Butterscotch Cake

This deliciously rich and silky-smooth butterscotch cake with a ganache drizzle is a must-have for fall. Pair with vanilla bean ice cream, autumn fruits and spices to complement the cozy season.

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Ingredients

For Cake:
1 cup (2 sticks) unsalted butter (room temperature)
2 cups sugar
4 large eggs (room temperature)
1 cup whole milk
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon table salt
2 teaspoons LorAnn Butterscotch Super-Strength Flavor

For Frosting:
4 ounces cream cheese
1 cup heavy whipping cream
6 ounces butterscotch chips

For Ganache:
1 cup heavy whipping cream
6 ounces butterscotch chips

Directions

1. Preheat the oven to 350°F.
2. Butter two 8-inch round cake pans and line the bottoms with parchment paper. Butter the parchment papers.?
3. Sift the flour and baking powder into a medium bowl and whisk them together, then set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 10 minutes. Scrape down the sides with a spatula as necessary.
5. Add the eggs, one at a time, making sure each one is fully incorporated before adding the next.
6. Add butterscotch flavoring into the mixture.
7. With the mixer on low speed, add the flour mixture in three batches, alternating with the milk. Divide batter evenly among the prepared pans and smooth the tops.
8. Bake for 25 to 30 minutes. Allow to cool in the pans for a few minutes, then take out and let them cool. We recommend brushing the tops of the cake with ¼ cup of milk to help with assembling.

For Frosting:

1. Heat the heavy whipping cream. Turn off the heat just before boiling, add butterscotch chips and mix well. Cover with a plastic wrap and refrigerate until it’s completely cooled.
2. In a large bowl with an electric mixer, whip the cream cheese (keep cold). Then, slowly add cold whipping cream mixture. Beat until you get stiff peaks. Do not over beat. 

For Ganache:

1. Heat the heavy whipping cream. Turn off the heat just before boiling, add butterscotch chips and mix well. Cool to room temperature. 

*Makes 2-layer cake. For 3-layer cake (like pictured), make 1.5 times the recipe