Butterscotch Mirror Glaze Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Indulge in the rich, velvety texture of our Butterscotch Mirror Glaze Cake, perfect for satisfying your sweet tooth.
Ella x
Ingredients
- 250 gbutter(softened)
- 300 gsugar
- 2eggs
- 200 gflour
- 10 gbaking powder
- 5 gsalt
- 150 mlmilk
- 1½ mlvanilla extract
- 150 gbutterscotch sauce(store-bought or homemade)
- 50 gconfectioner's sugar(for glaze)
- 50 gpeanuts(chopped (optional))
- 20 gbutter scrape
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease and flour a 20cm round cake pan.
Tip: Use a non-stick pan for easier removal.
- 2
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Tip: Use a stand mixer for efficient creaming.
- 3
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure each egg is fully incorporated before adding the next.
- 4
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the butter mixture, alternating with the milk.
Tip: Start and end with the dry ingredients to avoid overmixing.
- 5
Pour the batter into the prepared cake pan and smooth the top.
Tip: Use a spatula to create a smooth, even surface.
- 6
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Check for doneness by gently jiggling the pan.
- 7
Remove from the oven and let cool in the pan for 5 minutes.
Tip: Don't disturb the cake during this time, as it will help it release evenly.
- 8
Transfer the cake to a wire rack to cool completely.
Tip: Use a cake stand or wire rack to keep the cake stable.
- 9
Once the cake is completely cool, drizzle with butterscotch sauce and sprinkle with confectioner's sugar.
Tip: Use a spatula to create a smooth, even glaze.
- 10
Optional: Top with chopped peanuts and a butter scrape for added texture and flavor.
Tip: Get creative with your topping – the choice is yours!
Recipe Variations
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