Butterscotch Lunchbox Cake Recipes

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ULTIMATE BUTTERSCOTCH CAKE



Ultimate Butterscotch Cake image

This Butterscotch Cake is a moist, from-scratch brown sugar cake topped with butterscotch buttercream made with melted butterscotch chips! The cake is covered in even more butterscotch chips!

Provided by Life, Love and Sugar

Categories     Dessert

Time 1h55m

Number Of Ingredients 16

2 1/2 cups (325g) all purpose flour
3.4 oz butterscotch instant pudding mix
3 1/2 tsp baking powder
1/2 tsp salt
3/4 cup (168g) unsalted butter, room temperature
1 1/2 cups (337g) packed light brown sugar
3 tbsp vegetable oil
1 tsp vanilla extract
4 large eggs
1 1/4 cups (300ml) milk
1 1/4 cups (280g) unsalted butter, room temperature
11 oz butterscotch chips, melted
6 1/4 cups (719g) powdered sugar
1/2 tsp salt
1/2 cup (120ml) milk or cream
12-14 oz butterscotch chips, for decorating

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.

Nutrition Facts : ServingSize 1 Slice, Calories 806 calories, Sugar 99 g, Sodium 461.9 mg, Fat 33.3 g, SaturatedFat 20.6 g, TransFat 0 g, Carbohydrate 123.3 g, Fiber 0.7 g, Protein 6.9 g, Cholesterol 132 mg

BUTTERSCOTCH LOVE CAKE



Butterscotch Love Cake image

Provided by Valerie Bertinelli

Categories     dessert

Time 3h

Yield 12 servings

Number Of Ingredients 15

2 tablespoons unsalted butter
1/2 cup light brown sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
Nonstick cooking spray
1 box yellow cake mix
3 1/2 cups ricotta cheese
1/2 cup mascarpone
3 large eggs
3/4 cup sugar
1/8 teaspoon kosher salt
1 1/4 cups mascarpone (10 ounces)
One 3.9-ounce package butterscotch pudding mix
1 tablespoon sugar
1 cup whole milk

Steps:

  • Preheat the oven according to cake mix package instructions. Coat a 9-by-13-inch baking dish with cooking spray.
  • For the butterscotch sauce: Melt the butter in a medium skillet over medium heat. Add the brown sugar and stir to coat. Cook, stirring, until the butter gets frothy, 2 minutes. Add the cream and cook, whisking, until slightly thickened, 5 minutes. Cool to room temperature and then stir in the vanilla
  • For the batter: Prepare the batter according to cake mix box instructions and pour into the prepared baking dish. Drizzle in the cooled butterscotch sauce and mix to swirl. Set aside.
  • For the filling: Combine the ricotta, mascarpone, eggs, sugar and salt in a stand mixer fitted with the whisk attachment. Whisk until smooth. Gently pour the filling onto the cake batter so the top is completely white.
  • Bake until a skewer inserted in the center of the cake comes out clean and the yellow cake layer has risen to the top of the baking dish, about 50 minutes. Let the cake cool before frosting.
  • For the frosting: Just before serving, combine the mascarpone, butterscotch pudding mix, sugar and milk in a stand mixer and mix until smooth. Using an offset spatula, spread the frosting evenly over the entire cake. Serve.

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