Butterscotch Cake Recipes

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ULTIMATE BUTTERSCOTCH CAKE



Ultimate Butterscotch Cake image

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!

Provided by Life, Love and Sugar

Categories     Dessert

Time 1h55m

Number Of Ingredients 16

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
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
12-14 oz butterscotch chips, for decorating

Steps:

  • 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.
  • . 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.
  • . 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.
  • . Add half of the dry ingredients to the batter and mix until mostly combined.
  • . 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.
  • pread about 1 cup of frosting into an even layer on top of the cake. 17.
  • dd the second layer of cake on top of the frosting. 18.
  • dd another cup of frosting on top of the cake and spread into an even layer. 19.
  • op 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.
  • ress butterscotch chips into the sides of the cake immediately after frosting it. 21.
  • se the remaining frosting to pipe shells around the border of the cake. 22.
  • tore cake in an airtight carrier. Cake is best when eaten within 3-4 days.

Nutrition Facts : ServingSize 1 Slice, Calories 806 calories, Sugar 99 g, Sodium 461.9 mg, Fat 33.3 g, SaturatedFat 20.6 g, TransFat 0 g, Carbohydrate 123.3 g, Fiber 0.7 g, Protein 6.9 g, Cholesterol 132 mg

BUTTERSCOTCH CAKE



Butterscotch Cake image

I get lots of compliments and recipe requests whenever I make this eye-catching cake. The filling is similar to German chocolate cake. -Judy Lamon, Louisville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 22

2/3 cup butterscotch chips
1/4 cup water
1/2 cup shortening
3/4 cup sugar
3/4 cup packed brown sugar
3 large eggs, room temperature
2-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
FILLING/TOPPING:
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup evaporated milk
1/3 cup water
1 large egg yolk, lightly beaten
1/3 cup butterscotch chips
2 tablespoons butter
1 cup pecans, chopped
1 cup sweetened shredded coconut
2 to 3 cups buttercream frosting

Steps:

  • Preheat oven to 375°. Line 2 greased 9-in. round baking pans with waxed paper; set aside. In a microwave, melt butterscotch chips with 1/4 cup water at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature., In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in butterscotch mixture. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk just until combined., Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large saucepan, combine sugar and cornstarch. Stir in evaporated milk and water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Gently stir in chips and butter. Stir in pecans and coconut. Cool to room temperature without stirring., Place 1 cake layer on a serving plate; spread with half of the filling. Top with second layer and remaining filling. Frost sides with buttercream frosting. Store in the refrigerator.

Nutrition Facts : Calories 765 calories, Fat 36g fat (15g saturated fat), Cholesterol 81mg cholesterol, Sodium 422mg sodium, Carbohydrate 103g carbohydrate (79g sugars, Fiber 2g fiber), Protein 7g protein.

OLD-FASHIONED BUTTERSCOTCH CAKE



Old-Fashioned Butterscotch Cake image

Provided by Food Network

Time 1h50m

Yield 1 (9-inch) 3-layer cake; 12 servings

Number Of Ingredients 23

2 large eggs
Nonstick baking spray
2 1/2 cups sifted cake flour (sift before measuring)
2 teaspoons baking powder
Salt
1 1/2 cups light brown sugar
1/4 cup sugar
1 1/2 cups half-and-half or whole milk, at room temperature
3/4 cup safflower oil or canola oil
2 teaspoons pure vanilla extract
4 tablespoons, plus 1/2 cup water
2 teaspoons unflavored powdered gelatin
2 cups light brown sugar
1/2 cup half-n-half or whole milk
1/2 cup water
1 1/4 pounds unsalted butter (5 sticks), at room temperature
2 teaspoons pure vanilla extract
4 tablespoons unsalted butter
1 cup light brown sugar
1 teaspoon fresh lemon juice
Salt
3/4 cup heavy cream
2 teaspoons pure vanilla extract

Steps:

