Honey Butter Layered Cake with Butterscotch Glaze

Honey Butter Layered Cake with Butterscotch Glaze

Gloomy days are meant for baking, especially anything with a blanket of thick and shiny butterscotch glaze. This honey infused cake is sweet, sweet, sweet. Tender crumbs of mellow honey butter cake is reminiscent of this caramel corn snack I ate a lot as a kid, sandwiched with smooth layers of tangy sweet cream cheese frosting. Finally, a cascade of dark caramelized buttery goodness, drizzled down the edges. Don't complain about the sweetness, please, instead enjoy with a steamy cup of black tea as the rain pitter and patter on the window.

Honey Butter Layered Cake with Butterscotch Glaze
adapted from this recipe on The Cake Blog

For the Honey Cake:

1 cup unsalted butter, room temperature
1 1/4 cups sugar
4 eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup honey
2 teaspoons vanilla

  1. Preheat oven to 350 degrees.  Butter and lightly flour three 8″ round pans.
  2. In medium bowl, whisk together the flour, baking powder and salt.   Set aside.
  3. In small bowl, mix together the buttermilk, honey and vanilla.  Set aside.
  4. In bowl of stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed 4 minutes until fluffy.
  5. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
  6. Gradually add the dry and wet ingredients, alternating, starting and ending with dry ingredients.  Mix until just combined, being careful not to over mix.
  7. Divide batter evenly between the three 8″ round pans.
  8. Bake for 30-35 minutes, until toothpick inserted into center comes out clean.
  9. Let cool in pans for 5 to 10 minutes, then remove to wire rack to finish cooling.

For the Honey Cream Cheese Frosting:

1 1/2 cups unsalted butter, room temperature
8 ounces cream cheese, room temperature
4 cups confectioner’s sugar (6 cups in original recipe)
1/3 cup honey

  1. In bowl of stand mixer fitted with the paddle attachment, beat butter and cream cheese until combined.
  2. Gradually add confectioner’s sugar and continue to mix, scraping down sides of bowl as needed.
  3. Add honey and mix until smooth.

For the Honey Butterscotch Glaze:

1/3 cup sugar
1/4 cup honey
1/2 cup heavy cream
1 tablespoon unsalted butter
pinch of fine sea salt
gold sanding sugar (optional)

  1. Combine sugar and honey in a medium pan over medium heat.  Stir until the sugar dissolves and you have a liquid.
  2. Continue to cook without stirring, swirling pan occasionally.  Mixture will bubble and start to darken in color.
  3. Once mixture is butterscotch brown, stir with a wooden spoon and remove from heat.
  4. Carefully pour in the cream and stir until combined.
  5. Add butter and stir until smooth.  Add salt and stir once more.
  6. Let sauce cool completely before using on the cake!  This can be made in advance and stored in the refrigerator.  Allow glaze to come to room temperature before using so that it pours easily.

Notes:

My frosting is on the soft side, most probably because of the smaller amount of icing sugar. Maybe stabilize the frosting without increasing the sweetness with more cream cheese?
The cake is on the sweet side, especially with the butterscotch glaze. Dial down on the sugar or balance the sweetness with a bit more salt, or maybe cook the butterscotch a tad more.

For the Assembly:

Place one layer of cake onto serving plate or cake stand and top with about one cup of honey cream cheese frosting.  Repeat with second cake layer, more frosting and then last layer of cake.  Crumb coat and frost cake with remaining frosting.  Refrigerate for 20 minutes or until frosting is set.  Drizzle butterscotch glaze over the top with small drips overflowing the edge.  Refrigerate for 20 minutes or until glaze is set.  Sprinkle top with gold sanding sugar or honey comb crumbs, if desired.

Store in refrigerator.  Serve at room temperature.

Follow
Ottolenghi's Corsican Pie

Ottolenghi's Corsican Pie

Koyama-style Cream Roll

Koyama-style Cream Roll