Butterscotch Cake the Best You Ll Ever Make
Indulge in the ultimate dessert experience with "Butterscotch Cake: The Best You’ll Ever Make," a moist, flavorful masterpiece that’s perfect for any occasion. This decadent cake boasts layers of rich butterscotch flavor, achieved by blending melted butterscotch chips into a fluffy, buttery batter and finishing with a luscious homemade frosting infused with creamy butterscotch sauce. The result is a show-stopping dessert with a melt-in-your-mouth texture and a sweet, caramel-like aroma. Perfect for birthdays, holidays, or anytime you crave something special, this cake is easy to prepare with simple ingredients and a foolproof method. Elevate your baking game and impress your crowd with the butterscotch cake that truly lives up to its name! Keywords: butterscotch cake, homemade cake recipe, decadent dessert, butterscotch frosting, easy cake recipe, caramel cake.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 1.5 cups packed brown sugar
- 0.5 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 0.5 cup butterscotch chips, melted
- 1 cup whole milk
- 0.5 cup heavy cream
- 3 cups powdered sugar (for frosting)
- 1 cup unsalted butter, softened (for frosting)
- 0.25 cup butterscotch sauce (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easier release.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar on high speed until light and fluffy (about 3-4 minutes).
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
Melt the butterscotch chips in a microwave-safe bowl in 20-second intervals, stirring after each interval, until smooth. Allow to cool slightly.
Stir the melted butterscotch chips into the wet mixture until well incorporated.
Add the dry ingredients to the wet ingredients in three additions, alternating with the milk (starting and ending with the dry ingredients). Mix on low speed until just combined. Do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then invert them onto wire racks to cool completely.
To prepare the frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
Add the heavy cream and butterscotch sauce to the frosting mixture and beat on high speed until light and fluffy. Adjust the consistency by adding more powdered sugar or cream if necessary.
Once the cakes are completely cool, place one cake layer on a serving plate or cake stand. Spread an even layer of frosting on top.
Place the second cake layer on top and frost the top and sides of the cake generously.
Optional: Drizzle additional butterscotch sauce over the cake for decoration or garnish with butterscotch chips.
Refrigerate the cake for at least 30 minutes before serving to set the frosting.
Slice and enjoy your decadent butterscotch cake!
Nutrition Facts
Calories |
9427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 501.6 g | 643% | |
| Saturated Fat | 313.3 g | 1566% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1950 mg | 650% | |
| Sodium | 3641 mg | 158% | |
| Total Carbohydrate | 1185.9 g | 431% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 935.3 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 9.7 mcg | 49% | |
| Calcium | 956 mg | 74% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 1676 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