  • For the cake: Separate the eggs. Place the egg whites in a medium bowl and yolks in a small bowl. Let stand at room temperature, about 20 minutes.
  • Preheat the oven to 350 degrees F and line the bottom of 3 (9-inch) round cake pans with parchment paper. Spray with nonstick baking spray. Set aside.
  • Sift together the sifted flour, baking powder, and 1/4 teaspoon salt in a large bowl. Add the brown sugar. If there are any large clumps of brown sugar, break them up with a spoon. Stir, then set aside.
  • Whip the egg whites to soft peaks with an electric mixer. With the mixer running, slowly add 1/4 cup sugar and continue to whip to stiff peaks. Add the egg yolks, half-and-half, oil, and vanilla to the flour mixture. Mix until just combined.
  • Fold the whipped egg whites into the cake batter a third at a time. Divide the batter among the prepared cake pans and bake for 18 to 20 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let cool.
  • For the frosting: Place 4 tablespoons of water in a small bowl or ramekin. Sprinkle the gelatin powder over the top, making sure the gelatin is moistened. Let stand 5 minutes to bloom.
  • In the meantime, place the brown sugar, half-n-half, and 1/2 cup water in a medium saucepan. Stir. Cook over medium-low heat, stirring occasionally until the sugar is dissolved, about 5 minutes. Turn heat to low and add the bloomed gelatin. Stir. Cook 2 to 3 minutes, until the gelatin has dissolved. Remove from heat to cool to room temperature.
  • Whip the butter in a standing mixer until fluffy. Add the cooled gelatin mixture. Whip until thickened to a creamy frosting. This will look like a curdled hot mess but keep whipping and in 10 to 15 minutes it will become a beautiful buttercream. Mix in the vanilla.
  • For the butterscotch sauce:
  • Melt the butter in a 2-quart saucepan over low to medium heat. Add the brown sugar, lemon juice, and 1/4 teaspoon salt. Cook, stirring occasionally, until the sugar is melted and mixture is bubbling, about 5 minutes.
  • Remove the pan from the heat and add the heavy cream. The mixture will bubble. Whisk until incorporated. Return the pan to low heat and cook for 10 minutes without stirring, until slightly thickened. Remove pan from the heat and add the vanilla. Stir. Let cool to room temperature. Sauce will thicken as it cools.
  • Fill and frost the cooled cakes, drizzling the butterscotch sauce between the cake layers and on top of the frosting, and on top of cake.

BUTTERSCOTCH LOVE CAKE



Butterscotch Love Cake image

Provided by Valerie Bertinelli

Categories     dessert

Time 3h

Yield 12 servings

Number Of Ingredients 15

2 tablespoons unsalted butter
1/2 cup light brown sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
Nonstick cooking spray
1 box yellow cake mix
3 1/2 cups ricotta cheese
1/2 cup mascarpone
3 large eggs
3/4 cup sugar
1/8 teaspoon kosher salt
1 1/4 cups mascarpone (10 ounces)
One 3.9-ounce package butterscotch pudding mix
1 tablespoon sugar
1 cup whole milk

Steps:

  • Preheat the oven according to cake mix package instructions. Coat a 9-by-13-inch baking dish with cooking spray.
  • For the butterscotch sauce: Melt the butter in a medium skillet over medium heat. Add the brown sugar and stir to coat. Cook, stirring, until the butter gets frothy, 2 minutes. Add the cream and cook, whisking, until slightly thickened, 5 minutes. Cool to room temperature and then stir in the vanilla
  • For the batter: Prepare the batter according to cake mix box instructions and pour into the prepared baking dish. Drizzle in the cooled butterscotch sauce and mix to swirl. Set aside.
  • For the filling: Combine the ricotta, mascarpone, eggs, sugar and salt in a stand mixer fitted with the whisk attachment. Whisk until smooth. Gently pour the filling onto the cake batter so the top is completely white.
  • Bake until a skewer inserted in the center of the cake comes out clean and the yellow cake layer has risen to the top of the baking dish, about 50 minutes. Let the cake cool before frosting.
  • For the frosting: Just before serving, combine the mascarpone, butterscotch pudding mix, sugar and milk in a stand mixer and mix until smooth. Using an offset spatula, spread the frosting evenly over the entire cake. Serve.

