Heavenly Butterscotch Layer Cake Recipes

***** HEAVENLY BUTTERSCOTCH LAYER CAKE *****

Steps:

• preheat the oven to 190C, and then start the icing.
• dissolve the sugar in water over a low heat, without stirring at all or the sugar will crystallise.
• when the sugar seems dissolved, increase the heat and boil until it turns a dark golden colour, this will take around 10-15 minutes.
• dont worry if it seems a little burnt, it will taste fine.
• take the pan off the heat and whisk in the double cream, slowly. dont worry if it looks a little lumpy, it will be fine soon enough.
• when all cream has been added, but the pan on the heat again, whisk until all is combined.
• cool the caramel and put it in the fridge until you need it.
• to make the two cake layers, but all ingredients excluding the double cream into a food processor and mix until smooth.
• scrape down the sides of the food processor bowl, and then process it again, adding a few tablespoons of cream.
• if it is runny, stop processing, if not, add a bit more cream and process until it is smooth.
• but the batter in two round sandwich tins (approx 21 cm in diameter is ideal) and bake for 25 minutes or until the cakes are coming away from the sides of the pan or until a knife comes out clean.
• leave to cool in the pan for 10 minutes, then put on a rack until completely cool.
• put the caramel that tou have cooled doen in the fridge into alarge mixing bowl unti lyou reach the250 ml mark. leave the rest for drizzling over the cake later.
• beat the cream cheese unti lsmooth, then add the 250ml caraml , beat again until al lis smooth.
• put one cake on a plate, spread half the creamy caramel over the top, then put the other cake on top. ice the other cake with the remaining icing, then drizzle over the top the reserved caramel.
• enjoy your cake!

HEAVENLY WHITE CAKE

Steps:

• Measure sifted cake flour, baking powder, and salt; sift together three times.
• In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
• Beat butter until smooth. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and mix thoroughly into batter. Spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.

BUTTERSCOTCH LAYER CAKE

Steps:

• Preheat oven to 375 degrees F.
• Grease 2 8" round cake pans and line the bottoms with parchment paper.
• Icing (do this first as it will need time to cool): Dissolve the sugar in the water in a medium saucepan over medium-low heat, do not stir When the sugar seems dissolved, turn the heat up to medium-high and bring to a boil Boil until it turns a nice dark golden brown color, remove from heat and add the cream It will get lumpy!
• Don't worry, whisk as much of the lumps out as you can and then return to medium heat and whisk out the remaining lumps When it is smooth, remove from heat until it is cooled, I just set the whole thing in the refrigerator until I need it again.
• Cake: Cream the butter and sugars with an electric mixer.
• Add the eggs one at a time until combined.
• Add the cake flour and the baking soda and mix until combined.
• Add the cream 1 Tbls at a time until combined.
• Divide the batter between the 2 prepared cakepans and smooth the tops.
• Bake for 25 minutes or until the cake starts pulling away from the sides and a cake tester comes out clean Cool for 10 minutes on a wire rack, then remove from the pans and cool completely Assembly: Take the cream cheese and beat until smooth and fluffy, add 1 cup of the caramel mixture and beat until combined Place 1 cake layer on a plate, using a spatula, spread half of the icing mixture on top of the first layer Place the 2nd layer on top and top with the remaining icing.
• Take the remaining caramel mixture and drizzle it over the top of the cake, letting it run down the sides.

BUTTERSCOTCH CAKE WITH CARAMEL ICING

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.

BUTTERSCOTCH PUDDING LAYER CAKE

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.