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Butterscotch Cake with Chocolate Butterscotch Ganache

  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Total Time: 1 hour
  • Yield: Two 6-inch cake rounds or 16 cupcakes 1x

Scale

Ingredients

For the Butterscotch Cake:

  • 1 cup Butterscotch chips
  • 5 Tbsp. butter, room temperature
  • 1 and 1/2 cups flour
  • 1/2 cup plus 1 Tbsp. sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup milk
  • 2 egg whites
  • 1 tsp. vanilla extract

For the Chocolate Butterscotch Ganache:

  • 3/4 cup Butterscotch chips
  • 1 Tbsp. butter (temperature doesn’t matter)
  • 1 and 1/2 cups semi-sweet chocolate chips

Instructions

For the Butterscotch Cake:

  1. 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:
  2. Set aside melted butterscotch.
  3. Mix flour, sugar, baking powder and salt together in the bowl of a stand mixer.
  4. Add remaining 4 Tbsp. of room temperature butter to the stand mixer and beat to incorporate.
  5. Add 1/4 cup of the milk to mixture and mix until batter resembles coarse biscuit dough, about 1 minute.
  6. Whisk egg whites and vanilla into the remaining 1/4 cup milk. Add this mixture to the stand mixer bowl in thirds, beating between each addition.
  7. Add the melted butterscotch to the batter in thirds, again beating between each addition.
  8. Pour batter into 2 buttered and floured 6-inch cake pans (you could also make one 8″ cake)
  9. Bake at 350 for 25-35 minutes or until a toothpick inserted into the center of the cake comes out clean.

For the Ganache:

  1. Melt chocolate, butterscotch chips, and butter together in a double boiler until smooth.
  2. Remove from heat and let cool 5-10 minutes.
  3. Spread some ganache between layers of your butterscotch cake and stack the layers. Pour remaining ganache over top of cake and spread as desired.

Notes

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