# Ingredient List:
→ Butterscotch cake layers
01 - 2 1/4 cups all-purpose flour (approx. 280 g)
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine salt
05 - 3/4 cup unsalted butter, softened (170 g)
06 - 1 1/4 cups packed brown sugar (approx. 250 g)
07 - 3 large eggs, room temperature
08 - 1 tablespoon vanilla extract
09 - 3/4 cup sour cream or plain yogurt (180 mL)
10 - 3/4 cup whole milk (180 mL)
11 - 1/2 cup prepared butterscotch sauce
→ Butterscotch sauce
12 - 1/2 cup unsalted butter (115 g)
13 - 1 cup packed brown sugar (approx. 200 g)
14 - 1/2 cup heavy cream (120 mL)
15 - 1 teaspoon vanilla extract
16 - Pinch of fine salt
→ Floral earth-tone buttercream
17 - 1 1/4 cups unsalted butter, softened (285 g)
18 - 4 cups sifted powdered sugar (approx. 480 g)
19 - 2–3 tablespoons whole milk, as needed
20 - 2 teaspoons culinary rose water
21 - 1 teaspoon culinary dried lavender, finely ground (optional)
22 - Natural colorants as needed: matcha, beet powder, cocoa powder, turmeric, spirulina
→ Decoration
23 - Edible flowers (pansies, violets, roses) for garnish
24 - Fresh herbs (thyme, mint, rosemary) for garnish
25 - Gold leaf or edible gold dust (optional)
# Directions:
01 - Preheat oven to 350°F (175°C). Grease three 8-inch round pans and line the bottoms with parchment paper.
02 - Melt butter in a saucepan over medium heat, stir in brown sugar and cook 2 minutes. Add cream, bring to a gentle simmer and stir until smooth, about 3 minutes. Remove from heat, stir in vanilla and a pinch of salt. Cool to room temperature before incorporating into batter.
03 - In a medium bowl, whisk together flour, baking powder, baking soda and salt until evenly combined.
04 - In a large bowl, beat softened butter with brown sugar until light and aerated. Add eggs one at a time, beating well after each addition, then blend in vanilla.
05 - Fold in sour cream and cooled butterscotch sauce. Alternately add the dry mixture and milk to the butter mixture, beginning and ending with the dry ingredients; mix just until combined to avoid overworking the batter.
06 - Divide batter evenly among prepared pans and smooth tops. Bake 28–35 minutes, or until a toothpick inserted centrally comes out clean. Cool in pans 10 minutes, then unmold and transfer to a rack to cool completely.
07 - Beat butter until pale and fluffy. Gradually add sifted powdered sugar and beat to combine. Add milk a tablespoon at a time to reach spreading consistency. Stir in rose water and, if using, ground lavender.
08 - Divide the buttercream into portions and tint each with natural colorants to achieve muted, earth-toned shades; adjust intensity sparingly for subtle color and flavor.
09 - Layer the cooled cake rounds with butterscotch buttercream between each layer. Coat the exterior with buttercream, applying swirls or panels of different earth tones. Chill for 20 minutes to set the crumb coat.
10 - Decorate the top with edible flowers, sprigs of fresh herbs and a touch of gold leaf or dust if desired. Keep any fresh-garnish additions minimal and food-safe.
