Best Butterscotch Layer Cake Recipes
BUTTERSCOTCH PUDDING LAYER CAKE
If you love butterscotch, you're going to want a slice (or two!) of this incredible pudding layer cake. Made easy with Betty Crocker™ Super Moist™ yellow cake mix, this cake's three layers are given extra flavor with milk, melted butter and butterscotch pudding mix. The layers are separated by a from-scratch butterscotch-dark chocolate buttercream frosting that's then used to frost the entirety of the cake. Crushed pretzels are used to decorate the sides of the cake, while caramel is poured on top to double down on the butterscotch flavor. The caramel is then sprinkled with sea salt for a sweet-and-salty combination that's undeniably delicious.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray; line with cooking parchment paper.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
- Bake 20 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- In small microwavable bowl, microwave chocolate chips and butterscotch chips uncovered on High 60 seconds; stir halfway through. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth; cool 10 minutes. In large bowl, beat 1 1/2 cups softened butter and melted chips with electric mixer on medium speed until blended. On low speed, beat in powdered sugar, milk and vanilla, scraping side of bowl occasionally, until smooth and creamy.
- Place one cake layer on serving plate. Spread 2/3 cup of the frosting on top; top with second cake layer. Spread 2/3 cup of the frosting on top; top with third cake layer. Frost side and top of cake with remaining frosting. Press crushed pretzels along bottom edge of cake. Refrigerate uncovered at least 1 hour.
- When ready to serve, carefully pour and spread caramel sauce over top of cake, allowing some to drip down sides; sprinkle sea salt on top. Cover and refrigerate any remaining cake.
Nutrition Facts : Calories 710, Carbohydrate 88 g, Cholesterol 130 mg, Fat 7 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 24 g, ServingSize 1 Slice, Sodium 830 mg, Sugar 67 g, TransFat 1 1/2 g
BUTTERSCOTCH MINT CHOCOLATE LAYER CAKE?
this cake recipe is gonna blow your mind,what if butterscotch and mint chocolate will be combined,on a one delicious cake?
Provided by raymond spencer @clownman70360
Categories Cakes
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Heat margarine in a medium saucepan over low heat.Combine heavy cream,half and half and1 cup butterscotch ice cream topping,cook for 5 minutes,stirring occasionally.Remove from heat.
- Pour into two 9-inch round cake pans.Sprinkle evenly with chopped pretzels.
- In a large bowl,combine cake mix,water,oil egg whites,3 teaspoons mint extract and butterscotch chips at low speed until moistened.Beat for 2 minutes at high speed.
- Carefully spoon the batter over butterscotch/pretzel mixture.
- Bake at 350 degrees for 35 to 45 minutes,or until a toothpick inserted a center comes out clean.
- Cool completely for 5 minutes.Remove from the pans and place them on a wire rack.
- In a medium bowl,whisk whipped topping,cream cheese,hot fudge sauce and remaining mint extract together for 6 minutes until combined.Set aside.
- To assemble the cake,place one layer on a serving plate,butterscotch side up.Spoon remaining butterscotch ice cream topping,add 1 cup mint chocolate chips evenly.
- Top with the second layer.Spread the frosting on top and sides of the cake.Sprinkle remaining mint chocolate chips.Store in refrigerator in 2 hours before serving.
BUTTERSCOTCH PUDDING LAYER CAKE
If you love butterscotch, you're going to want a slice (or two!) of this incredible pudding layer cake. Made easy with Betty Crocker™ Super Moist™ yellow cake mix, this cake's three layers are given extra flavor with milk, melted butter and butterscotch pudding mix. The layers are separated by a from-scratch butterscotch-dark chocolate buttercream frosting that's then used to frost the entirety of the cake. Crushed pretzels are used to decorate the sides of the cake, while caramel is poured on top to doub
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
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***** HEAVENLY BUTTERSCOTCH LAYER CAKE *****
Make and share this ***** Heavenly Butterscotch Layer Cake ***** recipe from Food.com.
