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Butterscotch Cake

/5
COOK TIME
34 min
TOTAL TIME
50 min
SERVINGS
10-12 slices

This is 100% my new favorite cake and whoever has a birthday next, they get a butterscotch cake. Mostly because I want to eat this again. It’s that perfect carmely, butterscotch, brown sugar rich flavor. The cake is super moist (ick, I know, but until there is another word to describe the texture of a cake, we must use moist.) Paired with the most incredible rich and creamy butterscotch frosting, this literally will have you standing in front of it with a fork. Screw the plates.

In fact, I did catch Leah taking a giant bite out of the side of this cake. I couldn’t even get mad, it’s that good. This recipe is originally by Handle the Heat and I am totally obsessed. I used jar butterscotch sauce but she has an amazing and easy homemade sauce you can use too.

I made two batches of the cake and frosting to make a 4 layer cake, but one batch will get you a 2 layer cake. Do it! Make this cake! It will soon become your new favorite too.

Follow me over @lolohomekitchen on Instagram and Facebook to see the latest recipes. Also, be sure to snap a photo if you make any Lolo’s stuff and tag #lolohk. I love to see what you are creating!

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Butterscotch Cake

I love the flavor of this cake! That perfect and cozy butterscotch flavor. A little bit caramel, a little bit buttery. This cake is super moist and paired with the butterscotch flavor is an amazing cake!

Prep time: 15 min  |  Cook time: 34 min  |  Total: 50 min

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Ingredients

2 1/2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1/2 teaspoon ground cinnamon

2 sticks (1 cup) butter, room temperature

1 1/2 cups packed brown sugar

1/2 cup granulated sugar

2 teaspoons pure vanilla extract

3 large eggs, room temp

1 cup sour cream or plain yogurt

Frosting

2 cups powdered sugar

2 sticks (1 cup) butter, room temp

1/4 teaspoon kosher salt

2 teaspoons pure vanilla extract

1 1/3 cups butterscotch sauce (premade jar or homemade (recipe here)

Instructions

  1. Cake: Preheat oven to 350 degrees. Butter and flour two 8 inch round cake pans, set aside.
  2. In a medium bowl, mix together flour, baking powder, salt and cinnamon. In a stand mixer, beat the butter on med-high speed for about 1 minute. Scrape the sides of the bowl, add the white sugar and brown sugar and mix again for about 3-4 minutes, scraping the sides of bowl as needed. Add vanilla and eggs and mix again until combined.
  3. Add the flour in three additions alternating with sour cream, beginning and ending with the flour mix. Mix until just combined, careful not to overmix.
  4. Pour half into each prepared cake pan and bake for 32-34 minutes or until a toothpick comes out clean. Let cool before turning the pans over to remove the cake.
  5. Frosting: In a stand mixer, mix the butter and powdered sugar on low speed until well combined. Scrape the sides of the bowl as needed. Add the salt, vanilla and 1/3 cup of the butterscotch sauce.
  6. Assemble: When ready to frost- drizzle some of remaining butterscotch sauce on top of each layer before frosting with the butterscotch frosting. Frost cake and enjoy!!

Original recipe from Handle the Heat

Notes

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