Welcome to the world of Butterscotch Cake, where each slice is a delightful treat that melts in your mouth! This cake boasts rich flavors and a creamy frosting that will have everyone asking for seconds.
Tips for a Perfect Cake
Make sure your butter and eggs are at room temperature for a smooth batter. This part’s so satisfying!
Why You’ll Love It
With its decadent butterscotch frosting and soft cake layers, this cake is perfect for any celebration or a cozy afternoon treat with friends.
Ingredients
- For the cake:
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- For the frosting:
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Instructions
- Make the cake layers:
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Step 1- Preheat the oven: Preheat the oven to 350°F. Generously butter, flour, and line two 8-inch cake pans with parchment paper circles.
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Step 2- Mix dry ingredients: In a medium bowl whisk together the flour, baking powder, salt, and cinnamon.
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Step 3- Cream butter and sugars: In a large bowl with an electric mixer, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugars and beat on high speed for 3 to 4 minutes, until light and fluffy. Add vanilla and eggs and beat on medium-high speed until combined.
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Step 4- Combine wet and dry mixtures: With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the flour, mixing just until combined. Do not overmix. Batter will be thick.
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Step 5- Bake the cakes: Pour into prepared pans and bake for 35 minutes, or until golden brown and a toothpick comes out clean. Let cool for 20 minutes in pans before turning out onto a cooling rack. For easier frosting, freeze the cake layers until firm.
- Make the frosting:
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Step 6- Mix frosting ingredients: In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 2 minutes. Add the salt, vanilla, and 1/3 cup of the butterscotch and beat on medium for 2 minutes, or until thoroughly combined.
- Assemble the cake:
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Step 7- Cut and layer cake: Cut each cake layer in half using a wire cake leveler or a sharp serrated knife.
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Step 8- Frost the layers: Place one cake layer on a cake turntable or cake stand. Spread about 1/3 cup of butterscotch sauce all over cake layer, leaving a 1/2-inch border at the edges. Repeat with the remaining cake layers.
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Step 9- Crumb coat and frost: Place the last cake layer upside-down onto the frosting so that the top of the cake is nice and flat. With an offset spatula, crumb coat the assembled cake by spreading a thin layer of frosting evenly all over the cake, scraping off any excess like spackle. Refrigerate for 30 minutes or freeze for 15 minutes until the crumb coat frosting layer is firm. Smooth on the remaining frosting and decorate as desired.
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Step 10- Serve: Serve or cover and store in the fridge for up to 2 days. Let come to room temperature for an hour before serving.
Nutrition
- Calories: 450, Fat: 22g, Carbs: 65g, Protein: 4g
Cooking techniques
Beat butter and sugars until fluffy for a light cake texture. Crumb coating helps to seal in crumbs for a beautiful finish.
Variations or substitutions
Try using cream cheese frosting for a different twist, or substitute the butterscotch sauce with caramel for a unique flavor.
Storage tips
Keep the cake covered in the fridge to maintain freshness, but let it sit at room temperature for a bit before serving to enhance the flavor.
Notes
For a richer flavor, consider adding a pinch of espresso powder to the batter.
