Butterscotch Naked Cake
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
A rich, velvety cake infused with the deep, buttery flavor of butterscotch, topped with a smooth caramel glaze and a sprinkle of flaky sea salt.
Ella x
Ingredients
- 250all-purpose flour
- 150 gunsalted butter(softened)
- 200 ggranulated sugar
- 100 glight brown sugar
- 2 egglarge eggs
- 1½ mLvanilla extract(high-quality)
- ½ gcinnamon
- 5 gsea salt
- 50 gunsalted butter for glaze
- 50 mLheavy cream
- 50 mLbutterscotch syrup
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease and flour a 20cm (8 inch) round cake pan.
Tip: Use a high-quality non-stick pan to prevent the cake from sticking.
- 2
In a medium bowl, whisk together the flour, cinnamon, and sea salt. Set aside.
Tip: Make sure to sift the dry ingredients for an even texture.
- 3
In a large mixing bowl, cream together the butter and sugars until light and fluffy.
Tip: Use an electric mixer to speed up the process.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure to scrape down the sides of the bowl after each addition.
- 5
With the mixer on low speed, gradually add the flour mixture and mix until just combined.
Tip: Be careful not to overmix the batter.
- 6
Pour the batter into the prepared cake pan and smooth the top.
Tip: Make sure the batter is evenly distributed and the top is smooth.
- 7
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Tip: Keep an eye on the cake after 20 minutes, as the baking time may vary.
- 8
Remove the cake from the oven and let it cool in the pan for 5 minutes.
Tip: Don't touch the cake until it has cooled slightly.
- 9
Transfer the cake to a wire rack to cool completely.
Tip: Let the cake cool completely before glazing.
- 10
To make the glaze, melt the unsalted butter in a small saucepan over low heat.
Tip: Whisk constantly until the butter is smooth and melted.
- 11
Remove the saucepan from the heat and whisk in the heavy cream and butterscotch syrup.
Tip: Be careful not to let the glaze boil or scorch.
- 12
Drizzle the glaze over the cooled cake and sprinkle with flaky sea salt.
Tip: Let the glaze set before serving.
- 13
Slice the cake and serve immediately.
Tip: Enjoy the cake while it's still warm and moist.
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