This butterscotch cake is rich and airy, with a chocolate ganache that pairs perfectly with the cake recipe.
Ummm….okay. Today is momentous. And totally deserving of a cake. Because today is my ONE YEAR BLOG-AVERSARY! Which would be awesome enough. Except that today is ALSO my 100th blog post. WHAT? Crazy. And it wasn’t even totally on purpose. I only realized that the anniversary and the 100th post would coincide about two weeks ago, at which point I figured hey, let’s run with it.
There really isn’t a good way to sum up all of the feelings that come with celebrating a whole year of blogging. It’s kind of crazy – when I started, I was worried that I’d run out of recipes to share pretty quickly. But 1 year and 100 posts in, I’m full of more ideas for new dishes than ever before. This blog has done so much for me, in so many unexpected ways. And I can’t wait to see what the next year will bring!
I thought for a few days about what I should say in this post. The way I saw it, I had one of three choices.
One: Get all sappy and emotional.
Two: Attempt to share “wisdom”.
Three: Bake myself a cake.
Guess which one I picked?
But seriously. In the “emotional and sappy” category, I’ll say this: I love blogging. I love the opportunities it’s given me and am so grateful for the connections I’ve made and the things I’ve learned.
In the “wisdom” category? If you’re a new blogger, all I can say is this: keep going. You will have days where you are so desperate to get a post up that you hate your photos but use them anyway. You’ll have days where zero people look at your website, and days where you get excited about 12 hits (and then realize they were all you. Or your mom). You will have days where all you want to do is eat pizza, and that makes you feel ridiculously uncreative. There will be days where blogging feels like a lot of work, and where you feel like the whole thing is a waste of time. But you will also have days when people you haven’t talked to in years run into you and tell you how much they love your site. You’ll have days where a picture hits Foodgawker at just the right time and you top 1,000 views for the first time ever. And you will FREAK. OUT.
So, let me just say this to all of you: thanks. Thanks for reading everyday, for leaving comments, and for making me feel like I’m doing something worthwhile. Thank you especially to the wonderful partners at The Sustainable Seafood Blog Project, who have helped create something I am so very proud of. We all deserve to celebrate. And I think we should celebrate with this cake. I think it may just be the best cake I’ve ever made. And it’s also FAN FREAKING TASTIC in cupcake form. I’m serious. I make a LOT of cake. And it’s generally very well received. But THIS cake? I think that THIS cake is the hum-dinger. The End-All, Be-All cake. The one cake to rule them all. I’m serious. I actually made it twice in two days because I was convinced that the first time I made it was a fluke. But no. It was awesome. BOTH TIMES. I’m dying. I think I’m going to go get another piece right now. And have myself a little blog-aversary party. (PS, fellow bloggers – is there a consensus on how we spell blog-aversary? bloggiversary? blogversary? I just took a shot in the dark here. But I’m cool with it). Whatever. MAKE THIS CAKE.Print
For the Butterscotch Cake:
- 1 cup Butterscotch chips
- 5 Tbsp. butter, room temperature
- 1 and ½ cups flour
- ½ cup plus 1 Tbsp. sugar
- 2 tsp. baking powder
- ½ tsp. salt
- ½ cup milk
- 2 egg whites
- 1 tsp. vanilla extract
For the Chocolate Butterscotch Ganache:
- ¾ cup Butterscotch chips
- 1 Tbsp. butter (temperature doesn’t matter)
- 1 and ½ cups semi-sweet chocolate chips
For the Butterscotch Cake:
- Melt butterscotch chips and 1 Tbsp. of the butter together in a double boiler. Butterscotch chips on their own won’t melt the way chocolate does – this mixture will reach a consistency more like dough, as seen here:
- Set aside melted butterscotch.
- Mix flour, sugar, baking powder and salt together in the bowl of a stand mixer.
- Add remaining 4 Tbsp. of room temperature butter to the stand mixer and beat to incorporate.
- Add ¼ cup of the milk to mixture and mix until batter resembles coarse biscuit dough, about 1 minute.
- Whisk egg whites and vanilla into the remaining ¼ cup milk. Add this mixture to the stand mixer bowl in thirds, beating between each addition.
- Add the melted butterscotch to the batter in thirds, again beating between each addition.
- Pour batter into 2 buttered and floured 6-inch cake pans (you could also make one 8″ cake)
- Bake at 350 for 25-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
For the Ganache:
- Melt chocolate, butterscotch chips, and butter together in a double boiler until smooth.
- Remove from heat and let cool 5-10 minutes.
- Spread some ganache between layers of your butterscotch cake and stack the layers. Pour remaining ganache over top of cake and spread as desired.
The photos you see in this post are of one 6-inch round cake that I sliced in half and layered with ganache. I did this because I used the other half of the batter for cupcakes. The recipe does yield enough batter for two small cake rounds, and is easily multiplied for larger layer cakes or cake for a crowd. This batter also makes phenomenal cupcakes. Yum!
Adapted from Rose Levy Beranbaum’s White Chocolate Cake Recipe in The Cake Bible