BUTTERSCOTCH CAKE WITH CARAMEL ICING



Butterscotch Cake with Caramel Icing image

I love the icing even more than the cake itself, and I think next time I will try it with a standard butter cake. Caramel icing is a wonderful treat and another one of those old things that fell out of favor but now is making a comeback.

Provided by Topher Zenishek

Categories     Desserts     Cakes

Time 1h20m

Yield 12

Number Of Ingredients 15

2 cups brown sugar
½ cup unsalted butter, softened
1 teaspoon vanilla extract
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup buttermilk
1 ½ cups brown sugar
¼ cup unsalted butter
¼ cup milk
1 tablespoon all-purpose flour
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
  • Combine brown sugar and butter for cake in a bowl; cream with an electric mixer on medium speed until fluffy. Add vanilla extract, then add eggs, one at a time, beating on low speed just until they are mixed in.
  • Sift flour, baking soda, baking powder, and salt together in a separate bowl. Add flour mixture in 2 batches, alternating with buttermilk, beating batter on low speed until well mixed, scraping down the bowl by hand as needed. Pour batter evenly into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
  • While cake cools, combine brown sugar, 1/4 cup butter, milk, and flour for icing in a small saucepan over medium heat; bring to a boil. Continue to boil, stirring frequently to prevent burning, for 1 minute. Remove from heat and stir in 2 tablespoons butter and vanilla extract. Cool the mixture, stirring occasionally, until it is still warm (but not hot) and has thickened enough to spread.
  • Spread icing over the cake, moving fairly quickly because it will set as it cools. It will be a thin coating, not a thick layer. Let set completely before cutting into the cake.

Nutrition Facts : Calories 466.5 calories, Carbohydrate 81 g, Cholesterol 67.8 mg, Fat 14.7 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 9 g, Sodium 297.9 mg, Sugar 63.9 g

OLD-FASHIONED BUTTERSCOTCH CAKE WITH PENUCHE FROSTING



Old-Fashioned Butterscotch Cake with Penuche Frosting image

My aunt, who was born in the 1920s, passed this recipe down to me. She made the cake from scratch from start to finish because she didn't have modern amenities to help her in the kitchen. The penuche frosting goes with the cake nicely. -Beth Vorst, Columbus Grove, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 18 servings.

Number Of Ingredients 16

1-1/2 cups packed brown sugar
1/2 cup shortening
2 eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon salt
1 cup 2% milk
1 cup chopped pecans
PENUCHE FROSTING:
1/2 cup butter, cubed
2 cups packed brown sugar
1/2 cup 2% milk
1/2 teaspoon salt
1 teaspoon vanilla extract
3 cups confectioners' sugar

Steps:

  • In a large bowl, cream brown sugar and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in pecans., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a small saucepan, melt butter. Stir in the brown sugar, milk and salt. Bring to a boil; cook and stir for 3 minutes. Remove from heat and stir in vanilla. Cool to room temperature, about 20 minutes. Gradually beat in confectioners' sugar. Frost cake.

Nutrition Facts : Calories 455 calories, Fat 16g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 323mg sodium, Carbohydrate 76g carbohydrate (61g sugars, Fiber 1g fiber), Protein 4g protein.

BUTTERSCOTCH CAKE



Butterscotch Cake image

A very Yummy butterscotch flavour cake.

Provided by philw102

Time 1h

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Grease and line two 7inch sandwich tins.
  • Cream butter and sugar together, add egg yolks, syrup, vanilla and milk and beat well
  • Sieve dry ingredients together and stir into creamed mixture.
  • Whisk egg whites until stiff and fold in.
  • Turn into prepared tins and bake at 190 C (gas 5)
  • For 20-25 mins.
  • When cool sandwich together with butter icing and sprinkle icing sugar on top.

