Show Subscription Form




Butterscotch Cake Recipe
Butterscotch Cake Recipe photo by Taste of Home

Butterscotch Cake Recipe

Read Reviews (1)
5 1
Publisher Photo
I get lots of compliments and recipe requests whenever I make this eye-catching cake. The filling is similar to German chocolate cake.
TOTAL TIME: Prep: 35 min. Bake: 25 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 35 min. Bake: 25 min. + cooling
MAKES: 12 servings

Ingredients

  • 2/3 cup butterscotch chips
  • 1/4 cup water
  • 1/2 cup shortening
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 3 eggs
  • 2-1/4 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • FILLING/TOPPING:
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup evaporated milk
  • 1/3 cup water
  • 1 egg yolk, lightly beaten
  • 1/3 cup butterscotch chips
  • 2 tablespoons butter
  • 1 cup pecans, chopped
  • 1 cup flaked coconut
  • 2 to 3 cups buttercream frosting

Nutritional Facts

1 serving (1 slice) equals 765 calories, 36 g fat (15 g saturated fat), 81 mg cholesterol, 422 mg sodium, 103 g carbohydrate, 2 g fiber, 7 g protein.

Directions

  1. Line two greased 9-in. round baking pans with waxed paper; set aside. In a microwave, melt butterscotch chips and water at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
  2. In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in butterscotch mixture. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk just until combined.
  3. Pour into prepared pans. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. In a large saucepan, combine sugar and cornstarch. Stir in evaporated milk and water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
  5. Remove from the heat. Gently stir in chips and butter. Stir in pecans and coconut. Cool to room temperature without stirring.
  6. Place one cake layer on a serving plate; spread with half of the filling. Top with second layer and remaining filling. Frost sides with buttercream frosting. Store in the refrigerator. Yield: 12 servings.
Originally published as Butterscotch Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p74

Nutritional Facts

1 serving (1 slice) equals 765 calories, 36 g fat (15 g saturated fat), 81 mg cholesterol, 422 mg sodium, 103 g carbohydrate, 2 g fiber, 7 g protein.

Reviews for Butterscotch Cake(1)

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Feb. 2, 2013

Delicious! The filling/topping is decadent - made it as a birthday cake and everyone enjoyed it!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT