{"id":42406,"date":"2025-08-02T19:50:39","date_gmt":"2025-08-02T12:50:39","guid":{"rendered":"https:\/\/9amchef.com\/?p=42406"},"modified":"2025-08-02T19:50:39","modified_gmt":"2025-08-02T12:50:39","slug":"chocolate-butterscotch-cake","status":"publish","type":"post","link":"https:\/\/9amchef.com\/chocolate-butterscotch-cake\/","title":{"rendered":"Chocolate Butterscotch Cake"},"content":{"rendered":"\n
\n
JUMP TO RECIPE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n

<\/p>\n\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n

<\/p>\n\n\n\n

Three layers of moist chocolate sponge cake oozing with butterscotch sauce, topped with creamy chocolate butterscotch frosting, and whipped chocolate ganache.<\/p>\n\n\n\n

Tips for the Best Sponge Cake:<\/strong><\/p>\n\n\n\n

    \n
  1. Use Buttermilk<\/strong>: Buttermilk’s acidity helps break down gluten and proteins, making cakes more tender. For a dairy-free option, add vinegar to dairy-free milk.<\/li>\n\n\n\n
  2. Don’t Overmix<\/strong>: Overmixing can make your cake dense, tough, or deflated.<\/li>\n\n\n\n
  3. Use Room Temperature Ingredients<\/strong>: Room temperature ingredients blend better, resulting in a smooth, even texture.<\/li>\n\n\n\n
  4. Weigh Your Ingredients<\/strong>: Precision is key. Follow the recipe exactly.<\/li>\n\n\n\n
  5. Don’t Overbake<\/strong>: Avoid rushing. Bake just until done to keep the cake moist.<\/li>\n<\/ol>\n\n\n\n

    <\/p>\n\n\n\n\n

    \n\t

    Chocolate Butterscotch Cake<\/h2>\n\t\t

    \n\t\t\t<\/p>\n\t

    \n\t\t\t<\/div>\n\t
    \n\t\t

    Chocolate Sponge:<\/h4>
    • 2\u00bd cups all-purpose flour<\/li>
    • 1\u00bd cups granulated sugar<\/li>
    • 1 cup cocoa powder<\/li>
    • 2 tsp baking powder<\/li>
    • 1\u00bd tsp baking soda<\/li>
    • 1 tsp salt<\/li>
    • 1 cup plant-based milk (almond, soy, or oat)<\/li>
    • 1 tbsp apple cider vinegar (to make buttermilk)<\/li>
    • 1 cup water<\/li>
    • \u00bd cup vegetable oil or melted coconut oil<\/li>
    • 1 cup dairy-free yogurt<\/li>
    • 2 tsp vanilla extract<\/li><\/ul>

      Butterscotch Sauce:<\/h4>
      • 1 cup light brown sugar<\/li>
      • \u00bd cup dairy-free butter<\/li>
      • 1 cup canned coconut milk (full-fat)<\/li>
      • 1 tsp vanilla extract<\/li>
      • 1 tsp sea salt<\/li><\/ul>

        Chocolate Butterscotch Frosting:<\/h4>
        • 1 cup dairy-free butter (softened)<\/li>
        • 4 cups powdered sugar<\/li>
        • \u00bd cup cocoa powder<\/li>
        • \u00bd cup butterscotch sauce (from above)<\/li>
        • 2-4 tbsp plant-based milk<\/li>
        • 1 tsp vanilla extract<\/li><\/ul>

          Whipped Chocolate Ganache:<\/h4>
          • 2 cups dairy-free dark chocolate chips<\/li>
          • 1 cup canned coconut milk (full-fat)<\/li>
          • 1 cup dairy-free whipping cream (coconut cream or soy whipping cream)<\/li><\/ul>\t<\/div>\n\t
            \n\t\t

            Prepare the Chocolate Sponge:<\/h4>
            1. Preheat your oven to 350\u00b0F (175\u00b0C).<\/li>
            2. Grease and line three 8-inch round cake pans with parchment paper.<\/li>
            3. In a measuring cup, combine the plant-based milk with the apple cider vinegar and let it sit for 5 minutes to create dairy-free buttermilk.<\/li>
            4. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.<\/li>
            5. In another bowl, mix the dairy-free buttermilk, water, vegetable oil, dairy-free yogurt, and vanilla extract until smooth.<\/li>
            6. Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.<\/li>
            7. Divide the batter evenly among the prepared pans.<\/li>
            8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.<\/li>
            9. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.<\/li><\/ol>

              Prepare the Butterscotch Sauce:<\/h4>
              1. In a medium saucepan, combine the light brown sugar, dairy-free butter, and canned coconut milk.<\/li>
              2. Heat over medium heat, stirring constantly until the mixture comes to a boil.<\/li>
              3. Reduce the heat and simmer for 5-7 minutes, until the sauce thickens slightly.<\/li>
              4. Remove from heat and stir in the vanilla extract and sea salt.<\/li>
              5. Allow the sauce to cool to room temperature.<\/li><\/ol>

