Butterscotch cake is one of the most delicious cakes that can delight your tastebuds with its rich, sweet flavor. You can whisk together the ingredients in just 10 minutes and bake this marvelous cake within 25-30 minutes to savor its perfection. It’s great for any occasion from birthdays to holidays or even a weekend treat. I’ve been baking this cake for years and my family simply adores it. For any sweet tooth like myself who craves a little butterscotch bliss, this recipe is sure to satisfy.
You don’t need any fancy cooking skills to whip up this cake. Believe me when I say you are absolutely going to fall in love with this butterscotch cake recipe!
Can I Use Brown Sugar Instead of Dark Brown Sugar?
Yes, regular brown sugar can be used for a lovely butterscotch cake too. Dark brown sugar simply adds a deeper molasses flavor and color. If using regular brown sugar, you may want to add a tablespoon of molasses for complexity. But either works wonderfully!
Why Did My Cake Sink In the Middle?
It’s likely your butterscotch cake sunk because it was under-baked. Be sure to bake it for the full 25-30 minutes until a toothpick inserted comes out clean. Checking early can cause a dip. And using cake strips prevents a dome top which can sink when cooling. Perfectly baked equals a perfect shape!
Can This Cake Be Made Ahead of Time?
You surely can make this cake in advance. I recommend baking the layers ahead then wrapping well in plastic before freezing. When ready to serve, thaw the frozen cake layers at room temperature for 1-2 hours before frosting and filling with decadent butterscotch.
Should I Ice The Whole Cake Before Adding The Butterscotch Drizzle?
I suggest adding the butterscotch drizzle over the frosting first in the design you like, then smoothing it into the frosting. This creates those delightful butterscotch swirls in the frosting over the entire cake. Simply divine!
Ingredients:
. Cake Base:
Butter: 150 g
Dark Brown Sugar: 1 ½ cups
Kosher Salt: ½ teaspoon
Eggs: 4
Vinegar: 2 teaspoons
Sour Cream: ⅓ cup
Vegetable Oil: ¼ cup
Vanilla Extract: 1 teaspoon
Flour: 3 cups
Baking Powder: 2 teaspoons
Baking Soda: 1 teaspoon
Buttermilk: 1 cup
Butterscotch Sauce:
Butter: 115 g
Vanilla Extract: 1 teaspoon
Kosher Salt: ½ teaspoon
Heavy Cream: ¾ cup
Dark Brown Sugar: 1 ⅓ cups
Butterscotch Buttercream:
Softened Butter: 350 g
Powdered Sugar: 4 ½ cups
Vanilla Extract: 1 teaspoon
Milk: 4 tablespoons
Kosher Salt: ½ teaspoon
Butterscotch Sauce: ¼ cup
Instructions:
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