This butterscotch cake is a rich, butterscotch-flavored cake prepared with dark brown sugar and topped with a creamy butterscotch frosting.
If you recall warmly the old-fashioned baked butterscotch pudding from your youth, I hope this cake takes you back there.
This cake is bursting with butterscotch flavor. From the pudding to the delectably luscious dark brown sugar. It’s a unique cake that everyone in the family will enjoy.
The butterscotch frosting is rich and creamy, with a great caramel taste from the melted butterscotch chips.
Hello there! Before you browse, there’s a lot of vital information in this article!includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!
- Ingredient Notes:
- Mixing Method Notes:
- Tips & FAQs:
- Supplies Used for this Cake:
- Butterscotch Cake with Butterscotch Frosting
- Other Posts You Might Like:
- Where can I buy a butterscotch cake from?
- What is butterscotch cake made of?
- What does butterscotch cake taste like?
- What is the history of butterscotch cake?
- Is caramel cake and butterscotch the same?
- What is the difference between caramel cake and butterscotch cake?
- Is butterscotch just butter and Scotch?
- Why is butterscotch different from caramel?
- What is the crunchy thing in butterscotch?
- Why do people love butterscotch?
Let’s speak a little bit about the components in this cake and icing. (All ingredients are included in the recipe card below.)
Butterscotch Instant Pudding: This will be used in the cake as well as the icing. Although the dark brown sugar adds a butterscotch taste to the cake, the pudding mix adds a little more spice.
Remember to set aside a tablespoon for the icing.
Dark Brown Sugar: This is the major ingredient that gives the cake its butterscotch flavor. It is critical not to replace this item since it is essential for obtaining a caramel-like taste.
Unsalted Butter: This will be used in the cake as well as the icing. It is recommended to use real butter rather than margarine since it lends a rich taste to the cake.
Mixing Method Notes:
Let’s speak about the mixing process for a minute.(Exact directions are included in the recipe card below.)
The creaming technique is used in this cake, which simply means that you will first cream the butter and sugar together well to include air.
Next, combine all of the liquid ingredients in one dish and all of the dry ingredients in another.
The liquid and dry components will then be added alternately. Start with a third of the dry, then half of the liquid, dry, liquid, and finish with dry. (Don’t worry, the recipe card will include all of the specifics and will lead you through the process.)
The major takeaway is to not overwork this batter. Any scratch cake that is over-mixed might become overly thick.
Once its mixed, youll bake in a 139 inch pan.
The frosting is simple to prepare. Just be sure to melt the butterscotch chips ahead of time so they can cool somewhat before creating the buttercream.
After that, just mix the melted chips and butter together before adding the other ingredients.
Tips & FAQs:
This cake is created with dark brown sugar, which imparts a rich butterscotch and caramel taste. You’ll also add some butterscotch pudding mix to give it some flavor, and it’ll be topped with buttercream frosting prepared with butterscotch pudding mix and melted butterscotch chips.
Use the ready-made butterscotch pudding. Don’t use sugar-free or cook-and-serve pudding mixes.
You don’t want to make the pudding according to the package directions. You’ll only use it dry in the cake batter and icing.
Unsalted butter is preferable since you can control how much salt is added to the cake mixture and icing. If you can’t find unsalted butter, use salted butter instead, but leave out any salt that the recipe asks for in both the cake and the icing.
You don’t want to use anything else in place of the butter. The rich richness of the butter is crucial to the success of this cake. It mixes with the dark brown sugar, which contributes to the butterscotch flavor.
Make sure the butter is approximately room temperature for both the cake and the icing. Don’t microwave or melt it; just set it out of the refrigerator to get to room temperature.
If you can get it, use dark brown sugar. It will provide a rich caramel taste.
You can do it, and the cake will still taste nice, but the flavor will be less rich and butterscotchy than if you used dark brown sugar.
These may be found in the baking section of most supermarkets. They are frequently found near the chocolate chips.
Before creating the frosting, melt the butterscotch chips and set them aside to cool somewhat.
No, you may leave it out; but, the frosting will lack a butterscotch flavor.
This cake may be kept at room temperature for a day if firmly wrapped. After that, cover and place in the refrigerator.
If stored covered and refrigerated, this cake can keep around 6 days.
I have not tried this recipe as cupcakes, but it should work nicely. Fill cupcake liners approximately halfway and bake at 350 degrees Fahrenheit. Around 20 minutes, begin checking for doneness.
I haven’t tried this recipe as a layer cake, but it should work perfectly if you use two 8-inch circular cake pans. Bake at 325 degrees for approximately 40 minutes, testing for doneness after that, but it may need to bake for a little longer. A toothpick put into the center should reveal moist crumbs but no uncooked batter.
If properly frozen, this cake should be alright. To avoid freezer burn, cover the 139-inch cake or the circular cake layers in plastic wrap first, then in foil. This cake may be stored in the freezer for up to a month.
To thaw, place the covered cake on the counter and let it to defrost while still wrapped (approximately 2 hours). Remove the wrappings and add icing after the cake has been defrosted.
