Delicious Vanilla Cake with Butterscotch and Vanilla Buttercream

Our cherished family birthday treat is a Vanilla cake with butterscotch filling and vanilla buttercream icing; find the instructions right here.

Since my sons consistently select this specific cake recipe annually, I consider it the finest vanilla cake recipe available!

This wonderfully moist vanilla cake is crowned with a smooth butterscotch filling and vanilla buttercream icing, making it an ideal birthday dessert for any person, not just men!

Vanilla Cake with Butterscotch Filling and Buttercream Icing Recipe

Here are the components required for this bake:

For preparing the vanilla cake:

• 2 ½ cups of flour
• 2 cups of sugar
• 1 teaspoon of baking powder
• ½ teaspoon of baking soda
• 1 1/3 cups of buttermilk or sour milk (To create sour milk, combine 1 Tablespoon of vinegar or lemon juice into a 2 cup measuring cup, then add milk until the volume reaches 1 1/3 cups.)
• ½ cup of shortening, margarine, or butter
• 1 teaspoon of vanilla extract
• 4 egg whites

For the butterscotch filling:

• 1 cup of brown sugar (packed)
• 3 tbsp. of flour
• 1 cup of milk
• 2 egg yolks, lightly whisked
• 2 tbsp. of butter
• 1 tsp. of vanilla extract

For the buttercream icing:

• 1/3 cup of butter or margarine
• 4 ½ cups of sifted powdered sugar
• A quarter cup of milk is required
• One and a half teaspoons of vanilla essence
• Use extra milk as necessary

Begin by baking the Vanilla Cake and allowing it to cool entirely

Instructions for baking the cake:

• In your mixer bowl, blend flour, sugar, baking powder, baking soda, and one-eighth teaspoon of salt on a low setting. Next, incorporate buttermilk, shortening, and vanilla. Mix with an electric mixer on low for 30 seconds, making sure to scrape down the bowl. Increase to medium to high speed and beat for 2 minutes, scraping periodically. Finally, add the egg whites and continue beating for another 2 minutes, scraping the bowl as you go.
• Transfer the batter into two round baking pans, each measuring 9×1 ½ inches, which have been greased and lined with parchment paper.
• Bake at a 350 degree oven for 30 to 35 minutes, or until a toothpick inserted near the center emerges clean. Suggestion: Arrange the pans staggered across two oven shelves. After half the baking time has passed, swap the pan positions for even cooking.
• Allow the cakes to rest on wire racks for 10 minutes, then gently loosen the sides. Carefully remove them from the pans and let them cool completely on wire racks. This recipe yields 12 servings.

Note: Consult the video below for guidance on achieving perfect cake release every time! I initially used waxed paper in the demonstration, but I have since found that parchment paper is the current best practice for the oven, not wax paper!

Next, proceed to Step 2: Create the Butterscotch Filling and layer it between the two vanilla cakes

To prepare the butterscotch filling:

• In a saucepan, mix sugar and flour, then slowly incorporate the milk.
• Cook over medium heat, stirring continuously, until the mixture thickens and begins to boil. Maintain a boil for 1 minute while stirring constantly.
• Take the saucepan off the heat. Gently mix at least half of the hot contents into the egg yolks. Then, pour this into the remaining hot mixture in the saucepan and blend.
• Allow it to boil for one more minute, stirring consistently. Remove from heat and blend in the butter and vanilla.
• Let the filling cool completely. Spread the filling over the top of the cooled cake, stopping one inch short of the edge.

Step 3 involves making the vanilla buttercream icing and spreading it over the cake.

For the icing preparation:

• In a bowl, beat butter or margarine until it becomes light and fluffy.
• Gradually incorporate 2 cups of the powdered sugar while beating well. Then, slowly mix in the ¼ cup milk and vanilla.
• Continue by slowly adding the rest of the sugar. Adjust consistency with extra milk if needed, ensuring it is spreadable. This frosting covers the top and sides of two 8 or 9-inch cake layers.

For more comprehensive information and advice on constructing a filled vanilla cake, visit this link: