Butterscotch cake

Butterscotch cake

The Birthday Cake Book
Laura Edwards

I love this cake with the not-too-sweet mascarpone butterscotch filling but, if it’s for a younger audience or to be made into a sugarpaste-covered cake, you will need to use toffee buttercream. The reason is, once filled with mascarpone, the cake needs to be kept chilled, which you won’t be able to do with a cake covered with sugarpaste. Decorate with the caramel hazelnut wisps at the last minute.

For the cake


Quantity Ingredient
175g unsalted butter, really soft, diced, plus more for the tins
175g self-raising flour, sifted
1 teaspoon baking powder
3 eggs, lightly beaten
100g golden caster sugar
75g light muscovado sugar
1 teaspoon vanilla extract

For the mascarpone butterscotch frosting

Quantity Ingredient
500g mascarpone
1 tablespoon black treacle
1 tablespoon golden syrup
2 tablespoons light muscovado sugar


  1. Preheat the oven to 180°C/fan 170°C. Butter two 20 cm round sandwich tins and line the bases with baking parchment.
  2. I use an electric mixer with beater attachment, but use a food processor, or a bowl and an electric whisk, if you prefer. Sift the flour and baking powder into a bowl, add the butter, eggs, two sugars and vanilla and beat until well blended. Do not over-mix.
  3. Divide the batter between the tins, level the tops and bake for 20–25 minutes until a skewer emerges clean. Remove from the oven, leave in the tins for a couple of minutes, then turn out on to a wire rack. Remove the papers and leave to cool completely.
  4. Meanwhile, make the butterscotch frosting. Tip the mascarpone into a bowl and beat in the treacle, syrup and sugar. Spread a layer on top of both cakes and sandwich them together.
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