Butterscotch Love Cake Recipes

ULTIMATE BUTTERSCOTCH CAKE

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.

BUTTERSCOTCH CAKE ( THE BEST YOU'LL EVER MAKE)

Steps:

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

BUTTERSCOTCH CAKE

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.