Gluten Free Butterscotch Cake
Description
Ready for a gorgeous fall flavored cake? This brown sugar cake is topped with luscious butterscotch buttercream and filled with homemade butterscotch sauce. The cake is buttery and has a hint of cinnamon which I always love this time of year. Butterscotch always reminds me of eating ice cream sundaes as a kid and I am loving the nostalgia this cake brings me. I hope you enjoy- Happy Baking!
- Gluten Free
- Vegetarian
- 45 minutes prep time
- 20 minutes cook time
- 65 Minutes total time
Recipe
For the cake:
106 g gluten free flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/3 cup (76g) softened butter
1/2 cup (100g) brown sugar
1/8 cup + 1 tablespoon (33g) granulated sugar
3/4 teaspoon vanilla extract
1 egg, room temperature
1/3 cup (76g) sour cream, room temperature
For the butterscotch sauce:
1/4 cup (57g) butter
3/4 cup (150g) brown sugar
1/8 teaspoon salt (if using unsalted butter)
1/2 cup (120ml) heavy cream, room temperature
1/2 teaspoon vanilla extract
For the frosting:
3/4 cup (170g) softened butter
1 1/2 cups (172g) powdered sugar
1 teaspoon vanilla extract
3 T butterscotch sauce, cooled
For the cake:
1. Preheat oven to 350°F. Spray I’m then line three 4” pans with parchment paper.
2. In a small bowl, combine gluten free flour, baking powder, salt, and cinnamon. Stir and set aside.
3. In a medium bowl, cream butter and sugars.
4. Add vanilla extract and egg and beat until light and fluffy.
5. Mix in flour mixture in three additions alternating with the sour cream.
6. Beat until jus combined.
7. Divide batter equally between prepared pans.
8. Bake at 350° F for 20 minutes, or until toothpick comes out clean.
9. Cool in pans for 10 minutes before flipping onto wire cooling rack to cool completely.
For the butterscotch sauce:
1. Melt the butter in a medium saucepan over medium heat.
2. Add the sugar, salt and heavy cream and stir with rubber spatula until combined.
3. Bring to a simmer, then allow mixture to lightly bubble for 3 minutes untouched.
4. Remove pan from heat an allow mixture to sit for 1 minute before stirring in vanilla extract.
5. Pour into an airtight container. Do not scrape the sides of the pan. Allow to cool before making buttercream or assembling the cake. It will thicken significantly as it cools.
For the frosting:
1. Cream butter until light and fluffy (3-4 minutes).
2. Add powdered sugar and vanilla extract and beat another 3-4 minutes.
3. Add cooled butterscotch sauce and beat for another minute or until thoroughly combined.
Assembly:
1. Trim and level the cake layers as needed.
2. Apply thin layer of frosting on the first cake. Pipe a buttercream border around the edge of the cake and add butterscotch to the middle.
3. Top with second cake layer and repeat step 2.
4. Apply top cake layer.
5. Crumb coat the cake with a thin layer of buttercream.
6. Refrigerate for 15-20 minutes.
7. Smooth on remaining frosting as desired.
8. Use remaining butterscotch sauce as a drip if desired.
9. Slice and enjoy!
For the cake:
106 g gluten free flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/3 cup (76g) softened butter
1/2 cup (100g) brown sugar
1/8 cup + 1 tablespoon (33g) granulated sugar
3/4 teaspoon vanilla extract
1 egg, room temperature
1/3 cup (76g) sour cream, room temperature
For the butterscotch sauce:
1/4 cup (57g) butter
3/4 cup (150g) brown sugar
1/8 teaspoon salt (if using unsalted butter)
1/2 cup (120ml) heavy cream, room temperature
1/2 teaspoon vanilla extract
For the frosting:
3/4 cup (170g) softened butter
1 1/2 cups (172g) powdered sugar
1 teaspoon vanilla extract
3 T butterscotch sauce, cooled
For the cake:
1. Preheat oven to 350°F. Spray I’m then line three 4” pans with parchment paper.
2. In a small bowl, combine gluten free flour, baking powder, salt, and cinnamon. Stir and set aside.
3. In a medium bowl, cream butter and sugars.
4. Add vanilla extract and egg and beat until light and fluffy.
5. Mix in flour mixture in three additions alternating with the sour cream.
6. Beat until jus combined.
7. Divide batter equally between prepared pans.
8. Bake at 350° F for 20 minutes, or until toothpick comes out clean.
9. Cool in pans for 10 minutes before flipping onto wire cooling rack to cool completely.
For the butterscotch sauce:
1. Melt the butter in a medium saucepan over medium heat.
2. Add the sugar, salt and heavy cream and stir with rubber spatula until combined.
3. Bring to a simmer, then allow mixture to lightly bubble for 3 minutes untouched.
4. Remove pan from heat an allow mixture to sit for 1 minute before stirring in vanilla extract.
5. Pour into an airtight container. Do not scrape the sides of the pan. Allow to cool before making buttercream or assembling the cake. It will thicken significantly as it cools.
For the frosting:
1. Cream butter until light and fluffy (3-4 minutes).
2. Add powdered sugar and vanilla extract and beat another 3-4 minutes.
3. Add cooled butterscotch sauce and beat for another minute or until thoroughly combined.
Assembly:
1. Trim and level the cake layers as needed.
2. Apply thin layer of frosting on the first cake. Pipe a buttercream border around the edge of the cake and add butterscotch to the middle.
3. Top with second cake layer and repeat step 2.
4. Apply top cake layer.
5. Crumb coat the cake with a thin layer of buttercream.
6. Refrigerate for 15-20 minutes.
7. Smooth on remaining frosting as desired.
8. Use remaining butterscotch sauce as a drip if desired.
9. Slice and enjoy!