BUTTERSCOTCH CAKE ( THE BEST YOU'LL EVER MAKE)



Butterscotch Cake ( the Best You'll Ever Make) image

I got this recipe from a close friend. It's simple to make and tastes delicious. I have tried several other recipes, but this seems to be the easiest to make and still the best tasting. I suggest serving it with a cinnamon icing and some chocolate sauce drizzled over top of the cake.

Provided by Chef Mean Green

Categories     Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 7

1 (18 ounce) box yellow cake mix (super moist white also will work)
1 (3 1/2 ounce) package instant butterscotch pudding mix
1 cup coffee, cooled
1/2 cup oil
3/4 cup butterscotch sundae sauce
4 eggs
1 teaspoon vanilla

Steps:

  • Mix all ingredients.
  • Pour into a greased and floured bunch pan.
  • Bake 50-55 minutes at 350°F.

Nutrition Facts : Calories 4092.3, Fat 187.6, SaturatedFat 29.5, Cholesterol 756.7, Sodium 4506.2, Carbohydrate 563.3, Fiber 7.8, Sugar 222.8, Protein 51.6

SIMPLE & YUMMY BUTTERSCOTCH CAKE



Simple & Yummy Butterscotch Cake image

My husband got this recipe from a co-worker and insisted I try it. Boy, am I glad I did! It's easy and tastes great... my favorite combination of recipe attributes!

Provided by jenpalombi

Categories     Dessert

Time 40m

Yield 18 serving(s)

Number Of Ingredients 5

1 (18 1/4 ounce) box yellow cake mix
2 eggs
1 (15 3/4 ounce) can butterscotch pudding (Thank You brand was recommended)
1/2 cup brown sugar
11 ounces butterscotch chips

Steps:

  • Preheat oven to 350.
  • Mix together cake mix, eggs and pudding.
  • Pour batter into 9x13 greased pan and sprinkle with brown sugar and butterscotch chips.
  • Bake 30-40 minutes, or until a toothpick inserted in the middle comes out clean.

Nutrition Facts : Calories 249.1, Fat 8.9, SaturatedFat 4.9, Cholesterol 21.2, Sodium 214.2, Carbohydrate 40.2, Fiber 0.3, Sugar 30.1, Protein 2.4

BUTTERSCOTCH PUDDING LAYER CAKE



Butterscotch Pudding Layer Cake image

If you love butterscotch, you're going to want a slice (or two!) of this incredible pudding layer cake. Made easy with Betty Crocker™ Super Moist™ yellow cake mix, this cake's three layers are given extra flavor with milk, melted butter and butterscotch pudding mix. The layers are separated by a from-scratch butterscotch-dark chocolate buttercream frosting that's then used to frost the entirety of the cake. Crushed pretzels are used to decorate the sides of the cake, while caramel is poured on top to double down on the butterscotch flavor. The caramel is then sprinkled with sea salt for a sweet-and-salty combination that's undeniably delicious.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 12

Number Of Ingredients 14

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup milk
1/2 cup butter, melted
3 eggs
1 box (3.4 oz) Jell-O™ butterscotch-flavor instant pudding & pie filling mix (dry)
1/2 cup dark chocolate chips
1/2 cup butterscotch chips
1 1/2 cups butter, softened
3 1/3 cups powdered sugar
3 tablespoons milk
1 1/2 teaspoons vanilla
1/2 cup coarsely crushed mini pretzel twists
1/3 cup caramel sauce
1/2 teaspoon coarse sea salt

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray; line with cooking parchment paper.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
  • Bake 20 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • In small microwavable bowl, microwave chocolate chips and butterscotch chips uncovered on High 60 seconds; stir halfway through. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth; cool 10 minutes. In large bowl, beat 1 1/2 cups softened butter and melted chips with electric mixer on medium speed until blended. On low speed, beat in powdered sugar, milk and vanilla, scraping side of bowl occasionally, until smooth and creamy.
  • Place one cake layer on serving plate. Spread 2/3 cup of the frosting on top; top with second cake layer. Spread 2/3 cup of the frosting on top; top with third cake layer. Frost side and top of cake with remaining frosting. Press crushed pretzels along bottom edge of cake. Refrigerate uncovered at least 1 hour.
  • When ready to serve, carefully pour and spread caramel sauce over top of cake, allowing some to drip down sides; sprinkle sea salt on top. Cover and refrigerate any remaining cake.

