Butterscotch Cake I Recipes

BUTTERSCOTCH CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, combine cake mix, pudding mix, milk, oil and egg whites. Beat on low speed for 30 seconds, then on medium speed for 2 minutes. Pour batter into Bundt pan.
• Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack, and continue to cool completely.
• Sprinkle with confectioners sugar before serving.

BUTTERSCOTCH CAKE

Steps:

• Preheat oven to 375°. Line 2 greased 9-in. round baking pans with waxed paper; set aside. In a microwave, melt butterscotch chips with 1/4 cup water at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature., In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in butterscotch mixture. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk just until combined., Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large saucepan, combine sugar and cornstarch. Stir in evaporated milk and water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Gently stir in chips and butter. Stir in pecans and coconut. Cool to room temperature without stirring., Place 1 cake layer on a serving plate; spread with half of the filling. Top with second layer and remaining filling. Frost sides with buttercream frosting. Store in the refrigerator.

IRRESISTIBLE BUTTERSCOTCH CAKE

Steps:

• Line 3 8" cake pans (See Note 2) with parchment paper and spray the sides of the pan with pan spray.
• Set your oven rack in the center of the oven and preheat to 350F.
• In a large bowl, or in the bowl of your stand mixer, add all the dry ingredients and whisk together thoroughly.
• In a medium bowl, whisk together 1/4 cup of the milk, the eggs, and the vanilla.
• Add the softened butter and the milk egg mixture to your mixing bowl. Mix on low speed to moisten the ingredients, then increase the speed to medium and beat for two minutes to develop the structure of the batter.
• Mix in the remainder of the milk just until smoothly combined.
• Divide the batter evenly among the three pans. If weighing, you should have about 17 oz of batter per cake pan. Smooth the top of the batter and bake until well risen, deeply golden brown and just barely starting to pull away from the sides of the pan. If you have an instant read thermometer, you're looking for an internal temperature of 195F-200F. This will take between 25-30 minutes, depending on your oven. Start checking at 20-22 minutes just to be safe.
• Remove to racks to cool for 15 minutes.
• Run a thin spatula around the inside of each cake pan and then turn the cakes out on cooling racks to cool completely.
• Optional: You can wrap each cake layer in plastic wrap as soon as you turn them out. This makes sure that all the moisture that would otherwise evaporate out of the cake stays inside. This will give you the moistest possible cake.
• Melt the butter over medium heat.
• Add the dark brown sugar and salt. Whisk constantly over medium-high heat until the butterscotch is smooth and boiling.
• Keep whisking. It will go through a phase where the butterscotch gets kind of sloppy looking. The butter will separate out and you will think something has Gone Wrong. Keep whisking and cooking.
• The butterscotch will come back together. When it comes back together, continue whisking until you see some smoke coming off the butterscotch and you smell a caramelized sugar smell.
• Carefully whisk in the cream, a bit at a time, until it's all in. The butterscotch will hiss and spit and may seize up. That's okay. continue whisking over medium-low heat until all of the butterscotch has melted back into to cream, and then cook, whisking frequently, until it reaches 237F.
• Remove from the heat and strain into a large pitcher or bowl.
• Allow to cool and thicken a bit for about 30 minutes before icing your cake.
• When ready to ice your cake, place a rack over a rimmed baking sheet. Use a long serrated knife to slice off the domes from your cake layers. Save for snacking or to make butterscotch cake pops.
• Place one layer of cake on an 8" cake board (or a piece of cardboard you cut to 8" and wrap in foil) and put on the rack over the baking sheet.
• Pour or ladle on about 2/3 cup of icing and spread to the edge with an offset spatula.
• Add the second layer and repeat with another 2/3 cup of icing.
• Place the last layer, bottom side up, on top and press gently so all the layers adhere.
• Pour a generous amount of icing over the top of the cake, starting in the middle and then working out to the edges, allowing it to run down over the sides of the cake. Ideally you will get complete coverage doing this. If not, you can use an offset spatula to scoop up some excess from the tray and do any patching that is necessary. Do take care to cover the top completely and smoothly. The sides are not as important, especially once you slice it.
• Allow the cake and icing to sit at room temperature until completely cool (remember, your icing is still warm when you pour it), at least two hours.
• Use two large spatulas or a cake shovel to move the iced cake off the rack and onto your serving tray.
• Cake will stay fresh for 2-3 days before cutting. Once you slice it, store the cake, covered, at room temperature for 3-4 days.

BUTTERSCOTCH CAKE

Steps:

• Preheat the oven to 350°F. Generously butter, flour, and line two 8-inch cake pans with parchment circles.
• In a medium bowl whisk together the flour, baking powder, salt, and cinnamon.
• In a large bowl with an electric mixer, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugars and beat on high speed for 3 to 4 minutes, until light and fluffy. Add vanilla and eggs and beat on medium-high speed until combined.
• With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the flour, mixing just until combined. Do not overmix. Batter will be thick.
• Pour into prepared pans and bake for 35 minutes, or until golden brown and a toothpick comes out clean. Let cool for 20 minutes in pans before turning out onto a cooling rack. For easier frosting, freeze the cake layers until firm.
• In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 2 minutes. Add the salt, vanilla, and 1/3 cup of the butterscotch and beat on medium for 2 minutes, or until thoroughly combined.
• Cut each cake layer in half using a wire cake leveler or a sharp serrated knife.
• Place one cake layer on a cake turntable or cake stand. Spread about 1/3 cup of butterscotch sauce all over cake layer, leaving a 1/2-inch border at the edges. Repeat with the remaining cake layers.
• Place the last cake layer upside-down onto the frosting so that the top of the cake is nice and flat. With an offset spatula, crumb coat the assembled cake by spreading a thin layer of frosting evenly all over the cake, scraping off any excess like spackle. Refrigerate for 30 minutes or freeze for 15 minutes until the crumb coat frosting layer is firm. Smooth on the remaining frosting and decorate as desired.
• Serve or cover and store in the fridge for up to 2 days. Let come to room temperature for an hour before serving.

