Butterscotch Vanilla Cake
From liezel 16 years agoIngredients
- butterSCOTCH FILLING: shopping list
- ====================== shopping list
- 1 1/4 cup dark brown sugar (315 ml) shopping list
- 1 cup granulated sugar (250 ml) shopping list
- 1/3 cup corn syrup (80 ml) shopping list
- 8 tablespoons butter - non fat (120 ml) shopping list
- 3 cups cream (750 ml) shopping list
- 1/4 teaspoon salt (1,2 ml) shopping list
- 1 tablespoon vanilla extract (15 ml) shopping list
- 3 tablespoons dark rum, whiskey or liquer (45 ml) shopping list
- CAKE: shopping list
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- 3 1/3 cup flour (830 ml) shopping list
- 1/4 teaspoon baking soda (1,2 ml) shopping list
- 1 teaspoon salt (5 ml) shopping list
- 18 tablespoons butter, softened at room temp (270 ml) shopping list
- 2 1/4 cups granulated brown sugar (310 ml) shopping list
- 4 eggs shopping list
- 2 teaspoons vanilla extract (10 ml) shopping list
- 1/4 cup alcohol of choice (62,5 ml) shopping list
- 1 cup milk (250 ml) shopping list
- SPECIAL: shopping list
- ======== shopping list
- parchment paper shopping list
- Candy themometer shopping list
- foil or glad wrap shopping list
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.
- THE CAKE:
- =========
- 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
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Mix all of filling, not vanilla and alcohol
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Until 242 deg F
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Set aside
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Cut circles on parchment paper
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Cream butter and sugar
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Beat in the eggs
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Beat in 1/2 flour mixture
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Beat in milk vanilla alcohol rest of flour
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Bake 1/2 cup of batter each time
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Let cool
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Line cake pan with foil
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Stack with inverted layers and filling
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Keep layering
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Put cake board on top
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Turn over
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Take off cake pan
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Take off the foil
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The cake
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Cover with butterscotch
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The Rating
Reviewed by 3 people-
I think this is delicious! very good recipe for the butterscotch filling, really good!
Thanks!magali777 in Mexico loved it
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