Description
A delightful Butterscotch Cake that balances richness with a light texture, soaked in a luscious butterscotch glaze.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup brown sugar (for glaze)
- 1/2 cup unsalted butter (for glaze)
- 1/2 cup heavy cream (for glaze)
- 1 teaspoon vanilla extract (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
- Cream together the butter and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the creamed mixture alternately with the buttermilk.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Once cooled, layer the cake with butterscotch glaze between the layers and on top of the cake.
Notes
Ensure butter is at room temperature for easier creaming. You can substitute buttermilk with milk + 1 tablespoon vinegar if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg