Old-Fashioned Butterscotch Cake

Recipe courtesy Kelly Madey for 2011 Cooking Channel, LLC. All Rights Reserved.
Show: The Perfect 3 Episode: Cakes
TOTAL TIME: 1 hr 50 min
Prep: 50 min
Inactive Prep: 35 min
Cook: 25 min
 
YIELD: 1 (9-inch) 3-layer cake; 12 servings
LEVEL: Intermediate

ingredients

CAKE:
  • 2 large eggs
  • Nonstick baking spray
  • 2 1/2 cups sifted cake flour ( sift before measuring)
  • 2 teaspoons baking powder
  • Salt
FROSTING:
  • 4 tablespoons, plus 1/2 cup water
  • 2 teaspoons unflavored powdered gelatin
  • 2 cups light brown sugar
  • 1/2 cup half-n-half or whole milk
  • 1/2 cup water
  • 1 1/4 pounds unsalted butter (5 sticks), at room temperature
  • 2 teaspoons pure vanilla extract
BUTTERSCOTCH SAUCE:
  • Salt
  • 3/4 cup heavy cream
  • 2 teaspoons pure vanilla extract
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Directions

For the cake: Separate the eggs. Place the egg whites in a medium bowl and yolks in a small bowl. Let stand at room temperature, about 20 minutes.

Preheat the oven to 350 degrees F and line the bottom of 3 (9-inch) round cake pans with parchment paper. Spray with nonstick baking spray. Set aside.

Sift together the sifted flour, baking powder, and 1/4 teaspoon salt in a large bowl. Add the brown sugar. If there are any large clumps of brown sugar, break them up with a spoon. Stir, then set aside.

Whip the egg whites to soft peaks with an electric mixer. With the mixer running, slowly add 1/4 cup sugar and continue to whip to stiff peaks. Add the egg yolks, half-and-half, oil, and vanilla to the flour mixture. Mix until just combined.

Fold the whipped egg whites into the cake batter a third at a time. Divide the batter among the prepared cake pans and bake for 18 to 20 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let cool.

For the frosting: Place 4 tablespoons of water in a small bowl or ramekin. Sprinkle the gelatin powder over the top, making sure the gelatin is moistened. Let stand 5 minutes to bloom.

In the meantime, place the brown sugar, half-n-half, and 1/2 cup water in a medium saucepan. Stir. Cook over medium-low heat, stirring occasionally until the sugar is dissolved, about 5 minutes. Turn heat to low and add the bloomed gelatin. Stir. Cook 2 to 3 minutes, until the gelatin has dissolved. Remove from heat to cool to room temperature.

Whip the butter in a standing mixer until fluffy. Add the cooled gelatin mixture. Whip until thickened to a creamy frosting. This will look like a curdled hot mess but keep whipping and in 10 to 15 minutes it will become a beautiful buttercream. Mix in the vanilla.

For the butterscotch sauce:
Melt the butter in a 2-quart saucepan over low to medium heat. Add the brown sugar, lemon juice, and 1/4 teaspoon salt. Cook, stirring occasionally, until the sugar is melted and mixture is bubbling, about 5 minutes.

Remove the pan from the heat and add the heavy cream. The mixture will bubble. Whisk until incorporated. Return the pan to low heat and cook for 10 minutes without stirring, until slightly thickened. Remove pan from the heat and add the vanilla. Stir. Let cool to room temperature. Sauce will thicken as it cools.

Fill and frost the cooled cakes, drizzling the butterscotch sauce between the cake layers and on top of the frosting, and on top of cake.

Cook'

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  • on August 19, 2014

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    Wow great to know the preparations of Butter scotch cake.

    people found this review Helpful.
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  • on June 02, 2014

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    I like the cake however, the frosting I am not sure is right. It tastes just like whipped butter??? I feel it was too rich and the butter frosting just did not turn out right. I checked to see if maybe the recipe was wrong. I was surprised there was not even a little powdered sugar. I think maybe cream cheese somewhere in there would be good. I almost put some powdered sugar in it, I should have. It is too buttery now to almost eat and it makes everyone almost gag! LOL Anyone else have this problem?

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  • on July 08, 2013

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    This was AMAZING!!! I thought it would be a special cake to make for my mother's 60th birthday - and indeed it was! The cake was beautifully light and fluffy, and had such a delicious flavour! The sauce and the frosting were also delectable! Very flavoursome and quite sweet. I definitely experienced the "curdled hot mess", but luckily the directions covered this and everything turned out perfectly after A LOT of beating (with a hand mixer, no less!! I baked the cakes in 8 inch pans rather than 9 inch pans as the directions suggest (because I happened to have 3 8-inch and only 1 9-inch which seemed to work really well; the cakes turned out the perfect size. I was able to take one cake out of the oven after 20 minutes, but the other 2 needed an extra 5 minutes. This recipe is definitely a keeper!!!

    people found this review Helpful.
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