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Smoked Butterscotch Cake


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  • Author: Katie
  • Total Time: 2 Hrs 30 Mins
  • Yield: 10 Slices 1x

Description

This Smoked Butterscotch Cake is full of smokey sweet butterscotch flavour and paired with a butterscotch ganache filling and whipped raspberry buttercream frosting.


Ingredients

Scale

Smoked Butterscotch Cake

  • ⅓ cup dairy-free butter, room temperature

  • 1 ½ cups brown sugar

  • ½ cup egg whites (approx 4 egg whites), room temperature

  • ¼ cup dairy-free yogurt, room temperature

  • 1 tbsp. vanilla extract

  • 2 tsp. liquid smoke

  • 2 ½ cups cake flour, sifted

  • 1 (99 gram) package of butterscotch jello pudding mix

  • 1 ½ tsp. baking powder

  • ½ tsp. baking soda

  • 1 tsp. fine sea salt

  • ⅔ cup dairy-free milk, room temperature

Butterscotch Ganache

  • ¾ cup butterscotch chips

  • 2 tbsp. dairy-free milk

Raspberry Buttercream

  • 1 cup dairy-free salted butter, room temperature

  • 1 cup vegetable shortening

  • 8 cups icing sugar

  • 2 tsp. fine sea salt

  • 1 tsp. vanilla extract

  • ½ cup of raspberry jam or reduced fresh raspberries

  • ⅛ cup dairy-free milk

  • optional: Chef Master gel colours in Bakers Rose, Red Red, and Burgundy Wine


Instructions

Equipment

Smoked Butterscotch Cake

  1. Preheat oven to 350 degrees and prepare three 6-inch round cake pans.

  2. In the bowl of a stand mixer cream butter and brown sugar on high for 1 minute.

  3. Add egg whites and mix on high for 2 minutes.

  4. Add in the yogurt, vanilla extract, and liquid smoke and mix on high for 2 minutes.

  5. Combine all the dry ingredients into the mixer and mix on low

  6. While the mixer is on low slowly pour in the milk and mix until combined. Be careful to not overmix the batter.

  7. Divide batter between pans and bake for 25-30 minutes or until a toothpick comes out with a few crumbs.

  8. Cool in pans for 10 minutes and then invert on a cooling rack to fully cool.

Butterscotch Ganache Filling

  1. In a microwave-safe bowl heat the milk and butterscotch chips in 30-second intervals until fully melted and smooth. Make sure to stir between each interval.

  2. Allow to fully cool before filling cake.

Raspberry Buttercream

  1. In the bowl of a stand mixer beat the butter and shortening on high speed with the paddle attachment until light and fluffy. This should take approximately 5-10 minutes.

  2. Add the icing sugar, salt, vanilla extract, raspberry jam, or reduced fresh raspberries and milk and mix on low until combined.

  3. Turn the mixer up to medium and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.

Cake Assembly

  1. Place one leveled layer of smoked butterscotch cake on a cake board or plate. Top with approximately 1 cup of buttercream.

  2. Pipe a border of buttercream around the edge and fill with approximately ⅓ cup butterscotch ganache filling. Repeat with remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.

  3. Cover the cake with another layer of buttercream and smooth sides.

  4. Decorate as you please. I used ChefMaster gel colours to create an ombre effect. To do this separate the remaining buttercream into three bowls and in each bowl add 4 drops of one colour. With an offset spatula apply the burgundy wine coloured buttercream to the bottom third. The red red buttercream to the middle third. The bakers rose buttercream to the top third. With an icing smoother go around the cake to smooth the buttercream and fill any holes or gaps with the coordinating coloured buttercream. If you wish, you can use any extra butterscotch ganache for a drip. Warm it up and gently pour over the edges of the well-chilled cake with a spoon or a piping bag. On top, I used the Wilton 1M piping tip to create a border. Enjoy!

  • Prep Time: 2 Hrs
  • Cook Time: 30 Mins
  • Category: Cakes
  • Cuisine: American