                Prepare the Chocolate Butterscotch Frosting:<\/h4>
                1. In a large bowl, beat the dairy-free butter until creamy.<\/li>
                2. Gradually add the powdered sugar and cocoa powder, mixing until smooth.<\/li>
                3. Add the butterscotch sauce and vanilla extract, mixing until well combined.<\/li>
                4. Add plant-based milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.<\/li><\/ol>

                  Prepare the Whipped Chocolate Ganache:<\/h4>
                  1. In a medium saucepan, heat the canned coconut milk over medium heat until it just begins to simmer.<\/li>
                  2. Remove from heat and add the dairy-free dark chocolate chips, stirring until melted and smooth.<\/li>
                  3. Allow the ganache to cool to room temperature.<\/li>
                  4. In a large bowl, whip the dairy-free whipping cream until soft peaks form.<\/li>
                  5. Gently fold the chilled ganache into the whipped cream until well combined and fluffy.<\/li><\/ol>

                    Assemble the Cake:<\/h4>
                    1. Place one cake layer on a serving plate or cake stand.<\/li>
                    2. Spread a layer of chocolate butterscotch frosting over the cake layer.<\/li>
                    3. Drizzle a generous amount of butterscotch sauce over the frosting.<\/li>
                    4. Repeat with the second cake layer.<\/li>
                    5. Place the third cake layer on top.<\/li><\/ol>

                      Frost the Cake:<\/h4>
                      1. Spread the remaining chocolate butterscotch frosting evenly over the top and sides of the cake.<\/li>
                      2. Spread the whipped chocolate ganache over the top of the cake for a beautiful finish.<\/li><\/ol>

                        Serve:<\/h4>
                        1. Allow the cake to set for a bit before slicing and serving.<\/li>
                        2. Enjoy this rich, moist, and indulgent Chocolate Butterscotch Cake!<\/li><\/ol>\t<\/div>\n\t
                          \n\t\t

                          Tips for Making the Best Sponge<\/h3>\n
                            \n
                          1. Use Buttermilk: The acidity in buttermilk helps break down gluten and proteins in cakes to make them more tender. Make a dairy-free alternative by adding vinegar to dairy-free milk.<\/li>\n
                          2. Don\u2019t Overmix: Overmixing can cause dense, tough, or deflated cakes. Mix until just combined.<\/li>\n
                          3. Use Room Temperature Ingredients: Room temperature ingredients bond together better, creating a seamless and even texture.<\/li>\n
                          4. Weigh Your Ingredients: Follow the exact recipe and weigh your ingredients for consistent results.<\/li>\n
                          5. Don\u2019t Overbake: Keep an eye on your cakes and test for doneness with a toothpick to avoid overbaking.<\/li>\n<\/ol>\n\t<\/div>\n\t
                            \n\t\t
                            Dessert<\/div>\t<\/div>\n<\/div>\n\n\n\n\n\n\n\n\n\n
                            \n\t

                            Chocolate Butterscotch Cake<\/h2>\n\t\t

                            \n\t\t\t<\/p>\n\t

                            \n\t\t\t<\/div>\n\t
                            \n\t\t

                            Chocolate Sponge:<\/h4>
                            • 2\u00bd cups all-purpose flour<\/li>
                            • 1\u00bd cups granulated sugar<\/li>
                            • 1 cup cocoa powder<\/li>
                            • 2 tsp baking powder<\/li>
                            • 1\u00bd tsp baking soda<\/li>
                            • 1 tsp salt<\/li>
                            • 1 cup plant-based milk (almond, soy, or oat)<\/li>
                            • 1 tbsp apple cider vinegar (to make buttermilk)<\/li>
                            • 1 cup water<\/li>
                            • \u00bd cup vegetable oil or melted coconut oil<\/li>
                            • 1 cup dairy-free yogurt<\/li>
                            • 2 tsp vanilla extract<\/li><\/ul>

                              Butterscotch Sauce:<\/h4>
                              • 1 cup light brown sugar<\/li>
                              • \u00bd cup dairy-free butter<\/li>
                              • 1 cup canned coconut milk (full-fat)<\/li>
                              • 1 tsp vanilla extract<\/li>
                              • 1 tsp sea salt<\/li><\/ul>

                                Chocolate Butterscotch Frosting:<\/h4>
                                • 1 cup dairy-free butter (softened)<\/li>
                                • 4 cups powdered sugar<\/li>
                                • \u00bd cup cocoa powder<\/li>
                                • \u00bd cup butterscotch sauce (from above)<\/li>
                                • 2-4 tbsp plant-based milk<\/li>
                                • 1 tsp vanilla extract<\/li><\/ul>

