Home > Bakery > Cakes & Pastries > BUTTERSCOTCH CAKE RECIPE


By shanu verma
To prepare
35 min
To cook
40 min


  • 2 tablespoons butter
  • 1 tablespoon cornstarch
  • 2 to 3 cups cream frosting
  • 1/2 cup shortening
  • 3/4 cup sugar
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 cup packed brown sugar
  • 1 cup milk


1.Line two greased 9-in. round baking pans with waxed paper; set aside. In a microwave,

2.melt butterscotch chips and water at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals,

3.stirring until smooth. Cool to room temperature.In a large bowl, cream shortening and sugars until light and fluffy.

4.Add eggs, one at a time, beating well after each addition. Beat in butterscotch mixture.

5.Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk just until combined.

6.Pour into prepared pans. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean.

7.Cool for 10 minutes before removing from pans to wire racks to cool completely.

8.In a large saucepan, combine sugar and cornstarch. Stir in evaporated milk and water until smooth.

9.Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

10Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly.

11.Bring to a gentle boil; cook and stir 2 minutes longer.

12.Remove from the heat. Gently stir in chips and butter. Stir in pecans and coconut. Cool to room temperature without stirring.

13.Place one cake layer on a serving plate; spread with half of the filling. Top with second layer and remaining filling.

14.Frost sides with buttercream frosting. Store in the refrigerator. Yield: 12 servings.

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