Martha Stewart Butterscotch Cake

This Martha Stewart Butterscotch Cake is a rich and buttery recipe, which includes brown sugar and homemade butterscotch sauce. It’s the ultimate comfort food recipe, ready in about 1 hour and 35 minutes.

Martha Stewart Butterscotch Cake Ingredients

For the Cake:

• 3¼ cups all-purpose flour (390g)
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter softened (170g)
• 1½ cups packed light brown sugar (330g)
• 4 large eggs room temperature
• 1 tablespoon vanilla extract
• ⅓ cup sour cream room temperature (80g)
• ¼ cup vegetable oil (60ml)
• ½ cup milk room temperature (120ml)

For the Butterscotch Sauce:

• ¼ cup unsalted butter cubed (56g)
• ½ cup packed light brown sugar (110g)
• ½ cup heavy cream (120ml)
• 1 teaspoon vanilla extract
• ½ teaspoon salt

For the Frosting:

• 2 cups unsalted butter softened (454g)
• 1 tablespoon vanilla extract
• ½ teaspoon salt
• 12 cups powdered sugar (1,440g)
• 2 tablespoons heavy cream
• 3 tablespoons Butterscotch Sauce

How To Make Martha Stewart Butterscotch Cake

1. Prep the oven and pans: Preheat the oven to 350°F. Grease three 8-inch round cake pans with baking spray with flour.
2. Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.
3. Cream butter and sugar: In a mixer bowl, beat the softened butter and brown sugar until light and fluffy, about 3 minutes. Add eggs one at a time, scraping the bowl between each. Mix in the vanilla extract.
4. Add wet ingredients: Mix in the sour cream and oil until just combined.
5. Alternate flour and milk: With the mixer on low, add a third of the dry ingredients, then half the milk. Repeat until everything is fully incorporated, scraping the bowl as needed.
6. Bake the cakes: Divide the batter evenly between the pans. Bake for 20-25 minutes, until a toothpick comes out with a few crumbs. Cool for 20 minutes in pans, then invert onto a wire rack to cool completely.
7. Make the butterscotch sauce: In a saucepan, combine all sauce ingredients. Bring to a boil over medium heat, then simmer until light amber in color. Remove from heat and cool fully.
8. Make the frosting: Beat the butter, vanilla, and salt on medium-high for 5 minutes. Gradually add powdered sugar with the mixer on low. Add heavy cream as needed. Mix in 3 tablespoons of butterscotch sauce and beat until fluffy.
9. Assemble the cake: Reserve 1 cup of frosting in a piping bag. Stack the cooled cake layers with ¾ cup of frosting between each. Frost the top and sides. Drizzle the remaining butterscotch sauce over the top, letting it drip down the sides. Pipe decorations with reserved frosting. Chill for 30 minutes to set.

Recipe Tips

• How to prevent dense cake layers: Alternate adding flour and milk to avoid overmixing and developing too much gluten.
• Can I make the sauce ahead of time? Yes, you can make the butterscotch sauce while the cakes bake so both cool together.
• How to cool cake faster: Chill the layers in the fridge for 30-60 minutes or the freezer for 15-30 minutes.
• How to avoid crumbs in frosting: Apply a thin crumb coat first, chill, then apply the final layer of frosting.
• Best way to prepare cake pans: Use baking spray with flour or line pans with parchment rounds for easy removal.

What To Serve With Butterscotch Cake

This rich butterscotch cake pairs well with simple sides and drinks:

• Fresh berries or a fruit salad
• Vanilla bean ice cream
• Hot coffee or espresso
• A glass of milk or chai tea
• Salted caramel drizzle or extra butterscotch sauce

How To Store Butterscotch Cake

Refrigerate: Store the cake covered in the refrigerator for up to 5 days. Let it come to room temperature before serving for best texture.

Freeze: You can freeze individual slices or whole cake layers (unfrosted) tightly wrapped for up to 2 months. Thaw in the refrigerator overnight before frosting or serving.

Butterscotch Cake Nutrition Facts

• Calories: 1268kcal
• Carbohydrates: 183g
• Protein: 7g
• Fat: 59g
• Saturated Fat: 34g
• Cholesterol: 203mg
• Sodium: 429mg
• Sugar: 154g
• Fiber: 1g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this cake ahead of time?
Yes, you can bake the cake layers and refrigerate or freeze them. Assemble and frost the cake the day you plan to serve.

How do I get smooth frosting?
Beat the butter until creamy, add powdered sugar gradually, and use room temperature ingredients for smooth consistency.

Can I use store-bought butterscotch sauce?
You can, but homemade has a fresher taste and thicker texture ideal for both the frosting and drizzle.

Why is my cake dry?
Overbaking or using cold ingredients can lead to dryness. Always use room temperature dairy and eggs.

What piping tip should I use for decoration?
A large star tip (like Wilton 1M) works great for rosettes or swirls on top of the cake.

Try More Recipes:

• Martha Stewart Buttermilk Pound Cake
• Martha Stewart Buttermilk Cake
• Martha Stewart Butter Pound Cake