Nutrition Facts : Calories 710, Carbohydrate 88 g, Cholesterol 130 mg, Fat 7 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 24 g, ServingSize 1 Slice, Sodium 830 mg, Sugar 67 g, TransFat 1 1/2 g

BUTTERSCOTCH-PECAN CAKE



Butterscotch-Pecan Cake image

This statuesque cake hides a sweet secret underneath its pecan sheath: brown-butter frosting and butterscotch-soaked layers spiked with rum, both of which make familiar flavors seem sophisticated.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 23

Vegetable-oil cooking spray, for pans
3 3/4 cups all-purpose flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
2 1/2 teaspoons coarse salt
10 ounces (2 1/2 sticks) unsalted butter, softened
2 1/2 cups packed dark-brown sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 1/4 teaspoons rum, preferably golden or dark
1 1/4 cups buttermilk, room temperature
12 ounces unsalted butter (3 sticks), 1 stick left whole, 2 sticks cut into small pieces, softened
2 cups packed dark-brown sugar
1 cup heavy cream
1/2 teaspoon coarse salt
20 ounces cream cheese, softened
1/2 cup confectioners' sugar, sifted
2/3 cup packed dark-brown sugar
3 ounces (6 tablespoons) butter, cut into pieces
1/2 cup light corn syrup
1/4 teaspoon coarse salt
1/2 cup heavy cream
2 cups pecan halves, toasted and chopped, plus more halves for garnish

Steps:

  • Make the cakes: Preheat oven to 325 degrees. Coat three 8-by-2-inch round cake pans with cooking spray, line with parchment, and coat parchment. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
  • Beat butter and brown sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Beat in eggs, 1 at a time, beating well after each addition, then add vanilla and rum. Reduce speed to low. Add flour mixture in 2 additions, alternating with buttermilk. Raise speed to medium-high, and beat for 2 minutes. Divide batter among pans.
  • Bake cakes until golden brown and testers inserted in centers come out clean, about 40 minutes. Transfer pans to wire racks, and let cool slightly. Invert cakes onto racks. Let cool.
  • Make the frosting: Melt 1 stick butter in a medium saucepan over medium heat until dark golden brown, about 10 minutes. Add brown sugar, cream, and salt, stirring until sugar dissolves. Bring to a boil, whisking constantly, and cook for 3 minutes. Transfer to a mixer bowl, and let cool.
  • With machine running, add remaining butter, a few pieces at a time, and beat on low until incorporated. Raise speed to medium, and beat for 2 minutes. In another bowl, beat cream cheese and confectioners' sugar on medium-high until fluffy and smooth, about 3 minutes. Add brown-butter mixture to cream cheese, and beat until smooth. Cover, and refrigerate until chilled, at least 2 hours (or overnight, beating on low speed before using).
  • Make the butterscotch sauce: Mix sugar, butter, corn syrup, and salt in a small saucepan over medium heat, and cook, stirring, until sugar dissolves. Bring to a boil, and cook for 2 minutes. Remove from heat, and whisk in cream. Return to heat, and cook for 2 minutes. Let cool slightly.
  • To assemble the cake: Trim tops of 2 cake layers and top and bottom of third (this will be the middle) to create flat exposed surfaces. Brush 1/4 cup plus 2 tablespoons butterscotch sauce on cut sides. Let cool. Spread 1 cup frosting on 1 layer, then place middle layer on top, sauce side down. Spread 1 cup frosting on middle layer, then place third layer on top, sauce side down. Spread 1 cup frosting on top and sides. Refrigerate until firm, about 1 hour.
  • Using an offset spatula, spread remaining frosting on top and sides of cake. Press chopped pecans on sides, and garnish top with halves. Transfer cake to a serving plate or cake stand. Refrigerate until firm, at least 4 hours (or up to 2 days, covered).

