holiday cake recipe

This Butterscotch Cake is a moist, from-scratch brown sugar cake topped with butterscotch buttercream made with melted butterscotch chips! The cake is covered in even more butterscotch chips!

Ultimate Butterscotch Cake

(325 grams) all purpose flour

3.4 oz butterscotch instant pudding mix

tsp baking powder

tsp salt

(168 grams) unsalted butter, room temperature

(337 grams) packed light brown sugar

vegetable oil

tsp vanilla extract

eggs

(300 milliliters) milk

(280 grams) unsalted butter, room temperature

oz butterscotch chips, melted

(719 grams) powdered sugar

(120 milliliters) milk

12-14 oz butterscotch chips, for decorating

Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
2

. Combine the flour, pudding mix, baking powder and salt in a medium sized bowl and set aside.

. Add the butter, brown sugar and vegetable oil to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.

. Add the eggs and vanilla extract and mix until completely combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Add half of the dry ingredients to the batter and mix until mostly combined.

. Add the milk and mix until well combined. The batter will look a little curdled, but that’s ok.
7.

Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
8.

Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
9.

Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
10

To make the butterscotch frosting, add the butter to a large mixer bowl and beat until smooth.
11

Slowly add the melted butterscotch chips and mix until well combined.
12

Add about half of the powdered sugar, the salt and half of the milk or cream and mix until well combined.
13

Add the remaining powdered sugar and mix until smooth.
14

Add the remaining milk or cream as needed to get the right consistency of frosting. Set frosting aside.
15

To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat, if needed. The cakes should be pretty flat already. Place the first cake on a serving plate or a cardboard cake round.
16.

pread about 1 cup of frosting into an even layer on top of the cake.
17.

dd the second layer of cake on top of the frosting.
18.

dd another cup of frosting on top of the cake and spread into an even layer.
19.

op the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.
20.

ress butterscotch chips into the sides of the cake immediately after frosting it.
21.

se the remaining frosting to pipe shells around the border of the cake.
22.

tore cake in an airtight carrier. Cake is best when eaten within 3-4 days.

I just made this. It is another triumph like the butterscotch cheesecake! I am always on the edge of my seat waiting to see what is next, Lindsay! You made my week!
Thank you for the recipes. My daughters always say now, "what would Lindsay make?" when we want something sweet!

https://content.jwplatform.com/videos/uTKs1cOq.mp4

This Butterscotch Cake is a moist, from-scratch brown sugar cake topped with butterscotch buttercream made with melted butterscotch chips! 

LLS – Butterscotch Cake – HL – Edit 2

This Red Velvet Pound Cake is rich, buttery, and perfectly tender with a hint of cocoa and tangy buttermilk. Finished with creamy, decadent cream cheese frosting, it’s a show-stopping twist on a classic Southern favorite.

Red Velvet Pound Cake

salted butter (room temperature)

tbsp neutral oil (vegetable

sugar

eggs (room temperature)

vanilla bean paste vanilla bean paste)

2½ tbsp unsweetened cocoa powder

tsp white vinegar

tbsp red gel food coloring (adjust to preference)

all-purpose flour

¾ tsp baking powder

¾ tsp fine sea salt

sour cream (room temperature)

buttermilk (room temperature)

oz full fat cream cheese (room temperature)

tbsp salted butter (room temperature)

sugar,

vanilla bean paste

milk

salt

Preheat

Preheat oven to 325°F (165°C). Grease and flour a Bundt pan (or loaf pans).

Beat

In a stand mixer with paddle attachment (or using a large bowl and whisk), beat butter and oil until smooth. Add sugar and beat 4–5 minutes until pale and fluffy.

Add eggs one at a time, mixing well after each. Scrape down the bowl.

Mix in vanilla, cocoa powder, vinegar, and red food coloring until evenly blended.

Whisk

In a separate bowl, whisk together flour, baking powder, and salt.

With the mixer on low, add the dry mixture in 3 parts, alternating with sour cream and buttermilk (start and end with dry). Mix until just combined — do not overmix.

Pour

Pour batter into prepared pan(s), smoothing the top. Bake for 70–80 minutes, or until a toothpick comes out clean or with just a few moist crumbs.

Cool

Let cool in pan for 15–20 minutes, then invert onto a wire rack to cool completely before frosting.

Beat cream cheese and butter together until smooth and creamy, about 2–3 minutes.

Add powdered sugar, vanilla, and salt. Mix until smooth.

Add milk/cream 1 tbsp at a time until you reach desired consistency (thick for spreading, thinner for drizzling).

Make the Cream Cheese Frosting:

Drizzle

Once the cake is fully cooled, drizzle or spread frosting over the top.

Garnish

Garnish with white chocolate curls, chopped pecans, or a dusting of cocoa powder for a bakery finish.

Finish &amp; Serve:

This pound cake is decadent!!!! It took me a while to make it but it was well worth it.  It is very dense and rich, which is what I like.

This cake was amazing, I made it for my sons birthday!

https://videos.scriptwrapper.com/25544/o97m4Vv3PG142Ule71JE/original/video.mp4

Learn how to make the best red velvet pound cake with cream cheese frosting in this step-by-step video tutorial! Moist, rich, and full of flavor, this cake is perfect for holidays, birthdays, and special occasions.

Top 2 holiday cake recipe recipes from across the web

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Red Velvet Pound Cake

Top 2 holiday cake recipe recipes from across the web

The most viewed holiday cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ultimate Butterscotch Cake

Red Velvet Pound Cake

The most viewed holiday cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine