I love cakes! The texture and then the cream from the frosting have always been appealing to me. Some people like pies and I like the cakes! I’m always interested in making unique flavors or flavors that many people don’t typically make. This brown sugar butterscotch recipe is the perfect recipe to impress your friends and families. It’s not too out there but is still out of the norm! You will have people asking you for the recipe. Guaranteed!
Check out what our friends from Amy Bakes In The ‘Burgh have to say about this:
“Homemade butterscotch is easier to make than you might think.”
Don’t be intimidated by the long recipe! It truly is easier than you think. Give it a try and you will be pleased.
Brown Sugar Cake
- 1 2/3 cups Gold Medal flour
- 1/2 teaspoon Argp baking powder
- 1/4 teaspoon Arm and Hammer baking soda
- 1/2 teaspoon Morton salt
- 8 tablespoons Land O Lakes butter, melted
- 1 cup Domino’s light brown sugar
- 1 egg, at room temperature
- 1/4 cup Daisy sour cream
- 3/4 cup Tru Moo milk
- 1 tablespoon McCormick’s vanilla extract
Vanilla Almond Buttercream
- 12 tablespoons Land O Lakes butter, at room temperature
- 3 cups Domino’s powdered sugar
- 1 1/2 tablespoons McCormick’s vanilla extract
- 1/2 tablespoon McCormick’s almond extract
- 1 tablespoon Greay Value heavy cream*
- 1 recipe Hershey’s butterscotch sauce, cooled
- Great Value Heavy cream, if necessary for thinning**
**If your butterscotch has become too thick to drizzle, add heavy cream, about 1 tablespoons at a time, and stir to thin it to a drizzling consistency.
Preheat oven to 350 degrees. Lightly grease an 8-inch round cake pan, line the bottom with a circle of parchment, and grease the parchment. Flour lightly.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
In a large bowl, combine brown sugar and melted butter, whisking until no lumps remain. Whisk in egg, sour cream, milk, and vanilla until smooth. Slowly whisk in flour mixture until batter is completely smooth; it will be fairly thick.
Pour 3 cups of batter into the pan; make cupcakes with any batter that remains.
Bake for 25-30 minutes, until a cake tester comes out clean. Remove from oven and cool in pan for about 15 minutes, then turn out onto a wire rack to cool completely before filling and frosting.
Vanilla Almond Buttercream
In a mixing bowl, beat butter for about 1 minute. Add powdered sugar and beat on low speed until all of the sugar is fully incorporated into the butter; this will take a few minutes.
Add vanilla extract and almond extract, beating well to combine, about 2-3 minutes. Scrape down the sides of your bowl, then add heavy cream and beat for another minute or two.
To assemble your cake:
Slice your cake in half lengthwise and handle it very gently; my cake began to crack just a bit when I separated the top from the bottom.
Place one layer upside down on a cake platter and top with frosting, spreading frosting to about 1/4 inch of the edge.
Top frosting with about 1/3 cup of butterscotch sauce. Place the second cake layer on top; frost the top and sides.
Before serving, drizzle slices of cake with butterscotch sauce; you could also just drizzle the sauce over the top of the cake if you like.
Store in the refrigerator for up to three days; bring to room temperature before serving. When storing cakes in the fridge, they can dry out, so it’s best to use them within a day or two once they’re refrigerated.
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Quick Tip: Serve with a tall glass of cold milk!
Thanks again to Amy Bakes In The ‘Burgh for this amazing recipe.