Happy weekend guys! It’s cake time, amirite? I actually made this recipe a few weeks ago- we are in the process of moving, and I’ve been scrambling to keep the blog updated, but today is a real treat of a recipe guys.
It’s a combo of two of my favorite sweet flavors- almond and butterscotch. This cake has almond flour, plus almond extract to really bring in that classic flavor, and it’s filled with finely chopped bits of butterscotch chips running throughout. And if you haven’t made ermine frosting yet, here it is again guys! Super fluffy, super easy, and this version uses brown sugar for that caramel-y flavor!
How to Make Almond Butterscotch Cake
Let’s start with the cake! First, chop up some butterscotch chips very finely- this is easier done in a small food processor if you have one, but you can definitely chop it by hand as well. You want them to be very small so that you get little bits running through the whole cake- it kind of melds into the cake itself and gives it great flavor. It should look something like this:
The cake is a simple variation of my classic vanilla cake, and you actually just want to throw everything into the bowl at once and mix it together- this seems odd, but I promise it’s important for the recipe, and ensures that you won’t over-mix it! Bake these pretty layers on up! You can make two eight-inch cakes (like I did), or you can bake it in three six-inch pans for a three layer cake instead.
While they are baking, you can start on the frosting. You want to give the flour mixture plenty of time to cool completely. You basically just cook some flour and milk together until it thickens and becomes a paste. Cool it completely before moving to the next step- this is VERY important! Meanwhile, beat your butter and brown sugar together in a stand mixer for a good 8-10 minutes. It will become very pale and fluffy during this process- then just beat in the cooled flour mixture for a few minutes until you have a fluffy, creamy, frosting!
Here is how she comes together:
Hope you guys enjoy this one- I love this recipe! It’s super unique, and it still comes together really easily. Plus, I know I’m a broken record but come on, who doesn’t love a little two-layer, pretty cake on any given day of the week?
Tips & Tricks for Butterscotch Cake
Butterscotch Cake is definitely a new fav in our house! Here are a few tips and tricks to help you along the way!
- For the cake, mix everything together at once except the butterscotch pieces. I know this is an odd method for cake, but this recipe works perfectly with this all-together method!
- Chop the butterscotch chips fine. You want really small pieces that run all throughout the cake layers. If you have a small food processor, it’s a great to just pulse it a few times like I did.
- Trim your cakes for those flat even layers. It’s a little extra work, but it really helps out when it comes to stacking and frosting your cake. I like to use a long, sharp serrated knife to do this. If your serrated knife isn’t sharp though, go for your sharpest chef’s knife!
- Be sure to cool the flour mixture completely for the frosting. It will not come together if the flour paste is even warm, so you really need to let it come down to room temp!
- Skip the almond if you don’t like the flavor and instead add in a little extra vanilla extract. I love the almond flavor, but it’s easy to omit if it’s not your thing!
Almond Butterscotch Recipe
Ingredients
For the Almond Butterscotch Cake:
- 1 cup room temp butter
- 1 cup sugar
- 4 eggs
- 1/2 cup sour cream
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 2 cups flour
- 1/2 cup almond flour
- 2 1/2 tsp. baking powder
- 1 tsp. salt
- 1/4 cup milk
- 1 cup butterscotch chips
For the Brown Sugar Ermine Frosting:
- 6 tbs. flour
- 1 1/4 cups milk
- 1 tsp. vanilla extract
- 1 1/2 cups room temp. butter
- 1 1/2 cups brown sugar
- 1/8 tsp. salt
Instructions
For the cake:
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Preheat your oven to 350 degrees, and grease two 8-inch round cake pans generously. Set aside.
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In a large bowl, add the butter, sugar, eggs, sour cream, vanilla extract, almond extract, flour, baking powder, salt, and milk. I know it seems weird to add everything at once, but trust me on this one! Mix everything with an electric mixer until just combined- the batter will thick.
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Using a small food processor, or just a knife by hand, chop the butterscotch chips until very fine. Fold into the batter. Spread the batter evenly in your two prepared baking pans. Bake for 20-25 minutes, or until a cake tester comes out clean. Cool completely before frosting.
For the frosting:
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In a small saucepan, stir together the flour, milk, and vanilla extract. Heat over medium heat, stirring frequently with a whisk, until it is thickened. It will be a very thick paste. Cool this mixture completely before continuing.
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In a large bowl, beat together the butter, brown sugar, and salt for about 8-10 minutes. The mixture will become pale and fluffy. Beat in the flour mixture, and beat for several minutes until you have a fluffy, smooth frosting.
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Frost and layer cake as desired, and slice and serve! You deserve it!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do
So glad to hear it!!
This cake is delicious, didn't try the frosting though as everyone started eating it within minutes it came out of the oven. It is buttery butterscothy goodness in your mouth and so easy to make. Trusted you and dumped all ingredients in the mixing bowl, mixed them until combined and the cake came out perfect.
I will definitely make this cake again and I am wondering if reducing the butter by 1/3rd have any impact on the cake.
Thanks for this wonderful recipe!!
Also, I do not live in high-altitude area and hence the question about butter quantity 🙂
Hi there! I'm glad you enjoyed it! If you are at sea-level, I would suggest reducing the all purpose flour by 3 tbs, reducing the milk to 2 tbs, and increasing the baking powder to 2 3/4 tsp. Of course, I can't test recipes at sea-level, but I think that will help it a bit!