This butterscotch cake has brown butter, brown sugar cake and frosted with whipped butterscotch ganache. Top with a butterscotch drip and a pinch of sea salt flakes.



salted butter


AP flour cinnamon baking powder sea salt browned butter light brown sugar vegetable oil eggs vanilla extract sour cream milk



butterscotch chips heavy whipping cream salted butter sea salt

STEP 1: For the brown butter, heat butter until it melts, bubbles, foams and forms milk solids at the bottom. Cool. Prepare a tart pan and set aside

STEP 2: For the cake, mix flour, baking powder and salt. In a separate bowl whisk brown butter, oil and brown sugar.

STEP 3: Add eggs one at a time until fully mixed. Mix in the vanilla extract and sour cream.

STEP 4: Add half of the dry ingredients to the wet ingredients. Pour in the milk and follow with the remaining dry ingredients.

STEP 5: Distribute the batter among 3 prepared cake pans and bake for 30 min at 350F. Allow to cool completely before frosting.

STEP 6: For the ganache, heat up heavy whipping cream until it simmers. Place butterscotch chips in a bowl and pour the heated cream over.

STEP 7: Place a lid over to melt. Whisk until smooth and cover again. Allow to cool to room temperature. Remove 3/4 cup of ganache and set aside.

STEP 8: Beat remaining ganache until it lightens in color and grows in volume. Add the butter and beat until it is shiny like a buttercream.

STEP 9: To assemble, spread a layer of ganache on the first layer of cake. Repeat with the next layer and place the third layer on top.

STEP 10: Frost the outside lightly and refrigerate. Frost the cake with remaining ganache and smooth out with cake scraper.

STEP 11: Reheat the unwhipped ganache and spread on the cake to drip over the edge. Top with sea salt flakes.

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