LORI'S KITCHEN: Yellow Cake with Butterscotch Sauce + Buttercream Frosting

This week I finally gave into the junk food monster! I pulled a couple recipes I already had (and modified) + found a quick recipe for butterscotch sauce. The result: I am my own worst critic, so I'd say it turned out pretty good.

Easy Yellow Cake

Prep time: 20 minutes

Yield: 8 in triple layered cake; 9 in double layered cake; 24 cupcakes

2-1/4 c unbleached all-purpose flour

1/2 c heavy cream

3/4 c granulated sugar

3/4 c whole milk or half + half

3-1/2 t baking powder

1 t vanilla extract

1 t salt

3 eggs

1/2 c unsalted butter, softened

Instructions

  1. Heat oven to 350F. Grease and lightly flour 3 - 8 inch round baking pans; or 2 - 9 inch round baking pans; or line 2 cupcake pans with 24 liners. Set aside.
  2. In a large bowl, using a hand mixer or stand mixer on the low setting, mix ALL ingredients for about 30 seconds. Increase the speed to medium-high and continue to beat batter until blended. The batter is a little thicker than other cake batters. Fill each round baking pan about 2/3 full; or fill each cupcake well 2/3 full.
  3. Bake them until a toothpick inserted in center comes out clean! 
    8 in round baking pans for 25 - 30 minutes
    9 in round baking pans for 30 - 35 minutes
    Cupcakes for 18 - 20 minutes
  4. Allow cakes to cool in pans for 15 - 20 minutes. Place a plate over the pan and invert to release the cake onto the plate. Repeat process with the plate and a cooling rack. Allow cakes to continue cooling on a cooling rack until they reach room temperature. Meanwhile prepare the butterscotch sauce + buttercream frosting.

Butterscotch Sauce

Prep time: 10 minutes

Yield: 1 cup

1/2 stick unsalted butter (4 T)  1/2 c heavy cream
1/2 c packed dark brown sugar 1 t vanilla extract
1 t salt 1 shot bourbon

Instructions

  1. Melt the butter in a medium saucepan (not non-stick) over medium heat.
  2. Add the brown sugar, salt and heavy cream and stir the mixture with a rubber spatula until it's well blended. Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes.
  3. Remove the mixture from the heat. Let cool for 5 minutes then stir in the vanilla extract and bourbon. I used Woodford Reserve Kentucky straight bourbon whiskey.
  4. Transfer the butterscotch sauce to a container to cool. 

    Recipe from Just a Taste

    Buttercream Frosting

    1/3 c white Crisco shortening, softened  pinch of salt
    1/3 c unsalted butter, softened 1-1/2 t vanilla extract
    4 T heavy cream 3 c powdered sugar, sifted

    Instructions

    1. In a large bowl, using a hand mixer or stand mixer on medium speed, beat together the shortening and butter.
    2. Add the heavy cream, salt, and vanilla. Continue mixing until smooth (about 2 -3 minutes).
      NOTE: For this batch, I used Woodford Reserve Kentucky straight bourbon whiskey instead of vanilla extract.
    3. Add in the powdered sugar a 1/2 c at a time, beating well between additions.

    Assembly for multi-layered cakes

    1. Set first cake on a leveled serving platter. Using a long serrated knife, at eye-level to the cake, cut the dome-shaped top off to create an even flat surface. Discard scraps.
    2. Pipe a large frosting bead around the top outside of the cake. Carefully fill the area with butterscotch sauce. Allow the sauce to soak into the cake. Add more sauce as desired. Generously place frosting onto cake #1 (the bottom layer). Using an angled spatula, spread frosting evenly across the surface.
    3. Level cake #2 using a long serrated knife, as in Step 1. Stack leveled cake #2 onto cake #1. Repeat step 2.
    4. Using the angled spatula, evenly frost around the sides of the cake or leave the sides "naked." Add more frosting as desired.

    Finishing the Cupcakes

    1. Drizzle some butterscotch sauce on each cupcake. Allow the sauce to soak into the cupcakes. Add more sauce as desired.
    2. Pipe frosting onto each cupcake.

     

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