth cake frosting if necessary.
- Immediately press butterscotch chips into the cake's sides after frosting.
- Use the remaining frosting to pipe shells around the cake's border.
- Store the cake in an airtight container. For the best taste, consume the cake within 3-4 days.
