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How to make it

  • Put all of the filling ingredients, except vanilla and alcohol, in a large heavy saucepan.
  • Have another pot of a similar size ready and on the side.
  • Over medium-high heat, melt the sugars.
  • Stirring continuously until butterscotch boils.
  • Once it comes to a boil, stir frequently.
  • Taking care not to scrape any sugar crystals from the sides.
  • Cook at a full boil until the mixture reaches 242 deg F (120 deg C) on the candy themometer.
  • Immediately pour the butterscotch into the empty pot.
  • Do not scrape the sides or bottom.
  • From a height add the vanilla and alcohol.
  • This will steam and burn you if you don't do it from a distance.
  • Stir to combine.
  • Dool for 20 minutes.
  • It should be thick, yet pourable.
  • =========
  • Cut 10 8-inch circles of parchment or waxed paper.
  • The baking will progress better if you have 3 8-inch cake pans to bake layers of cake in.
  • You will need 8 to 9 layers.
  • Combine the flour, baking soda, baking powder and salt in a medium mixing bowl.
  • Whisk lightly to combine.
  • Cream the butter and sugar in a bigger seperate bowl until fluffy and light.
  • Add the eggs one at a time.
  • Beating after each addition.
  • Lower speed and pour in half of flour mixture.
  • Blend well.
  • Add the vanilla, alcohol and milk.
  • When the liquid is just combined, add remaining flour mixture.
  • Beat until smooth.
  • Put greased parchment paper in each cake pan.
  • Pour 1/2 cup of batter in each cake pan.
  • Smooth out with spatula.
  • Bake at 350 deg F (175 deg C) for 15 - 18 minutes.
  • Cool layers slightly in pan.
  • Remove, wipe sides of pan clean.
  • Repeat baking layers.
  • Line the inside of a clean, dry cake pan with plastic wrap or foil.
  • Peel paper from one cake layer.
  • Place uside down inside lined cake pan.
  • Ladle about 1/4 cup (60 ml) butterscotch filling over the cake.
  • Top with another cake layer.
  • Continue.
  • The cake will grow higher than the cake pan as you fill.
  • Dont put butterscotch on the end of the layers.
  • Place in fridge for an hour.
  • Invert cake on a cake board.
  • Remove plactic.
  • Gently reheat butterscotch.
  • Pour over top and sides of cake.
  • Chill.
  • Best if made a day ahead.
  • Keeps good for 5 days in fridge.
The ingredients   Close
Mix all of filling, not vanilla and alcohol   Close
Until 242 deg F   Close
Set aside   Close
Cut circles on parchment paper   Close
Cream butter and sugar   Close
Beat in the eggs   Close
Beat in 1/2 flour mixture   Close
Beat in milk vanilla alcohol rest of flour   Close
Bake 1/2 cup of batter each time   Close
Let cool   Close
Line cake pan with foil   Close
Stack with inverted layers and filling   Close
Keep layering   Close
Put cake board on top   Close
Turn over   Close
Take off cake pan   Close
Take off the foil   Close
The cake   Close
Cover with butterscotch   Close

Reviews & Comments 3

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  • lunasea 11 years ago
    That just makes me so hungry and it is so beautiful. Wow - great post, hon - I can't wait to taste it!
    Was this review helpful? Yes Flag
    " It was excellent "
    magali777 ate it and said...
    I think this is delicious! very good recipe for the butterscotch filling, really good!
    Was this review helpful? Yes Flag
  • chefmeow 11 years ago
    Oh my goodness. This sounds fabulous and the picture makes it look great. Thanks for posting, will have to give this one a try.
    Was this review helpful? Yes Flag

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