Monday, July 19, 2010

Butterscotch Cake with Homemade Chocolate Frosting

For our future brother-in-law Steven's birthday, we made a butterscotch cake with homemade chocolate frosting. It was delicious! The butterscotch is a nice surprise when everyone is expecting plain old vanilla cake. We can't take all the credit though - we used boxed white cake. Of course we changed up the recipe on the back of the box and made it our own! The chocolate frosting is a whole different story. That is definitely homemade! It's finger licking good!

Butterscotch Cake

1 box of white cake mix
2 tablespoons of colored sprinkles
3 eggs
1 and 1/3 cup of milk
1/3 cup of vegetable oil
1 packet of butterscotch instant jello pudding mix

Kitchen Essentials:
Cooking spray
Cake pan(s)
KitchenAid stand mixer (or a large bowl and hand mixer)
Measuring cups and spoons
Cookie sheet
Butter knife

Preheat oven to 350 degrees. Spray cake pan(s) with cooking spray.

Crack the three eggs in the mixing bowl and beat for a few seconds. Add the milk and oil and mix for about 30 seconds. Turn the mixer off and add the cake mix and butterscotch mix. Beat mixture on high for a few minutes until smooth. Lastly, add the sprinkles and mix by hand with a spatula. Pour the cake batter into the prepared cake pan(s). Make sure you leave enough space in the pan for the cake to rise. Do not fill the entire pan with cake batter.

Bake for 30-35 minutes until the cake rises. Depending on the size of the pan, you may need to bake it for a few more minutes. Do not open the oven door while it is baking. You know that the cake is ready when you stick the tip of a butter knife into the center and the knife comes out clean.

Once the cake is done, take the cake pan(s) out of the oven and place on top of a cookie sheet. Allow the cake to cool for 10-15 minutes before taking it out of the pan. Place the cake on a tray or plate and decorate with frosting.

Homemade Chocolate Frosting

1 stick of butter
3 cups of powdered sugar
3/4 cup of cocoa powder
1 teaspoon of vanilla extract
5 tablespoons of heavy whipping cream

Kitchen Essentials:
KichenAid stand mixer (or a large bowl and hand mixer)
Measuring cups and spoons
Medium bowl

Take a stick of butter out of the refrigerator.

Place room-temperature butter in the mixing bowl. Beat the butter until smooth. In a medium-sized bowl, sift powdered sugar and cocoa powder to get rid of the lumps. Carefully combine the dry ingredients with a spoon. Using a cup measure, add one cup of the dry ingredients to the mixing bowl. Mix on low speed until smooth. Add one tablespoon of heavy cream. Continue to mix on low speed. Scrape the sides of the mixing bowl with a spatula to insure that everything is incorporated. Add another cup of dry ingredients and a tablespoon of cream. Mix again. Finally add the remaining dry ingredients, cream and vanilla.


  1. Your blog is super cute! This cake looks and sounds delicious and your little doggie is just adorable! Thanks for following my blog:)


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