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1/2 cup unsalted butter, room temperature
3/4 cup brown sugar
3 large eggs
2 teaspoons vanilla extract
1 tablespoon caramel syrup
2 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups unsalted butter, room temperature
1 teaspoon vanilla extract
2 tablespoons caramel syrup
1/4 cup brown sugar
4 1/2 cups confectioner's sugar
8 ounces butterscotch chips, melted
1/4 cup whipping cream, hot
Pinch of salt
2 tablespoons caramel sauce
White chocolate chips, melted
Gold luster dust
Bake the cake:
Beat the butter with an electric mixer until pale and fluffy. Add the brown sugar and beat until combined. Add the eggs, vanilla extract and caramel syrup and beat until combined. In a separate bowl, combine the flour, baking soda and salt. Add this to the batter in 2 additions, alternating with the buttermilk.
Pour the batter into a 9' round greased and floured cake pan. Bake at 350F for 25-30 minutes, until a skewer inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely.
Make the buttercream:
Beat the butter with an electric mixer until pale and fluffy. Add the vanilla extract, caramel syrup and brown sugar and mix well. Add the confectioner's sugar one cup at a time, then beat for 3-5 minutes, until pale and fluffy.
Slice the top and sides off the cake to smooth all sides. Set the cake scraps aside. Slice the cake into 2 layers.
Brush the bottom layer with half of the caramel sauce. Spread about 1 cup of buttercream onto the surface, then top with the second layer. Brush the surface with the remaining caramel sauce.
Cover the cake in an even layer of buttercream, reserving about 1/2 cup of buttercream. Place the cake in the fridge to chill.
Crumble the remaining cake scraps and mix with enough buttercream to shape the cake scraps into a large ball. Place the ball on a plate lined with plastic wrap and freeze until stiff.
While it is chilling, draw 2 wings with some melted white chocolate on a tray lined with parchment paper. Place a toothpick onto each wing as reinforcement, with half sticking out, and cover with more chocolate. Place in the fridge until the chocolate has set.
Dunk the cake ball in the remaining melted white chocolate and return to the plate. Stick the wings into the cake ball and return to the freezer until the chocolate has fully set.
Wet a clean paintbrush with almond extract and dip into the gold luster dust. Brush onto the entire surface of the cake ball. Set aside in the fridge.
Combine the butterscotch chips, whipping cream and salt in a bowl. Drizzle over the entire surface of the cake. Place the golden snitch in the center of the cake. Enjoy!
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