People love butterscotch cakes for a variety of reasons. First and foremost, butterscotch lends a unique flavour profile that strikes a perfect balance between sweetness and a hint of buttery richness. Its smooth and creamy texture complements the cake’s moist crumb, creating a delightful contrast. Butterscotch’s warm, caramel-like aroma evokes a sense of comfort and nostalgia, making it a popular choice for many. The sweet and slightly salty notes in butterscotch cakes tantalise the taste buds, making them irresistible. The combination of caramel and buttery sweetness melds harmoniously with the cake’s spongy layers, creating an indulgent and comforting dessert that leaves people craving more. Visit us if you want to buy butterscotch birthday cakes from the comfort of your home. We also have an eggless butterscotch fresh cream cake in Nagercoil for vegetarians. Read on to learn more about butterscotch cakes.
Where Was the First Butterscotch Cake Made?
Apparently, butterscotch was first made in the mid-19th century in Yorkshire. However, people have been adding molasses stirred in butter for that bitter-sweet taste for hundreds of years. The makers made the candy under the name buttery brittle toffee. Nobody knows precisely how and when bakers began adding them to their cake mixture. Today, it is a crowd favourite. In fact, people often buy butterscotch birthday cakes instead of the usual black forest or white forest.
How To Make a Butterscotch Cake?
To make a delicious butterscotch cake, you must prepare both the cake and the butterscotch frosting. Here’s a step-by-step recipe for a homemade butterscotch cake:
Ingredients
For the Butterscotch Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter at room temperature
- 4 large eggs
- 1 cup butterscotch chips
- 1 cup buttermilk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- For the Butterscotch Frosting:
- 1 cup unsalted butter
- 2 cups brown sugar
- 1/2 cup heavy cream
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
For the Butterscotch Cake,
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set this dry ingredient mixture aside.
- In another mixing bowl, cream together the room-temperature butter and granulated sugar until it’s light and fluffy. This can take about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Slowly add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Gently fold in the butterscotch chips.
- Divide the batter equally between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes or until a toothpick or cake tester comes out clean when inserted into the centre of the cakes.
- Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and let them cool completely on a wire rack.
For the Butterscotch Frosting
- In a saucepan, melt the butter over medium heat. Stir in the brown sugar and bring the mixture to a boil. Allow it to boil for about 2 minutes, stirring constantly.
- Remove the saucepan from the heat and carefully stir in the heavy cream. Be cautious, as the mixture may bubble up.
- Let the butterscotch mixture cool to room temperature.
- Once the butterscotch mixture is cool, gradually beat in the powdered sugar until the frosting is smooth and has the right consistency. You may not need to use all of the powdered sugar.
- Stir in the vanilla extract.
Assembling the Cake
- Place one of the cooled cake layers on a serving plate.
- Spread a layer of butterscotch frosting on top of the first cake layer.
- Place the second cake layer on top.
- Frost the top and sides of the cake with the remaining butterscotch frosting.
You can decorate the cake with additional butterscotch chips or caramel drizzle.
Slice and serve your homemade butterscotch cake, and enjoy!
If this recipe sounds too complicated, pick up your phone to order the best fresh cream cake in Nagercoil. We sell a wide range of cake flavours, including butterscotch.
FAQs
Bake the Butterscotch Cake layers, cool them completely, and then wrap them well in plastic wrap. Place inside a freezer bag. Store at room temperature for up to 4 days, in the fridge for a week, or in the freezer for up to 2 months. Hint: slightly cold cake layers are easier to frost!
What is the main ingredient in butterscotch? ›
Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter. Some recipes include corn syrup, cream, vanilla, and salt. The earliest known recipes, in mid-19th century Yorkshire, used treacle (molasses) in place of, or in addition to, sugar.
What is butterscotch cake made of? ›
This butterscotch cake is made with moist and tender brown sugar cake layers, homemade butterscotch sauce, and topped and filled with butterscotch buttercream. This cake is topped with more butterscotch sauce and is smoothed out with a spatula creating a marble design.
