# 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 light brown sugar
07 - 3 large eggs, room temperature
08 - 1 tablespoon vanilla extract
09 - 3/4 cup sour cream or plain yogurt, room temperature
10 - 3/4 cup whole milk, room temperature
11 - 1/2 cup prepared butterscotch sauce (reserve from sauce section)
→ Butterscotch sauce
12 - 1/2 cup unsalted butter
13 - 1 cup packed light brown sugar
14 - 1/2 cup heavy cream
15 - 1 teaspoon vanilla extract
16 - Pinch 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 powdered colorants (matcha, beet powder, cocoa powder, turmeric, spirulina); use sparingly
→ Decoration
23 - Assorted edible flowers (pansies, violets, roses) for garnish
24 - Fresh herb sprigs (thyme, mint, rosemary) for garnish
25 - Gold leaf or edible gold dust (optional)
# How to Make It:
01 - Preheat the oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper and position an oven rack in the center.
02 - In a small saucepan over medium heat, melt the butter. Add the brown sugar and cook, stirring, for about 2 minutes. Pour in the heavy cream, bring to a gentle simmer and cook until smooth, approximately 2–3 minutes. Remove from heat, stir in the vanilla and a pinch of salt, then cool to room temperature before using in the batter.
03 - Whisk together the all-purpose flour, baking powder, baking soda and fine salt in a medium bowl until evenly distributed.
04 - In a large bowl, beat the softened butter with the packed brown sugar until pale and aerated. Add the eggs one at a time, mixing thoroughly after each addition, then blend in the vanilla extract.
05 - Fold the sour cream and the cooled butterscotch sauce into the creamed mixture. Alternately add the flour mixture and the milk to the bowl, beginning and ending with the flour, mixing only until just combined to avoid overworking the batter.
06 - Divide the batter evenly among the prepared pans and smooth the tops. Bake until a toothpick inserted into the center comes out clean, about 28–35 minutes. Allow the cakes to cool in the pans for 10 minutes, then invert onto cooling racks and cool completely.
07 - Beat the butter until pale and fluffy. Gradually incorporate the sifted powdered sugar, adding 2 to 3 tablespoons of milk as needed to reach a spreadable consistency. Stir in the rose water and, if using, the finely ground lavender. Portion the buttercream and tint each portion with the natural powdered colorants to achieve subtle earth tones.
08 - Level each cake layer if needed. Spread a thin layer of buttercream and a spoonful of butterscotch sauce between layers to assemble. Apply a crumb coat, refrigerate 20 minutes to set, then finish with a final layer of buttercream, using colored swirls for an earth-inspired look. Decorate the top with edible flowers, herb sprigs and optional gold leaf just before serving.
