This cake recipe is for a beautiful, wonderful, caramel flavored cake that I just happened onto one day several years ago.
I don’t use alcohol in my foods, so the extracted amount is not measured by sight, but by aroma and the flavor you’d prefer. It is a stack cake and addicting like all those foods that you can’t get enough of.
Notice: You will require a candy thermometer for this recipe.
- Butterscotch Filling… 1 1/4 c.
- Dark brown sugar 1 c.
- Sugar 1/3 c.
- Corn syrup 8 T.
- (1 stick) butter 3 c.
- Cream 1/4 Tsp.
- Salt 1 T.
- Vanilla 3 T.
- Dark rum (use rum extract in 3 T. water, just to taste, as it is very potent, start with maybe 1/2 tsp.)
Directions: Put all the filling ingredients except vanilla and rum into a large heavy-bottomed pan. Have another pot of a similar size ready and to the side.
Over medium-high heat, melt the sugars, stirring continuously until the butterscotch boils. Once the mixture comes to a boil, stir frequently taking care not to scrape any sugar crystals from the sides.
Cook at a full boil until the mixture reaches 242 degrees. Immediately pour the butterscotch into the empty pot (do not scrape the sides or bottom of the cooking pot, which would cause the filling to crystallize).
From a height, add the vanilla and rum. It will steam (and burn you if you aren’t careful) right away. Stir to combine.
Cool the filling 20 minutes. It should be thick yet pourable.
- Cake layers… 3 1/3 c.
- flour 1/4 tsp.
- baking soda 1/4 tsp.
- baking powder 1 tsp.
- salt 1/2 tsp.
- freshly grated nutmeg 1 c.
- plus 2 T.
- butter softened at room temperature 2 1/4 c.
- granulated brown sugar (Domino Brownulated) 4 eggs 2 tsp.
- vanilla 1/4 c.
dark rum (substitute with rum extract as above, using slightly more for this added T. of liquid to equal 1/4 c.) 1 c.
Milk Directions: Cut ten 8-inch circles of parchment or waxed paper. The baking will progress more quickly if you have at least three 8-inch cake pans. Preheat oven to 350 degrees. Combine the flour, baking soda, baking powder, salt and nutmeg in a medium mixing bowl. Whisk lightly to combine.
Using a blender fitted with a paddle attachment, cream butter, and sugar until light and fleecy. Add eggs one at a time, stirring after each addition. Lower the speed and add 1/2 the flour mixture. Blend well. Add the vanilla, rum, and milk.
When the liquid is just combined, add the remaining flour mixture and beat until smooth. Fill each cake pan, 3 at a time, with a heaping 1/2 cup of batter. Use a spatula to evenly spread the batter in the bottom of the pans.
Bake 15 to 18 minutes, or until the cakes spring back when lightly touched. Cool in the pans slightly, remove, wipe the pan sides clean, and continue to fill and bake. You will need 9 layers.
Line the inside of a clean, dry cake pan with plastic wrap. If the plastic wrap sticks out above the rim of the cake pan, fold it over the outside of the pan.
Peel the paper from one cake layer and place the layer upside down in the pan. Ladle about 1/4 cup of warm filling over the cake.
Top with another cake layer, paper removed. Continue ladling the filling evenly over each layer. The cake will grow higher than the cake pan as you fill.
Don’t worry if the edges of the cakes are a bit ragged; they will be trimmed before coating the outside of the cake.
Just make sure the cake layers are evenly stacked. It’s difficult to move a layer once it has been placed on the filling.
If the filling becomes too thick to pour easily, heat on low. Do not top the last cake layer with butterscotch. Chill the cake for at least 1 hour; it must be completely chilled to trim the edges.
Place an 8-inch circle of parchment on top of the cake. Carefully invert the cake onto a cake cooling rack. Remove the pan and lift off the plastic wrap. Hold a long sharp knife against the side of the cake.
Trim off about 1/4 inch evenly all around, making sure you are not tilting the blade. The size should be uniform, not wider at the bottom than the top. Gently reheat the butterscotch and pour over the top and sides of the cake.
Let stand until the coating is firm. Slide a (flexible) metal spatula under the cake and place on a serving platter. Keep chilled, but serve at room temperature.
This cake is best if made a day ahead, and keeps beautifully 5 days in the refrigerator and well covered. Makes 16 to 20 servings.