According to Wikipedia, a butter tart is “a type of small pastry tart highly regarded in Canadian cuisine and considered one of Canada’s quintessential treats.” I believe this definition to be the truest most accurate depiction of the dearly loved ooey-gooey pastry perfection known as the butter tart. And seeing as this nationally proclaimed sweet treat is my husband’s favorite pastry, it clearly needed to be “caked.” I’ve done just that with this epically delicious Butter Tart Cake and I think it’s safe to say that it’s a must-bake for each and every Canadian.
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What Is A Butter Tart Cake
The flaky buttery tart shell filled with that ooey-gooey brown sugar filling that has a slightly caramelized top. Oh, it’s pure Canadian yumminess. Sweet warm scents of brown sugar will waft through the kitchen as the brown sugar cake layers bake to golden perfection. I dare you to make the raisin filling and not eat it by the spoonful on its own with its bold brown sugar flavor and a teeny hint of tang. This Butter Tart cake is everything yummy about the Canadian classic pastry.
How To Bake A Pie Crust For Cake Layers
I’m a cake girl. Cake is 100% my comfort zone. Pie, on the other hand, scares the bejeebers out of me. So I skipped that step with a store-bought crust. If you feel competent in your pie game, please feel free to make your own. And if you do, shoot me your recipe! I wanted to maintain that flaky crust in the base of each cake layer so I baked the shells first according to the package instructions. And it worked like a hot darn. The crust maintained its flakiness even with the soft cake baked on top.
What Is Butter Tart Filling
Okay…here comes to controversial part: raisins. I’m pro raisins in a butter tart but I do know how heated this debate can get so know that you can go with or without raisins in the filling. Without is wrong 😉 but hey, you do you boo. Or you could even get real crazy up in here and put in some pecans instead. Now that would be totally delicious and totally acceptable. If you do go with raisins, put them in a bowl covered with hot water to soak for about 10 minutes before mixing them in.
How To Make Butter Tart Filling
First, in a heatproof bowl, gently beat the eggs until slightly frothy and set aside. In a pot over medium heat add the brown sugar, butter, and water and bring to a rolling boil. Next, remove it from the heat and slowly pour the boiling mixture into the mixed eggs while whisking continuously. After it is combined return the entire mixture back to the pot and again to medium heat. Continue to whisk until the mixture starts to boil once more and starts to thicken. Once the filling mixture has thickened remove it from the heat and add in the extract, salt, and vinegar and mix until combined. Last but not least, once combined, drain the raisins and add them in. Let this filling mixture cool completely before using it in the cake.
Spiced Rum Buttercream
Let’s talk buttercream. Brown sugar spiced rum buttercream in fact. And it’s glorious. Like so truly glorious that I kinda want to keep a bowl of it in my fridge a eat it by a spoonful on a daily basis. A half a cup of brown sugar gets creamed in with the butter and shortening and then comes all the extra ingredients. I used rum extract because well children but you could totally use a splash of real rum. Last, add in some cinnamon and wham! The most glorious brown sugar spiced rum buttercream you’ll ever eat. Seriously. You’ll write home about this buttercream. Slap it all together and you have yourself a slice of iconic Canadian confectionary yum Butter Tart Cake.
Here are a few other iconic Canadian treats:
- Nanaimo Bars
- Sprinkle Confetti Squares
- Nanaimo Bar Cake
More Canada Day TreatsIf you’re looking for more Canada Day treat ideas, check out these delicious ideas before you go. All you need to do is click on the links below the photos!
The Best Recipe for Strawberry Trifle from BAKED by Blair
Strawberry Shortcake Kabobs from Clean and Scentsible
Butter Tart Cake from Caked by Katie
Salted Caramel Nanaimo Bars from Ai Made It For You