3 Butterscotch Cake Recipes

Baking By kakeladi Updated 21 Dec 2016 , 10:25pm by kakeladi

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kakeladi Posted 11 Oct 2016 , 11:46pm
post #1 of 4

Butterscotch spice

1 pkg white OR yellow OR spice OR applesauce cake mix

3 oz pkg butterscotch instant pudding                             3 eggs

1 cup beer                                          1 Tablespoon pumpkin pie spice

OR 1 teaspoon cinnamon               1/4 teaspoon cloves              1/4 teaspoon nutmeg

**NOTE**

If using yellow or white cake mix OR you want to really spice up the overall cake use the pumpkin spice OR the other three - it's optional.

Mix all ingredients 2 minutes in KitchenAid mixer on medium speed.  Pour into prepared pan(s) and bake 20 minutes at 300 degrees F, then turn oven up to 325 for an additional 20 minutes.  Cool in pan on rack 10 minutes, then turn out to completely cool.


Graham Cracker Butterscotch   Cake

1 pkg white or yellow cake mix                           2/3 cup graham cracker crumbs

3 eggs                                                                     1/2 teaspoon orange rind

1 cup water                                                           1/4 cup orange juice

1/3 cup butterscotch ice cream topping

Mix all ingredients in KitchenAid mixer for 2 minutes at medium speed.  Pour into prepared pan(s) and bake in 325 degree F oven  about 30-40 minutes.  This cake does not rise much and is moist and heavy.

 


Butterscotch Rum Ripple cake

Cake ingredients:

1 pkg white or yellow cake mix                                            1 cup sugar                        

1 cup flour                                                                  1 sour cream

3 eggs                                                                      1 teaspoon vanilla 

1 tablespoon rum flavoring OR liquor

Ripple batter:

1 small (4 oz) pkg instant butterscotch pudding mix

10 1/2 oz jar butterscotch ice cream topping

1 egg

 With the ripple batter this is enough batter to make one 10"R and one 6" round OR one 9x13 sheet OR one 10"sq and other combinations of pan sizes.

Blend cake ingredients in mixer bowl 3 minutes.

 Remove 2 cups of the batter to a small bowl and add the ripple batter - beat 1 minute on medium speed.

Pour 1/2 of the cake batter into prepared pan.  Spoon 1/2 of the ripple batter over cake batter and marble with a knife by folding in.  Repeat.  

Bake in 325 degree F oven for 65-90 minutes until tests done with toothpick coming clean when poked in the center.

3 replies
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remnant3333 Posted 18 Oct 2016 , 3:49pm
post #2 of 4

For the ripple batter, do you just mix the pudding dry into the ice cream topping? Normally I don't do cake mixes but this sounds pretty good and I may try to make this.

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kakeladi Posted 19 Oct 2016 , 5:35am
post #3 of 4

Yes, mix the dry pudding , egg and IC topping together then add that to the 2 cups of cake batter you removed.  

I would think one could make this using your favorite white or yellow scratch recipe, then add the other ingredients.  The cake batter part of this recipe is basically my WASC recipe and someone has posted a scratch version on here - just do a search for it then follow the directions of putting the batters together as directed. 

Good luck and do let us know how it turns out if you do it by scratch :)

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kakeladi Posted 21 Dec 2016 , 10:25pm
post #4 of 4

Hey remnant333 did you ever make this?   Just wondering how it turned out if you used a scratch white cake batter.

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