Butterscotch Party Cake
A rich and indulgent butterscotch cake featuring creamy butterscotch flavor, perfect for parties and celebrations, appealing to those who love sweet, caramel-like desserts.
Ingredients
Instructions
- Heat and stir butterscotch pieces with water until the pieces melt; then cool.
- Cream shortening and sugar until fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in the cooled butterscotch mixture.
- In a separate bowl, sift together flour, salt, baking soda, and baking powder.
- Add the dry ingredients to the creamed mixture alternately with buttermilk, beating on low speed after each addition.
- Pour the batter into two greased and floured 9-inch by 1 1/2-inch layer cake pans.
- Bake in a 375°F oven for 25 to 30 minutes; then cool.
Tips & Substitutions
For the best flavor, use high-quality butterscotch chips. If you prefer a richer taste, consider substituting half the shortening with unsalted butter. Make sure to sift the flour and leavening agents thoroughly to ensure an even cake rise. Remember to let the butterscotch mixture cool completely before adding it to the batter to avoid curdling the eggs.
Serving Suggestions
This Butterscotch Party Cake is delightful on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with a cup of coffee or tea for a perfect afternoon treat. It also pairs beautifully with Mrs. Croshaw'S Sweet Potato Souffle for a festive gathering.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and foil, then freeze for up to three months. To reheat, allow the cake to thaw at room temperature, then warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Butterscotch Party Cake contains roughly 417 calories, with 4g protein, 53g carbohydrates, and 22g fat. It is a good source of calcium (17% of the Daily Value). Note that it is relatively high in sodium, at 1013mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of shortening?
Yes, you can substitute butter or margarine for shortening in this recipe. Keep in mind that using butter will give the cake a richer flavor and slightly different texture, but it will still turn out delicious.
How do I know when the cake is done baking?
To test if your cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Be careful not to overbake, as this can lead to a dry texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).