Instructions:
1. Butterscotch Sauce Creation: Combine butter, dark brown sugar, vanilla extract, kosher salt, and heavy cream in a saucepan. Melt over medium-high heat, stirring constantly. Once melted, let it simmer for about 3 minutes until thickened. Remove from heat and cool.
2. Cake Preparation: In a large bowl, blend softened butter, dark brown sugar, and kosher salt. Add eggs for a smooth mixture. Incorporate sour cream, oil, vanilla extract, and vinegar. Gradually mix in half the flour, baking powder, and baking soda, followed by half the buttermilk. Add the remaining flour and buttermilk. Mix until just combined, avoiding overmixing. Pour into three 8-inch baking pans and bake at 180°C (350°F) for 25-30 minutes. Allow to cool.
3. Buttercream Mixing: In a large bowl, whisk room temperature butter, salt, powdered sugar, vanilla extract, cooled butterscotch, and milk until creamy.
4. Assembling the Cake: Start with a dollop of buttercream on the cake stand. Place the first cake layer, top with a third of the buttercream, and drizzle butterscotch sauce. Repeat for the second layer, finishing with the third. Frost with remaining buttercream and drizzle butterscotch sauce, creating a marble effect. Best served at room temperature.
Baking Tips:
. Use room-temperature ingredients for a smooth batter.
. Measure flour correctly: stir, spoon into the measuring cup, and level off.
. Avoid overmixing to maintain a moist texture.
. Use cake strips for even baking.
. Line baking pans with parchment paper for easy release.
. Allow butter to reach room temperature for easy mixing.
. Let the cake cool completely before frosting to prevent crumbling and melting of frosting.
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