Butterscotch Cake
There is so much amazing butterscotch flavor in this scratch made Butterscotch Cake recipe! Everyone will love how rich and flavorful it is.
Equipment
- Piping Bag with star tip, optional
Ingredients
For The Cake
- 2 ¾ cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened to room temperature
- 1 cup light brown sugar lightly packed
- ¾ cup granulated sugar
- 1 3.4-ounce package instant butterscotch pudding mix
- 3 large eggs at room temperature
- 1 ¼ cups whole milk or 2%
For the Frosting
- 1½ cups unsalted butter softened to room temperature
- 6 cups powdered sugar
- 1½ cups butterscotch chips
- 1 teaspoon pure vanilla extract
- ⅓ cup heavy cream
For Butterscotch Ganache
- ½ cup butterscotch chips
- 3 tablespoons heavy cream
Instructions
Bake the Cake:
- Preheat the oven to 350°F/180°C, grease and lightly flour 3 8-inch round cake pans and set aside
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
- In a large bowl, cream together the butter, brown sugar, granulated sugar, and instant pudding mix until light and fluffy (3-4 minutes on medium high speed).
- Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Pour in half the flour mixture and mix well, followed by half the milk, then repeat until all flour and milk has been added
- Divide the batter equally between the three prepared pans and bake in the oven for 30 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow the cakes to cool for 10 minutes in the pans before turning out and cooling completely on a wire rack
Make the Frosting:
- Once the cakes are cool, prepare the frosting by first melting the butterscotch chips (see note 1), then allowing the melted butterscotch to cool slightly
- In a large mixing bowl, whip the butter with an electric mixer for two minutes. Then add the powdered sugar, 1 cup at a time, mixing well after each addition.
- Add the cooled melted butterscotch and mix well.
- Add the heavy cream and vanilla. Whip until the frosting is smooth and fluffy.
Make the Ganache:
- In a saucepan, heat the heavy cream until steaming - do not let it boil. Remove from the heat, and pour in the buttersctoch chips. Let sit for two minutes, then stir until the mixture is completely smooth. Allow the ganache to cool to room temperature before using.
Assemble the Butterscotch Cake:
- Level the cakes using a serrated knife.
- Place the bottom layer on a cake plate and spread a layer of frosting on top, add the next cake layer followed by another layer of frosting and finally the top layer of cake
- Frost the outside of the cake with a light layer of frosting, (crumb coat) then chill in the fridge for at least 30 minutes
- Frost the outside of the cake with a thicker layer of smooth frosting, then return to fridge to chill for at least another 30 minutes
- Use a spoon to drip the ganache down the sides of the cake, then add remaining ganache to the top of the cake and smooth it into an even layer
- Add additional frosting on top of the cake using a piping bag fitted with a open star tip if desired
Notes
- To Melt Butterscotch Chips: These chips don't melt quite as easily as chocolate chips do, so keep an eye on them during the process. Use the microwave, heating at 15-second intervals, stirring after each, until the chips are smooth. Alternatively, you can use a double boiler.
- One bag of chips is enough to make this recipe.
- How to Store Butterscotch Frosting: It's best to make this frosting and use it right away. If you store it in the fridge, the butterscotch chips will harden, and it will be difficult to get it back to a smooth, fluffy texture for spreading.
- To Store The Cake: Keep this cake stored, covered, in the refrigerator. Let it sit out at room temperature before serving.
- Ganache Tips:
- If the ganache has lumps, you can heat it in the microwave for 5-second intervals, stirring until it's smooth.
- Do not try to make a drip on the cake with a warm ganache. Let it cool down to room temperature first. Do a test drip to make sure it's ready. When cooled, the butterscotch should be a very thick liquid.
- Don't skip the ganache! The butterscotch flavor is most prominent in the topping.
Nutrition
Serving: 1slice | Calories: 976kcal | Carbohydrates: 140g | Protein: 6g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 165mg | Sodium: 342mg | Potassium: 202mg | Fiber: 1g | Sugar: 114g | Vitamin A: 1471IU | Vitamin C: 0.1mg | Calcium: 107mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/butterscotch-cake/