ButterBeer Cake
See the Recipe Notes for the actual cake recipe.
Servings Prep Time
2cups 10-15minutes
Cook Time
10minutes
Servings Prep Time
2cups 10-15minutes
Cook Time
10minutes
Ingredients
Butterscotch Sauce
  • 2sticks salted butter
  • 2Cups Packed Brown Sugar
  • 2 Cups Heavy Whipping Cream
  • 1Tablespoons Pure Vanilla Extract OR optional Butterscotch Schnapps
  • 1 1/2Teaspoons Salt
Butterscotch Buttercream (Adapted from Lauren Kitchen’s Buttercream)
  • 4.2 Ounces Pasteurized Egg Whites
  • 1.5Pounds Powdered Sugar
  • 2Pounds Butter
  • 2Tablespoons Pure Vanilla Extract
  • 2/3Cup Homemade Butterscotch Sauce
Instructions
For Butterscotch Sauce
  1. In a 3quart saucepan, melt butter.
  2. Next add brown sugar and cook until it starts to melt and combines well with the butter.
  3. Slowly add in Heavy Whipping Cream and salt. At medium heat, cook at a low boil stirring constantly for 5-6 minutes. Remove from heat and stir in vanilla or Butterscotch Schnapps. Set aside to cool completely.
For Butterscotch Buttercream
  1. In the bowl of your stand mixer, weigh out egg whites and powdered sugar. With the paddle attachment, mix on medium speed for 5 minutes. Scrape down bowl.
  2. Next add in butter slowly, and beat until full combined. Then add Vanilla and mix well.
  3. Finally add the 2/3 cups of cooled butterscotch, and mix until combined.
For Cake Assembly
  1. Torte each layer of your cake so that you have at least 4 layers of cake.
  2. Begin layering your cake by taking your first layer, and pouring about an 1/8th of a cup of your butterscotch sauce on it. Spread it around so it begins to soak into the cake.
  3. Next add a good layer of buttercream and then top it with a healthy drizzle of butterscotch sauce.
  4. Continue this process until the cake is fully assembled. Ice the top and sides of your cake with the remaining buttercream and then drizzle butterscotch sauce along the edges and also enough to cover the top. ENJOY!!!
Recipe Notes

Kara explained how to make her perfect vanilla cake way better than I ever could, so I’m just going to link to her recipe. The ONE adjustment you need make to the recipe in order to make it the same way we did,  is to exchange HALF of the white sugar for BROWN sugar.  It will change the cake flavor just enough to make it perfect for this ButterBeer Cake.  Enjoy!

Kara’s Perfect Vanilla Cake