An incredibly rich mini cake that's perfect for every occasion!
Course Dessert, Snack
Cuisine American
Keyword brown sugar, buttercream, butterscotch, cake, eggless, frosting, gluten free
Prep Time 20 minutesmins
Cook Time 30 minutesmins
Servings 8servings
Calories 558
Author Taleen Benson
Ingredients
For the cake layers:
1 ⅓cups (197g)gluten free flour blend
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
½cup (113g)unsalted butterroom temperature
½cup (100g)light brown sugarpacked
2tablespoonsgranulated sugar
½cup (113g)Greek yogurtroom temperature
½teaspoonvanilla extract
½cup (120ml)buttermilkroom temperature
For the butterscotch frosting:
½cup (113g)unsalted butter
⅔cup (134g)light brown sugarpacked
⅓cup (80ml)heavy cream
¼teaspoonsalt
3cups (360g)powdered sugar
3-4tablespoonsheavy creamas needed
Instructions
To make the cake layers:
Preheat the oven to 350°F. Grease two 6-inch cake pans and set aside.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
1 ⅓ cups (197g) gluten free flour blend, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars until smooth. Add the yogurt and vanilla extract and beat to incorporate.
½ cup (113g) unsalted butter, ½ cup (100g) light brown sugar, 2 tablespoons granulated sugar, ½ cup (113g) Greek yogurt, ½ teaspoon vanilla extract
Add half of the dry ingredients, followed by the buttermilk, and mix on low speed until just combined. Add the remainder of the dry ingredients and mix on low speed until just combined.
½ cup (120ml) buttermilk
Divide the batter evenly between the pans. Bake for 28-30 minutes, or until a toothpick inserted into the centers of the cakes comes out clean. Cool in the pan for 10 minutes before transferring to a wire cooling rack to cool completely.
To make the butterscotch frosting:
Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar, heavy cream, and salt and bring to a boil. Allow the mixture to cook for 4-5 minutes. Remove from the heat and let cool to room temperature.
½ cup (113g) unsalted butter, ⅔ cup (134g) light brown sugar, ⅓ cup (80ml) heavy cream, ¼ teaspoon salt
Add the powdered sugar and mix well to combine. Add the additional heavy cream, one tablespoon at a time, until the desired consistency is achieved. Frosting should be smooth and spreadable.
3 cups (360g) powdered sugar, 3-4 tablespoons heavy cream
To assemble the cake:
Use a serrated knife to level the top of each cake, if necessary, to create a completely flat surface. Place one layer on your cake stand and spread ½ cup of frosting evenly on top. Position the second layer on top and evenly cover the top and sides with the remaining frosting.
Notes
The cake must be COMPLETELY cool before assembling and frosting.
If you don’t have buttermilk on hand, you can make your own. Add 1 ½ teaspoons of white vinegar into a liquid measuring cup, then fill with whole milk until you have ½ cup. Allow the mixture to sit 5-10 minutes before using.
This cake can be made ahead of time. Once the cake layers have baked and cooled completely, cover tightly in plastic wrap and store at room temperature overnight. The frosting may also be made the night before and refrigerated in an airtight container, but I recommend making it fresh the day you are planning to assemble and serve the cake. If you do refrigerate the frosting overnight, allow it to come to room temperature before attempting to decorate the cake. You may need to beat it to achieve that fluffy consistency again.