Almond Butterscotch Recipe


For the Almond Butterscotch Cake:

  • 1 cup room temp butter
  • 1 cup sugar
  • 4 eggs
  • 1/2 cup sour cream
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 2 cups flour
  • 1/2 cup almond flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/4 cup milk
  • 1 cup butterscotch chips

For the Brown Sugar Ermine Frosting:

  • 6 tbs. flour
  • 1 1/4 cups milk
  • 1 tsp. vanilla extract
  • 1 1/2 cups room temp. butter
  • 1 1/2 cups brown sugar
  • 1/8 tsp. salt


For the cake:

  1. Preheat your oven to 350 degrees, and grease two 8-inch round cake pans generously. Set aside.

  2. In a large bowl, add the butter, sugar, eggs, sour cream, vanilla extract, almond extract, flour, baking powder, salt, and milk. I know it seems weird to add everything at once, but trust me on this one! Mix everything with an electric mixer until just combined- the batter will thick.

  3. Using a small food processor, or just a knife by hand, chop the butterscotch chips until very fine. Fold into the batter. Spread the batter evenly in your two prepared baking pans. Bake for 20-25 minutes, or until a cake tester comes out clean. Cool completely before frosting.

For the frosting:

  1. In a small saucepan, stir together the flour, milk, and vanilla extract. Heat over medium heat, stirring frequently with a whisk, until it is thickened. It will be a very thick paste. Cool this mixture completely before continuing.

  2. In a large bowl, beat together the butter, brown sugar, and salt for about 8-10 minutes. The mixture will become pale and fluffy. Beat in the flour mixture, and beat for several minutes until you have a fluffy, smooth frosting.

  3. Frost and layer cake as desired, and slice and serve! You deserve it!