BEST BUTTERSCOTCH CAKE

This butterscotch cake is made with moist and tender brown sugar cake layers, homemade butterscotch sauce, and topped and filled with butterscotch buttercream.

INGREDIENTS 

• 150 g Butter
• 1 ½ cups Dark brown sugar
• ½ teaspoon Kosher salt
• 4 Eggs
• 2 teaspoon Vinegar
• ⅓ cup Sour cream
• ¼ cup Vegetable oil
• 1 teaspoon Vanilla extract
• 3 cups Flour
• 2 teaspoon Baking powder
• 1 Baking soda
• 1 cup Buttermilk

Butterscotch sauce

• 115 g Butter
• 1 teaspoon Vanilla extract
• ½ teaspoon Kosher salt
• ¾ cup Heavy cream
• 1 ⅓ cup Dark brown sugar

Butterscotch buttercream

• 350 g Butter soften
• 4 ½ cups Powder sugar
• 1 teaspoon Vanilla extract
• 4 tablespoon Milk
• ½ teaspoon Kosher salt
• ¼ cup Butterscotch sauce

INSTRUCTIONS 

Make the butterscotch sauce

• Into a saucepan, add all the butter, dark brown sugar, vanilla extract, kosher salt, and heavy cream, and melt them over medium-high mixing constantly until the sugar and butter melts.
• Bring it to a simmer, and simmer for about 3 minutes until the mixture thickens. Remove from heat and set it aside to cool.

Make the cake

• Into a large mixing bowl, add the softened butter, dark brown sugar, and kosher salt. Mix with an electric hand mixer until well combined.
• Add the eggs, and mix until well combined and the mixture is smooth.
• Add the sour cream, oil, vanilla extract, and vinegar. Mix well until combined.
• Add the ½ of flour, and add the baking powder and baking soda, add ½ of the buttermilk and mix until almost combined.
• Add the rest of the flour and buttermilk. Mix until just combined. Do not overmix this.
• Divide the batter into 3 8-inch baking pans and bake in a 180c (350f) preheated oven for about 25-30 minutes (depending on your oven) or until a toothpick is inserted into the cake and comes out clean.
• Let the cakes cool to room temperature and remove them from the pans.

Make the buttercream

• Into a big mixing bowl, add the room temperature butter, salt, powder sugar, vanilla extract, cooled butterscotch, and milk. Mix with an electric hand mixer for a few minutes until the buttercream is light in color and creamy.

Assembly

• Pipe a small dollop of the buttercream on the surface that you will frost on. Lay the first cake layer over the frosting dot.
• Top the first cake layer with ⅓ of the buttercream and spread an even layer of the buttercream with a spatula.
• Drizzle about 2 tablespoon of the butterscotch sauce and spread it with a spoon.
• Top the cake with the second cake layer. Repeat adding the buttercream and butterscotch sauce and top with the third cake layer.
• Frost the cake with the remaining buttercream and pour the rest of the butterscotch sauce over the cake. Smooth it out with a spatula, creating a marble effect.
• This cake is best served at room temperature for the best texture.