Provided by comfort_food_rocks
Categories Dessert
Time 1h25m
Yield 8 generous slices
Number Of Ingredients 10
Steps:
- preheat the oven to 190C, and then start the icing.
- dissolve the sugar in water over a low heat, without stirring at all or the sugar will crystallise.
- when the sugar seems dissolved, increase the heat and boil until it turns a dark golden colour, this will take around 10-15 minutes.
- dont worry if it seems a little burnt, it will taste fine.
- take the pan off the heat and whisk in the double cream, slowly. dont worry if it looks a little lumpy, it will be fine soon enough.
- when all cream has been added, but the pan on the heat again, whisk until all is combined.
- cool the caramel and put it in the fridge until you need it.
- to make the two cake layers, but all ingredients excluding the double cream into a food processor and mix until smooth.
- scrape down the sides of the food processor bowl, and then process it again, adding a few tablespoons of cream.
- if it is runny, stop processing, if not, add a bit more cream and process until it is smooth.
- but the batter in two round sandwich tins (approx 21 cm in diameter is ideal) and bake for 25 minutes or until the cakes are coming away from the sides of the pan or until a knife comes out clean.
- leave to cool in the pan for 10 minutes, then put on a rack until completely cool.
- put the caramel that tou have cooled doen in the fridge into alarge mixing bowl unti lyou reach the250 ml mark. leave the rest for drizzling over the cake later.
- beat the cream cheese unti lsmooth, then add the 250ml caraml , beat again until al lis smooth.
- put one cake on a plate, spread half the creamy caramel over the top, then put the other cake on top. ice the other cake with the remaining icing, then drizzle over the top the reserved caramel.
- enjoy your cake!
Nutrition Facts : Calories 916.2, Fat 56.3, SaturatedFat 34.5, Cholesterol 270, Sodium 206.7, Carbohydrate 94.6, Fiber 0.9, Sugar 65.4, Protein 11.5
BUTTERSCOTCH LAYER CAKE
I really love layer cakes and especially ones that look a little rustic and simple. This is a super simple cake for when you want something special to serve for dessert but don't want to be too fussy.
Provided by Miss Erin C.
Categories Dessert
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Grease 2 8" round cake pans and line the bottoms with parchment paper.
- Icing (do this first as it will need time to cool): Dissolve the sugar in the water in a medium saucepan over medium-low heat, do not stir When the sugar seems dissolved, turn the heat up to medium-high and bring to a boil Boil until it turns a nice dark golden brown color, remove from heat and add the cream It will get lumpy!
- Don't worry, whisk as much of the lumps out as you can and then return to medium heat and whisk out the remaining lumps When it is smooth, remove from heat until it is cooled, I just set the whole thing in the refrigerator until I need it again.
- Cake: Cream the butter and sugars with an electric mixer.
- Add the eggs one at a time until combined.
- Add the cake flour and the baking soda and mix until combined.
- Add the cream 1 Tbls at a time until combined.
- Divide the batter between the 2 prepared cakepans and smooth the tops.
- Bake for 25 minutes or until the cake starts pulling away from the sides and a cake tester comes out clean Cool for 10 minutes on a wire rack, then remove from the pans and cool completely Assembly: Take the cream cheese and beat until smooth and fluffy, add 1 cup of the caramel mixture and beat until combined Place 1 cake layer on a plate, using a spatula, spread half of the icing mixture on top of the first layer Place the 2nd layer on top and top with the remaining icing.
- Take the remaining caramel mixture and drizzle it over the top of the cake, letting it run down the sides.
Nutrition Facts : Calories 875.9, Fat 62, SaturatedFat 38.1, Cholesterol 290.4, Sodium 385.8, Carbohydrate 72.2, Fiber 0.4, Sugar 49.5, Protein 10.7
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