Smoked Butterscotch Cake with Raspberry Glaze: A Decadent Recipe

This smoked butterscotch cake layers smoky, sweet cake with a butterscotch ganache filling and a whipped raspberry buttercream, creating a refined balance of flavors.

Smoked Butterscotch Cake

• 1/3 cup salted butter, room temperature

• 1 1/2 cups brown sugar

• 1/2 cup egg whites (approx 4 egg whites), room temperature

• 1/4 cup sour cream, room temperature

• 1 tablespoon vanilla extract

• 1–2 teaspoons liquid smoke, to taste

• 2 1/2 cups cake flour, sifted *regular or gluten-free 1:1 baking blend

• 1 (99 g) package butterscotch Jell-O pudding mix

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon fine sea salt

• 2/3 cup milk, room temperature

Butterscotch Ganache

• 3/4 cup butterscotch chips

• 2 tablespoons milk

Raspberry Buttercream

• 2 cups salted butter, room temperature

• 6 cups powdered sugar

• 1 teaspoon fine sea salt

• 1 teaspoon vanilla extract

• 1/2 cup raspberry jam or reduced fresh raspberries

• optional: Chef Master gel colours in Bakers Rose, Red Red, and Burgundy Wine

Instructions

Smoked Butterscotch Cake

1. Preheat the oven to 350°F and prepare three 6-inch round cake pans.

2. Cream the butter and brown sugar in a stand mixer on high for 1 minute.

3. Add the egg whites and beat on high for 2 minutes.

4. Mix in the sour cream, vanilla, and liquid smoke on high for 2 minutes.

5. Add the dry ingredients to the mixer and mix on low.

6. With the mixer on low, slowly pour in the milk and mix until just combined; avoid overmixing.

7. Divide the batter among the pans and bake 25–30 minutes, or until a toothpick comes out with a few crumbs.

8. Cool in the pans for 10 minutes, then invert onto a rack to cool completely.

Butterscotch Ganache Filling

1. Heat the milk and butterscotch chips together in a microwave-safe bowl in 30-second intervals, stirring until smooth.

2. Let the ganache cool fully before using it to fill the cake.

Raspberry Buttercream

1. Beat the butter on high with a paddle attachment until light and fluffy, about 5–10 minutes.

2. Add powdered sugar, salt, vanilla, and raspberry jam or reduced raspberries, mixing on low until combined.

3. Increase to medium and beat for 5 minutes until smooth and creamy, scraping the bowl as needed.

Cake Assembly

1. Place one leveled cake layer on a board or plate and spread about 1 cup of buttercream on top.

2. Pipe a buttercream border, fill with about 1/3 cup butterscotch ganache, and repeat with remaining layers. Apply a thin crumb coat of buttercream and refrigerate 20 minutes.

3. Cover the cake with a final layer of buttercream and smooth the sides.

4. Decorate as desired. For an ombré effect, divide the remaining buttercream into three bowls, tint each with gel colors, apply in thirds from bottom to top, then smooth with an icing smoother. Optionally warm extra ganache for a drip and finish with a piped border.