Butterscotch Love Cake
Serves: 3
Mohammad Wiegand
1 January 1970
Based on User reviews:
48
Spice
57
Sweetness
46
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1 cup
Light Brown Sugar1 cup
Heavy Cream1 tsp
Vanilla Extract3.5 cups
Ricotta Cheese1.25 cups
Mascarpone (10 ounces)3 large
Egg1 tbsp
Sugar1 tsp
Kosher Salt1 cup
Whole MilkDirections:
1
Preheat the oven according to cake mix package instructions
2
Coat a 9-by-13-inch baking dish with cooking spray
3
For the butterscotch sauce: Melt the butter in a medium skillet over medium heat
4
Add the brown sugar and stir to coat
5
Cook, stirring, until the butter gets frothy, 2 minutes
6
Add the cream and cook, whisking, until slightly thickened, 5 minutes
7
Cool to room temperature and then stir in the vanilla For the batter: Prepare the batter according to cake mix box instructions and pour into the prepared baking dish
8
Drizzle in the cooled butterscotch sauce and mix to swirl
9
Set aside
10
For the filling: Combine the ricotta, mascarpone, eggs, sugar and salt in a stand mixer fitted with the whisk attachment
11
Whisk until smooth
12
Gently pour the filling onto the cake batter so the top is completely white
13
Bake until a skewer inserted in the center of the cake comes out clean and the yellow cake layer has risen to the top of the baking dish, about 50 minutes
14
Let the cake cool before frosting
15
For the frosting: Just before serving, combine the mascarpone, butterscotch pudding mix, sugar and milk in a stand mixer and mix until smooth
16
Using an offset spatula, spread the frosting evenly over the entire cake
17
Serve