BUTTERSCOTCH LOVE CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 3h
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven according to cake mix package instructions. Coat a 9-by-13-inch baking dish with cooking spray.
- For the butterscotch sauce: Melt the butter in a medium skillet over medium heat. Add the brown sugar and stir to coat. Cook, stirring, until the butter gets frothy, 2 minutes. Add the cream and cook, whisking, until slightly thickened, 5 minutes. Cool to room temperature and then stir in the vanilla
- For the batter: Prepare the batter according to cake mix box instructions and pour into the prepared baking dish. Drizzle in the cooled butterscotch sauce and mix to swirl. Set aside.
- For the filling: Combine the ricotta, mascarpone, eggs, sugar and salt in a stand mixer fitted with the whisk attachment. Whisk until smooth. Gently pour the filling onto the cake batter so the top is completely white.
- Bake until a skewer inserted in the center of the cake comes out clean and the yellow cake layer has risen to the top of the baking dish, about 50 minutes. Let the cake cool before frosting.
- For the frosting: Just before serving, combine the mascarpone, butterscotch pudding mix, sugar and milk in a stand mixer and mix until smooth. Using an offset spatula, spread the frosting evenly over the entire cake. Serve.
BUTTERSCOTCH PUDDING LAYER CAKE
If you love butterscotch, you're going to want a slice (or two!) of this incredible pudding layer cake. Made easy with Betty Crocker™ Super Moist™ yellow cake mix, this cake's three layers are given extra flavor with milk, melted butter and butterscotch pudding mix. The layers are separated by a from-scratch butterscotch-dark chocolate buttercream frosting that's then used to frost the entirety of the cake. Crushed pretzels are used to decorate the sides of the cake, while caramel is poured on top to double down on the butterscotch flavor. The caramel is then sprinkled with sea salt for a sweet-and-salty combination that's undeniably delicious.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray; line with cooking parchment paper.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
- Bake 20 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- In small microwavable bowl, microwave chocolate chips and butterscotch chips uncovered on High 60 seconds; stir halfway through. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth; cool 10 minutes. In large bowl, beat 1 1/2 cups softened butter and melted chips with electric mixer on medium speed until blended. On low speed, beat in powdered sugar, milk and vanilla, scraping side of bowl occasionally, until smooth and creamy.
- Place one cake layer on serving plate. Spread 2/3 cup of the frosting on top; top with second cake layer. Spread 2/3 cup of the frosting on top; top with third cake layer. Frost side and top of cake with remaining frosting. Press crushed pretzels along bottom edge of cake. Refrigerate uncovered at least 1 hour.
- When ready to serve, carefully pour and spread caramel sauce over top of cake, allowing some to drip down sides; sprinkle sea salt on top. Cover and refrigerate any remaining cake.
Nutrition Facts : Calories 710, Carbohydrate 88 g, Cholesterol 130 mg, Fat 7 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 24 g, ServingSize 1 Slice, Sodium 830 mg, Sugar 67 g, TransFat 1 1/2 g
BUTTERSCOTCH CAKE WITH CARAMEL ICING
I love the icing even more than the cake itself, and I think next time I will try it with a standard butter cake. Caramel icing is a wonderful treat and another one of those old things that fell out of favor but now is making a comeback.
Provided by Topher Zenishek
Time 1h20m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
- Combine brown sugar and butter for cake in a bowl; cream with an electric mixer on medium speed until fluffy. Add vanilla extract, then add eggs, one at a time, beating on low speed just until they are mixed in.
- Sift flour, baking soda, baking powder, and salt together in a separate bowl. Add flour mixture in 2 batches, alternating with buttermilk, beating batter on low speed until well mixed, scraping down the bowl by hand as needed. Pour batter evenly into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- While cake cools, combine brown sugar, 1/4 cup butter, milk, and flour for icing in a small saucepan over medium heat; bring to a boil. Continue to boil, stirring frequently to prevent burning, for 1 minute. Remove from heat and stir in 2 tablespoons butter and vanilla extract. Cool the mixture, stirring occasionally, until it is still warm (but not hot) and has thickened enough to spread.
- Spread icing over the cake, moving fairly quickly because it will set as it cools. It will be a thin coating, not a thick layer. Let set completely before cutting into the cake.
Nutrition Facts : Calories 466.5 calories, Carbohydrate 81 g, Cholesterol 67.8 mg, Fat 14.7 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 9 g, Sodium 297.9 mg, Sugar 63.9 g
***** HEAVENLY BUTTERSCOTCH LAYER CAKE *****
Make and share this ***** Heavenly Butterscotch Layer Cake ***** recipe from Food.com.
Provided by comfort_food_rocks
Categories Dessert
Time 1h25m
Yield 8 generous slices
Number Of Ingredients 10
Steps:
- preheat the oven to 190C, and then start the icing.
