Butterscotch cakes are a popular and delicious choice for various occasions. These cakes are made with butter and brown sugar combined to create a tasty and rich dessert. The word royal butterscotch cake design comes from the Scottish influence or from slicing the cake into pieces before serving. Usually constructed with a moist brown sugar cake base, buttercream is topped with butterscotch chips, which are used for flavour and texture.
Many online cake businesses, such as Chef Bakers, Cake Plaza, FNP, FlowerAura, and Mio Amore Shop, provide a variety of choices when it comes to purchasing butterscotch cakes. These cakes are appropriate for a variety of occasions because they are available in a variety of sizes, shapes, and designs. There’s no shortage of options to choose from, whether you’d rather have a plain butterscotch cake or something fancier with embellishments like white chocolate, fresh fruit, or confetti.
What is butterscotch?
Brown sugar-based caramel sauce is what butterscotch is basically. In reality, brown sugar is simply granulated sugar with a small amount of molasses added. So I believe butterscotch is just caramel prepared with a small amount of molasses and a few other tweaks.
For a cake like this, I would have usually prepared my butterscotch sauce at home, but since butterscotch may be hit or miss, I was particularly excited to try out a whipped butterscotch ganache. For this recipe, I used butterscotch chips, but I also made chocolate chip cake.
Why you’ll love this butterscotch cake
It is quite simple because I used butterscotch chips. (I know I usually make everything from scratch, but I was itching to test the chips’ butterscotch ganache).
Due to the extreme sweetness of butterscotch chips, I counterbalanced them with a brown butter cake made with brown sugar and a touch of cinnamon. It strikes the ideal balance.
Instead of buttercream, a butterscotch ganache is used. Since it’s already so sweet, I don’t see the need to add much more powdered sugar, and you’ll also get a stronger flavour this way.
This cake recipe is incredibly flexible, accommodating a wide range of replacements and dietary requirements.
Ingredients & Substitutions
- Flour: I use all-purpose flour in most of my recipes, and since flour and cocoa are frequently overmeasured, I strongly advise using a digital scale.
- Baking Powder: In this case, I only used baking powder. Use one tsp of baking soda instead if that’s all you have.
- Sugar: For the cake, I used brown sugar. Since it alters the cake’s flavour and texture, I don’t advise removing any.
- Both dark and light brown sugar will work for the cake.
- Butter: You can use unsalted butter, but I prefer to use salted butter in my cakes. Butter without dairy also functions properly.
- Suggested to counterbalance the butterscotch’s sweetness.
- I browned the butter for the cake portion and I definitely
- Oil: I advise utilising a neutral oil such as canola, vegetable, or sunflower.
- Sour cream: I adore using sour cream and milk together in desserts. Greek or plain yoghurt can be used in place of the sour cream. Verify that they aren’t sweetened.
- Milk: Any milk will do, even dairy-free milk, I use full or 2% milk.
- Vanilla: I like to use pure vanilla extract in the cake and vanilla bean paste in the buttercream. Both natural and artificial vanilla beans function nicely.
- Cinnamon: Any type of ground cinnamon will do for me.
- Cream: To prepare the ganache, use heavy cream or whipping cream.
Step-by-Step Instructions
Step 1: Melt a stick of butter in a pot over medium heat to begin browning it. The milk solids will toast and sink to the bottom after it melts, bubbles and foams. Permit the brown butter to return to its ambient temperature. I like to make it the night before and then refrigerate it, stirring occasionally.
If you have never brown butter before, be sure to read my entire post.
Step 2: To make the cake, beat the sugar and cooled brown butter together for one to two minutes. After that, add the oil and beat vigorously until the mixture is pale and fluffy.
Step 3: Add each egg separately. Before adding the next egg, make sure the previous one has been thoroughly mixed in. After that, stir in the sour cream and vanilla just until incorporated.
Step 4: Add the milk and the remaining half of the dry ingredients after adding the first half of the dry ingredients. To ensure a uniform mixing, make sure you give the bowl’s edges and bottom a good scrape.
Step 5: Evenly divide the batter between the pans for the tree cakes. Three 6-inch cake pans should provide about 14–15 ounces.
Step 6: Bake for thirty to thirty-five minutes. When baked, the cake will spring back when you press on the centre and release from the pan’s edge. As soon as possible, turn the cakes over onto a tea towel or cooling rack and let them cool to room temperature.
Step 7: Transfer the butterscotch to a big basin or the bowl of your stand mixer to make the butterscotch ganache. Pour the heated cream over the butterscotch chips after heating it in a pot. For three to five minutes, keep the bowl covered so they can melt.
Step 8: Gently stir the ganache until it melts completely and becomes smooth. Permit it to reach room temperature. It can also be refrigerated, but be sure to stir it roughly every ten minutes to ensure equal cooling and prevent the edges from getting hard.
Step 9: Take off about ¾ cup (6 oz) of the ganache and set it aside after it has cooled. Beat the remaining ganache at full speed with the electric mixer’s whisk attachment until it becomes pale and frothy. After scraping down the bowl’s edge, add the butter and beat one more to achieve a glossy ganache. Just beat it until it has a buttercream-like sheen, without overbeating.
Step 10: Spread whipped butterscotch ganache over the bottom layer of cake to construct the dessert. After the subsequent layer has been completed, add the third layer on top. Frost the outside of the cake very gently to create a little crumb coat, and then chill it for 15 to 30 minutes.
Step 11: Frost the cake with the remaining whipped ganache. Using an offset spatula, I prefer to start at the top and work my way down the sides of the cake. After the cake is covered, smooth the ganache using a cake scraper. After that, carefully and slowly work your way around the ganache with the cake scraper under very hot water to make it as smooth as possible. Once more, refrigerate the cake for 15 to 30 minutes.
Step 12: Warm the unwhipped butterscotch ganache that was set aside for ten to fifteen minutes, or until it becomes somewhat jiggly. Drizzle the cake with ganache, letting it overflow over the sides. It will flow out quickly if it’s too runny, and it won’t drip if it’s too cold. It will run off the edge if it is exactly in the middle, but it will still let you make the swirls on top. Add a few sea salt flakes on top.
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