Butterscotch Cake with Butterscotch Drip
- moist & tender -
This cake has tender moist brown butter cake layers, a silky smooth butterscotch buttercream, and an easy homemade butterscotch sauce!
– Butterscotch: The cake is packed with easy homemade butterscotch sauce. – Brown butter: The cake layers have brown butter in them giving them a warm and nutty flavour. – Cake layers: The layers turn out so moist and tender thanks to sour cream and buttermilk.
Why you will LOVE this recipe:
Butterscotch is made with brown sugar that doesn’t need to be caramelized before adding in the rest of the ingredients. Just combine all of the ingredients in a medium saucepan and simmer.
what you will need:
– ½ cup butter – 1 ½ cup brown sugar – ¾ cup heavy whipping cream – 1 tablespoon pure vanilla extract – ½ teaspoon sea salt – ¾ cup unsalted butter – 2 tablespoons vegetable oil – 1 cup brown sugar packed – ¼ teaspoon sea salt – 2 large eggs room temperature – 1 tablespoon pure vanilla extract – ½ cup sour cream room temperature – ½ cup buttermilk room temperature – 2 cups all purpose flour (240g) – ¼ teaspoon baking soda – 1 ¼ teaspoon baking powder – 1 cup butter softened – 2 1/2 cups powdered sugar – ⅔ cup butterscotch sauce – 1-3 teaspoons freshly squeezed lemon juice – 3-5 tablespoons heavy whipping cream
Combine all of the ingredients in a medium saucepan and heat until sugar dissolves.
Bring to simmer and simmer for 3 minutes, until slightly thickened. Stir gently so that it doesn’t burn. Remove from heat and pour into a heat safe container to cool completely. Refrigerate once it reaches room temperature.
Make brown butter according to the recipe and let it cool to room temperature. Refrigerate until it becomes thick but still spreadable. Stir it occasionally to incorporate any hard bits on the edges back inside.
Place brown butter, oil, sugar, and salt in a large bowl or stand mixer. Using the whisk attachment, beat until increased in volume and becomes very light.
Add vanilla and eggs, one at a time, blending well between each addition.
Add sour cream and buttermilk, blending well. It’s ok if the mixture separates.
Sift flour, baking soda, and baking powder into the same bowl. Replace whisk attachment with paddle attachment and fold on low speed until a smooth batter forms. Distribute into lined baking tins and bake.
Beat butter and sugar in a large bowl or stand mixer until very light and fluffy. Scrape down the bowl. Use a paddle attachment for a very smooth buttercream.
Gradually add in the butterscotch, beating until very fluffy and light. Add in the freshly squeezed lemon juice to taste to balance the sweet flavour. Stop adding when you are happy with the flavour. Gradually add heavy cream and beat until it becomes fluffy.
Assemble the cake by placing a dollop of frosting onto the bottom of the cake plate or stand. Place the first cake layer down. Add a layer of buttercream. Drizzle or fill with butterscotch. Repeat with the rest of the layers.
Cover the sides and top with a very thin layer of frosting (crumb coat) and chill in the freezer for 10 minutes. Frost the sides and top with a thicker layer of frosting, smoothing with a bench scraper and/or a spatula. Cover the bottom half with crushed pretzels. Chill again.
Pipe drips of butterscotch at the edge of the cake. Fill in the top of the cake with a very thin layer of butterscotch and smooth. Chill in freezer so that the drips. Use the remaining frosting to pipe a border. Sprinkle crushed pretzels and chocolate curls on top.
The best festive cake for any butterscotch fan! It’s the perfect cake, filled with warm and comforting flavours.
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