- dissolve the sugar in water over a low heat, without stirring at all or the sugar will crystallise.
- when the sugar seems dissolved, increase the heat and boil until it turns a dark golden colour, this will take around 10-15 minutes.
- dont worry if it seems a little burnt, it will taste fine.
- take the pan off the heat and whisk in the double cream, slowly. dont worry if it looks a little lumpy, it will be fine soon enough.
- when all cream has been added, but the pan on the heat again, whisk until all is combined.
- cool the caramel and put it in the fridge until you need it.
- to make the two cake layers, but all ingredients excluding the double cream into a food processor and mix until smooth.
- scrape down the sides of the food processor bowl, and then process it again, adding a few tablespoons of cream.
- if it is runny, stop processing, if not, add a bit more cream and process until it is smooth.
- but the batter in two round sandwich tins (approx 21 cm in diameter is ideal) and bake for 25 minutes or until the cakes are coming away from the sides of the pan or until a knife comes out clean.
- leave to cool in the pan for 10 minutes, then put on a rack until completely cool.
- put the caramel that tou have cooled doen in the fridge into alarge mixing bowl unti lyou reach the250 ml mark. leave the rest for drizzling over the cake later.
- beat the cream cheese unti lsmooth, then add the 250ml caraml , beat again until al lis smooth.
- put one cake on a plate, spread half the creamy caramel over the top, then put the other cake on top. ice the other cake with the remaining icing, then drizzle over the top the reserved caramel.
- enjoy your cake!
Nutrition Facts : Calories 916.2, Fat 56.3, SaturatedFat 34.5, Cholesterol 270, Sodium 206.7, Carbohydrate 94.6, Fiber 0.9, Sugar 65.4, Protein 11.5
HEAVENLY CAKE
An incredibly rich chocolate cake that needs no frosting.
Provided by Amy Sumerlin
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch cake pan.
- Mix all ingredients and pour into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 55 minutes.
Nutrition Facts : Calories 220.9 calories, Carbohydrate 31.1 g, Cholesterol 35.6 mg, Fat 10.6 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 5 g, Sodium 219.3 mg, Sugar 21.1 g
HEAVENLY CHOCOLATE LAYER CAKE RECIPE
Get your chocolate fix with this chocolate layer cake recipe. COOL WHIP and chocolate adds creamy texture to our Heavenly Chocolate Layer Cake Recipe.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 16 servings
Number Of Ingredients 4
Steps:
- Microwave COOL WHIP and semi-sweet chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Cool 15 min. or until thickened.
- Cut each cake layer horizontally in half. Place 1 cake layer, cut side up, on plate; top with 1/4 each of the COOL WHIP mixture and strawberries. Repeat layers 3 times.
Nutrition Facts : Calories 180, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 25 mg, Carbohydrate 13 g, Fiber 2 g, Sugar 9 g, Protein 2 g
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BUTTERSCOTCH LAYER CAKE | COOKSTR.COM
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Category Cookstr RecipesEstimated Reading Time 3 mins
- Preheat the oven to 375°F and then get on with the icing. I do this first, since you need to make some caramel and then let it cool. Dissolve the sugar in the water over a low heat, remembering not to stir at all as it will crystallize if you do. When it seems dissolved, turn up the heat and boil until it turns a dark golden color. This will probably take 10–15 minutes. And try not to be faint-hearted: caramel has to be near burning; it wouldn’t be caramel otherwise.
- When you’ve reached that exciting stage, take the pan off the heat and slowly whisk in the cream. It may go a little lumpy but don’t panic, it will smooth out. When all the cream’s in, put the pan back on the heat for a further minute, whisking until smooth and combined. I find one of those little curly wire whisks the best tool for the job. Cool, and then refrigerate until you need it.
- The easiest way to make the cake is to put all the ingredients except the cream into the bowl of the food processor and blitz till smooth. (It’s for this reason the butter must be very soft before you start.) Scrape down the sides of the bowl, then process again, adding a couple of tablespoons of cream down the funnel with the motor running. Stop and check the consistency of the batter: if it’s on the runny (though not liquid) side then stop here; otherwise, add another 1–2 tablespoons of cream to achieve this dropping consistency. If you want to make it by hand, follow the method for the Victoria sponge (page 14).
- Divide the batter between the prepared pans and bake for about 25 minutes; the cake layers are ready when they’re beginning to shrink away from the sides of the pan and when a cake tester or skewer comes out clean. Leave on a wire rack for 10 minutes, then turn out and leave on the rack until completely cooled.
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5/5 (74)Total Time 25 minsCategory DessertCalories 282 per serving
- Prepare your sheet pan with baking spray to grease the bottom and sides. Preheat oven to 350°F.
- In a large mixing bowl or stand mixer, add butter, dark brown sugar and canola oil. Beat until light in color and fluffy, about 3-4 minutes.
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