Three-Layer Butterscotch Cake with Silky Frosting and Homemade Sauce

Info

• Prep time: 50 minutes
• Cook time: 25 minutes
• Total time: 1 hour 50 minutes
• Yield: One 9-inch, 3-layer cake; 12 servings

Ingredients

For the Cake

• 2 large eggs
• Nonstick baking spray
• 2 1/2 cups sifted cake flour (sift before measuring)
• 2 teaspoons baking powder
• Salt
• 1 1/2 cups light brown sugar
• 1/4 cup sugar
• 1 1/2 cups half-and-half or whole milk, at room temperature
• 3/4 cup safflower oil or canola oil
• 2 teaspoons pure vanilla extract

For the Frosting

• 4 tablespoons water, plus 1/2 cup water (divided)
• 2 teaspoons unflavored powdered gelatin
• 2 cups light brown sugar
• 1/2 cup half-and-half or whole milk
• 1 1/4 pounds unsalted butter (5 sticks), at room temperature
• 2 teaspoons pure vanilla extract

For the Butterscotch Sauce

• 4 tablespoons unsalted butter
• 1 cup light brown sugar
• 1 teaspoon fresh lemon juice
• Salt
• 3/4 cup heavy cream
• 2 teaspoons pure vanilla extract

Instructions

Cake

1. Crack the eggs, putting the whites in a medium bowl and the yolks in a small bowl. Leave both at room temperature for about 20 minutes.
2. Heat the oven to 350 degrees F. Cut parchment paper to fit the bottom of three 9-inch round cake pans and place in the pans. Coat with nonstick baking spray. Set the pans aside.
3. In a large bowl, whisk together the sifted flour, baking powder, and 1/4 teaspoon salt. Stir in the brown sugar, using a spoon to break up any large lumps. Set the dry mixture aside.
4. Using an electric mixer, beat the egg whites until they hold soft peaks. While the mixer is running, gradually add the 1/4 cup sugar and keep beating until stiff peaks form. In a separate bowl, combine the flour mixture with the egg yolks, half-and-half, oil, and vanilla; mix until just blended.
5. Add the whipped egg whites to the batter in three additions, folding gently after each. Spoon the batter evenly into the prepared pans. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool.

Frosting

1. Put 4 tablespoons of water in a small bowl or ramekin. Scatter the gelatin over the surface and make sure it is moistened. Let it sit for 5 minutes to bloom.
2. While the gelatin blooms, combine the brown sugar, half-and-half, and 1/2 cup water in a medium saucepan. Stir, then cook over medium-low heat, stirring from time to time, until the sugar dissolves, about 5 minutes. Reduce the heat to low, add the bloomed gelatin, and stir. Cook for 2 to 3 minutes, until the gelatin dissolves. Take the pan off the heat and let the mixture cool to room temperature.
3. In a stand mixer, beat the butter until light and fluffy. Pour in the cooled gelatin mixture and continue beating until the frosting becomes thick and creamy. At first it may look curdled, but keep beating; after 10 to 15 minutes it will turn into a smooth buttercream. Beat in the vanilla.

Butterscotch Sauce

1. In a 2-quart saucepan, melt the butter over low to medium heat. Add the brown sugar, lemon juice, and 1/4 teaspoon salt. Cook, stirring occasionally, until the sugar melts and the mixture bubbles, about 5 minutes.
2. Remove the pan from the heat and pour in the heavy cream; the mixture will bubble up. Whisk until smooth. Return the pan to low heat and cook for 10 minutes without stirring, until slightly thickened. Take the pan off the heat, add the vanilla, and stir. Let the sauce cool to room temperature; it will thicken as it cools.

Assemble

1. Once the cakes are completely cool, fill and frost them. Drizzle some of the butterscotch sauce between the layers, spread frosting on the top and sides, and finish with more sauce on top of the cake.

Notes

Sifting the dry ingredients and using cake flour help keep the cake tender and light.