ULTIMATE BUTTERSCOTCH CAKE

Steps:

• Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C). 2
• . Combine the flour, pudding mix, baking powder and salt in a medium sized bowl and set aside.
• . Add the butter, brown sugar and vegetable oil to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
• . Add the eggs and vanilla extract and mix until completely combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• . Add half of the dry ingredients to the batter and mix until mostly combined.
• . Add the milk and mix until well combined. The batter will look a little curdled, but that's ok. 7.
• Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter. 8.
• Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs. 9.
• Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely. 10
• To make the butterscotch frosting, add the butter to a large mixer bowl and beat until smooth. 11
• Slowly add the melted butterscotch chips and mix until well combined. 12
• Add about half of the powdered sugar, the salt and half of the milk or cream and mix until well combined. 13
• Add the remaining powdered sugar and mix until smooth. 14
• Add the remaining milk or cream as needed to get the right consistency of frosting. Set frosting aside. 15
• To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they're flat, if needed. The cakes should be pretty flat already. Place the first cake on a serving plate or a cardboard cake round. 16.
• pread about 1 cup of frosting into an even layer on top of the cake. 17.
• dd the second layer of cake on top of the frosting. 18.
• dd another cup of frosting on top of the cake and spread into an even layer. 19.
• op the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed. 20.
• ress butterscotch chips into the sides of the cake immediately after frosting it. 21.
• se the remaining frosting to pipe shells around the border of the cake. 22.
• tore cake in an airtight carrier. Cake is best when eaten within 3-4 days.

BUTTERSCOTCH CAKE

Steps:

• Preheat oven to 325 degrees.
• Grease a Bundt pan.
• I use Pam spray In a large bowl combine all ingredients, except butterscotch chips.
• Mix at low speed for 1 minute, then at medium speed for 3 minutes.
• Fold in butterscotch chips.
• Pour into Bundt pan.
• Bake for 50-60 minutes or until toothpick inserted near center of cake comes out clean.
• Cool in pan for 30 minutes.
• Invert onto serving plate.
• Can dust with confectioners sugar.

10 BEST-EVER BUTTERSCOTCH DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a butterscotch recipe in 30 minutes or less!

OLD-FASHIONED BUTTERSCOTCH CAKE

Steps:

• For the cake: Separate the eggs. Place the egg whites in a medium bowl and yolks in a small bowl. Let stand at room temperature, about 20 minutes.
• Preheat the oven to 350 degrees F and line the bottom of 3 (9-inch) round cake pans with parchment paper. Spray with nonstick baking spray. Set aside.
• Sift together the sifted flour, baking powder, and 1/4 teaspoon salt in a large bowl. Add the brown sugar. If there are any large clumps of brown sugar, break them up with a spoon. Stir, then set aside.
• Whip the egg whites to soft peaks with an electric mixer. With the mixer running, slowly add 1/4 cup sugar and continue to whip to stiff peaks. Add the egg yolks, half-and-half, oil, and vanilla to the flour mixture. Mix until just combined.
• Fold the whipped egg whites into the cake batter a third at a time. Divide the batter among the prepared cake pans and bake for 18 to 20 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let cool.
• For the frosting: Place 4 tablespoons of water in a small bowl or ramekin. Sprinkle the gelatin powder over the top, making sure the gelatin is moistened. Let stand 5 minutes to bloom.
• In the meantime, place the brown sugar, half-n-half, and 1/2 cup water in a medium saucepan. Stir. Cook over medium-low heat, stirring occasionally until the sugar is dissolved, about 5 minutes. Turn heat to low and add the bloomed gelatin. Stir. Cook 2 to 3 minutes, until the gelatin has dissolved. Remove from heat to cool to room temperature.
• Whip the butter in a standing mixer until fluffy. Add the cooled gelatin mixture. Whip until thickened to a creamy frosting. This will look like a curdled hot mess but keep whipping and in 10 to 15 minutes it will become a beautiful buttercream. Mix in the vanilla.
• For the butterscotch sauce:
• Melt the butter in a 2-quart saucepan over low to medium heat. Add the brown sugar, lemon juice, and 1/4 teaspoon salt. Cook, stirring occasionally, until the sugar is melted and mixture is bubbling, about 5 minutes.
• Remove the pan from the heat and add the heavy cream. The mixture will bubble. Whisk until incorporated. Return the pan to low heat and cook for 10 minutes without stirring, until slightly thickened. Remove pan from the heat and add the vanilla. Stir. Let cool to room temperature. Sauce will thicken as it cools.
• Fill and frost the cooled cakes, drizzling the butterscotch sauce between the cake layers and on top of the frosting, and on top of cake.

BUTTERSCOTCH CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 15 1/2 x 10 1/2 x 1 inch jelly roll pan.
• Combine the cake mix, eggs, and butterscotch pudding. Spread the batter into the prepared pan and sprinkle with the butterscotch chips, white sugar, and slivered almonds.
• Bake at 350 degrees F (175 degrees C) for 20 minutes. Enjoy!