Easy Butterscotch Cake

Introduction
If you’re looking for a cake that combines the rich flavor of caramelized brown sugar with a light and moist texture, then the Easy Butterscotch Cake is perfect for you. This cake is a delightful treat that’s perfect for almost any occasion, whether it’s a casual gathering or a more formal event. With its deep, sweet flavor and tender crumb, this cake will satisfy any dessert lover’s cravings. It pairs wonderfully with a simple frosting or can be enjoyed on its own for an indulgent treat. Whether you’re a novice baker or a seasoned pro, this easy butterscotch cake recipe ensures you’ll impress with minimal effort.

The History of Butterscotch Cake
Butterscotch has a rich history, dating back to the 19th century in the United Kingdom. The term “butterscotch” is believed to have originated from the process of “scotching,” or scoring, the butterscotch mixture before cooling. Early recipes for butterscotch cakes would have been made with a combination of brown sugar, butter, and heavy cream, which was melted and then incorporated into cake batters. Over the years, butterscotch cakes became a staple in many homes, loved for their simplicity and unique flavor. In the modern world, the butterscotch flavor remains a popular choice for desserts ranging from cakes to candies, embodying the nostalgic sweetness of traditional treats.

Ingredients Breakdown
For the cake, the ingredients you’ll need are basic but essential for creating that rich butterscotch flavor. All-purpose flour provides the structure of the cake, while granulated sugar and brown sugar offer sweetness and depth. The brown sugar is key to achieving that butterscotch flavor, as it’s the molasses in the sugar that adds the signature richness. Butter, eggs, and vanilla extract are added to bind everything together and contribute to the cake’s moist texture. Baking powder ensures the cake rises nicely. To enhance the butterscotch flavor, milk or buttermilk is used to provide moisture, ensuring a tender crumb. The icing for the cake, if desired, can be made with butter, powdered sugar, and a hint of butterscotch flavor or caramel sauce for an added touch.

Step-by-Step Recipe:

1. Prepare the Baking Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper for easy removal.
2. Mix Dry Ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and a pinch of salt. Set this aside.
3. Cream Butter and Sugar: In another bowl, cream together 1 cup of unsalted butter and 1 cup of packed brown sugar until fluffy and light in color. This step is essential for incorporating air into the batter, making the cake light and fluffy.
4. Add Eggs and Vanilla: Beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Add 1 teaspoon of vanilla extract and mix until combined.
5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with 1 cup of milk or buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Bake the Cake: Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Cool the Cake: Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
8. Frost (Optional): Once the cakes have cooled, you can frost them with a simple butterscotch icing or caramel sauce for an added layer of sweetness and flavor.

Tips for the Perfect Butterscotch Cake

1. Measure Your Ingredients Properly: Use a kitchen scale for accuracy, especially when measuring flour. Spoon flour into your measuring cup and level it off to avoid packing it too tightly.
2. Use Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature for an easier and more consistent batter.
3. Don’t Overmix: When incorporating the dry ingredients, mix just until combined to avoid a dense cake. Overmixing can lead to a tough texture.
4. Moisture Matters: If you want a more moist cake, opt for buttermilk instead of regular milk. The acidity of buttermilk helps tenderize the cake.
5. Cool Completely Before Frosting: To prevent the frosting from melting, make sure the cake is fully cooled before applying frosting or icing.

Variations and Customizations

1. Add Butterscotch Chips: To give your cake an even more decadent taste, fold in 1/2 cup of butterscotch chips into the batter before baking.
2. Butterscotch Pudding Layer: For a richer, more indulgent cake, add a layer of butterscotch pudding between the cake layers.
3. Nuts: Add chopped pecans or walnuts to the batter for added crunch and texture. Toasting them beforehand will bring out even more flavor.
4. Toppings: Top your butterscotch cake with whipped cream or a scoop of vanilla ice cream to turn it into an extra-special dessert.

Health Considerations and Nutritional Value
This butterscotch cake is a rich dessert and, like all indulgent treats, should be enjoyed in moderation. With butter, sugar, and eggs as its main ingredients, the cake is high in calories and fats. However, using alternatives such as substituting part of the butter with applesauce or using a lower-calorie frosting can make it a bit lighter. It’s also important to note that this cake does not offer much in terms of vitamins or minerals, so it’s best enjoyed as an occasional treat. For those with dietary restrictions, substitutions like gluten-free flour or dairy-free butter can be made to accommodate different needs.

