Homemade Butterscotch and Daim Layer Cake with Butterscotch Frosting
Ingredients
Butterscotch:
- 60g (¼ cup) butter
- 100g (½ cup) brown sugar
- 125ml (½ cup) cream
Daim (see note 1):
- 168g (6 oz) Daim (3 x 56g double bars)
Cake:
- 175g (¾ cup) butter
- 100g (½ cup) brown sugar
- 50g Daim "powder" (see instructions)
- 3 eggs
- 4 tablespoons homemade butterscotch
- 1 tablespoon dark syrup (see note 2)
- 150ml (⅔ cup) milk
- 1 teaspoon vanilla essence
- 100ml (3½ oz) Greek yoghurt
- 200g (1⅔ cups) spelt flour (see note 3)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
Frosting:
- 150g (⅔ cup) butter (softened)
- 200g (7 oz) cream cheese
- remaining butterscotch
- icing sugar (see note 4)
Instructions
Butterscotch:
- Heat the butter in a heavy-bottomed pan until just melted.
- Add the other two ingredients, and stir to combine.
- Bring to a gentle boil and cook until the mixture thickens and the sugar is dissolved (around 6-8 minutes). Stir occasionally to prevent sticking/burning.
Daim:
- Take 2 x 56g bars of Daim and blitz them in a food processor.
- Remove half when they are crushed but still chunky and set to one side.
- Continue to blitz the remaining Daim until they resemble a powder. Again, set to one side (but separate from the larger bits).
Cake:
- Pre-heat the oven to 175ºC (350ºF) and prepare two 6 inch (18cm) pans.
- Cream the butter, sugar and Daim "powder" together until light and fluffy.
- Beat in the eggs and then the butterscotch and dark syrup.
- Finally, mix in the milk, vanilla and Greek yoghurt.
- In a separate bowl, combine the flour, baking powder, and baking soda and then stir into the wet ingredients.
- Pour into the prepared pans and bake for around 30-35 minutes. The cakes are ready when an inserted skewer comes out clean.
- Let the cakes cool a little before turning out onto a wire rack, then allow them to cool completely.
Frosting:
- Beat the butter and cream cheese together until nice and light.
- Add the remaining butterscotch.
- Finally, add as much icing sugar as needed to make a thick, but spreadable frosting.
Assembly:
- Carefully cut both cakes in half.
- Spread an even amount of frosting over the top of every layer and place the cakes on top of each other. If you like, give the cake a bit of a "naked" look (as I have) but it isn't necessary.
- To decorate the cake, break up the remaining 56g of Daim aiming for a jagged edge and stick them into the frosting.
- Sprinkle with the retained crushed Daim. I also added a few gold sprinkles I had in the cupboard, but these are optional. Slice and enjoy!
Notes
- If you don't have access to Daim bars, Heath or Skor are good alternatives.
- I used a very dark syrup we have in Sweden, but you could even use treacle or molasses).
- You can use spelt or regular flour for this recipe (just use the same amount).
- Just use as much icing sugar as needed.