Boozy butterscotch and toffee cake, or simply the best cake ever!
My hubby loves caramel. Like LOVES caramel. So for his birthday this year I decided to tackle this mammoth cake recipe to top all caramel cakes I’ve ever made before. I am not going to lie to you, this recipe is full on, but so is the flavours! I’m not a caramel kid of girl, I’m just about the only person I know that doesn’t like salted caramel. I also don’t drink Bourbon, so I have to say, I did not think that I was going to like this cake. I flipping loved it! It’s insane. The brown sugar, the toffee, and that hint of chocolate. And I loved the Bourbon; it was just what this cake needed to tip it over the edge into pure heaven!
I know I must have been living under a rock, but I’ve never tried Heath toffee chips. We can’t get them very easily in Australia, but Jon was adamant that he wanted toffee to feature in this recipe, so I found some on USA Foods. I also bought some Folgers coffee because if you’re paying for shipping, you might as well keep shopping, right? These little morsels are, for lack of a better word, fan-tabulous! I could sit and eat the entire packet. I don’t think I’ve ever had something so more-ish. Don’t omit these please, it’s worth the shipping cost to have these in your life!
Now this video is a bit of a disaster. As I write this I haven’t finished editing it. It’s a mess. It’s winter, and there was no sun at all for days. I was so freezing in our 95 year old house, that I wore a black sweater, and was still frozen. I’ve worn black on camera before, and it’s never been a problem. I don’t know if it was the black, the shadows and lack of sun, of just seeing too much of the stainless steel bench top, but the footage is horrendous. So bad in fact, that for the past three days I’ve been thinking of not uploading it at all. However, after writing out this recipe, with the crazy long list of instructions, I thought there’s no way that anyone will make it unless they can follow along with a video. So I will pop it at the bottom of this post as soon as possible. Just please be gentle, I know it’s not my best.
Jon was so in love with this cake. His favourite thing was the balance between the cake layers and the fillings. Making the cakes so thin was tricky, I will admit, but oh was it worth it! I was able to add in so much more variety into the fillings, and it meant that you could get a mouthful of everything all at once without having to unhinge your jaw. I know this looks like a crazy complicated cake recipe, but you can always makes the cake a day ahead, and the butterscotch sauce will last a few weeks in the fridge, if you can stop yourself from eating it straight from the jar, that is.