FAQ

1. Can I Make This Cake Ahead of Time?
   Yes, you can bake the cake ahead of time. Allow the cake to cool completely, wrap it tightly in plastic wrap, and store it in the fridge for up to 3 days. The cake can also be frozen for up to a month.
2. Can I Use Light Brown Sugar Instead of Dark Brown Sugar?
   Yes, you can substitute light brown sugar for dark brown sugar, though dark brown sugar has a more intense flavor due to its higher molasses content.
3. Can I Use a Different Frosting?
   Absolutely! While butterscotch frosting is the perfect complement, you can opt for caramel, chocolate, or even a classic buttercream frosting if you prefer.
4. Can I Make This Recipe Gluten-Free?
   Yes, simply substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum, which helps with the structure.

Easy Butterscotch Cake

This Easy Butterscotch Cake is a rich, flavorful treat that’s perfect for any occasion, combining moist cake with a rich butterscotch flavor. With simple ingredients and a few steps, it’s a dessert that’s sure to impress!

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Prep Time 1 hour hr 30 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings 12

Ingredients

  

Cake Layers:

• 2 ½ cups all-purpose flour
• 3.4 oz. butterscotch instant pudding mix
• 3 ½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup butter softened
• ¾ cup packed light brown sugar
• ¾ cup granulated sugar
• 3 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon rum extract
• 4 large eggs
• 1 ¼ cups milk

Frosting:

• 1 ¼ cups butter softened
• 11 oz. one small pack butterscotch chips, melted and slightly cooled
• 6 cups powdered sugar
• ¼ cup + 2 tablespoons heavy whipping cream

Butterscotch Drip:

• ½ cup butterscotch chips
• 3 tablespoons heavy whipping cream

Instructions

 

• Cake Layers: Preheat your oven to 350°F (175°C). Prepare three 8-inch cake pans by greasing them generously with vegetable shortening, dusting with flour, and setting aside.
• In a medium-sized bowl, whisk together the flour, instant pudding mix, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
• Add the vegetable oil, vanilla extract, and rum extract, mixing until just combined.
• Add the eggs one at a time, mixing well after each addition.
• Add half of the dry ingredient mixture and mix until no dry spots remain.
• Slowly pour in the milk and mix until fully incorporated.
• Add the remaining dry ingredients and mix until no dry spots remain. Scrape the sides and bottom of the bowl to ensure all ingredients are well combined.
• Divide the batter evenly among the three prepared pans and gently tap the pans on the counter to release any air bubbles.
• Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
• Remove from the oven and allow the cakes to cool in the pans for 10 minutes. Then invert them onto a wire rack to cool completely.
• Frosting: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until light and fluffy.
• Add the melted butterscotch chips and mix on medium-high speed until well combined.
• Add half of the powdered sugar and mix until there are no dry spots remaining. Scrape the sides and bottom of the bowl.
• Add the remaining powdered sugar and mix until just combined. Increase the speed to high and mix for 2-3 minutes until fluffy.
• Add the heavy whipping cream and mix until just incorporated. Increase the speed to high and mix for 3-4 minutes until the frosting is light and fluffy. If needed, add more heavy cream, one tablespoon at a time, until you achieve a spreadable consistency.
• Assembly: If necessary, use a large serrated knife to remove the domes from the top of the cakes.
• Place the first cake layer, face down, on a cake plate or stand. Spread about ¾ cup of frosting evenly over the top.
• Repeat with the remaining layers of cake.
• Once the final layer is placed, cover the entire outside of the cake with a thin layer of frosting. Refrigerate for 10-15 minutes.
• Cover the cake with the remaining frosting and smooth it out. If desired, reserve about ¾ cup of frosting to pipe around the top edge of the cake. Refrigerate the cake while you prepare the drip.
• Butterscotch Drip: Place the butterscotch chips and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until melted and smooth.
• Remove the cake from the refrigerator and immediately apply the butterscotch ganache to the top of the cake, allowing some to drip down the sides. For better control, use a spoon to apply the drip.
• Refrigerate until ready to serve.