Butterscotch Cake
Indulge in a slice of butterscotch cake, a delightful treat that combines the rich, buttery flavor of butterscotch with a moist, fluffy cake. This dessert is perfect for celebrations, family gatherings, or simply to satisfy your sweet tooth. With a luscious butterscotch glaze and creamy frosting, it’s sure to impress your guests and leave them wanting more!
Ingredients
– 1 cup unsalted butter, softened
– 2 cups all-purpose flour
– 1 cup brown sugar
– 1 cup granulated sugar
– 4 large eggs
– 1 cup buttermilk
– 1 tsp vanilla extract
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is approximately 20 minutes, with a cooking time of 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 320 calories, 15g fat, 42g carbohydrates, 3g protein, and 24g sugar. This is for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in vanilla extract.
5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
7. Mix until just combined and smooth.
8. Divide the batter evenly between the prepared pans.
9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
10. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Alternative Ingredients
You can substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice. Additionally, for a richer flavor, use dark brown sugar in place of light brown sugar.
Serving and Pairings
This butterscotch cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it alongside a cup of coffee or tea for a delightful afternoon treat.
Storage and Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. It can also be frozen for up to 3 months. Thaw in the fridge overnight before serving.
Cooking Mistakes
– Avoid overmixing the batter to keep the cake light.
– Ensure your butter is softened, not melted.
– Measure flour correctly; too much can lead to dryness.
– Don’t open the oven door while baking.
– Allow the cake to cool completely before frosting.
Helpful Tips
– Use room temperature ingredients for better mixing.
– Add a pinch of salt to enhance the butterscotch flavor.
– For a richer glaze, use heavy cream instead of milk.
– Decorate with chocolate shavings for added texture.
FAQs
Can I make this cake ahead of time?
Yes, the cake can be made a day ahead. Store it wrapped in plastic wrap at room temperature until ready to serve.
What can I use instead of butterscotch chips?
You can use toffee bits or chocolate chips as an alternative if butterscotch chips are unavailable.
Is butterscotch cake gluten-free?
No, this recipe contains all-purpose flour. However, you can substitute with a gluten-free flour blend.
How do I know when my cake is done?
A toothpick inserted into the center should come out clean or with a few crumbs attached, but not wet batter.
Can I frost this cake with cream cheese frosting?
Absolutely! Cream cheese frosting pairs wonderfully with the flavors of butterscotch.
Conclusion
Butterscotch cake is a delightful dessert that brings warmth and sweetness to any occasion. With its rich flavors and moist texture, it’s sure to be a hit at your next gathering. Enjoy baking and sharing this delicious treat!
Butterscotch Cake
Ingredients
- 1 cup unsalted butter softened
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
- Mix until just combined and smooth.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.