Butterscotch Cake for Two

I’m such a firm believer that you should never go out to dinner on Valentine’s Day. There’s so much pressure and the restaurants are always crowded with dates and most times they only offer a pre-fix menu and the whole experience isn’t as fun or as romantic as movies make it out to be. That’s why I always suggest to anyone who will listen that you should just stay home and make something together. You might not like to cook or even be that great at it, but at the end of the day if you both do it together it can actually be a lot of fun. Set yourself up with success and do something simple.

At the end of the day it doesn’t really matter what you make, it’s more about the concept of getting in the kitchen and just enjoying the process together. And if you save room for dessert (which you most definitely should on this day), then this Butterscotch Cake for Two is the perfect sweet treat to end the night. Top it with ice cream and homemade butterscotch sauce (recipe below) and you won’t need anything else. Ever. So take the stress out of Valentine’s Day this year, stay home and just create some memories in the kitchen with that special someone. You won’t regret it.

Print Recipe

Butterscotch Cake for Two

Butterscotch Cake for Two is the perfect Valentine's Day dessert! Serve it with vanilla ice cream on top and homemade butterscotch sauce!

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Dessert

Cuisine: American

Keyword: Baking, Cake, Dessert

Servings: 2

Author: Jonathan Melendez

Equipment

• 2 3.5-inch soufflé ramekins
• Mixing bowl
• Whisk
• Saucepan

Ingredients

Cake:

• 1/4 cup butterscotch chips divided
• 1 tablespoon water
• 2 tablespoons shortening
• 1/2 cup plus 1 tablespoon flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/8 teaspoon cinnamon
• 3 tablespoons granulated sugar
• 3 tablespoons brown sugar
• 1 large egg
• 1/2 teaspoon vanilla
• 1/4 cup buttermilk

Sauce:

• 2 tablespoons unsalted butter
• 1/4 cup brown sugar
• 1/2 teaspoon flaky salt
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla or bourbon

Instructions

• Preheat oven to 350 F°. Grease and flour two 3.5-inch soufflé ramekins and set aside.
• In a small, heat-proof bowl, combine 2 tablespoons butterscotch chips with the water and microwave for 30 second bursts until melted and smooth. Set aside.
• In a separate bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon; set aside. In a large mixing bowl, mix together the shortening, granulated sugar and brown sugar. It should look like coarse sand. Stir in the melted butterscotch from earlier, and beat in the egg and vanilla extract. Add the dry ingredients and buttermilk, alternating between the two, starting and ending with the dry. On the last batch of dry ingredients, add the remaining butterscotch chips to the dry mixture and toss to coat, then add to the batter. Fold until just combined. Divide evenly between the prepared ramekins. Place on a baking sheet and bake until golden brown and a toothpick, inserted in the middle, comes out clean, about 18 to 20 minutes. Remove from the oven and let cool slightly.
• Meanwhile, to make the sauce, combine the butter, sugar, salt and cream in a small saucepan. Set over medium heat and cook, stirring often, until melted through and well combined. Bring to a boil and cook, untouched, for 3 to 4 minutes. Remove from the heat and stir in the vanilla or bourbon. Set aside to cool slightly and thicken a bit.
• Serve the cakes warm with a scoop of vanilla ice cream on top and a generous drizzle of the butterscotch sauce! Enjoy!