Chocolate chip butterscotch cake is the most velvety vanilla cake with chocolate chips and frosted with a chocolate ganache frosting and homemade butterscotch sauce!
Chocolate Chip Butterscotch Cake. Need I say more?! I think not. I have a similar chocolate chip cake however that one has bourbon caramel with vanilla frosting. That one is much richer, while this one is a bit lighter but more chocolatey at the same time.
How to make chocolate chip cake
This cake is a bit different than many of my either cakes. I generally like to use all-purpose flour for my layer cakes because I’m not the biggest fan of flavor that comes from cake flour. However, when I was testing this cake recipe, I couldn’t pass up how silky the batter turned out and how tender the cake baked up. If I’m being totally honest, these photos don’t do it justice.
I also recommend using either mini chocolate chips or chopping a chocolate bar into small chunks as opposed to large chocolate chips. This will ensure that they’re not too heavy for the batter and won’t sink to the bottom.
- Flour – like I said, I decided on cake flour for this recipe instead of my usual all-purpose flour.
- Sugar – I used both granulated sugar and brown sugar for this recipe to give a more “butterscotch-y” flavor.
- Vanilla – well, it is a vanilla cake base.
- Eggs – always use large, room temperature eggs if you can.
- Baking powder – gives the cake rise
- Salt – balances the flavors
- Buttermilk – the 5 eggs plus the buttermilk give the batter the silkiest texture I’ve ever seen!
- Chocolate – use either mini chocolate chips or chocolate chopped into small chunks
How to make butterscotch
Butterscotch is essentially caramel made with brown sugar. It’s not quite as finicky/sensitive as making classic caramel but it’s similar. I just combined all the ingredients in a saucepan and brought them to a boil. The longer you let it boil, the thicker the butterscotch sauce will be. I was aiming for something that was the same consistency of caramel, where it’s runny when it’s warm and stiff when it’s chilled. To get that, I boiled the butterscotch for about 4-5 minutes.
How to assemble the cake
If you look closely at the photos you can see the edge of the cake has a thicker layer of chocolate icing. This is the ‘border’ that I pipe when assembling the cake. If you ever use any filling other than the frosting you would frost the outside with, it’s good to have a border on the edge to keep something like caramel or curd from squeezing out between the layers. You can see the steps in both my chocolate chip caramel cake and my caramel chocolate cake.
For this chocolate chip butterscotch cake, I have three layers of filling. I started with a layer of butterscotch, then a layer of chocolate icing & topped with some extra butterscotch. I did two layers of butterscotch because the flavor is much more subtle than the chocolate flavor and I wanted to ensure you would be able to taste both.
How to store chocolate chip butterscotch cake
If the cake is not sliced yet, store it in the refrigerator as it is. If it’s sliced, cover any open areas with plastic wrap and place any cut slices in an airtight container. Store in the refrigerator for up to a week.
To freeze, slice the cake and either wrap each slice in plastic wrap or place them really tightly next to each other in an airtight container and then in a freezer bag to prevent freezer burn. Make sure to let all the air out of the freezer bag before closing it.
Now that we’ve got all the details in place, you’re ready to make this delicious cake! If you do, make sure to tag me @baranbakery on Instagram or send me a picture. If you have any questions, feel free to comment down below or send me a message. Go bless someone’s day with this amazing homemade cake and as always,