Do As I Say … Butterscotch Cake with Cream Filling

I had a misstep with a cake this week. I made a Butterscotch cake with Cream Filling this week. I was so excited for the creaminess and flavors to come together.

I always advise you to take the cake out of the oven whether are a few moist crumbs that come out on a tester. But I didn’t heed my own advice and was deceived by some actual cake batter on my tester. So I reset the timer for 2 minutes.

This is a perfect time to talk about some basics on how to tell when your baked goods are done.

I stand by my crumbs on the tester guideline but be prepared to make a mistake. In my case my cake came out dry (very dry). I was lucky that I had added the cream filling and that helped with the dryness. A trusted colleague also reminded me there is little that a scoop of good vanilla ice cream can’t cure.

But what could I have done differently? First off I should remember that the uncooked cake batter will rise to the top of the pan as the rest cooks. I could have taken a chance that the one section of batter, would have been fine. I would have covered the cake with some foil while letting it cool and that would facilitate a little more baking.

I also could have used a trick I learned on Great British Bake-Off; Use my meat thermometer and make sure that it was at 195°-200° F.

The other trick I learned from GBBO is to listen to your cake. That’s right! One of the competitors listens. Your cake should be pretty close to silent. If you hear a lot of bubbling, it still needs to cook.

So there are some good tricks for knowing if your cake is done. Here is the recipe for the Butterscotch Cake with Cream Filling. You know the drill. Please send me your photos if you make it. Let me know what you think and add your comments. And don’t forget to follow me on instagram @whiskinthesouthern.

Print Recipe
5 from 1 vote

Butterscotch Cake

I adapted this recipe from Browned Butter Blondie. You can make the glaze or you can just drizzle store bought Caramel Sauce over it.
Course: Endings
Cuisine: American
Keyword: brown sugar, Butterscotch, cake


  • A candy thermometer will be helpful for glaze.


  • 2 cups All-Purpose Flour
  • 1/2 tsp. Baking Soda
  • 1 tsp. Baking Powder
  • 1/2 tsp. Kosher Salt
  • 1-1/2 Stick Unslated Butter, room temperature
  • 2 cups Dark Brown Sugar
  • 1 cup Full-fat Sour Cream, room temperature
  • 1-1/2 tsp. Vanilla Extract
  • 3 jumbo Eggs, room temperature

Cream Filling

  • 1 cup Marshmallow Cream
  • 1/2 cup Salted Butter, softened
  • 1/2 tsp. Vanilla Extract
  • 2-3 tsp. Heavy Cream
  • 1-1/2 cups Confectioners Sugar, measure then sift


  • 3 Tbs. Unsalted Butter
  • 1/2 cup Light Brown Sugar
  • 1/4 cup Heavy Whipping Cream
  • Tbs. Maple Syrup
  • 1/2 tsp. Kosher Salt
  • 1/3 cup Confectioners Sugar, measured then sifted.



  • Preheat oven to 350°.
    In a medium bowl, whisk together flour, baking soda, baking powder and salt together. Set asisde.
  • In the bowl of a stand up mixer fitted with the paddle attachment, beat together butter and sugar, until light and fluffy.
    Scrape down sides and add eggs, one at a time.
    Add vanilla and mix well to combine.
  • Alternating with sour cream, add flour in three additions. Mix on low and don't over mix. You can always incorporate last bits of flour with spatula before you pour int o pan.
    Generously grease a bundt pan. make sure you get into all the crevices.
    Place batter into pan. I like to use a large scoop to make sure it is in pan as even as possible.Smooth top and gie the pan a firm tap to release any air bubbles.
    Bake for about 45 minutes. You have to know your oven. My oven only took about 35 minutes.
    You want your tester to come out with a few moist crumbs. Remember it will continue to bake as the pan cools.
  • Let cool in pan for 10 minutes then turn out onto cooling rack of serving platter.
    Let cool completely before glazing.

Cream Filling

  • In a large bowl beat marshmallow cream and butter.
    Add in vanilla aand heavy crea and blend well.
    Gradually add in confectioners sugar until blended and fluffy. you can add another teaspoon of heavy cream if it is too thick.
    Place into a piping bag, fitted with a large round tip.
  • Carefull flip cooled cake over. You can use either a melon baller to cut in 2-inch deep holes, save "tops"; or you can cut a trough half way thru cake and fill with cream.
    Carefully replace tops or cake from trough and flip back over.


  • You will need to make the glaze when it is ready to be used.
    So once the cake is completely cool and stuffed, melt the butter in a medium saucepan over a medium heat.
    Once butter is melted stir in brown sugar, salt, maple syrup and heavy cream.
    Bring to a simmer, stirring ocassionally. Glaze should thicken as it heats. Simmer for about 5 minutes.
    Remove from heat and immediately whisk in sifted confections sugar, until incorporated and smooth.
    Work quickly to drizzle glaze over cake. It will start to set as it cools and won't be pourable.
    Let sit for 10 mintes before slicing.

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