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Salted Caramel Butterscotch Cake: A Decadent, Show-Stopping Dessert

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Few desserts can rival the decadent appeal of a layered cake that combines rich, indulgent flavors and textures into every bite. The Salted Caramel Butterscotch Cake is one such dessert that takes cake-making to new heights. It is a glorious creation made up of three moist cake layers studded with toasted pecans, topped with a creamy brown butter frosting, and finished off with a drizzle of salted caramel sauce. Whether you’re celebrating a special occasion, hosting a gathering, or simply indulging in a treat for yourself, this cake is bound to impress with its rich, luxurious taste and beautiful presentation. With every bite, you’ll experience a harmonious blend of sweet and salty flavors, complemented by the nutty crunch of pecans and the smooth, velvety frosting. This cake is not just dessert; it’s an experience—one that you’ll want to savor and share with everyone you love.

Ingredients

For the Cake:

  • Pecans (2 cups, toasted & divided): Toasted pecans add a delightful crunch and nutty depth to the cake. They enhance both the flavor and texture, creating a satisfying contrast to the moist cake layers.
  • White Cake Mix (1 box, 15 oz): This acts as the base of the cake, giving it structure and lightness. A good white cake mix helps the cake come together quickly while still allowing the other flavors to shine.
  • Instant Butterscotch Pudding Mix (1 pkg, 3.4 oz): This ingredient is key to infusing the cake with rich butterscotch flavor. It contributes to the cake’s moisture and adds a subtle, deliciously sweet flavor.
  • Light Brown Sugar (½ cup, packed): Brown sugar deepens the sweetness and adds a slight molasses flavor that complements the butterscotch notes in the cake.
  • Butterscotch Chips (½ cup, 5 oz): Melted butterscotch chips are incorporated into the batter, providing a smooth, rich, and buttery flavor throughout the cake.
  • Eggs (3 large): Eggs provide structure and moisture to the cake while contributing to its rich texture.
  • Buttermilk (1 cup, 236ml): Buttermilk adds a slight tanginess to the cake, balancing out the sweetness while helping the cake remain tender and moist.
  • Vegetable Oil (½ cup, 118ml): Oil contributes to the cake’s moistness and ensures that the texture is light and fluffy.
  • Sour Cream (¾ cup, 180g): Sour cream adds moisture and helps keep the cake soft, while also lending a slight tang that balances the sweetness.
  • Bourbon (2 tablespoons, 30ml, optional): Bourbon adds a warm, complex depth of flavor. If you prefer a non-alcoholic version, simply omit it.
  • Vanilla Extract (1 teaspoon, 5ml): Vanilla rounds out the flavor profile, enhancing the sweetness of the cake and the other ingredients.

For the Frosting:

  • Unsalted Butter (½ cup, 113g, browned): Browned butter is a key player in this frosting. It imparts a nutty, caramelized flavor that adds richness and depth to the frosting.
  • Unsalted Butter (1 ½ cups, 339g, room temperature): The main ingredient for the frosting, this butter creates the base for a creamy, smooth consistency.
  • Powdered Sugar (7 cups, 911g): Powdered sugar is used to sweeten the frosting and achieve the fluffy texture necessary for smooth spreading.
  • Vanilla Extract (1–2 teaspoons, 10ml): A touch of vanilla brings warmth and balance to the frosting, complementing the richness of the brown butter.
  • Heavy Whipping Cream (1 tablespoon, 15ml) or Bourbon: The cream helps loosen up the frosting, making it spreadable and giving it a smooth finish.
  • Salt (1/8 teaspoon): A pinch of salt helps balance the sweetness of the frosting and enhances the caramel flavor.
  • Salted Caramel Sauce (½ cup): The salted caramel sauce is the finishing touch. Drizzled over the cake, it adds both sweetness and a savory depth that perfectly complements the butterscotch cake layers.

Instructions

  • Prepare the Cake: Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by lining the bottoms with parchment paper and greasing the sides. This ensures that the cakes will come out easily after baking. Toast the pecans on a baking sheet for 5 to 8 minutes, or until they are fragrant and golden. Once toasted, let them cool and chop them into smaller pieces. Set aside.
  • Melt the Butterscotch Chips: In a microwave-safe bowl, melt the butterscotch chips. Heat them in 30-second increments, stirring after each, until they are smooth and completely melted. Set the melted chips aside to cool slightly.
  • Mix the Cake Batter: In a large mixing bowl, combine the white cake mix, instant butterscotch pudding mix, and light brown sugar. Stir them together until they’re well incorporated. Add the eggs, buttermilk, vegetable oil, sour cream, bourbon (if using), and vanilla extract to the dry ingredients. Mix on low speed until everything is combined. Once the batter starts coming together, add the melted butterscotch chips and toasted pecans. Continue mixing until the batter is smooth and evenly combined.
  • Bake the Cake: Divide the batter evenly between the three prepared cake pans. Bake in the preheated oven for 21 to 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Once baked, remove the cakes from the oven and allow them to cool completely.
  • Make the Frosting: To brown the butter for the frosting, cut ½ cup of unsalted butter into pieces and melt it over medium heat in a small saucepan. Allow the butter to bubble and brown, stirring frequently. When the butter turns amber and gives off a nutty aroma, remove it from the heat. Let the browned butter cool until it becomes a soft solid but remains spreadable. For a quicker process, place it in the refrigerator or freezer.
  • Prepare the Frosting: Using a stand mixer with the paddle attachment, beat the remaining 1 ½ cups of unsalted butter until light and fluffy, about 3 to 4 minutes. Add the browned butter and continue beating until well incorporated. Gradually add 4 cups of powdered sugar, mixing on low speed at first, then increasing the speed once incorporated. Beat for another minute. Add the remaining 3 cups of powdered sugar along with the heavy cream (or bourbon) and beat for 1-2 minutes, until the frosting is light, fluffy, and spreadable.
  • Assemble the Cake: Once the cakes have cooled, use a cake leveler or serrated knife to trim the domes off the top of the cakes, creating even layers. Place the first layer of cake on a cake board or serving platter and spread about 1 cup of frosting over it using an offset spatula. Pipe a ring of frosting around the edge and fill the center with more frosting. Place the second cake layer on top and repeat the process with frosting. Place the final layer on top, inverted, so the bottom of the cake faces up. Use the remaining frosting to fill in any gaps and create a rough crumb coat. Refrigerate the cake for 15 to 20 minutes to allow the crumb coat to firm up.
  • Finish Decorating: Once the crumb coat has set, apply a final layer of frosting to the outside of the cake. Use the remaining toasted pecans to press into the bottom edge of the cake, creating a decorative border. Drizzle the salted caramel sauce over the top of the cake just before serving.

Notes

  • Nut-Free Option: If you or your guests have nut allergies, you can omit the pecans and replace them with shredded coconut or chocolate chips for a different texture and flavor.
  • Dairy-Free Version: Substitute the buttermilk with a non-dairy milk like almond or soy milk, and use dairy-free butter for the frosting. You can also opt for a dairy-free butterscotch substitute if needed.
  • Bourbon-Free: If you prefer not to use bourbon, you can replace it with an extra teaspoon of vanilla extract or a dash of rum extract for a slightly different flavor.
  • Flavor Variations: For a more tropical twist, try adding coconut flakes to the cake batter, or use dark chocolate chips for a more intense flavor contrast.

Find it online: https://paularecipes.com/salted-caramel-butterscotch-cake-a-decadent-show-stopping-dessert/