# What you'll need:
→ Butterscotch Cake Layers
01 - 2 1/4 cups (280 g) all-purpose flour
02 - 2 1/2 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp fine salt
05 - 3/4 cup (170 g) unsalted butter, softened
06 - 1 1/4 cups (250 g) packed brown sugar
07 - 3 large eggs, room temperature
08 - 1 tbsp vanilla extract
09 - 3/4 cup (180 mL) sour cream or plain yogurt
10 - 3/4 cup (180 mL) whole milk
11 - 1/2 cup (120 mL) butterscotch sauce (see below)
→ Butterscotch Sauce
12 - 1/2 cup (115 g) unsalted butter
13 - 1 cup (200 g) packed brown sugar
14 - 1/2 cup (120 mL) heavy cream
15 - 1 tsp vanilla extract
16 - Pinch of salt
→ Floral Earth-Tone Buttercream
17 - 1 1/4 cups (285 g) unsalted butter, softened
18 - 4 cups (480 g) powdered sugar, sifted
19 - 2–3 tbsp whole milk
20 - 2 tsp culinary rose water
21 - 1 tsp culinary dried lavender, finely ground (optional)
22 - Natural colorants (e.g., matcha, beet powder, cocoa powder, turmeric, spirulina)
→ Decoration
23 - Edible flowers (e.g., pansies, violets, roses)
24 - Fresh herbs (e.g., thyme, mint, rosemary)
25 - Gold leaf or dust (optional)
# Directions:
01 - Preheat the oven to 350°F (175°C). Grease and line three 8-inch (20 cm) round cake pans with parchment.
02 - In a saucepan, melt butter over medium heat. Stir in brown sugar and cook for 2 minutes. Add cream, bring to a simmer, and stir until smooth, about 3 minutes. Remove from heat; mix in vanilla and salt. Cool to room temperature before using.
03 - In a bowl, whisk flour, baking powder, baking soda, and salt. In a large bowl, cream butter and brown sugar until light. Add eggs, one at a time, beating well. Mix in vanilla.
04 - Stir in sour cream and butterscotch sauce. Gradually alternate adding flour mixture and milk, starting and ending with flour. Mix until just combined.
05 - Divide batter evenly between prepared pans. Bake for 28–35 minutes, or until a toothpick emerges clean. Cool in pans 10 minutes, then turn out onto racks to cool completely.
06 - Beat butter until pale and fluffy. Gradually add powdered sugar. Mix in milk as needed for smoothness. Stir in rose water and, if using, lavender. Divide buttercream and tint each portion with natural earth-toned colorants (e.g., matcha for green, beet powder for pink, cocoa for brown, turmeric for yellow, etc.)
07 - Layer cakes with butterscotch buttercream between each layer. Coat the outside with buttercream, using swirls of color for an earth-inspired look. Chill for 20 minutes to set.
08 - Decorate the top with edible flowers, herbs, and a touch of gold leaf or dust if desired.
