Butterscotch Cake

12 standard portions

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Ingredients

• 2 3/4 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter (softened to room temperature)
• 1 cup light brown sugar (lightly packed)
• 3/4 cup granulated sugar
• 1 3.4-ounce package instant butterscotch pudding mix
• 3 large eggs (at room temperature)
• 1 1/4 cups whole milk (or 2%)
• 1½ cups unsalted butter (softened to room temperature)
• 6 cups powdered sugar
• 1½ cups butterscotch chips
• 1 teaspoon pure vanilla extract
• 1/3 cup heavy cream
• 1/2 cup butterscotch chips
• 3 tablespoons heavy cream

Method

1. Preheat the oven to 350°F/180°C, grease and lightly flour 3 8-inch round cake pans and set aside
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
3. In a large bowl, cream together the butter, brown sugar, granulated sugar, and instant pudding mix until light and fluffy (3-4 minutes on medium high speed).
4. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Pour in half the flour mixture and mix well, followed by half the milk, then repeat until all flour and milk has been added
5. Divide the batter equally between the three prepared pans and bake in the oven for 30 minutes, or until a toothpick inserted in the middle comes out clean.
6. Allow the cakes to cool for 10 minutes in the pans before turning out and cooling completely on a wire rack
7. Once the cakes are cool, prepare the frosting by first melting the butterscotch chips (see note 1), then allowing the melted butterscotch to cool slightly
8. In a large mixing bowl, whip the butter with an electric mixer for two minutes. Then add the powdered sugar, 1 cup at a time, mixing well after each addition.
9. Add the cooled melted butterscotch and mix well.
10. Add the heavy cream and vanilla. Whip until the frosting is smooth and fluffy.
11. In a saucepan, heat the heavy cream until steaming - do not let it boil. Remove from the heat, and pour in the buttersctoch chips. Let sit for two minutes, then stir until the mixture is completely smooth. Allow the ganache to cool to room temperature before using.
12. Level the cakes using a serrated knife.
13. Place the bottom layer on a cake plate and spread a layer of frosting on top, add the next cake layer followed by another layer of frosting and finally the top layer of cake
14. Frost the outside of the cake with a light layer of frosting, (crumb coat) then chill in the fridge for at least 30 minutes
15. Frost the outside of the cake with a thicker layer of smooth frosting, then return to fridge to chill for at least another 30 minutes
16. Use a spoon to drip the ganache down the sides of the cake, then add remaining ganache to the top of the cake and smooth it into an even layer
17. Add additional frosting on top of the cake using a piping bag fitted with a open star tip if desired