Butterscotch Charlotte
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This butterscotch charlotte is one of my favorite desserts to make because it comes together in just an hour from start to finish. The beauty of this recipe lies in its simplicity: you likely have most of these ingredients in your pantry already, making it an affordable and practical choice for weeknight baking. Eggs are packed with choline, which supports brain health, so you're getting a little nutritional boost with every indulgent bite. The tender cake soaked with rich butterscotch sauce and topped with clouds of whipped cream creates a dessert that tastes far more impressive than the minimal effort required. Trust me, this is the kind of recipe you'll find yourself returning to again and again.
Ella x
Ingredients
- 250all-purpose flour
- 200granulated sugar
- 150unsalted butter
- 4large eggs
- 150buttermilk
- 100light brown sugar
- 150heavy cream
- 1vanilla extract
- 1salt
- 1cinnamon
- 200butterscotch sauce
- 200whipped cream
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and grease a 20cm (8 inch) round cake pan.
Tip: Make sure the pan is well-greased for the cake to release easily.
- 2
In a medium bowl, whisk together the flour, granulated sugar, and salt.
Tip: Sift the dry ingredients to ensure even distribution.
- 3
In a large bowl, whisk together the butter, eggs, buttermilk, and vanilla extract.
Tip: Use an electric mixer to beat the mixture until light and fluffy.
- 4
Add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Be careful not to overmix the batter.
- 5
Pour the batter into the prepared cake pan and smooth the top.
Tip: Make sure the batter is evenly distributed and there are no air pockets.
- 6
Bake the cake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Tip: Rotate the cake halfway through the baking time for even browning.
- 7
While the cake is baking, prepare the butterscotch sauce by melting the butter and brown sugar in a small saucepan over medium heat.
Tip: Whisk constantly until the mixture is smooth and caramelized.
- 8
Remove the cake from the oven and let it cool in the pan for 5 minutes.
Tip: Don't remove the cake from the pan yet, as it will still be warm and fragile.
- 9
Invert the cake onto a serving plate and spread the butterscotch sauce over the top.
Tip: Use a spatula to spread the sauce evenly and prevent it from pooling in one area.
- 10
Top the cake with whipped cream and serve immediately.
Tip: You can also refrigerate the cake for up to 2 hours before serving, but the whipped cream will start to deflate.
- 11
To make the whipped cream, beat the heavy cream and unsalted butter in a large bowl until stiff peaks form.
Tip: Be careful not to overbeat the cream, as it will become too stiff and turn into butter.
- 12
Add a pinch of salt and a sprinkle of cinnamon to the whipped cream and mix until combined.
Tip: This will bring out the flavors of the whipped cream and balance out the sweetness of the butterscotch sauce.
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