View Large Image Butterscotch Cake Recipe Prepare a 2 x batch of butterscotch sauce. Get ingredients: 8 oz (1 cup) butter (unsalted, room temperature, around 65° F / 18° C) 4 eggs (large) 3 tsp baking powder 2 tsp vanilla extract 8 oz (1 cup) buttermilk or: 0.5 oz (1 tbsp) white vinegar or lemon juice 7.5 oz (1 cup minus 1 tbsp) milk 4 oz (1/2 cup) sour cream 16 oz (2 cups packed) brown sugar 13.5 oz (3 cups) flour (cake or all-purpose) 1/2 tsp salt digital scale 2 cake pans (9-inch diameter) cooking spray (or butter) stand mixer medium mixing bowl glass measuring cup (1 cup or more) sifter spatula whisk 1 tsp, 1/2 tsp Grease the cake pans with cooking spray or butter. Cover the entire inside of the pans (the bottom and the sides). Using a flour scoop, generously scoop some flour into the pans. (Using all-purpose flour is better than cake flour, because cake flour can be lumpy.) Shake the pans over the sink to coat with flour (the bottom and the sides). Tap the pans against the sink to loosen the clumps. Turn the pans upside down and dump out any excess flour. Set aside. Add to glass measuring cup and set aside: 8 oz (1 cup) buttermilk or: 0.5 oz (1 tbsp) white vinegar or lemon juice 7.5 oz (1 cup minus 1 tbsp) milk Stir with a fork or spoon to combine (about 15 seconds). Set aside for 5-10 minutes. Measure 4 oz (1/2 cup) sour cream. Set aside. Sift into medium mixing bowl: 13.5 oz (3 cups) flour 1 tsp baking powder 1/2 tsp salt Whisk until combined (less than 30 seconds). Set aside. If there's anything in the oven, take it out. Set the oven to bake, 350° F (177° C). Attach the paddle to the mixer. Add to mixer mixing bowl: 8 oz (1 cup) butter (chopped into about 8 pieces) Mix on low-then-high speed until smooth (about 30 seconds). Add to mixer mixing bowl: 16 oz (2 cups packed) brown sugar Mix on low-then-high speed until light and fluffy (about 2-3 minutes). Set mixer to medium speed. Add to mixer mixing bowl: 4 eggs (whisked, one at a time) 2 tsp vanilla Mix on medium speed until well combined. Set mixer to low speed. Attach the plastic guard to the mixer. Add to mixer mixing bowl alternately: dry ingredients buttermilk Mix on low speed until just combined. Do not over mix. Add to mixer mixing bowl: sour cream Mix on low speed until well incorporated. Turn off the mixer. Remove the bowl from the mixer. Pour the batter into the pans. If necessary, use a spatula to spread the batter evenly/flatly. Tap the bottom of each pan firmly against the table to remove air bubbles. Place both pans in the oven on the middle rack. Ensure there is space all around each pan for better airflow. Place one pan closer to the back wall and the other pan closer to the front window. Set a timer for 25-35 minutes. To test for doneness, stick a toothpick in the centre of the cake. If the toothpick comes out clean (or with just a few dry crumbs), the cake is ready. If you touch the top of the cake, it should bounce back. If it sinks, it's not ready. The cake should be slightly pulling away from the edges of the pan. The top and edges of the cake should be slightly browned. When the timer is done, remove the pans from the oven. Turn off the oven. Let cool in the pans for 10 minutes. Invert each cake onto a wire rack: Gently run a butter knife or offset spatula along the inside edges of the pan to loosen the cake from the side of the pan. If the pan is still hot, put on oven mitts. Place a wire rack upside down on top of the cake. Place one hand on top of wire rack on top of the cake. Pick up the pan with your other hand. Swiftly flip the cake and wire rack together upside down, placing the wire rack right side up on the table. Lift the pan. If the cake doesn't fall out, tap the bottom of the pan to loosen the cake. Remove the parchment paper from the cake. Flip the cake upside down again so the flat side is on the bottom. Let cool completely on the wire racks (at least 25-35 minutes). Once the cakes have cooled completely, using a serrated knife, cut off the tops of the cakes to make it flat. If the cake is not going to be decorated today, wrap the cakes in plastic wrap separately and place them in the fridge. Assembly If you have a cake turntable, cover a cardboard cake round in tinfoil, then place it on the turntable. Otherwise, just use a plate. Flip the flatter cake upside down on the turntable (so the flat part is at the top). This will be the bottom half of the cake. Optionally, set aside some of the butterscotch to drizzle on top of the cake. Pour about half of the butterscotch sauce on top of the cake, allowing it to drip down the sides. Use a spatula to ensure the entire cake is covered. Prepare a 2x batch of whipped cream. Using a spatula, spread the whipped cream about 1 cm thick on top of the cake. Place the second cake on top of the first cake, right side up (so the rounder part is at the top). Pour the remaining butterscotch sauce on top of the cake, allowing it to drip down the sides. Use a spatula to ensure the entire cake is covered. Cover the entire cake with the remaining whipped cream. Optionally, drizzle the extra butterscotch on top of the cake.
