Imagine a cake so decadent, so irresistibly rich, that it transforms an ordinary dessert moment into a culinary revelation. This Butterscotch Cake with Chocolate Butterscotch Ganache is not just a recipe—it's a sensory experience that combines the deep, caramel-like warmth of butterscotch with the luxurious intensity of chocolate. Whether you're a baking enthusiast or a dessert lover seeking the perfect showstopper, this cake promises to be your new obsession that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup unsalted butter
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup butterscotch chips
- 1 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easier removal.
- In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix.
- Fold in the butterscotch chips and chocolate chips gently into the batter using a spatula.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula if necessary.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
- While the cakes are cooling, prepare the chocolate butterscotch ganache. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
- Add the chocolate chips and butterscotch chips to the hot cream. Let it sit for a minute to melt the chips, then whisk until smooth and glossy. If the ganache is too thick, you can add a little more cream to reach your desired consistency.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of ganache on top, then place the second cake layer on top of the first.
- Pour the remaining ganache over the top of the cake, allowing it to drip down the sides. Use a spatula to spread it evenly if desired.
- Let the ganache set for about 15 minutes before slicing the cake. Serve and enjoy your delicious butterscotch cake with chocolate butterscotch ganache!
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter and eggs, are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to prevent a tough, dense cake.
- Check Cake Doneness: Use the toothpick test—if it comes out clean or with just a few moist crumbs, your cake is perfectly baked.
- Cooling is Crucial: Allow cakes to cool completely before adding ganache to prevent melting and ensure a smooth finish.
- Ganache Tip: If your ganache is too thick, gently warm it or add a splash of cream to achieve the perfect drizzling consistency.
- Make Ahead: This cake actually tastes better the next day, as flavors have time to meld and develop more depth.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 580kcal
Carbohydrates: 65g
Protein: 8g
Fat: 35g
Saturated Fat: 22g
Cholesterol: 145mg
