Happy bearday daddy! I hope you had a pawsome day ❤️
I helped mummy bake you a beary tasty butterscotch cake 😋
It became a tradition that every year mummy is baking daddy’s bearday cake, all he has to do is pick a flavour and mummy will turn the internet upside down to find the best recipe. This year it was butterscotch, ufff, not an easy flavour, this is not very popular so it took us a while to choose the perfect cake but we managed. However, some of the ingredients are hard to find but worry not, mummy is a master of improvisation and together we created a perfect cake with easy to find supplements. See below if you want to bake this pawsome, beary delicious cake, just look at the photo and trust me it will be worth the effort! All adjustments we made are in a bold font.
Ingredients
For the cake mix:
- 2/3 cup butterscotch chips -> those are hard to find, we replaced them with one pack of white chocolate chips and some butterscotch pieces (crushed candies)
- 1/4 cup water
- 1/2 cup shortening – margarine
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 3 large eggs
- 2 and 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
For the filling/topping:
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/2 cup evaporated milk
- 1/3 cup water
- 1 large egg yolk, lightly beaten
- 1/3 cup butterscotch chips -> we skipped white chocolate and use butterscotch pieces only for this one
- 2 tablespoons butter
- 1 cup pecans, chopped
- 1 cup sweetened shredded coconut
- 2 to 3 cups buttercream frosting –> again this was not the easiest to find so we made our own! See recipe below. Worth it tho 😋
Directions
- Line two greased 9-inch round baking pans with waxed paper; set aside. In a microwave, melt butterscotch chips and water at 70% power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Cool to room temperature. -> We only used one baking pan and at the time we had no microwave so we melted our chips and pieces in a water bath. Mummy also never uses a baking paper, she just makes sure to spread a margarine or butter all over a baking pan to avoid cake sticking into it.
- In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in butterscotch mixture. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk just until combined.
- Pour into prepared pans. Bake at 190° for 25-30 minutes or until a toothpick inserted in the centre comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. -> If you using just one pan you might need to keep your cake in for a bit longer, after it cools down you will have to cut your cake in half.
- In a large saucepan, combine sugar and cornstarch. Stir in evaporated milk and water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
- Remove from the heat. Gently stir in chips and butter. Stir in pecans and coconut. Cool to room temperature without stirring.
- Place one cake layer on a serving plate; spread with half of the filling. Top with second layer and remaining filling. Frost sides with buttercream frosting. Store in the refrigerator.
We used leftover pecans to decorate a top of a cake.
If you need to make your own buttercream frosting:
Ingredients
- 1/4 cup unsalted butter
- 1/3 cup firmly packed dark brown sugar
- 1/4 cup heavy cream; more as needed
- 6 oz. icing sugar (1-1/2 cups, spooned and levelled)
- 1/2 tsp. pure vanilla extract
Preparation
- Melt the butter in a heavy 2- or 3-quart saucepan over medium-low heat. Add the brown sugar and stir almost constantly with a wooden spoon. After 2 to 3 minutes, the sugar will melt and smooth out, and the mixture will begin to bubble (it’s all right if it still looks separated at this point). Once this happens, stir constantly for 2 minutes (less if the sugar smells like it’s burning). Carefully add the 1/4 cup cream and stir constantly for another 2 minutes. The mixture will thicken slightly and look smooth and glossy. Remove the pan from the heat and let cool for 5 minutes, stirring frequently. Beat in the icing sugar and vanilla with the wooden spoon. If the frosting seems a little dry, beat in more cream, 1/2 Tbs. at a time, until it’s thick, smooth, and spreadable.