Butterscotch Devil's Food Cake
Prep
30 mins
Cook
40 mins
Servings
6
Difficulty
Easy
My favorite dessert to bake when I want something indulgent yet straightforward is this butterscotch devil's food cake. It comes together in just seventy minutes total, making it perfect for weeknight cravings without spending hours in the kitchen. The rich cocoa and buttery butterscotch syrup create this incredible depth of flavor that tastes far more complicated than it actually is. Plus, eggs in this recipe provide wonderful protein and nutrients that make the cake structure beautifully moist and tender. With simple pantry ingredients you probably already have on hand, this is an affordable way to impress family and friends with homemade dessert.
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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