Butterscotch Swirl Cake
Total TimePrep: 30 min. Bake: 65 min. + cooling
This cake was delicious! I used gluten-free flour (sorghum blend) and added an egg white plus an extra half teaspoon of baking powder. It came out beautifully! It was a bit too much batter for my silicon bundt pan, so next time I'm going to put some of the batter into mini-loaf pans and see how they come out.
This cake turned out exactly like the picture and it was delicious. It is flavorful and moist. The family was asking for seconds. Thank you for sharing.
I was disappointed in the strength of the butterscotch flavor. I am a butterscotch lover, and this cake didn't do much for me. It did bake up beautifully; however, it is not a recipe I will keep for the future.
Nice colorful swirls in this cake... the icing is super yummy. Consistency of the cake is firm, but moist... tastes good.
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Lovely cake---butterscotch is one of my favorites, in any of its forms. When I showed it to the family, everyone said "Wow!" The icing is perfect for the cake.
I was disappointed that when you slice the cake it comes apart in two pieces where the swirl layer is on the cake. The frosting was delicious and will use it on other cake recipes.
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this cake is wonderful. I did not have any butterscotch topping on hand the first time I made this but used milky way ice cream topping and vanilla pudding instead. I liked it even better than when I made it again with the butterscotch flavor as suggested in the recipe. Also I just topped it with powdered sugar. Definitely a recipe I will use again and again.
Love this cake ..