Description
A rich and indulgent cake featuring layers of butterscotch cake filled with creamy butterscotch filling and topped with a glossy caramel drizzle.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter (softened)
- 1 ½ cups light brown sugar (packed)
- ½ cup granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup buttermilk
- ½ cup unsalted butter (for filling)
- 1 cup light brown sugar (packed, for filling)
- ½ tsp salt (for filling)
- ¾ cup heavy cream (for filling)
- 1 tsp vanilla extract (for filling)
- 1 ½ cups powdered sugar (sifted, for filling)
- 1 cup sugar (for caramel drizzle)
- 6 tbsp unsalted butter (for caramel drizzle)
- ½ cup heavy cream (warm, for caramel drizzle)
- Pinch of salt (for caramel drizzle)
- Extra caramel drizzle (for garnish)
- Butterscotch chips or toffee bits (for garnish)
Instructions
- Make the cake batter: whisk together flour, baking powder, baking soda, and salt. Cream butter with both sugars until light and fluffy. Beat in the eggs one at a time, then add vanilla. Alternate dry ingredients with buttermilk until smooth.
- Bake the cake layers: divide the batter evenly into 3 greased and floured 8-inch cake pans. Bake at 350°F (175°C) for 22–25 minutes, until golden and springy. Let cool completely.
- Prepare the butterscotch filling: melt butter, brown sugar, and salt in a saucepan until bubbling. Stir in heavy cream and simmer into a silky sauce. Once cooled, whisk in vanilla and powdered sugar until thick.
- Make the caramel drizzle: melt sugar over medium heat until amber, then whisk in butter, warm cream, and salt off heat. Cool slightly.
- Assemble the cake: place the first layer on a stand, spread butterscotch filling, and repeat with the second layer. Top with the third layer and pour warm caramel drizzle over the top.
- Garnish & serve: finish with an extra drizzle of caramel and a sprinkle of toffee bits or butterscotch chips. Slice and enjoy.
Notes
- Make sure to sift the powdered sugar for a smooth filling.
- Let the caramel cool slightly before pouring it over the cake to prevent it from sliding off completely.
- This cake can be refrigerated for a day, and the flavors will meld beautifully.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg