# What You’ll Need:
→ Butterscotch Cake Layers
01 - 2 1/4 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine salt
05 - 3/4 cup unsalted butter, softened
06 - 1 1/4 cups packed brown sugar
07 - 3 large eggs, room temperature
08 - 1 tablespoon vanilla extract
09 - 3/4 cup sour cream or plain yogurt
10 - 3/4 cup whole milk
11 - 1/2 cup prepared butterscotch sauce, cooled
→ Butterscotch Sauce
12 - 1/2 cup unsalted butter
13 - 1 cup packed brown sugar
14 - 1/2 cup heavy cream
15 - 1 teaspoon vanilla extract
16 - Pinch of fine salt
→ Floral Earth-Tone Buttercream
17 - 1 1/4 cups unsalted butter, softened
18 - 4 cups powdered sugar, sifted
19 - 2 to 3 tablespoons whole milk, as needed
20 - 2 teaspoons culinary rose water
21 - 1 teaspoon dried culinary lavender, finely ground (optional)
22 - Natural colorants for tinting (matcha, beet powder, cocoa powder, turmeric, spirulina), small amounts as needed
→ Decoration
23 - Edible flowers (pansies, violets, rose petals) for garnish
24 - Fresh herbs (thyme, mint, rosemary) for garnish
25 - Gold leaf or edible gold dust (optional)
# How-To Steps:
01 - Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment; set aside.
02 - Melt butter in a saucepan over medium heat, stir in brown sugar and cook 2 minutes until glossy. Add heavy cream, bring to a gentle simmer and cook, stirring, until smooth, about 2–3 minutes. Remove from heat, stir in vanilla and a pinch of salt. Cool to room temperature before using.
03 - Whisk together flour, baking powder, baking soda and salt in a medium bowl until evenly distributed.
04 - In a large bowl, beat the softened butter and packed brown sugar until pale and fluffy. Add eggs one at a time, beating well after each addition, then mix in the vanilla.
05 - Stir sour cream and the cooled butterscotch sauce into the creamed mixture. Alternately add the flour mixture and milk in three additions, beginning and ending with the flour, mixing until just combined; avoid overmixing.
06 - Divide batter evenly among the prepared pans and smooth tops. Bake 28–35 minutes until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then release and transfer layers to a rack to cool completely.
07 - Beat the butter until pale and light. Gradually add sifted powdered sugar, then add 2 to 3 tablespoons milk to reach a spreadable consistency. Stir in rose water and, if using, lavender. Divide the buttercream into portions and tint each with chosen natural colorants to create a palette of earth tones.
08 - Place one cake layer on a serving board, spread an even layer of buttercream, repeat with remaining layers. Coat the exterior with a crumb coat of buttercream, chill 20 minutes, then finish with colored swirls and smooth or texture as desired.
09 - Decorate the top with edible flowers, sprigs of fresh herbs and a light application of gold leaf or dust if desired. Allow set for 10–15 minutes before slicing.
