Butterscotch Cake

In the enchanting world of desserts, few flavors evoke as much nostalgia and warmth as butterscotch. The mere mention of its name conjures images of creamy, golden goodness, wrapped in a subtle veil of sweetness. And when butterscotch takes center stage in the form of a Butterscotch Cake, it becomes an indulgent masterpiece that has the power to delight even the most discerning palates.

The essence of Butterscotch Cake lies in the fusion of two delectable elements: the caramelized, buttery notes of butterscotch and the light, fluffy texture of a perfectly baked cake. This symphony of flavors and textures marries the richness of brown sugar, the creaminess of butter, and the sweet elegance of vanilla, resulting in a dessert that strikes a harmonious balance between sweet and indulgent. Butterscotch is a flavor that transcends generations, reminding us of cherished moments spent in the kitchen, whether it’s the aroma of butterscotch candies or the anticipation of a freshly baked cake. It’s a timeless taste that feels both comforting and extravagant, a touch of luxury that can turn an ordinary day into a special occasion.

The Butterscotch Cake is not merely a dessert; it’s a celebration, a culmination of culinary craftsmanship that takes you on a delightful journey. It’s a cake that exudes warmth and charm, perfect for gathering with loved ones or indulging in solitude. The sight of its golden, buttery frosting and the aroma of freshly baked layers invite you to experience a piece of dessert heaven.

In this gastronomic adventure, we will explore the world of Butterscotch Cake and learn how to create this golden delight in your own kitchen. We’ll unravel the secrets of achieving that perfect balance of sweetness and richness and discover the joy of savoring every bite. So, let’s dive into the art of Butterscotch Cake-making, a dessert that embodies the magic of butterscotch and promises to leave a lasting, sweet impression on your taste buds.


*For the cake:*
– 2 1/2 cups (318 grams) all-purpose flour
– 2 1/2 teaspoons baking powder
– 1/2 teaspoon fine salt
– 1/2 teaspoon ground cinnamon
– 2 sticks (227 grams) unsalted butter, at room temperature
– 1 1/2 cups (300 grams) packed light brown sugar
– 1/2 cup (100 grams) granulated sugar
– 2 teaspoons vanilla extract
– 3 large eggs, at room temperature
– 1 cup (227 grams) sour cream or plain yogurt, at room temperature

*For the frosting:*
– 2 cups (250 grams) powdered sugar, sifted
– 2 sticks (227 grams) unsalted butter, at room temperature
– 1/4 teaspoon fine sea salt (adjust according to the saltiness of your butterscotch)
– 2 teaspoons vanilla extract
– 1 1/3 cups butterscotch sauce, homemade or store-bought, divided


*Making the cake layers:*

1. Preheat the oven to 350°F. Grease, flour, and line two 8-inch cake pans with parchment paper circles.

2. In a medium bowl, whisk together the flour, baking powder, salt, and ground cinnamon.

3. In a large bowl, using an electric mixer, beat the room-temperature butter until smooth and creamy (about 1 minute). Add the light brown sugar and granulated sugar, and beat on high speed for 3 to 4 minutes until the mixture is light and fluffy. Incorporate the vanilla extract and eggs, beating on medium-high speed until well combined.

4. With the mixer on low, add the flour mixture in three parts, alternating with the sour cream, starting and ending with the flour. Mix just until combined; avoid overmixing. The batter will be thick.

5. Pour the batter into the prepared pans and bake for approximately 35 minutes, until the cakes are golden brown and a toothpick inserted in the center comes out clean. Allow them to cool in the pans for 20 minutes before transferring them to a cooling rack. For easier frosting, freeze the cake layers until they become firm.

*Making the frosting:*

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the powdered sugar and room-temperature butter. Mix on low speed until well blended, then increase the speed to medium and beat for an additional 2 minutes. Add the salt, vanilla, and 1/3 cup of the butterscotch sauce, and beat on medium for 2 more minutes until thoroughly combined.

*Assembling the cake:*

1. Cut each cake layer in half using a wire cake leveler or a sharp serrated knife.

2. Place one cake layer on a cake turntable or cake stand. Spread approximately 1/3 cup of butterscotch sauce over the cake layer, leaving a 1/2-inch border along the edges. Repeat this process with the remaining cake layers.

3. Place the last cake layer upside-down on top of the frosting so that the cake’s surface is even. Use an offset spatula to apply a crumb coat by spreading a thin layer of frosting evenly over the cake, scraping off any excess. Refrigerate for 30 minutes or freeze for 15 minutes until the crumb coat becomes firm. Finish by smoothing on the remaining frosting and decorating the cake as desired.

4. Serve the cake immediately or store it in the refrigerator for up to 2 days. Allow it to come to room temperature for an hour before serving.

This Butterscotch Cake is a sweet masterpiece that combines the rich allure of butterscotch with the comfort of a well-made cake. Enjoy the delightful flavors and homemade goodness of this classic dessert.

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