Butterscotch Layer Cake
Ingredients
- 3 1/3 cup flour all-purpose
- 1/2 t. baking soda
- 1 t. baking powder
- 1 t. salt
- 16 tbsp salted butter melted (two sticks)
- 2 cup brown sugar packed, dark or light
- 2 eggs large
- 1/2 cup sour cream
- 2 1/2 tbsp vanilla extract
- 1 1/2 cup whole milk
Servings: Triple-layer 8" round cake
Units:
Instructions
- Preheat oven to 350°F. Prepare cake rounds with non-stick cooking spray.
- Combine dry ingredients (flour, baking soda, powder, salt) in medium bowl; set aside.
- In large mixing bowl, whisk together melted butter and brown sugar until smooth.
- Add eggs one at a time, beat thoroughly after each addition; whisk in sour cream.
- Add vanilla extract; whisk in whole milk until completely integrated.
- Stir in dry ingredients until barely smooth (do not overwork the batter).
- Divide evenly among 8" rounds.
- Bake cakes approx. 30-35 minutes.
- Cool cake rounds for 10 minutes before removing cake to cooling rack.
- Infuse with room temperature Butterscotch Sauce.
Recipe Notes
Batter has a nice rise and will dome.
Buttercream suggestions: Vanilla, Cream Cheese, Maple, or Butterscotch
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Nutrition Facts
Butterscotch Layer Cake
Amount Per Serving
Calories 5142
Calories from Fat 369
% Daily Value*
Total Fat 41g
63%
Saturated Fat 24g
120%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 538mg
179%
Sodium 2868mg
120%
Potassium 1693mg
48%
Total Carbohydrates 1072g
357%
Dietary Fiber 26g
104%
Sugars 497g
Protein 107g
214%
Vitamin A
16%
Calcium
55%
Iron
168%
* Percent Daily Values are based on a 2000 calorie diet.
