This Butterscotch Cake is a heavenly treat that combines the deep, caramel-like flavors of butterscotch with a moist, fluffy texture. Perfect for celebrations or a sweet ending to your meal, this cake is sure to please everyone. The luscious butterscotch frosting adds an extra layer of indulgence, making it an irresistible choice for dessert lovers. Let’s dive into this delightful recipe that’s simple yet impressive!
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Servings and Cooking Time
This recipe makes 12 servings. Preparation time is about 20 minutes, and baking time is approximately 35-40 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 20g fat, 44g carbohydrates, 3g protein, and 26g sugars.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the flour mixture.
- Pour the batter evenly into the prepared pans.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Alternative Ingredients
You can substitute buttermilk with plain yogurt or milk mixed with a teaspoon of vinegar. Additionally, coconut oil can replace butter for a dairy-free option.
Serving and Pairings
This Butterscotch Cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a cup of coffee or tea for a delightful afternoon treat.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. It can be frozen for up to 3 months. Thaw in the fridge before serving.
Cooking Mistakes
- Not measuring ingredients accurately.
- Overmixing the batter, which can lead to a dense cake.
- Opening the oven door frequently while baking.
- Not allowing the cake to cool properly before frosting.
- Using cold eggs instead of room temperature.
Helpful Tips
- Use high-quality butter for the best flavor.
- Let the cake cool completely before frosting to prevent melting.
- For extra flavor, add chopped nuts to the batter.
- Experiment with different frostings, like cream cheese or chocolate.
FAQs
Can I make this cake gluten-free?
Yes, you can use a gluten-free flour blend to replace all-purpose flour. Ensure all other ingredients are gluten-free as well.
How can I make the cake more moist?
Adding an extra egg or increasing the buttermilk can enhance moisture. You might also consider adding a bit of applesauce.
What can I do with leftover cake?
Leftover cake can be stored as mentioned above, or you can turn it into cake pops or a trifle for a fun dessert.
Can I use a different frosting?
Absolutely! Cream cheese frosting, chocolate ganache, or whipped cream are great alternatives to butterscotch frosting.
How long does the cake last in the fridge?
The cake can last in the refrigerator for up to a week when stored properly in an airtight container.
Conclusion
This Butterscotch Cake is a delightful dessert that will impress your guests and satisfy your sweet tooth. With its rich flavor and moist texture, it’s perfect for any celebration or just a cozy afternoon treat. Enjoy every bite of this delicious creation!
Butterscotch Cake
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
- Pour the batter evenly into the prepared pans.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Frost with butterscotch frosting once the cakes are completely cooled.
Nutrition
