An incredibly rich mini cake that's perfect for every occasion!
Course Dessert, Snack
Keyword brown sugar, buttercream, butterscotch, cake, eggless, frosting, gluten free
Prep Time 20mins
Cook Time 30mins
Author Taleen Benson
For the cake layers:
1 ⅓cups (197g)gluten free flour blend
½cup (113g)unsalted butterroom temperature
½cup (100g)light brown sugarpacked
½cup (113g)Greek yogurtroom temperature
½cup (120ml)buttermilkroom temperature
For the butterscotch frosting:
½cup (113g)unsalted butter
⅔cup (134g)light brown sugarpacked
⅓cup (80ml)heavy cream
3cups (360g)powdered sugar
3-4tablespoonsheavy creamas needed
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.
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. 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.
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. 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.
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.
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.