Butterscotch cake. Just the name conjures up images of warm, comforting flavors and a melt-in-your-mouth texture. This classic dessert, with its signature caramel-like sweetness and hints of brown sugar, has graced family tables for generations. And the best part? It’s surprisingly easy to make at home!
Whether you’re a seasoned baker or just starting out, this recipe will guide you through each step to create a butterscotch cake that will have everyone asking for seconds. Let’s get baking!
Butterscotch Bliss: Ingredients You’ll Need
For the Cake:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
For the Butterscotch Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/4 cup milk
- 1 teaspoon pure vanilla extract
- 3 cups powdered sugar, sifted
Tools of the Trade
- Two 9-inch round cake pans
- Parchment paper
- Electric mixer
- Spatulas (one rubber and one offset)
- Measuring cups and spoons
- Mixing bowls (various sizes)
- Whisk
Baking Up a Storm: The Step-by-Step Guide
1. Prepping the Pans:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For a perfectly smooth cake bottom, line the pans with parchment paper after greasing.
2. Combining Dry Ingredients:
- In a large bowl, whisk together the flour, baking soda, and salt. This ensures the leavening agents are evenly distributed, resulting in a cake that rises beautifully.
3. Creaming Butter and Sugar:
- In a separate large bowl, cream together the softened butter and granulated sugar using an electric mixer. Beat until the mixture is light and fluffy, about 3-5 minutes. This process incorporates air into the batter, making the cake tender.
4. Adding Eggs and Vanilla:
- Beat in the eggs one at a time, followed by the vanilla extract. Mix until just combined.
5. Gradual Incorporation of Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Panning and Baking:
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cooling Time:
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents the cakes from sticking to the pan and ensures even cooling.
8. Butterscotch Frosting Extravaganza:
- While the cakes cool, prepare the butterscotch frosting. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Gradually add the powdered sugar, alternating with the milk, and beat until smooth. Stir in the vanilla extract.
9. Assembling the Butterscotch Dream:
- Once the cakes have cooled completely, frost the bottom layer with a generous amount of butterscotch frosting. Top with the second cake layer and frost the entire cake with the remaining frosting.
Butterscotch Cake Slice
Tips and Tricks for Butterscotch Perfection:
- Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature before starting. This helps them emulsify better, creating a smoother batter and frosting.
- Don’t Overmix! Overmixing the batter can develop too much gluten, resulting in a tough cake. Mix just until the ingredients are combined.
- Cooling is Crucial: Allow the cakes to cool completely before frosting to prevent the frosting from melting and sliding off.
- Butterscotch Chips: For an extra burst of butterscotch flavor, fold in a cup of butterscotch chips into the batter before baking.
FAQs: Answering Your Butterscotch Queries
Q: Can I use salted butter instead of unsalted butter?
A: You can use salted butter, but omit the added salt in the recipe. Be aware that the salt content in butter brands can vary, which might slightly affect the overall saltiness of your cake.
Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cakes a day or two in advance. Wrap them tightly in plastic wrap and store them at room temperature. Make the frosting the day you plan to serve the cake.
Q: What can I substitute for buttermilk?
A: If you don’t have buttermilk on hand, you can easily make your own. Add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes until it slightly curdles.
Butterscotch Dreams Do Come True!
There you have it, a comprehensive guide to making a scrumptious butterscotch cake. It’s a dessert that’s sure to impress your family and friends, and it’s much easier than you might think.
So, gather your ingredients, preheat that oven, and get ready to bake up a storm of butterscotch deliciousness. Don’t forget to share your baking triumphs (and perhaps a slice or two) with us in the comments below!
Butterscotch Cake
Want to explore more caramel-infused treats? Check out our recipe for How to Make Caramel Cookies, another crowd-pleasing dessert that will satisfy your sweet cravings!
