Butterscotch Refrigerator Cake
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This butterscotch refrigerator cake is one of my go to desserts when I want something impressive without spending hours in the kitchen. What I love most is that it comes together in just 45 minutes total, and you don't even need to turn on the oven for very long. The eggs in this recipe are packed with choline, which is great for brain health, so you can feel a little better about indulging in a slice or two. The real magic happens when you drizzle that butterscotch syrup through the layers and let it chill, creating the most decadent, toffee flavored cake that tastes like you fussed over it all day. Trust me, your friends will be amazed when you tell them how simple this was to make.
Ella x
Ingredients
- 250all-purpose flour
- 400 ggranulated sugar
- 150 gunsalted butter
- 100 gbrown sugar
- 2large eggs
- 1 mLvanilla extract
- 120 mLbutterscotch syrup
- 60 gunsalted butter, melted
- 120 mLheavy cream
- 50 gconfectioner's sugar
- 50 gchopped walnuts (optional)(adds crunch and texture)
Detail level
Instructions
- 1
Preheat your oven to 160°C (320°F). Grease a 20cm round cake pan and line the base with parchment paper.
Tip: Use a cake pan with a non-stick coating for easy cake release.
- 2
In a large mixing bowl, whisk together the flour, granulated sugar, and brown sugar.
Tip: Use a whisk attachment or a wooden spoon for easy mixing.
- 3
Add the unsalted butter and use an electric mixer to cream until light and fluffy.
Tip: Make sure to scrape down the sides of the bowl to avoid lumps.
- 4
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.
- 5
Melt the butterscotch syrup in a small saucepan over low heat.
Tip: Whisk constantly to prevent scorching.
- 6
Pour the melted butterscotch syrup into the mixing bowl and mix until combined.
Tip: Be careful not to overmix.
- 7
Pour the batter into the prepared cake pan and smooth the top.
Tip: Use a spatula to remove any air bubbles.
- 8
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Tip: Check every 5 minutes to avoid overcooking.
- 9
Remove from the oven and let cool in the pan for 5 minutes.
Tip: Use a wire rack to cool the cake completely.
- 10
Once cooled, spread the melted butter on top of the cake.
Tip: Use a spatula to smooth out the top.
- 11
Top with the whipped heavy cream and sprinkle with confectioner's sugar.
Tip: Use a piping bag or a spatula to create a decorative border.
- 12
Garnish with chopped walnuts, if using.
Tip: Use a sprinkle of confectioner's sugar to create a decorative border.
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