Butterscotch Cake

Butterscotch Cake #

A rich, flavour-packed cake with layers of caramel icing and creamy frosting, topped with pecans.

Ingredients #

Cake #

  • Light brown sugar – 2 cups (about 240g)
  • Butter – 200g
  • Vanilla – 1 teaspoon
  • Eggs (medium size) – 2
  • Plain flour – 2 cups (about 300g)
  • Baking powder – 1 teaspoon
  • Baking soda – 1 teaspoon
  • Salt – ½ teaspoon
  • Buttermilk – 1 cup
    (To make buttermilk: add 1 spoon white vinegar to warm milk and let sit for 5 minutes to curdle)

Caramel Icing #

  • Light brown sugar – 1½ cups (about 220g)
  • Plain flour – 1 tablespoon
  • Salted butter – 60g (divided in 2 parts)
  • Milk – ¼ cup
  • Vanilla – 1 teaspoon

Frosting #

  • Unsalted butter – 300g
  • Dark brown sugar – 2 cups (about 270g)
  • Heavy cream – 1 cup
  • Salt – ½ teaspoon
  • Cream cheese – 300g
  • Icing sugar – 2 cups (about 200g)

Garnish #

  • Pecans (crushed) – 2 cups

Method #

Cake #

  1. Preheat oven to 180°C. Grease and flour two 9-inch cake tins.
  2. Cream the butter and sugar in a mixer on medium speed until fluffy.
  3. Add vanilla, then eggs one at a time, beating gently until incorporated.
  4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
  5. Add the flour mixture and buttermilk alternately into the batter, starting and ending with flour.
  6. Pour the batter evenly into prepared tins and bake for 25–30 minutes.
  7. Cool the cakes completely before icing.

Caramel Icing #

  1. In a small saucepan, combine all ingredients along with 30g of the butter.
  2. Heat over medium, stirring frequently, and bring to a boil. Let boil for 1 minute.
  3. Remove from heat, add the remaining 30g butter and stir until melted.
  4. Let the mixture cool, stirring occasionally, until it thickens but is still spreadable.
  5. Spread a thin layer over the cooled cake. Allow to set completely before adding frosting.

Frosting #

  1. Beat butter and dark brown sugar until creamy.
  2. Add cream cheese, icing sugar, and salt. Beat until thickened.
  3. Add heavy cream and whip until fluffy and spreadable.
  4. Frost the cake generously.
  5. Pipe additional frosting as desired.
  6. Press chopped pecans onto the sides and garnish the top with pecan halves.