Butterscotch Cake

Total Time Prep: 35 min. Bake: 25 min. + cooling
Yield 12 servings
Test Kitchen Approved
Think of butterscotch cake as German chocolate cake's auburn cousin. The amber-hued cake layers are flavored with butterscotch chips, as are the stripes of chewy, coconut-pecan filling between the cake layers and on top.

Ingredients

  • 2/3 cup butterscotch chips
  • 1/4 cup water
  • 1/2 cup shortening
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 3 large eggs, room temperature
  • 2-1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • FILLING/TOPPING:
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup evaporated milk
  • 1/3 cup water
  • 1 large egg yolk, lightly beaten
  • 1/3 cup butterscotch chips
  • 2 tablespoons butter
  • 1 cup pecans, chopped
  • 1 cup sweetened shredded coconut
  • 2 to 3 cups buttercream frosting

Directions

  1. Preheat oven to 375°. Line 2 greased 9-in. round baking pans with waxed paper; set aside. In a microwave, melt butterscotch chips with 1/4 cup water at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
  2. In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in butterscotch mixture. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk just until combined.
  3. Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. In a large saucepan, combine sugar and cornstarch. Stir in evaporated milk and water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
  5. Remove from the heat. Gently stir in chips and butter. Stir in pecans and coconut. Cool to room temperature without stirring.
  6. Place 1 cake layer on a serving plate; spread with half of the filling. Top with second layer and remaining filling. Frost sides with buttercream frosting. Store in the refrigerator.

Nutrition Facts

1 slice: 765 calories, 36g fat (15g saturated fat), 81mg cholesterol, 422mg sodium, 103g carbohydrate (79g sugars, 2g fiber), 7g protein.

I get lots of compliments and recipe requests whenever I make this eye-catching cake. The filling is similar to German chocolate cake. —Judy Lamon, Louisville, Tennessee
Recipe Creator

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