Butterscotch Layer Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease and flour six 20cm round cake pans.

   Tip: Use a gentle circular motion to remove excess flour.

2. 2

   In a medium bowl, whisk together flour, baking powder, and salt.

   Tip: Sift the dry ingredients to ensure even distribution.

3. 3

   In a large mixing bowl, cream together butter and sugar until light and fluffy.

   Tip: Scrape down the sides of the bowl as needed.

4. 4

   Beat in eggs one at a time, followed by unsweetened butterscotch syrup.

   Tip: Ensure each egg is fully incorporated before adding the next.

5. 5

   Gradually add the dry ingredients to the butter mixture, alternating with heavy cream, beginning and ending with dry ingredients.

   Tip: Beat just until combined, as overmixing can result in a dense cake.

6. 6

   Divide the batter evenly among the prepared pans and smooth the tops.

   Tip: Rotate the pans to ensure even baking.

7. 7

   Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.

   Tip: Let the cakes cool in the pans for 5 minutes before transferring to a wire rack.

8. 8

   To make the buttercream, beat the unsalted butter until light and fluffy.

   Tip: Add powdered sugar gradually, beating until smooth and creamy.

9. 9

   Add vanilla extract and unsweetened butterscotch syrup, beating until combined.

   Tip: Adjust the consistency and flavor as needed.

10. 10

    To assemble the cake, place one cake layer on a serving plate and spread a layer of buttercream on top.

    Tip: Repeat with the remaining cake layers, finishing with a layer of buttercream on top.

11. 11

    Drizzle the caramel sauce over the top of the cake in a zig-zag pattern.

    Tip: Allow the caramel to set before serving.

12. 12

    Decorate with chopped nuts or sprinkles, if desired.

    Tip: Be creative with your cake's appearance!