Becca Jane St Clair

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Recipe: 500g of Butter (Butterscotch Cake)

[It was so good, there wasn’t any left!]

To make a long story short, I offered to bake my friend Brian a cake and gave it to him when we saw him on Sunday. Brian decided to donate his cake to the group we were with, so everyone got to have a taste and everyone who had some complimented me on it! So, here you go. How to use 500g of butter in one go….

Butterscotch Cake

For the cake:
225g Butter (softened. I used real butter not Stork like I usually do)
125g Muscavado sugar (brown sugar)
100g Caster sugar
225g self-raising flour
4 eggs
2 tsp vanilla

For the syrup:
50g Butter
75g Muscavado sugar (brown)
50g Caster sugar
1 tsp vanillia

For the icing:
200g Caster sugar (or icing sugar if you have it!)
25g Cornflour (cornstarch)
225g Butter cut into cubes
6 Egg yolks
Butterscotch syrup (from above recipe)

1. Pre-heat the oven to 190C and line your cake tins with some parchment paper.
2. You’ll be making the sauce first so it has time to cool. Melt the butter and two sugars together over low heat for 15-20 minutes until sugars are dissolved. If it doesn’t look like syrup, add a tablespoon of butter (I used olive spread) to make it a little runnier. Remove from heat and add vanilla.
3. While that’s cooling, start on the cake. Use a wooden spoon and beat the softened butter. Add the two sugars and continue to use a wooden spoon to mix it together until it becomes fluffy and golden in colour.
4. You can switch to an electric hand beater for the rest. Add in each egg, one at a time, with a Tablespoon of the flour each time and beat thoroughly before adding the next egg.
5. Beat in the vanilla, and add the remaining flour. The mixture should be thick enough to reluctantly drop off a spoon. If it’s too thick, add a tablespoon of milk.
6. Divide between your two pans and bake for 15-20 minutes. Remove from the oven and cool in the pans for 10 minutes, then turn into a wire rack to finish cooling.
7. Time to make the buttercream icing. You will want to clean off your electric beaters for this. Beat together the cornflour, sugar, and eggs until blended and bright yellow in colour.
8. Add butter one cube at a time, mixing constantly.
9. Pour in the butterscotch sauce and mix together.
10. To put the cake together, just sandwich the two layers with a small bit of the icing, and ice as usual.


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