Last weekend, I had a very special birthday to bake for. The “party” was small (just the two of us), which left me wrestling with the dilemma of what to make. I really wanted to make a cake, but an all out, layered, birthday cake seemed so big for only two people. On the other hand, a small batch of cupcakes seemed so “everyday”. In the end, I settled on a cake, because (come on) what’s a birthday without a cake? 
I did decide to keep it small, even though it was going to be layered, and used my two smallest baking pans. The base of the cake ended up being about 5 1/2 inches in diameter, and the top layer was abut 4 1/2 (although a 9 inch pan would also work). This created a pretty tiered look, and also gave me extra space to decorate (that’s fancy talk for “pile on more frosting” ).
I was so excited with how my little cake turned out, I wanted to post all the pictures I took, but limited myself to just the one.
The only thing that was maybe disappointing; the butterscotch cake (which was delicious) was over powered by the thick Fudge Frosting. Don’t get me wrong, the cake as a whole was wonderful, and the frosting I used definitely needs a sturdier cake, like this one. I’d just like to use a lighter frosting next time, to allow the butterscotch cake it’s time to shine… Regardless, the birthday boy loved it, and that’s what really matters
Butterscotch Cake
1 1/2 cups All-Purpose Flour
2 tsp Baking Powder
1/2 tsp Salt
1/3 cup Canola Oil
3/4 cup Brown Sugar
1/2 cup Non-Dairy Milk
1/4 cup Applesauce (unsweetened)
2 tsp Apple Cider Vinegar
2 tsp Scotch (or Rum)
1 tsp Vanilla Extract
Preheat oven to 350°F and prepare one 9-inch baking pan.
Stir together the flour, baking powder, and salt. Set aside.
Mix the oil and brown sugar. Add the milk, applesauce, vinegar, scotch, and vanilla. Blend until thoroughly combined.
Add the dry ingredients, and mix until smooth.
Spoon batter into cake pan and bake for 30 – 40 minutes, until an inserted toothpick comes out clean.
Allow cake to cool in pan for 10 minutes before transferring to rack.
Cool completely before frosting. I used Fudge Frosting.
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This cake looks absolutely amazing but it must have been hard to share, even if only one more person
Cheers
Choc Chip Uru
LOL… It was difficult, but since it was his birthday, I figured he could have a little.
this sounds soo delicious!! but too small for my liking, when it comes to cake, for me it’s GO BIG OR GO HOME! LOL
In retrospect, it was kind of small, just 2 pieces each. Ok, so they were generous pieces
Next time I’m going to double the recipe and make a full sized 2 layer cake.
I’d like a birthday cake like that! x
Butterscotch cake sounds so good right now!! Especially with fudge frosting
I agree… Perhaps the recipe needs a little more testing, and I should bake another one
Oooh that looks yummy!
Thank you
Butterscotch sounds good, you don’t see that every day
I’ve noticed that too. Highly under used flavour, in my opinion.
The cake looks beautiful! I love butterscotch stuff, but I’ve never had a butterscotch cake. I’d love to try this!
Thank you
If you do give it a try, I’d love to hear how it turned out.
This is gorgeous! You are amazing, wish I can do something like that too! =)
LOL… You’re obviously joking! I’ve seen your fondant cakes and they are absolutely stunning! Too pretty to eat
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This cake is beautiful and it sounds delicious! How perfect for a Birthday celebration! I bet everyone loved it
!
Thank you. It was definitely a hit!
A birthday with this cake is really grand…I love how pretty and flavorful it looks. I’d love to try sometime. I am also bookmarking the fudge recipe.
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Hi! This looks wonderful! Can you sub water for the non-dairy milk? Do you think it would really affect the taste or texture? We’re not much of an alternative milk family! Thanks!
Thank you
I think that in this case, the cake would turn out fine using water. If you are concerned though, you could add maybe a 1/4 teaspoon of oil and a 1/2 teaspoon vanilla to the water (but honestly, I wouldn’t bother)… If you give it a try, let me know how it turned out.