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BUTTERSCOTCH LAYER CAKE RECIPE - VEENA AZMANOV
2018-04-13 Step by step instructions Cake. Grease and line 3 x 7-inch or 2 x 8- inch round cake pans; Preheat the oven to 325°F / 165°C / Gas Mark 3; In a mixing bowl combine the flour, baking powder, baking soda, and salt. Set aside; In the bowl of a stand mixer with a whisk attachment whip the eggs until light and fluffy - remove and set aside. Pro tip - you can also whip the eggs …
From veenaazmanov.com
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BEST BUTTERSCOTCH LOVE CAKE RECIPES | FOOD NETWORK CANADA
2016-01-20 Step 5. Preheat the oven according to cake mix package instructions. Coat a 9-by-13-inch baking dish with cooking spray. Step 6. For the butterscotch sauce: Melt the butter in a medium skillet over medium heat. Add the brown sugar and stir to coat. Cook, stirring, until the butter gets frothy, 2 minutes. Add the cream and cook, whisking, until ...
From foodnetwork.ca
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BUTTERSCOTCH CAKE {INDIAN BAKERY STYLE} - AROMATIC ESSENCE
2016-10-12 3.In the bowl of your stand mixer fitted with the whisk attachment, add the cream, icing sugar, butterscotch essence and yellow food color. 4.Whip the cream with the sifted icing sugar, until slightly thick. 5.While slowly beating, add the gelatin to whipping cream. 6.Whip at high speed until it forms stiff peak.
From aromaticessence.co
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10 BEST BUTTERSCOTCH DESSERTS - INSANELY GOOD
2021-06-24 The corn syrup in the filling will ensure it sets properly, so these cookies don’t melt and slide all over the place. 10. Loaded Butterscotch Cheesecake. This cheesecake is so good, it gives me chills. I love the use of brown sugar and Nilla Wafers for the crust, which don’t distract from the butterscotch flavor.
From insanelygoodrecipes.com
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BUTTERSCOTCH DESSERT RECIPES | ALLRECIPES
2021-07-14 Butterscotch Budino. a small glass filled with pudding topped with a layer of caramel and a sprinkle of sea salt. Credit: Chef John. View Recipe. this link opens in a new tab. This luscious butterscotch dessert is silky blend of …
From allrecipes.com
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ALMOND BUTTERSCOTCH CAKE | DOUGH-EYED
For the cake: Preheat your oven to 350 degrees, and grease two 8-inch round cake pans generously. Set aside. In a large bowl, add the butter, sugar, eggs, sour cream, vanilla extract, almond extract, flour, baking powder, salt, and milk. I know it seems weird to add everything at once, but trust me on this one!
From dougheyed.com
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OLD-FASHIONED BUTTERSCOTCH CAKE : RECIPES : COOKING CHANNEL …
Mix in the vanilla. For the butterscotch sauce: Melt the butter in a 2-quart saucepan over low to medium heat. Add the brown sugar, lemon juice, and 1/4 teaspoon salt. Cook, stirring occasionally, until the sugar is melted and mixture is bubbling, about 5 minutes. Remove the pan from the heat and add the heavy cream.
From cookingchanneltv.com
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BUTTERSCOTCH BUNDT CAKE - HANDLE THE HEAT
2017-09-19 Bundt Cake Recipe Tips Bundt Cake Pan. This recipe calls for a 10-inch bundt pan with a 10 to 12 cup capacity. I used this Wilton Bundt Pan with success. If you’re using a nonstick pan, be sure to hand wash it gently to preserve the nonstick coating. Even if the manufacturer says you can place in the dishwasher I would avoid it. I find hand ...
From handletheheat.com
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BUTTERSCOTCH FUNNY CAKE RECIPE
What Makes This Butterscotch Funny Cake Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Butterscotch Funny Cake. Ready to make this Butterscotch Funny Cake Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are simple to follow, then …
