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Chocolate butterscotch cake slice on a plate,
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5 from 13 votes

Chocolate Butterscotch Cake

This chocolate butterscotch cake is a three layer moist chocolate cake. It is filled with a butterscotch frosting. It is topped with a chocolate cream cheese frosting and topped with a butterscotch drip.
Prep Time2 hours
Cook Time25 minutes
Decorating Time1 hour
Total Time3 hours 25 minutes
Servings: 16 slices
Calories: 617kcal

Ingredients

Chocolate Cake

  • 2 ½ cups All-purpose flour
  • 1 cup Dutch process cocoa powder
  • 1 ¾ cup White granulated sugar
  • 2 ½ teaspoon Baking powder
  • 1 ½ teaspoon Baking soda
  • 1 teaspoon Salt
  • ¾ cup Oil canola or vegetable
  • 2 teaspoon Pure vanilla extract
  • 1 cup Buttermilk room temperature
  • 4 Large eggs room temperature
  • 1 cup Hot water

Butterscotch Frosting

  • 1 cup Butterscotch chips 1 ½ bags
  • teaspoon Salt
  • cup Heavy cream

Chocolate Cream Cheese Frosting

  • 8 oz Cream cheese room temperature
  • 1 ½ cups Unsalted butter slightly cold
  • 5 cups Powdered sugar sifted
  • 1 cup Cocoa powder
  • 2 teaspoon Pure vanilla extract
  • ¼ teaspoon Salt
  • ¼ cup Heavy cream

Butterscotch Drips

  • 1 cup Butterscotch chips
  • teaspoon Salt
  • cup Heavy cream

Instructions

Chocolate Cake

  • Preheat the oven to 350°F. Spray three 8 inch cake pans with baking non-stick spray. Line the bottoms with 8 inch parchment circles. Spray again.
  • In a mixing bowl, sift the flour and cocoa powder. Mix in the sugar, baking powder, baking soda, and salt. Set aside. Heat the hot water on the stove until steaming.
    1 cup Dutch process cocoa powder, 1 ¾ cup White granulated sugar, 2 ½ teaspoon Baking powder, 1 ½ teaspoon Baking soda, 1 teaspoon Salt, 1 cup Hot water
  • In a separate mixing bowl, mix the oil, vanilla, buttermilk, and 4 eggs. Slowly add in the hot water.
    ¾ cup Oil, 2 teaspoon Pure vanilla extract, 1 cup Buttermilk, 4 Large eggs
  • Pour the wet ingredients into the dry. Mix until combined.
  • Divide the batter into the three cake pans. Bake for 25-28 minutes. The cakes are done baking when a toothpick inserted comes out clean.
  • Let the cakes sit in the pans for 10 minutes before transferring to a cooling rack. The cakes needs to be completely cooled before using.

Butterscotch Frosting

  • Heat the heavy cream in a sauce pan over medium-low heat. Heat until steaming. Turn the heat to low. Pour butterscotch chips and salt into the cream.
    1 cup Butterscotch chips, ⅓ cup Heavy cream
  • Let sit until the butterscotch chips start to melt. Stir with a rubber spatula until everything is melted together. Pour into a bowl.
  • Let it sit for 2 hours. Stir every so often. It will be room temperature and feel like pudding. Using a mixer with a whisk attachment, whip the ganache for 2 minutes on high.

Chocolate Cream Cheese Frosting

  • Let the butter sit on the counter for 30 minutes to get slightly cold. Sift the powdered sugar and cocoa powder while you wait.
    1 ½ cups Unsalted butter, 5 cups Powdered sugar, 1 cup Cocoa powder
  • Using a mixer, beat the cream cheese and butter on high for 3 minutes. Slowly add in the powdered sugar/ cocoa powder. It should be thick. Scrape the bowl.
    8 oz Cream cheese
  • Add in vanilla, salt, and heavy cream. Mix on high until fluffy and slightly lightened in color.
    2 teaspoon Pure vanilla extract, ¼ teaspoon Salt, ¼ cup Heavy cream

Butterscotch Drip

  • Heat the heavy cream in a sauce pan over medium-low heat. Heat until steaming. Turn the heat to low. Pour butterscotch chips and salt into the cream.
    1 cup Butterscotch chips, ⅓ cup Heavy cream
  • Let sit until the butterscotch chips start to melt. Stir with a rubber spatula until everything is melted together. Pour into a bowl.
  • Place in the freezer for 15-20 minutes. Stir every 5 minutes until it is only very slightly warm.

Assembly

  • Place chocolate cake in the freezer for 15 minutes to get it cold. Use a serrated knife to cut any domes off the cakes.
  • Place a small amount of chocolate frosting on the board you are decorating on. Place the 1st layer of cake bottom side down.
  • Pipe a ring of chocolate frosting around the border of the cake. Use half of the butterscotch frosting and spread on the cake. Use ¾ cup of chocolate frosting and spread on the cake.
  • Repeat with the second layer. Top with the last layer bottom side up.
  • Frost the cake in a very light layer of frosting. This will keep the crumbs in place. Freeze for 15 minutes.
  • Frost the rest of the cake. Then, freeze for 10 minutes to set the frosting.
  • Spread the butterscotch drip over the cake. Pour half of the drip on the cake. Use an offset spatula to push the butterscotch over the edge of the cake for it to drip down. Top with the rest of the drip. Top with extra butterscotch chips.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 2 tablespoon of flour to the cake batter.
Pull out all dairy ingredients 2 hours before baking.

Nutrition

Calories: 617kcal | Carbohydrates: 103g | Protein: 6g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 542mg | Potassium: 243mg | Fiber: 4g | Sugar: 41g | Vitamin A: 969IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 3mg