Mardi Gras Party Cake with Butterscotch Filling is a delicious butterscotch-flavored cake that won the 11th Pillsbury Bake-Off in 1959.
WHY I LOVE THIS Mardi Gras Party Cake with Butterscotch Filling
• I love that it's a vintage recipe by baking contest winner Eunice G. Surles of Lake Charles, Louisiana in 1959.
• What's unique about this cake is the first ingredient - butterscotch chips.
• Have you ever had or heard of a butterscotch-flavored cake? It's a new cake flavor for me and very good.
• The consistency of the cake itself is very light and airy which is surprising to me since I just "dumped" all the ingredients in the bowl and mixed. Cakes are usually more complicated than that and so fussy. This was no fuss. Sweet!
• The filling reminds me of a German chocolate cake filling with a hint of butterscotch. The whipped cream frosting is a nice addition. It keeps the cake from being too rich.
• Butterscotch chips: For this Mardi Gras treat you will need butterscotch chips for both the cake and the filling.
• Eggs: You'll need 3 large eggs for the cake and one egg for filling
• Milk/cream: You need three different types of cream/milk for this new recipe; buttermilk for cake, half and half for filling, and heavy whipping cream for the topping.
• Sugar: One and ¼ cups of white sugar for the cake and only ½ cup sugar for the filling, then brown sugar for the cream on top!
HOW TO MAKE THIS Mardi Gras Party Cake with Butterscotch Filling
1. Preheat oven to 350° degrees. Grease and flour two 9-inch round cake pans generously. Follow recipe below and make the cake batter in a large mixing bowl. Pour the cake batter into the floured cake pans.
3. Bake for 20 to 30 minutes or until a toothpick is inserted in the center and comes out clean. Let cool for 10 minutes, then remove from pans onto a wire rack. Let cool.
4. Next, make the butterscotch, coconut and pecan filling as directed in the recipe. Set aside.
5. In a small bowl beat the heavy whipping cream until soft peaks form. Slowly add the brown sugar and vanilla extract. Beat until stiff peaks form.
6. Fill and frost cake. Slice and enjoy! Store in airtight container in the fridge for up to a week.
• Add an extra Mardi Gras touch with green sprinkles, yellow sprinkles and purple sprinkles (or sanding sugar) on top - the traditional Mardi Gras colors.
• Try making them as easy Mardi Gras Cupcakes. They would be fun cupcakes.
• Room temperature ingredients: Only use room temperature ingredients to get the best results.
• Measuring prep: Since there are a lot of ingredients in this recipe, I recommend measuring out and organizing your ingredients before making the cake.
• To save time, substitute a box cake mix instead of the made from scratch cake. Then make the filling and whipped cream topping as directed in the recipe.
• Storing cake: If you cut slices to store your cake so it doesn't take up so much space in your fridge, simply wrap each slice in plastic wrap to keep it fresh and from drying out!
FREQUENTLY ASKED QUESTIONS
• Why should I make this cake for a Mardi Gras celebration instead of a real king cake? Change it up and taste the goodness of butterscotch to celebrate your Mardi Gras parties! This is different and delicious at the same time!
• How do I know if my cake is ready or not? You will fully know by sticking a toothpick into the center of the cake. If it comes out clean then the cake is ready!
• How do I store this Mardi Gras dessert? Store by keeping in the fridge for up to a week in the fridge. Store in a cake airtight container or cut slices and wrap each in plastic wrap to keep fresh.
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Mardis Gras Party Cake
- Heat oven to 350°F. Generously grease and flour two 9-inch round cake pans. In small saucepan over low heat, melt ⅔ cup butterscotch chips in ¼ cup water, stirring until smooth. Cool slightly.
- Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, all remaining cake ingredients and cooled butterscotch mixture; beat at low speed until moistened. Beat 3 minutes at medium speed. Pour batter into greased and floured pans.
- Bake at 350°F. for 20-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool 30 minutes or until completely cooled.
- In medium saucepan, combine ½ cup sugar and cornstarch; stir in half-and-half, ⅓ cup water, ⅓ cup butterscotch chips and 1 egg. Cook over medium heat until mixture thickens, stirring constantly. Remove from heat. Sitr in butter, coconut and nuts; cool slightly.
- In small bowl, beat whipping cream until soft peaks form. Gradually add brown sugar and vanilla, beating until stiff peaks form.
- To assemble cake, place 1 cake layer, top side down, on serving plate. Spread with half of filling mixture. Top with second layer, top side up; spread remaining filling on top to within ½ inch edge. Frost sides and top edge of cake with seafoam cream. Refrigerate at least 1 hour before serving. Store in refrigerator.