Butterscotch Naked Cake
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Butterscotch Naked Cake is a simple layer cake featuring all purpose flour, butter, granulated and light brown sugars, eggs and vanilla, finished with a rich butterscotch glaze made from butter, heavy cream and butterscotch syrup. Warm cinnamon and sea salt enhance the butterscotch flavour throughout. With just 15 minutes of preparation and 30 minutes in the oven, this cake suits anyone looking for a straightforward bake with impressive results.
Ella x
Ingredients
- 250 gall-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.
Recipe Variations
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