Butterscotch Cake Recipe

5 1 1
Butterscotch Cake Recipe
Butterscotch Cake Recipe photo by Taste of Home
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Butterscotch Cake Recipe

Read Reviews
5 1 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. —Judy Lamon, Louisville, Tennessee
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min. + cooling

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 all-purpose flour
  • 1 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

Directions

Line two greased 9-in. round baking pans with waxed paper; set aside. In a saucepan, melt butterscotch chips with water over low heat, stirring occasionally. Cool to room temperature.
In a large mixing bowl, cream shortening and sugars. 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 (do not overbeat).
Pour into prepared pans. Bake at 375° for 30-35 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.
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.
Remove from the heat. Gently stir in chips and butter. Stir in pecans and coconut. Cool to room temperature without stirring.
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 slice: 765 calories, 36g fat (15g saturated fat), 81mg cholesterol, 422mg sodium, 103g carbohydrate (79g sugars, 2g fiber), 7g protein.

  • 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 all-purpose flour
  • 1 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
  1. Line two greased 9-in. round baking pans with waxed paper; set aside. In a saucepan, melt butterscotch chips with water over low heat, stirring occasionally. Cool to room temperature.
  2. In a large mixing bowl, cream shortening and sugars. 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 (do not overbeat).
  3. Pour into prepared pans. Bake at 375° for 30-35 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

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zackbrumba User ID: 7073004 149662
Reviewed Feb. 2, 2013

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

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