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Supplies Used for this Cake:
- 139 inch cake pan
- Mixing bowls
- Vanilla bean paste or Vanilla extract
- Measuring spoons and cups
- Stand mixer or Hand mixer
- Optional flex edge beater attachment for stand mixer
- Silicone spatuals
- Cooling racks
Ok, lets get to the recipe!
***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Butterscotch Cake with Butterscotch Frosting
For the cake:
- 2 cupsall-purpose flour
- 1 tablespoon butterscotch instant pudding mix (save 1 tablespoon for icing)
- 2teaspoonsbaking powder
- teaspoonbaking soda
- 1cupunsalted butter, room temperature(2 sticks)
- 1 cuppacked dark brown sugar
- 1 cupmilk
- cupvegetable oil
- 2teaspoonsvanilla extract(or vanilla bean paste)
For the frosting:
- 1 cupsunsalted butter, room temperature(3 sticks)
- 1 cup melted butterscotch chips (measure before melting)
- 1 tbsp butterscotch instant pudding mix (reserved from the cake)
- 5cupsconfectioners sugar
- 1teaspoonvanilla extract(or vanilla bean paste)
For the cake:
- Preheat the oven to 325 degrees Farenheight.
- Grease or spray a 139 inch pan and set aside.
- In a medium mixing basin, combine the flour, baking powder, baking soda, salt, and one box of butterscotch pudding mix (reserving one tablespoon for the icing). Set away after thoroughly whisking.
- In a separate dish, combine the eggs, milk, oil, and vanilla extract. Whisk thoroughly.
- Cream the room temperature butter and brown sugar in a large mixing basin.for around two minutes on medium high.
- Alternately combine the flour and milk mixtures with the butter and sugar. (Mix in the flour mixture on medium just until incorporated. Mix in the milk mixture on medium until mixed. Continue by mixing another of the flour mixture, then the last of the milk mixture, then the last of the flour mixture.) Only mix until everything is fully blended. Mixing for a few minutes at this stage will result in a thick cake.
- Scrape down the sides of the basin and mix for approximately 10 seconds more.
- Bake for 45-50 minutes at 325 degrees. A toothpick put into the center will reveal a few moist crumbs but no wet batter.
- Cool the cake entirely in the pan on a wire rack before adding the icing.
For the frosting:
- Melt the butterscotch chips in the microwave for approximately 20 seconds at a time. Set aside to cool for a few minutes before creating the frosting.
- In a mixing bowl, combine the butter and cooled, melted butterscotch chips and whip until smooth.
- Mix in three cups confectioners sugar on medium speed until smooth.
- Beat in 2 tablespoons milk, vanilla extract, and the remaining two cups confectioners sugar, as well as the salt, until smooth.
- Mix in the spoonful of butterscotch pudding mix well.
- Add another cup of confectioners sugar if the buttercream is too thin. If it’s too thick, add another tablespoon of milk and stir well.
- Spread frosting onto completely cooled cake.
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Where can I buy a butterscotch cake from?
Cake Plaza, India’s most famous online cake shop, offers delectable butterscotch cakes. Cake Plaza’s online butterscotch cake delivery is pretty quick and efficient when it comes to delivering the cake to the doorstep of your loved ones.
What is butterscotch cake made of?
This butterscotch cake is constructed with delicious and delicate brown sugar cake layers, handmade butterscotch sauce, and butterscotch buttercream topped and filled. This cake is covered with more butterscotch sauce and smoothed with a spatula to create a marble pattern.
What does butterscotch cake taste like?
Butterscotch taste is defined by a combination of browned butter, caramelized sugar + molasses (or dark brown sugar in newer variants), and salt.
What is the history of butterscotch cake?
Origin. Samuel Parkinson is credited with coining the term “butterscotch” in 1817 in Doncaster, England. He’d started creating the sweet previously as buttery brittle toffee. The candy’s manufacturer obtained the Royal Seal of Approval for its high-demand export.
Is caramel cake and butterscotch the same?
Butterscotch and caramel are close but not identical flavors. White sugar is used to make caramel, whereas brown sugar is used to make butterscotch.
What is the difference between caramel cake and butterscotch cake?
Choosing Between Butterscotch and Caramel
The distinction between butterscotch and caramel is that caramel is produced with white granulated sugar and heated to 340°F, while butterscotch is created with brown sugar and cooked to 289°F.
Is butterscotch just butter and Scotch?
At its most basic, butterscotch is a melted and cooked combination of brown sugar and butter. Typically, cream is added. And, contrary to popular belief, there is no Scotch in butterscotch. Both sauces benefit from a sprinkle or two of salt and are often flavored with vanilla.
Why is butterscotch different from caramel?
Butterscotch, like caramel, is formed by boiling sugar. The key distinction between the two is that butterscotch utilizes brown sugar rather than white sugar.
What is the crunchy thing in butterscotch?
What is the base of butterscotch ice cream? The foundation is produced with cream (and occasionally milk), and it is swirled with crispy praline (made with sugar and almonds). The crispy praline adds a wonderful texture to the ice cream.
Why do people love butterscotch?
The answer is simple: butterscotch is mostly comprised of butter and brown sugar, which is why it is so delicious. Heavy cream, vanilla, and salt are optional. Brown sugar has a more nuanced taste since it incorporates molasses, as opposed to granulated sugar, which is what caramel utilizes.