This Butterscotch Cake is a moist, from-scratch brown sugar cake topped with butterscotch buttercream made with melted butterscotch chips! The cake is covered in even more butterscotch chips!

• Author: cakes and pasteries
• Prep Time: 1 hour, 30 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour, 55 minutes
• Yield: 12-14 slices 1x
• Category: Dessert
• Method: Oven
• Cuisine: American

• • INGREDIENTS

    BUTTERSCOTCH CAKE

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    • 2 1/2 cups (325g) all purpose flour
      3.4 oz butterscotch instant pudding mix
    • 3 1/2 tsp baking powder
    • 1/2 tsp salt
    • 3/4 cup (168g) unsalted butter, room temperature
    • 1 1/2 cups (337g) packed light brown sugar
    • 3 tbsp vegetable oil
    • 1 tsp vanilla extract
    • 4 large eggs
    • 1 1/4 cups (300ml) milk

    BUTTERSCOTCH FROSTING

    • 1 1/4 cups (280g) unsalted butter, room temperature
    • 11 oz butterscotch chips, melted
    • 6 1/4 cups (719g) powdered sugar
    • 1/2 tsp salt
    • 1/2 cup (120ml) milk or cream

    ADDITIONAL

    • 12–14 oz butterscotch chips, for decorating
    • Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
      2. Combine the flour, pudding mix, baking powder and salt in a medium sized bowl and set aside.
      3. Add the butter, brown sugar and vegetable oil to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
      4. Add the eggs and vanilla extract and mix until completely combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
      5. Add half of the dry ingredients to the batter and mix until mostly combined.
      6. Add the milk and mix until well combined. The batter will look a little curdled, but that’s ok.
      7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
      8. Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
      9. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
      10. To make the butterscotch frosting, add the butter to a large mixer bowl and beat until smooth.
      11. Slowly add the melted butterscotch chips and mix until well combined.
      12. Add about half of the powdered sugar, the salt and half of the milk or cream and mix until well combined.
      13. Add the remaining powdered sugar and mix until smooth.
      14. Add the remaining milk or cream as needed to get the right consistency of frosting. Set frosting aside.
      15. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat, if needed. The cakes should be pretty flat already. Place the first cake on a serving plate or a cardboard cake round.
      16. Spread about 1 cup of frosting into an even layer on top of the cake.
      17. Add the second layer of cake on top of the frosting.
      18. Add another cup of frosting on top of the cake and spread into an even layer.
      19. Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.
      20. Press butterscotch chips into the sides of the cake immediately after frosting it.
      21. Use the remaining frosting to pipe shells around the border of the cake.
      22. Store cake in an airtight carrier. Cake is best when eaten within 3-4 days.
    

    SHOP THIS RECIPE 

chocolate cake

BAKING A HOMEMADE CHOCOLATE CAKE?

1. Butter and flour three 8-inch cake pans. I highly recommend using cake strips for a more even bake. Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
2. Add the wet ingredients into a large bowl and whisk together.
3. Add the wet ingredients the dry ingredients. Whisk to combine then mix on level 2 for two minutes. Distribute batter evenly to the three pans and bake for about 35-40 minutes at 350F or until a toothpick inserted in the center comes out clean. I recommend rotating the pans halfway through the bake. Allow time to cool for 10 minutes then invert onto wire racks to cool fully.
4. In a small bowl combine the semi-sweet chocolate with 2 tbs of cream then microwave for 40 secs on half power. Stir to combine then set aside. Whip the butter for about 5 minutes using a paddle attachment (in a stand-up mixer). Beat in the confectioner’s sugar slowly. Add the cream.
5. Slowly mix in the ¼ cup of cocoa powder. Add the salt, as well. You may add the optional vanilla and espresso at this step. Mix until you have a fluffy, even consistency. Beat in the melted and cooled chocolate ganache.
6. Pipe chocolate buttercream between each layer.
7. Pipe the buttercream on the outside of the cake. Smooth with a bench scraper and offset spatula.
8. Press cocoa nibs to the bottom of the cake (or the entire side, if desired).
9. Use an 869 tip to pipe dollops on top.
10. 
11. Your home made chocolate cake is ready

APPLE BUTTER CUPCAKES

Enjoy the unique and sweet receipe of apple butter cupcake.Although it’s not quite fall and we’re still enjoying the final bit of summer that remains, I must admit that I’m looking forward to fall. It has been so hot in Georgia lately – between 95 and 100 degrees most days – that I’m ready for some cooler weather. Not to mention apple treats, apple picking, apple cider and the flavors of fall.