From bakerrecipes.com
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10 BEST BUTTERSCOTCH PUDDING CAKE WITH CAKE MIX RECIPES - YUMMLY
2022-05-06 Apple Butterscotch Pudding Cake The English Kitchen. self raising flour, water, granny smith, raisins, lemon, fine sea salt and 7 more. Cake Mix Cookies - Use any boxed cake mix! Just a Pinch. oil, chips, eggs, cake mix, flavoring.
From yummly.com
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BUTTERSCOTCH CAKE - RECIPE - THE ANSWER IS CAKE
For the Butterscotch Cake: 250g butter, softened. 1 tablespoon vanilla extract. 185g (1 cup) brown sugar. 150g (1 cup) self-raising flour. 75g (1/2 cup) plain flour. 2 eggs. 1 tablespoon golden syrup. 125ml (1/2 cup) milk.
From theansweriscake.com
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TOFFEE BUTTERSCOTCH CAKE (POKE CAKE RECIPE!) - AVERIE COOKS
2021-01-12 Preheat oven to 350F, line a 9x13-inch pan with foil for easier cleanup, and spray with cooking spray; set aside. To a large bowl, add the cake mix, eggs, water, oil, and mix on high-speed with a handheld electric mixer for about 2 minutes.
From averiecooks.com
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BUTTERSCOTCH CAKE RECIPE | NO OVEN CAKE RECIPE | BUTTERSCOTCH …
About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features Press Copyright Contact us Creators ...
From youtube.com
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BUTTERSCOTCH CAKE RECIPE | NEW IDEA FOOD
Beat until combined. Transfer to a large bowl. Add flour and milk in two batches. Spoon into prepared pan. Smooth over top. Cook in a moderate oven (180C) for about 55 minutes, or until a skewer inserted . into cake comes out clean. Stand in pan for 10 minutes. Turn onto a wire rack to .
From newideafood.com.au
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BUTTERSCOTCH CAKE - THE SOUTHERN LADY COOKS
2016-03-08 Add vanilla extract. Whisk together in another bowl the flour, baking powder, salt and butterscotch pudding mix. Add flour mixture along with buttermilk to creamed mixture and mix. Fold in butterscotch chips and nuts with spoon. Spray a 9 x 13 cake pan with cooking spray. Spread cake batter in pan.
From thesouthernladycooks.com
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EASY BUTTERSCOTCH CAKE - WITH BUTTERSCOTCH PUDDING
2022-01-11 In a medium bowl, add the flour, instant pudding mix, baking powder, and salt. Whisk and set aside. In the bowl of a stand mixer equipped with a paddle attachment, cream the butter, brown sugar, and granulated sugar until fluffy. Add the vegetable oil, vanilla, and rum extract. Mix until just combined.
From bakingupmemories.com
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BUTTERSCOTCH CAKE | SIMPLE INDIAN RECIPES
2020-10-03 To Make Cake. Mix the dry ingredients in a bowl - maida, baking powder, baking soda and salt. Sift it a couple of times and keep aside. In another bowl, take the egg whites and whip it. Powder the sugar and whip it with the whites. Add the egg yolks one by one and beat with this. Also beat the oil.
From simpleindianrecipes.com
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BUTTERSCOTCH MAGIC CAKE - JO COOKS
2020-11-07 Once the butter has cooled, add it to the mixer together with the vanilla extract. I have used both white and dark vanilla extract, either one will work. Whisk the butter and vanilla extract with the egg and sugar mixture for another couple …
From jocooks.com
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BUTTERSCOTCH COFFEE CAKE - SPICY SOUTHERN KITCHEN
2022-02-25 Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside. Add melted butter to a large bowl. Whisk in 1 cup of packed light brown sugar and vanilla extract. Whisk in 2/3 cup butterscotch sauce. Whisk in eggs one at a time. Stir in half the flour mixture, then the sour cream, followed by the remaining flour mixture.
