Butterscotch Cake

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? πŸ™‚

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 πŸ™‚

 

 

 

 

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 350Β°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.

 

 

23 thoughts on “Butterscotch Cake

  1. Pingback: Fudge Frosting « The Misfit Baker

    1. Starr Post author

      In retrospect, it was kind of small, just 2 pieces each. Ok, so they were generous pieces πŸ™‚ Next time I’m going to double the recipe and make a full sized 2 layer cake.

      Reply
    1. Starr Post author

      LOL… You’re obviously joking! I’ve seen your fondant cakes and they are absolutely stunning! Too pretty to eat πŸ™‚

      Reply
  2. Pingback: Dave’s Birthday | Snippets From Starr

  3. yumgoggle

    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.
    Anyhoo, we have been keeping an eye out for unique and interesting bloggers with phenomenal photography skills, and yours caught our attention! We have just recently launched a food photo submission gallery http://www.yumgoggle.com/gallery/ that allows you to showcase all your great work and share it with all of our visitors. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there!

    Reply
  4. Elle

    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!

    Reply
    1. Starr Post author

      Thank you πŸ™‚
      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.

      Reply

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