Butterscotch Cake

Sorry, I'm not posting very much any more.  I'm a very busy working mom and have been juggling a lot, so this blog has been put on the back burner.  I think about posting all the time, but just haven't gotten around to it.

Back in January I made a cake for my friend's daughter's 17th birthday party.  She requested a gold cake (don't do a gold cake, it makes it expensive) with a black bow.  And she wanted a caramel cake...well, I haven't ever made a caramel cake from scratch, so I did some searching and found some descent recipes, I decided on trying this butterscotch one and adapting it fit our needs. It is moist and dense and has a fantastic flavor.

Sorry, I don't have a pic of the actual cake, since this one was someone else and all the test cakes were devoured before pictures were taken...if you want to make a sequin cake this is the better tutorial than I would ever be able to give.

Old-fashioned Butterscotch Cake

2 large eggs, at room temp and separated (yolks in a small bowl, egg white in a mixing bowl)
2 1/2 cups GF flour blend
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups brown sugar
1/4 cup sugar
1 1/2 cups dairy-free milk
3/4 cup canola oil
2 teaspoons vanilla extract

Directions
Preheat oven to 350F and grease and flour 3 9-inch cake pans and set aside.

Sift together the flour blend, baking powder, and salt.  Add in the brown sugar and make sure there are no large clumps of brown sugar.

Whip the egg whites to soft peaks using a stand mixer, then with mixer running, slowly add the 1/4 cup sugar to the eggs and continue to whip until they are stiff peaks.

Add the egg yolks, milk, oil, and vanilla to the flour mixture.  Mix by hand until combined.  Fold in the egg whites and divide the batter among the 3 cake pans.  Bake 18-20 minutes or until a toothpick comes out clean.

Top with your choice of frosting (I used my buttercream recipe with extra vanilla added).

This post was shared on Allergy Free Wednesday, Gluten Free Wednesday, and Waste Not Want Not Wednesday.