Wilton Easy Layers Butterscotch CakeBack to category
Wilton Easy Layers Butterscotch Cake
Kick your desserts up a ganache! Mouths are bound to water when rich butterscotch drips down this decadent cake.
Bake your own, snap a pic, and share it using #ACMooreInspired.
- Time:several hours
1Bake cake. Preheat oven to 325°F. Prepare Easy Layers Cake Pan Set with vegetable pan spray. In bowl, stir together 2-1/2 cups all-purpose flour, 2 teaspoons baking powder and 1 teaspoon salt. In another bowl, beat 3/4 cup (1-1/2 sticks) softened butter and 1 cup firmly packed brown sugar with electric mixer until light and fluffy. Add 3 eggs, (one at a time), mixing well after each. Add 2 teaspoons of vanilla extract; mix well. Add flour mixture alternately with milk, beating until just combined. Divide evenly into pans. Bake 19-22 minutes, or until toothpick inserted in center of cakes comes out clean. Cool in pan on cooling grid 5 minutes. Remove from pans; cool completely on grid.
2Make ganache. Combine 11 oz. of butterscotch chips, 1/2 cup heavy whipping cream, and 1/4 teaspoon salt. Microwave at half (50%) power for 1 minute; stir. Microwave on 50% power in 30-second intervals, stirring between each, until the chips are almost melted. Stir thoroughly until mixture is smooth. Cool slightly.
3Make icing. In large bowl, beat 1 cup (1/2 stick) softened butter and 1/2 cup vegetable shortening with electric mixer. Gradually add 3 cups confectioners sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. Add 2/3 cup cooled butterscotch ganache and beat until well combined. Reserve 1-3/4 cups icing and set aside. Stir 1/4 cup mini chocolate chips into remaining icing.
4Assemble cake. Cut the crowns off of each cake layer. Place first layer on serving plate. Spread 1/4 of icing with 1/5 a bag of mini chocolate chips to edge; top with second layer. Continue with the icing and mini chocolate chips in this pattern with the remaining cake layers except the top one. Ice top layer and sides of cake with reserved 1-3/4 cups icing. Refrigerate until icing is firm, about 20-30 minutes. Microwave remaining 2/3 cup butterscotch ganache on 50% power for 15-20 seconds, or until just warm. Pour over top of chilled cake, spreading to edges and allowing to run down sides. Sprinkle last of mini chocolate chips on top. Refrigerate at least 5 minutes before cutting. Note: project time does not include the baking and cooling times in this recipe.
Serves about 12.