Sunday, May 15, 2005

Butterscotch Finger Cakes

Butterscotch Finger Cakes (Adapted from King Arthur Flour)

For the cake batter

2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
16 tablespoons unsalted butter, softened
3/4 cup brown sugar, packed
1/2 cup granulated sugar
5 large eggs
1/2 teaspoon vanilla
1/4 teaspoon almond extract

For the frosting

1/3 cup butterscotch chips
8 tablespoons unsalted butter, softened and divided
1 1/2 cups confectioners' sugar, divided
1 tablespoon milk, if necessary

To prepare the cake batter

Preheat oven to 350 degrees.

In a medium bowl, whisk together cake flour, baking powder and salt.

In a medium mixing bowl, beat together butter and sugars until light and fluffy. Beat in the eggs, one at a time, mixing until well combined after each. Mix in vanilla and almond extract. Mix in the dry ingredients, alternately with the milk, beginning and ending with the dry ingredients.

Scoop the batter into a 9" x 13" baking pan coated with nonstick spray - spread the top smooth with an offset spatula. Place into the oven and bake until a toothpick placed in the center comes out mostly clean with a few moist crumbs attached, about 25 to 30 minutes. Remove from the oven and cool on a rack for 10 minutes.

Loosen cake from the sides of the pan and set a piece of parchment paper on top of the pan. Place a cooling rack on top of the parchment and pan - turn the cake out, remove the pan and let cake cool completely (do not flip cake top-side up).

To prepare the frosting

In a microwave-safe bowl, add butterscotch chips and 4 tablespoons butter - heat on medium-low power until the butter melts. Stir until chip are completely melted and combined.

In a large mixing bowl, add remaining 4 tablespoon butter and 3/4 cup confectioners' sugar - mix until smooth. Pour melted butter mixture and remaining confectioners' sugar - beat on medium-low until smooth. If the frosting looks too thick to spread, mix in the milk.

Spread frosting evenly over the cake. If you have a cake comb, use it to create the waves in the frosting on top.

Makes 25 to 30 servings.

Just found the recipe? Click here to see where we talked about it!


  1. can i replace butterscotch chips with something else? i can't find any. :(

  2. Looks perfectly sliced and yummy.

  3. Just saw your cakes on foodgawker and popped over. These look wonderful.. I take treats to my son's school teachers and the library ladies.. and a particularly nice pet food place!! They will be getting these on Monday.. Thanks for the different recipe.

  4. Elaine - I guess you could try another chip, but then this wouldn't be a butterscotch snack cake!

    Katrina - Thanks!

    Elaine - I hope you enjoy!

  5. hi joe,

    do you think this would do well as a layer cake?

    thanks and happy holidays!

  6. Audrey - Good question! I think it was sturdy enough, but I can't be for sure since I made a single layer.

  7. Joe, just wanted to let you know that I linked to this post in my blog. The recipe was terrific. Thanks for sharing it. Erin

  8. Erin - Thanks for trying them out!