Tuesday, November 18, 2014

Butterscotch Layer Cake

Yield:  triple-layer, 8" round cake or approximately 24-30 cupcakes

  • 1 c (2 sticks) salted butter, melted
  • 2 c packed brown sugar (dark or light)
  • 2 large eggs
  • ½ c sour cream
  • 2½ T vanilla extract
  • 1½ c whole milk
  • 3 c all-purpose flour
  • ½ t. baking soda
  • 1 t. baking powder  
  • 1 t. salt

  1. Preheat oven to 350°F.  Prepare cake rounds with non-stick cooking spray or line cupcake tin with paper cupcake liners.
  2. Combine dry ingredients (flour, baking soda, powder, salt) in medium bowl; set aside.
  3. In large mixing bowl, whisk together melted butter and brown sugar until smooth. 
  4. Add eggs one at a time, beat thoroughly after each addition; whisk in sour cream.
  5. Add vanilla extract; whisk in whole milk until completely integrated.
  6. Stir in dry ingredients until barely smooth (do not overwork the batter). 
  7. Divide evenly among 8" rounds or fill cupcake tin 3/4 full.
  8. Bake cakes approx. 30-35 minutes; bake cupcakes approx. 22-25 minutes.
  9. Cool cake rounds for 10 minutes before removing cake to cooling rack; remove cupcakes after allowing to cool 4-5 minutes.
  10. Batter has a nice rise and will dome.
  11. Infuse with room temperature Butterscotch Sauce.
  12. Frost when completely cool. Buttercream suggestions: Vanilla, Cream Cheese, Maple, or Butterscotch

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