This butterscotch sheet cake is based on a wacky cake, so you know you can make it even if you don't have milk, eggs, or butter.The butterscotch frosting starts with homemade butterscotch sauce, and together with the cake, you end up with a delightful butterscotch snack cake your whole family will enjoy.
10Tablespoons1 1/4 stick or 5 oz unsalted butter, melted
2cupscool water
For Butterscotch Sauce
1stick butter
¾cupsbrown sugardark or light, packed
heavy pinch of salt
3ozabout 1/3 cup heavy cream or half and half
To Make the Frosting
4oz1/2 block cream cheese, softened
¼cupplus 2 Tablespoons butterscotch saucechilled
pinchof salttaste after mixing and add more as needed
1teaspoonvanilla extract
1-1 ½cupspowdered sugaruse the higher amount for frosting that sets up a bit better in the fridge. It's plenty sweet and delicious with just the 1 cup, though
Instructions
For the Cake
Grease a 9 x 13 pan with pan spray. Set aside.
Preheat your oven to 350F and set a rack in the center of your oven.
Whisk together the flour, white sugar, brown sugar, baking soda and salt.
Pour into the prepared pan and spread out evenly.
With your finger or the handle of a wooden spoon, make 3 holes in the dry ingredients, 2 small and 1 large.
Pour the vinegar into one small hole, the vanilla into the other small hole, and the melted butter (or oil if you're out of butter) into the large hole.
Pour the cool water over everything and mix in the pan until the batter is smooth.
Bake for about 30 minutes, or until deep golden brown and firm on the top. If you press down in the center of the cake, it should spring back.
Allow the cake to cool in the pan.
For the Butterscotch Sauce
Melt the butter over medium heat.
Add the sugar and salt and stir so everything is moist.
Bring this mixture to a boil, stirring almost constantly.
Cook, still stirring, until the butter browns and the sugar caramelizes. You will be able to smell a caramel smell, the color will darken some, and there may be wisps of smoke starting to come off the mixture.
Turn off the heat and add the half and half or cream all at once. Do this carefully, because the mixture will bubble up vigorously.
Bring to a boil again, stirring, to thicken slightly, about 3 minutes.
Cool and the refrigerate. This will make more than you need for your frosting. Use the extra as ice cream sauce.
For the Frosting
In a medium bowl, beat the softened cream cheese together with the butterscotch sauce until smooth.
Mix in the salt, vanilla, and powdered sugar until smooth.
Spread evenly on your cooled cake, and enjoy.
Video
Notes
Nutrition Information is based on 24 servings. If you cut the pieces larger or smaller, the counts will change.