Butterscotch Charlotte
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
A classic dessert featuring layers of moist sponge cake, rich butterscotch sauce, and creamy whipped cream.
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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