Butterscotch Magic Cake

Oh, sweet tooth friends, prepare to be enchanted by the caramel, rich, buttery brilliance that is Butterscotch Magic Cake. This triple-layer delight is like a dessert miracle, transforming from a simple batter into a sophisticated delicacy in the oven. It’s a perfect choice for birthday parties, loved ones’ celebrations, and even just as a cheeky treat for yourself on a casual Tuesday night. Let’s face it, there’s never a bad time for Butterscotch Magic Cake! It’s a symphony of deliciousness and pure indulgence that everyone who tries it falls head over heels in love with.

Apart from all the delicious layers, the magic in Butterscotch Magic Cake comes from the transformative cooking process that creates this masterpiece – it all comes together quite literally like magic! This bad boy just oozes yummy butterscotch in every bite. Come on, who wouldn’t love this delightful sweet treat?

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 70 minutes
• Servings: 8 slices
• Yield: 1 Eight Inch Cake

Now, do you really want a slice of that heavenly Butterscotch Magic Cake? Here is how you can make it happen. Grab your apron, we’re about to get a bit messy!

Ingredients & Equipment You’ll Need

• 4 eggs, separated
• 1 tsp vanilla extract
• 1 cup sugar
• 1 stick of butter, melted
• 1 cup all-purpose flour
• 2 cups warm milk
• 1/2 cup brown sugar
• 1/4 cup heavy cream
• A pinch of salt

Essential Equipment:

• Mixing bowls
• Mixer
• 8-inch square baking pan

The key ingredient here is brown sugar, which gives the cake that distinct butterscotch flavor we’re after. The vanilla extract helps enhance this flavor, while the flour and eggs help give us those distinct layers. And, if you’re vegan or have dietary restrictions, feel free to substitute the milk for a dairy-free alternative, and use margarine instead of butter.

How To Make Butterscotch Magic Cake

1. Start by preheating your oven to 325��F and thoroughly greasing your baking dish.
2. Beat egg yolks, sugar, butter and vanilla until smooth and creamy. Then, gradually mix in the flour and warm milk.
3. In another bowl, beat egg whites with a pinch of salt until they form stiff peaks. Gentle fold this mixture into batter.
4. Pour the batter into baking dish and bake for around 50 minutes, or until the top is golden brown.
5. In a small saucepan, combine brown sugar and cream, bring to a boil. Once the cake has cooled, pour this butterscotch sauce over the top.
6. Let it rest for a few hours before cutting, it really does need to sit to fully create the layers.

Tips For The Best Results

• Melted butter and warm milk can be mixed easier and smoother.
• Don���t overmix or you won���t get the magic layers.

Storage Tips

• This cake can be stored in the refrigerator for up to 3 days.
• Wrap the cake in cling wrap to prevent it from drying out.

Frequently Asked Questions

Q: Can I use a different sugar for this recipe?

A: While you can use granulated white sugar, brown sugar really gives that unique butterscotch flavor.

Q: Is this recipe gluten-free?

A: No, this recipe uses all-purpose flour. However, you can substitute that with gluten-free flour.

Q: Can I freeze this cake?

A: Yes, you can freeze the cake, but it is best when fresh.

Q: Can I serve this cake warm?

A: You can, but it’s best to allow the cake to rest and fully form the layers before serving.

Q: Can I use a bundt pan for this recipe?

A: No, a square baking dish is recommended for this recipe to ensure the layers form properly.

Nutritional Facts of Butterscotch Magic Cake

Per slice, this cake provides around 385 calories, 5 grams of protein, 55 grams of carbohydrates, 15 grams of fat, 100 milligrams of cholesterol, 2 grams of fiber, and 35 grams of sugar.

All right folks, there you have your magical Butterscotch Magic Cake. Its delicate layers, creamy texture, and sweet butterscotch flavor make this a favorite recipe in my kitchen and I’m sure it will be in yours too. Feel free to serve it with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!