Butterscotch Crunch Cake

Brown Sugar Layers

1. Start by preheating the oven to 350°F / 175°C and lining three 8" pans with parchment rounds and grease with non-stick baking spray. Set aside.
2. Whisk 3 cups flour, 1 1/2 cups packed Domino® Light Brown Sugar, 1 1/2 cups Domino® Granulated Sugar, 2 1/2 tsp baking powder, and 1 tsp salt in a large bowl or the bowl of a stand mixer.
3. Mix 1/2 cup of unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain.
4. In a separate bowl, whisk together 4 large eggs, 1 cup sour cream, 1/2 cup buttermilk, 1/2 cup vegetable oil, and 1 tsp of vanilla extract. 
5. Slowly pour the wet ingredients into the dry ingredients and mix on a low speed until incorporated.
6. Scrape down the sides of the bowl with a rubber spatula, then beat on a medium speed for 30 more seconds to make sure everything is properly mixed together.
7. Divide the batter evenly between the prepared pans. Bake for 32-35 minutes or until a toothpick comes out with a few moist crumbs. Let the pans cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan.
8. Then flip the cake layers onto a wire rack to finish cooling. Use a serrated knife to level the tops of the layers once they're fully cooled. If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before making your cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble your cake.
    

Butterscotch Sauce

1. Next, make the butterscotch sauce. Turn the stove to medium heat, and place a pot over the element.
2. Melt 1/2 cup of butter in a medium-sized, heavy-bottomed saucepan over medium heat. Note: Do NOT use a non-stick pan for this recipe!
3. Add 1 cup packed Domino® Dark Brown Sugar, 1 cup of heavy cream, and 1 tsp salt. Stir the mixture with a rubber spatula until it's fully combined. Let the mixture come to a boil, scraping down the sides and bottom of the bowl occasionally with a rubber spatula. Let the mixture boil for 4 to 5 minutes.
4. Then remove it from heat and stir in 1 tsp vanilla extract. The butterscotch will be thin at this point, but it will thicken as it cools. Pour into a separate container, then set it in the fridge to cool until it reaches room temperature.

Brown Sugar Toffee Bits

1. While the butterscotch sauce cools, make the brown sugar toffee bits. Line a small rimmed baking sheet with parchment paper or a silicone baking mat and set aside.
2. Melt 1/2 cup of unsalted butter in a heavy-bottomed, small saucepan over medium heat. Add 1 cup of packed Domino® Light Brown Sugar and 1 tsp fine salt and whisk vigorously until combined. Continue to stir the mixture constantly as it cooks. If the mixture separates while it's cooking, remove it from the stovetop and whisk vigorously until it comes back together. Then return it to heat and continue cooking it. 
3. Cook the mixture for about 7 minutes, until it reaches 295°F or 146°C. 
4. Pour the mixture onto the prepared baking pan as soon as it reaches the right temperature. It should spread out into an even layer. Set aside to cool for about 20 minutes.
5. At this point, the toffee should be hard to the touch. Place the toffee in a Ziplock bag and use a rolling pin or heavy object to break it into small pieces. I recommend placing a towel underneath the toffee to protect your counters. If you make this in advance, store it in an airtight container/bag for up to 1 week.

Butterscotch Frosting

1. Once the butterscotch sauce is at room temperature, make the butterscotch frosting.
2. In a medium-sized pot, add about 1 inch of water and bring to a simmer.
3. Add 8 egg whites and 2 1/2 cups of Domino® Granulated Sugar into a large metal or heat-proof bowl.
4. Place the bowl on top of the pot filled with simmering water. The bowl should create a seal over the pot. Make sure the water isn’t touching the bottom of the bowl, or it can cook the egg whites.
5. Whisk the mixture constantly for about 3 minutes, until it reaches 160°F / 71°C. You can test the mixture to see if it’s ready by rubbing a tiny bit between your fingertips. The sugar should be fully dissolved, and it should feel super smooth and hot to the touch.
6. Once it reaches this stage, lift the bowl away from the pot and dry the bottom with a towel. Pour the mixture into the bowl of a stand mixer and beat on a medium-high speed with a whisk attachment. Mix for about 10 minutes, or until you have stiff, glossy peaks that stick straight up. While the meringue whips, I like to add something cold around the base of my bowl. I find the meringue stays quite warm while it whips up and placing a bag of frozen veggies around the base of the bowl helps cool it back to room temperature. This can prevent your buttercream from becoming soupy in the next step.
7. Mix in 2 cups of unsalted butter at a medium speed, one stick at a time. Scrape the sides and bottom of the bowl with a rubber spatula as needed. The frosting should have a thick, whipped consistency once all the butter is mixed in. If it looks lumpy or broken, keep mixing until it looks fluffy and thick. If it doesn't seem to come together after an additional 10 minutes of mixing, check out the troubleshooting section in the post above.
8. Once the consistency is right, swap out the whisk attachment for a paddle attachment and add 1/2 cup of room temperature butterscotch sauce, 2 tsp vanilla extract, and 1/2 tsp fine salt. Continue mixing on a low speed for a couple of minutes to make the frosting extra smooth.

Assembling this Butterscotch Crunch Cake

1. Stack and frost the brown sugar cake layers on a greaseproof cake board or flat plate using a dab of frosting to help stick the first cake layer to the board.
2. Spread an even layer of butterscotch buttercream on top of the first cake layer. Drizzle about 1/2 cup of the butterscotch sauce on top of the frosting, then sprinkle on a few spoonfuls of the toffee bits and toasted pecans. Repeat this process with the remaining cake layers.
3. Chill the cake in the freezer for 10 minutes once the cake layers are stacked to help lock the filling in place and make it easier to frost the cake.
4. Then spread a thick coat of butterscotch frosting around the cake using a large offset spatula to give it a beautiful textured finish. Sprinkle some of the toffee bits and pecans in a ring around the top of the cake, then enjoy!