From spicysouthernkitchen.com
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BUTTERSCOTCH CAKE - HANDLE THE HEAT
How to Make AMAZING Butterscotch Cake from scratch! Super moist and tender brown sugar sour cream cake layers filled with thick homemade butterscotch sauce and finished with butterscotch buttercream!
From handletheheat.com
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STICKY DATE CAKE WITH BUTTERSCOTCH SAUCE RECIPE RECIPE | BETTER …
9 hours ago In a large bowl, beat chopped butter and sugar with an electric hand beater until light in colour and mixture resembles wet sand. Add beaten eggs to butter mixture, in 2 batches, beating well after each addition. Stir in flour. Add date paste and stir with a wooden spoon until combined. Pour batter into prepared tin and smooth surface.
From bhg.com.au
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BUTTERSCOTCH LUSH CAKE - FAMILY FRESH MEALS
2020-08-14 How to make Butterscotch Lush Cake. Preheat oven to 350 degrees F. Grease a 9×13″ baking pan with non-stick cooking spray, set aside. Im bowl cut together your butter and flour until crumbs form, stir in your pecans. Press into bottom of pan and bake in oven for 20 minutes, remove and cool completely.
From familyfreshmeals.com
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BUTTERSCOTCH MARBLE CAKE | BETTER HOMES & GARDENS
Spoon chocolate batter over top. Using a knife, gently cut through batters to marble. Step 4. Bake in a 350 degree F oven for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 15 minutes. Remove cake from pan and cool completely on wire rack. Step 5.
From bhg.com
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DELICIOUSLY MOIST BUTTERSCOTCH COFFEE CAKE - IT IS A KEEPER
2022-04-28 In a large bowl, combine puddings, cake mix, water, vanilla, oil, and eggs. Mix until combined – about 2 minutes. In a separate bowl, combine brown sugar and pecans. Spread half of the cake batter into a greased 13×9 pan. Cover with half of the pecan mixture. Spread the remaining batter over the pecan mixture.
From itisakeeper.com
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BROWN SUGAR BUTTERSCOTCH CUPCAKES - SALLY'S BAKING ADDICTION
2021-06-02 Make the butterscotch sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the brown sugar, then whisk in cream then let mixture bubble and thicken for 5 minutes without stirring. Remove from heat and whisk in vanilla and salt. Allow to cool. Preheat oven to 350°F (177°C).
From sallysbakingaddiction.com
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BUTTERSCOTCH CAKE | WILTON
4. Bake 19-22 minutes, or until toothpick inserted in center of cakes comes out clean. Cool in pan on cooling grid 5 minutes. Remove from pans; cool completely on grid. Click to mark this step as completed. 5. For ganache, combine butterscotch chips, cream, and ¼ teaspoon salt. Microwave at half (50%) power 1 minute; stir.
From wilton.com
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RECIPE: BUTTERSCOTCH PUDDING CAKE - DUNCAN HINES CANADA®
Directions. Preheat oven to 325 ºF. Grease and flour 13x9-inch pan. Combine cake mix, pudding, water, eggs and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into prepared pan. Top with pecans and chips. Bake 45 to 50 minutes or until toothpick inserted in centre comes out clean.
From duncanhines.ca
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BUTTERSCOTCH CAKE WITH CARAMEL ICING - MY RECIPES
Instructions: Preheat oven to 350 degrees. Grease and flour (or line with parchment) two 9″ or three 6″ round pans. Cream the butter and sugar with an electric mixer on medium until fluffy. Add vanilla, then add eggs one at a time, beating on low just until they are mixed in. In a separate bowl, sift together the flour, baking soda, baking ...
From happywomenday.com
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