Butterscotch Bliss Cake with Creamy Frosting

Ingredients:

For the Cake:

• 150g butter, softened
• 1 ½ cups dark brown sugar, packed
• ½ teaspoon kosher salt
• 4 large eggs
• 2 teaspoons vinegar
• ⅓ cup sour cream
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup buttermilk

For the Butterscotch Sauce:

• 115g butter
• 1 teaspoon vanilla extract
• ½ teaspoon kosher salt
• ¾ cup heavy cream
• 1 ⅓ cups dark brown sugar

For the Butterscotch Buttercream:

• 350g butter, softened
• 4 ½ cups powdered sugar
• 1 teaspoon vanilla extract
• 4 tablespoons milk
• ½ teaspoon kosher salt
• ¼ cup butterscotch sauce

Instructions:

1. Butterscotch Sauce:
   • In a saucepan, combine butter, brown sugar, vanilla, salt, and cream. Stir over medium-high heat until melted and smooth.
   • Simmer for 3 minutes until thickened, then cool.
2. Cake Batter:
   • Beat butter, brown sugar, and salt until creamy.
   • Mix in eggs until smooth.
   • Stir in sour cream, oil, vanilla, and vinegar.
   • Alternately add flour (mixed with baking powder and baking soda) and buttermilk, starting and ending with flour. Mix until just combined.
3. Baking:
   • Divide batter among three greased and floured 8-inch pans. Bake at 350°F (180°C) for 25-30 minutes or until a toothpick comes out clean.
   • Cool cakes completely before removing from pans.
4. Butterscotch Buttercream:
   • Whip butter, salt, powdered sugar, vanilla, butterscotch sauce, and milk until light and creamy.
5. Assemble:
   • Place one layer of cake on your serving plate. Pipe a dollop of buttercream to act as a glue.
   • Spread one-third of the buttercream on the cake, then drizzle with butterscotch sauce.
   • Add the second layer and repeat the buttercream and sauce.
   • Top with the final cake layer, frost with remaining buttercream, and pour over the remaining sauce.

Notes:

• Ensure all ingredients, especially eggs and butter, are at room temperature for seamless mixing.
• Measure flour by spooning into the cup and leveling off with a knife.
• Do not overmix the batter to keep the cake tender.
• Use cake strips for even baking and level layers.
• Line pans with parchment for easy removal.
• Allow the cake to cool completely before frosting to prevent melting.
• Be patient and let the cake rest to firm up for clean slices.

Indulge in this rich, moist cake layered with luscious butterscotch cream and topped with a homemade butterscotch sauce that’s as delightful to look at as it is to eat.