                                  Whipped Chocolate Ganache:<\/h4>
                                  • 2 cups dairy-free dark chocolate chips<\/li>
                                  • 1 cup canned coconut milk (full-fat)<\/li>
                                  • 1 cup dairy-free whipping cream (coconut cream or soy whipping cream)<\/li><\/ul>\t<\/div>\n\t
                                    \n\t\t

                                    Prepare the Chocolate Sponge:<\/h4>
                                    1. Preheat your oven to 350\u00b0F (175\u00b0C).<\/li>
                                    2. Grease and line three 8-inch round cake pans with parchment paper.<\/li>
                                    3. In a measuring cup, combine the plant-based milk with the apple cider vinegar and let it sit for 5 minutes to create dairy-free buttermilk.<\/li>
                                    4. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.<\/li>
                                    5. In another bowl, mix the dairy-free buttermilk, water, vegetable oil, dairy-free yogurt, and vanilla extract until smooth.<\/li>
                                    6. Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.<\/li>
                                    7. Divide the batter evenly among the prepared pans.<\/li>
                                    8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.<\/li>
                                    9. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.<\/li><\/ol>

                                      Prepare the Butterscotch Sauce:<\/h4>
                                      1. In a medium saucepan, combine the light brown sugar, dairy-free butter, and canned coconut milk.<\/li>
                                      2. Heat over medium heat, stirring constantly until the mixture comes to a boil.<\/li>
                                      3. Reduce the heat and simmer for 5-7 minutes, until the sauce thickens slightly.<\/li>
                                      4. Remove from heat and stir in the vanilla extract and sea salt.<\/li>
                                      5. Allow the sauce to cool to room temperature.<\/li><\/ol>

                                        Prepare the Chocolate Butterscotch Frosting:<\/h4>
                                        1. In a large bowl, beat the dairy-free butter until creamy.<\/li>
                                        2. Gradually add the powdered sugar and cocoa powder, mixing until smooth.<\/li>
                                        3. Add the butterscotch sauce and vanilla extract, mixing until well combined.<\/li>
                                        4. Add plant-based milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.<\/li><\/ol>

                                          Prepare the Whipped Chocolate Ganache:<\/h4>
                                          1. In a medium saucepan, heat the canned coconut milk over medium heat until it just begins to simmer.<\/li>
                                          2. Remove from heat and add the dairy-free dark chocolate chips, stirring until melted and smooth.<\/li>
                                          3. Allow the ganache to cool to room temperature.<\/li>
                                          4. In a large bowl, whip the dairy-free whipping cream until soft peaks form.<\/li>
                                          5. Gently fold the chilled ganache into the whipped cream until well combined and fluffy.<\/li><\/ol>

                                            Assemble the Cake:<\/h4>
                                            1. Place one cake layer on a serving plate or cake stand.<\/li>
                                            2. Spread a layer of chocolate butterscotch frosting over the cake layer.<\/li>
                                            3. Drizzle a generous amount of butterscotch sauce over the frosting.<\/li>
                                            4. Repeat with the second cake layer.<\/li>
                                            5. Place the third cake layer on top.<\/li><\/ol>

                                              Frost the Cake:<\/h4>
                                              1. Spread the remaining chocolate butterscotch frosting evenly over the top and sides of the cake.<\/li>
                                              2. Spread the whipped chocolate ganache over the top of the cake for a beautiful finish.<\/li><\/ol>

                                                Serve:<\/h4>
                                                1. Allow the cake to set for a bit before slicing and serving.<\/li>
                                                2. Enjoy this rich, moist, and indulgent Chocolate Butterscotch Cake!<\/li><\/ol>\t<\/div>\n\t
                                                  \n\t\t

                                                  Tips for Making the Best Sponge<\/h3>\n
                                                    \n
                                                  1. Use Buttermilk: The acidity in buttermilk helps break down gluten and proteins in cakes to make them more tender. Make a dairy-free alternative by adding vinegar to dairy-free milk.<\/li>\n
                                                  2. Don\u2019t Overmix: Overmixing can cause dense, tough, or deflated cakes. Mix until just combined.<\/li>\n
                                                  3. Use Room Temperature Ingredients: Room temperature ingredients bond together better, creating a seamless and even texture.<\/li>\n
                                                  4. Weigh Your Ingredients: Follow the exact recipe and weigh your ingredients for consistent results.<\/li>\n
                                                  5. Don\u2019t Overbake: Keep an eye on your cakes and test for doneness with a toothpick to avoid overbaking.<\/li>\n<\/ol>\n\t<\/div>\n\t
                                                    \n\t\t
                                                    Dessert<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

                                                    Three layers of moist chocolate sponge cake oozing with butterscotch sauce, topped with creamy chocolate butterscotch frosting, and whipped chocolate ganache. Tips for the Best Sponge Cake:<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89],"tags":[],"class_list":["post-42406","post","type-post","status-publish","format-standard","hentry","category-dessert","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/42406","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=42406"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/42406\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=42406"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=42406"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=42406"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}