One of my absolute favorite flavors is Butterscotch. You probably already know that because I have shared a few good butterscotch recipes already – Sauce, Buttercream, Cupcakes as well as a layer cake
Butterscotch cake
Cake layers
Oven – Preheat the oven at 325 °F/ 165 °C / Gas Mark 3Pan – Grease and dust with flour a 5-inch round cake pan. Alternatively, you can also use a 6-inch round cake pan.Pro tip – A 6-inch round cake pan will make a 2½-inch tall cakeDry ingredients – In a bowl, combine flour, baking powder, baking soda, and salt – Set asideWet ingredients – In a bowl of the stand mixer with the whisk attachment whip the egg with sugar until light and foamy. Gradually add the oil followed by the vanilla extract.Combine – Next, add the flour mixture and sour cream in two additions. Do not overmix.Bake – Pour the batter into the prepared baking pan and transfer to the oven on the center rack. Bake for about 20 to 25 mins until a skewer inserted in the center comes cleanCool – Remove from the oven and cool completely before frosting.
Assemble
Butterscotch frosting – Combine the cream cheese and butterscotch sauce – do not overmix.Pro tip – overmixing will make the cream cheese grainy.
Level, torte – when cooled cut the dome off the cake and divide it horizontally into three layers.Stack – Moisten each layer with simple syrup and add a generous dollop of frosting. Spread evenly with an offset spatula. Top with the next layer followed by more frosting and then the last layer.Frost – Spread the remaining frosting all around and on top of the cake. Using an offset spatula create a rustic finish around the cake.Pro tip – this frosting will not create a smooth finish so do not overwork it.Drip – Pour the butterscotch sauce on top of the cake and guide it so it creates a drip around the cake. Top with your choice of garnish. I used a strawberry and blueberries.Chill – keep the cake chilled until you are ready to use it.
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