Butterscotch Drip Cake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Moist and flavorful butterscotch cake with a sticky caramel drizzle.
Ella x
Ingredients
- 250all-purpose flour
- 12baking powder
- 6salt
- 400granulated sugar
- 150brown sugar
- 200unsalted butter
- 2large eggs
- 100butterscotch syrup
- 50heavy cream
- 2vanilla extract
- 100buttercrunch bits
Detail level
Instructions
- 1
Preheat oven to 180°C. Grease and flour a 20cm round cake pan.
Tip: Use parchment paper for easy cake removal.
- 2
In a medium bowl, whisk together flour, baking powder, and salt.
Tip: Whisking ensures the dry ingredients are evenly incorporated.
- 3
In a large bowl, cream butter and sugars until light and fluffy.
Tip: Use an electric mixer for best results.
- 4
Beat in eggs one at a time, then stir in butterscotch syrup and heavy cream.
Tip: Don't overmix the batter, it can become dense.
- 5
Melt buttercrunch bits in a small saucepan over low heat.
Tip: Stir occasionally until smooth and well combined.
- 6
Gradually add dry ingredients to the wet ingredients, stirring until just combined.
Tip: Avoid overmixing, it can lead to a dense cake.
- 7
Pour batter into prepared cake pan and smooth the top.
Tip: Make sure the batter is evenly distributed for an even bake.
- 8
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Tip: Don't open the oven door during baking, it can cause the cake to sink.
- 9
Remove from oven and let cool in the pan for 5 minutes.
Tip: This helps the cake release from the pan.
- 10
Drizzle with butterscotch syrup and sprinkle with buttercrunch bits.
Tip: Serve warm and enjoy!
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