Chocolate Butterscotch Cake Recipe

Name: Chocolate Butterscotch Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup cocoa powder; 1 cup butter, chopped; 1 cup dark brown sugar; 2 None large eggs; 1 tbsp honey; 1 1/4 cups self-rising flour; 1/2 cup milk; None None Mascarpone Cream; 9 oz mascarpone cheese; 1 1/4 cups heavy cream; None None Caramel Icing; 4 1/2 tbsp butter; 1/2 cup dark brown sugar; 1/4 cup milk; 1 1/2 cups powdered sugar

Servings: persons

1/4 cup cocoa powder
1 cup butter, chopped
1 cup dark brown sugar
2 None large eggs
1 tbsp honey
1 1/4 cups self-rising flour
1/2 cup milk
None None Mascarpone Cream
9 oz mascarpone cheese
1 1/4 cups heavy cream
None None Caramel Icing
4 1/2 tbsp butter
1/2 cup dark brown sugar
1/4 cup milk
1 1/2 cups powdered sugar

1
Preheat oven to 350u00b0F. Grease a deep 8 inch-round cake pan and line base and sides with parchment paper.
2
Sift cocoa powder into a mixing bowl. Add remaining ingredients and beat until combined. Increase speed to medium and beat until mixture turns pale. Transfer to prepared pan and bake for 1 hour. Let cool in pan for 10 mins then transfer to a wire rack to cool completely.
3
Meanwhile, to make the mascarpone cream, whisk mascarpone and heavy cream to soft peaks. Set aside.
4
To make the caramel icing, heat butter, brown sugar and milk in a small saucepan, stirring constantly, until sugar dissolves. Remove from heat and add powdered sugar, stirring until smooth.
5
Cut cake into 3 layers. Place 1 layer on a serving plate and spread 1/3 of mascarpone cream then 1/3 of icing over top. Repeat layering then top with remaining cake layer. Cover top with remaining mascarpone cream then drizzle with remaining icing. Swirl to make a marbled effect. Chill for 30 mins, or until icing is firm.

1780

kcal

Calories

114

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup cocoa powder, 1 cup butter, chopped, 1 cup dark brown sugar, 2 None large eggs, and more.

Yes, Chocolate Butterscotch Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Butterscotch Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions