# 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 (see sauce)
→ Butterscotch sauce
12 - 1/2 cup (1 stick) 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 (confectioners') sugar, sifted
19 - 2–3 tablespoons whole milk
20 - 2 teaspoons culinary rose water
21 - 1 teaspoon culinary dried lavender, finely ground (optional)
22 - Natural colorants: matcha, beet powder, cocoa powder, turmeric, spirulina (as needed)
→ Decoration
23 - Edible flowers (pansies, violets, roses), for garnish
24 - Fresh herbs (thyme, mint, rosemary), for garnish
25 - Gold leaf or edible gold dust (optional)
# How To Make:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment; lightly flour the sides if desired.
02 - In a saucepan over medium heat, melt butter. Stir in brown sugar and cook 2 minutes until grainy and starting to dissolve. Add heavy cream, bring to a gentle simmer and cook, stirring, until smooth, about 3 minutes. Remove from heat, stir in vanilla and a pinch of salt. Transfer to a bowl and cool to room temperature before use.
03 - Whisk together flour, baking powder, baking soda and salt in a medium bowl; set aside.
04 - In a large bowl, beat the softened butter with the brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then beat in the vanilla.
05 - Stir the sour cream and cooled butterscotch sauce into the creamed mixture until evenly combined.
06 - Add the dry ingredients alternately with the milk, beginning and ending with the dry mix. Mix until just combined to avoid overworking the batter.
07 - Divide batter evenly among prepared pans and smooth the tops. Bake 28–35 minutes, or until a toothpick inserted in the center comes out clean. Allow layers to rest in pans 10 minutes, then invert onto wire racks to cool completely.
08 - Beat the softened butter until pale and fluffy. Gradually add sifted powdered sugar, alternating with 2–3 tablespoons of milk to reach a spreadable consistency. Stir in rose water and, if using, finely ground lavender. Divide the buttercream into portions and tint each with natural colorants to create subtle earth-tone shades.
09 - Level layers if needed. Place one layer on a cake board, spread a thin layer of buttercream, then pipe or spread butterscotch between layers and stack. Apply a thin crumb coat, chill 20 minutes, then finish with a final coat and create swirls of the colored buttercream for an earth-inspired look. Chill briefly to set.
10 - Arrange edible flowers and fresh herbs on the top and sides as desired; apply a touch of gold leaf or dust if using. If using fresh flowers, trim stems and place a barrier between flower and cake surface.
