Saturday 20 May 2017

Butterscotch Cake


Light Brown Sugar - 2 Cups (about 240 gram)
Butter - 200g
Vanilla - 1 teaspoon
Eggs (medium size) - 2 
Plain Flour - 2 Cups (about 300 gram)
Baking Powder - 1 teaspoon
Baking Soda - 1 teaspoon
Salt - 1/2 teaspoon
Buttermilk - 1 Cup (to make buttercream - add 1 spoon white vinegar to warm milk and leave for 5 minutes to let it curdle)

Caramel Icing

Light Brown Sugar - 1 and 1/2 cups (about 220 gram)
Plain Flour - 1 tablespoon
Salted butter - 60 gram (divide in 2 parts)
Milk - 1/4 Cup
Vanilla - 1 teaspoon


Unsalted butter - 300 gram
Dark brown sugar - 2 cups (about 270 gram)
Heavy cream - 1 cup
Salt - 1/2 teaspoon
Cream cheese - 300 gram
Icing sugar - 2 cups (about 200 gram)


Pecans (crushed) - 2 cups

Butterscotch Cake


Cake Recipe

  1. Preheat oven to 180c. Grease and flour two 9 inch cake tins.
  2. Cream the butter and sugar in a mixer on medium until fluffy.
  3. Add vanilla, then add eggs one at a time, beating on low just until they are mixed in.
  4. In a separate bowl, sift together the flour, baking soda, baking powder and salt.
  5. Add the flour and the buttermilk (alternating one then the other)  into the sugar/egg mixture on low speed.
  6. Pour batter into the two 9 inch cake tins and bake for 25-30 minutes.
  7. Cool before frosting.

Caramel Icing Recipe

  1. In a small saucepan, mix together all ingredients and the extra 30g of butter. Heat over medium and bring to a boil. Stirring frequently to prevent burning, let the mixture boil for a good one minute.
  2. Take off the fire and add in the 30g butter. Cool the mixture, occasionally giving it a vigorous stir, until it is still warm (but not HOT) and has thickened enough to spread. 
  3. Spread it over the cake, moving fairly quickly because it will set as it cools. It will be a thin coating, not a thick layer. 
  4. Let it set completely before frosting.

Frosting Recipe

  1. Beat the butter, brown sugar until creamy.
  2. Add the cream cheese, powder sugar, salt and beat until thickened.
  3. Add heavy cream, and whip it in a mixer.
  4. Spread all over the cake and pipe the rest.
  5. Press chopped pecans on sides, and garnish the top with halves.
Butterscotch Cake