# 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 (1 1/2 sticks) 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 butterscotch sauce (see sauce ingredients)
→ Butterscotch Sauce
12 - 1/2 cup 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 (2 1/2 sticks) unsalted butter, softened
18 - 4 cups sifted powdered sugar
19 - 2–3 tablespoons whole milk, to adjust consistency
20 - 2 teaspoons culinary rose water
21 - 1 teaspoon culinary dried lavender, finely ground (optional)
22 - Natural colorants: matcha, beet powder, cocoa, turmeric, spirulina (use sparingly)
→ Decoration
23 - Edible flowers (pansies, violets, small rose petals)
24 - Fresh herbs (thyme, mint, rosemary)
25 - Gold leaf or gold dust (optional)
# How to Make It:
01 - Preheat oven to 350°F (175°C). Grease and line three 8-inch (20 cm) round cake pans with parchment; set aside.
02 - In a 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 stir until smooth, about 3 minutes. Remove from heat, stir in the vanilla and a pinch of salt, then cool to room temperature.
03 - Whisk together the all-purpose flour, baking powder, baking soda and salt in a medium bowl until evenly distributed.
04 - In a large bowl, cream the softened butter and packed brown sugar with an electric mixer until light and aerated. Add the eggs one at a time, beating well after each addition, then mix in the vanilla.
05 - Stir the sour cream and cooled butterscotch sauce into the creamed mixture. Alternate adding the flour mixture and the milk to the batter, beginning and ending with the dry ingredients, mixing just until combined to avoid overworking.
06 - Divide the batter evenly among the prepared pans and smooth the tops. Bake for 28–35 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then invert onto racks and cool completely.
07 - Beat the softened butter until pale and fluffy. Gradually add the sifted powdered sugar, then incorporate milk as needed to reach a spreadable consistency. Stir in rose water and, if using, the ground lavender. Divide the buttercream into portions and tint each with natural colorants to achieve subtle earth-toned shades.
08 - Place one cake layer on a serving plate, spread an even layer of butterscotch-infused buttercream, repeat with remaining layers. Coat the exterior with buttercream and apply swirls of the tinted colors for an earth-inspired finish. Chill the assembled cake for 20 minutes to firm the surface.
09 - Top the chilled cake with edible flowers and fresh herb sprigs; add gold leaf or dust sparingly if desired. Keep the cake covered at room temperature up to 3 days, or refrigerate if fresh flowers are used. Verify the source and labels of edible decorations before serving.
