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Butterscotch Cake
Product Code: R0468
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.
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
For Cake:
- Preheat the oven to 350°F.
- Butter two 8-inch round cake pans and line the bottoms with parchment paper. Butter the parchment papers.?
- Sift the flour and baking powder into a medium bowl and whisk them together, then set aside.
- 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.
- Add the eggs, one at a time, making sure each one is fully incorporated before adding the next.
- Add butterscotch flavoring into the mixture.
- 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.
- 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.
- 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.
- 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.
- 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
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