Butter scotch cake is a delicious dessert, combining the profoundly buttery, sticky essence of toffee with a sponge cake's tender, aerated elements. A much-liked dessert by many, it fits well for special occasions or a sweet delight. What makes for a delectable butter scotch cake is getting the right butter scotch cake recipe-the one that balances sweetness with the slightest caramelised flavour. The ingredients required to start making the recipe for butter scotch cake include all-purpose flour, sugar, butter, eggs, and baking powder. Regarding the butterscotch flavour, prepare a toffee sauce by melting butter and brown sugar together; then mix in the cream and a pinch of salt. Adding the sauce to the cake mixture gives it a rich, flavourful base. Preheat the oven to 350 F. Grease and flour your cake pans. In a mixing bowl, beat the butter and sugar until light and fluffy. Beat in eggs one at a time, waiting for each to be fully incorporated before adding the next. In another bowl, sift together the flour and baking powder. Starting and ending with dry ingredients, gradually mix into wet ingredients in an alternating fashion with the butter scotch sauce until combined.

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• Lightly grease the bottom and sides with a thin layer of unsalted butter or a nonstick cooking spray against sticking. Line the bottom and the sides with parchment paper. Place a sheet of parchment paper into the bottom of the tin, then run a strip around the sides. The extra layer of parchment paper would be helpful in issues related to taking out the cake from tins after baking.
• In the large mixing bowl, sift together 200 gms of all-purpose flour, one tsp of baking powder, and 1/2 tsp of baking soda. Sifting will make sure these ingredients are well mixed. This will make certain there are no lumps in the batter. Whisk these further to combine.
• Place the bowl aside for now, as these dry ingredients will be essential for structure and rise to your cake.
• Take 200 gms of soft unsalted butter and another 200 gms of powdered sugar in a large bowl. Now, use an electric or stand mixer fitted with the paddle attachment. Mix at medium speed until the butter and sugar become light and fluffy. Add the flour mixture to the wet ingredients gradually. It is ideal to do this in three lots. After every addition, lightly fold the flour into the batter. This can be done using a spatula or a wooden spoon to fold the ingredients together. Combine until just combined- where flour is incorporated, and the mix is smooth. Overmixing would make the cake dense.
• Stir in 1 tsp of vanilla essence to give the cake a warm and aromatic flavour. Gently fold in ¼ cup butter scotch chips; these melt only slightly when they bake, creating some butter scotch flavour pockets in the cake.
• Place the batter in a greased tin and smoothen it with a spatula. Put the tin in the oven and bake for 30-35 minutes. The baking time is just an estimate and could be more or less in your oven. So always check the cake for doneness. Place a toothpick or cake tester in the centre of the cake.
• Remove the cake from the oven and let it sit in the tin for about 10 minutes until it has set sufficiently and is stable enough to remove from the tin. Gently remove the cake from the tin and transfer it to a wire rack to cool down completely before frosting. Allow the cake to cool down so that when you frost it, it will not melt or run off.
• While it is cooling down, make the frosting. In the mixing bowl, beat 200 gms of softened, unsalted butter until creamy and smooth. Then, add 400 gms of powdered sugar and mix low to avoid a sugar cloud. Once incorporated, increase speed to medium and continue beating until the frosting is light and fluffy. Beat in 1 tsp of butterscotch essence till combined.
• Once the cake is completely cooled, use a spatula to spread the butterscotch frosting evenly over the top and sides. Optionally, use an offset spatula or cake scraper to give the appearance of a smooth surface on a decorated cake. For extra, sprinkle extra butter scotch chips or crushed butter scotch candies over the frosting.