Butterscotch Devil's Food Cake
Prep
30 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Moist and indulgent cake filled with butterscotch flavor, topped with a creamy butterscotch frosting.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 gunsalted butter(softened)
- 400 gsugar
- 100 gbrown sugar
- 4 eggeggs
- 60 mlbutterscotch syrup
- 1½ mlvanilla extract
- 6 gsalt
- 15 gbaking powder
- 100 mlunsalted milk
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F). Grease and flour a 20cm (8 inch) round cake pan.
Tip: Use parchment paper for easy removal.
- 2
Whisk together flour, salt, and baking powder in a medium bowl. Set aside.
Tip: Sift dry ingredients to ensure even distribution.
- 3
Cream butter and sugars until light and fluffy. Beat in eggs one at a time.
Tip: Use an electric mixer for best results.
- 4
Add butterscotch syrup and vanilla extract. Mix until combined.
Tip: Don't overmix!
- 5
Gradually add flour mixture, alternating with milk, beginning and ending with flour mixture. Beat just until combined.
Tip: Scrape down sides of bowl for even mixing.
- 6
Pour batter into prepared cake pan and smooth top.
Tip: Tap pan gently to remove air bubbles.
- 7
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Tip: Don't overbake!
- 8
Remove from oven and let cool in pan for 5 minutes.
Tip: Transfer to a wire rack to cool completely.
- 9
For frosting, melt butter and sugar in a saucepan over low heat, stirring until smooth.
Tip: Use a candy thermometer for perfect butterscotch color.
- 10
Remove from heat and stir in butterscotch syrup and vanilla extract.
Tip: Let cool slightly before using.
- 11
Spread frosting over cooled cake and decorate as desired.
Tip: Use a piping bag for a professional finish.
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