What are some fun facts about butterscotch? ›
In 1817, the word was first called in the Yorkshire town of Doncaster. In the US, butterscotch became popular in the late 19th and early 20th Centuries. The word National Butterscotch day is on the 19th of September. Butterscotch sauce can be used as a topping on ice cream.
What's the difference between caramel and butterscotch cake? ›
Butterscotch vs Caramel
The difference between butterscotch and caramel is that caramel is made with white granulated sugar and cooked to 340 degrees Fahrenheit, whereas butterscotch is made with brown sugar and cooked to 289 degrees Fahrenheit.
How long can a cake sit out uncovered? ›
Fresh cake will be at it's best on the day it was made. If left out in the open it will dry out. Still edible within 24 hours but not nice. You can keep in an air tight container for up to 48 hours and in a fridge for up to 72 hours.
Why do they call it butterscotch? ›
butterscotch, usually hard candy made by boiling brown sugar and butter and sometimes corn syrup together in water. The derivation of the name is disputed as to whether it denotes the candy's origin in Scotland or an original ingredient of “scotched,” or scorched, butter.
What is the crunchy stuff in butterscotch? ›
It is not any coated dry fruit but it is hardened sugar,corn syrup along with few other ingredients then dropped with teaspoon to made chocolate chips like candies. These candies are also available in market like chocolate chips.
How to thicken butterscotch? ›
If the sauce cools down and you still find it to be too thin, then it's undercooked. You can place it back on the heat for a bit to let it thicken up even more. If it's too thick, gradually add a bit more cream until it reaches the desired consistency.
What flavors pair well with butterscotch? ›
In the kitchen, FOBs (friends of butterscotch) include apples, pecans, cream, nutmeg, cloves, cardamom, chocolate, dessert sherry, rum and Scotch whisky. Here are some simple ways to showcase its flavor: Make butterscotch sundaes. Add a little Scotch or rum to warm butterscotch sauce.
There are traces of the creation of sweets with butterscotch-like flavors that date back to England in the early 1700s, but the origins of the term butterscotch and a specific recipe is attributed to a confectioner named Samuel Parkinson.
Why do people love butterscotch? ›
Butterscotch's warm, caramel-like aroma evokes a sense of comfort and nostalgia, making it a popular choice for many. The sweet and slightly salty notes in butterscotch cakes tantalise the taste buds, making them irresistible.
What the heck is butterscotch? ›
Butterscotch is a type of hard yellowish-brown candy made from butter and sugar boiled together. A butterscotch flavored or colored thing has the flavor or color of butterscotch.
What country does butterscotch come from? ›
Origin. Butterscotch is claimed to have been first named in 1817 in Doncaster, England by Samuel Parkinson. He had begun making the candy earlier under the name of buttery brittle toffee. The company that produced the candy received the Royal Seal of Approval for their highly demanded export.
Will cake spoil if not refrigerated? ›
How long can cake sit out unrefrigerated? If your cake is frosted with buttercream, it will last covered at room temperature for up to four days. However, it is best to refrigerate cakes with other frostings such as cream cheese or ganache. A fully covered unfrosted cake will last for up to 2 days at room temperature.
Does butterscotch topping need to be refrigerated? ›
Serving and Storage: The sauce should be served warm. It can be stored in a jar, in the refrigerator, for up to two weeks. Reheat the butterscotch sauce in a saucepan over low heat.
What cake doesn't need to be refrigerated? ›
Should all cakes be refrigerated? A simple snack cake (like these Whole-Grain Pecan Blondies) or a quick bread (like our Banana-Chocolate-Walnut Bread) doesn't require refrigeration and will last 4 to 5 days at room temperature.
Do store bought cakes need to be refrigerated? ›
Does cake need to be refrigerated? Most cakes, including those made with buttercream frosting or ganache, don't need to be refrigerated — in fact, they'll actually become stale more quickly in the fridge, since the colder temperature causes the starch molecules to crystallize.
