# 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 butterscotch sauce (reserved from 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 salt
→ Floral earth-tone buttercream
17 - 1 1/4 cups unsalted butter, softened
18 - 4 cups powdered 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 for tinting: matcha, beet powder, cocoa powder, turmeric, spirulina — use sparingly
→ Decoration
23 - Edible flowers (pansies, violets, roses), as needed for garnish
24 - Fresh herbs (thyme, mint, rosemary), as needed for garnish
25 - Gold leaf or edible gold dust (optional), as desired
# Preparation Steps:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment and set aside.
02 - In a medium saucepan over medium heat, melt 1/2 cup butter. Stir in 1 cup packed brown sugar and cook 2 minutes. Add 1/2 cup heavy cream, bring to a gentle simmer and cook until smooth, about 3 minutes. Remove from heat, stir in 1 teaspoon vanilla and a pinch of salt. Cool to room temperature before incorporating into batter.
03 - Whisk together 2 1/4 cups flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a medium bowl; set aside.
04 - In a large bowl, beat 3/4 cup softened butter with 1 1/4 cups packed brown sugar until light and pale. Add eggs one at a time, incorporating fully before adding the next, then mix in 1 tablespoon vanilla.
05 - Stir in 3/4 cup sour cream and 1/2 cup cooled butterscotch sauce. Alternate adding the flour mixture and 3/4 cup whole milk to the butter mixture, beginning and ending with the flour, and mix until just combined; avoid overmixing.
06 - Divide batter evenly among prepared pans and smooth the tops. Bake 28–35 minutes, or until a toothpick inserted into the centers comes out clean. Allow layers to cool in pans 10 minutes, then invert onto wire racks to cool completely.
07 - Beat 1 1/4 cups softened butter until pale and fluffy. Gradually add 4 cups sifted powdered sugar, then add 2–3 tablespoons milk as needed for a smooth, spreadable texture. Stir in 2 teaspoons rose water and, if using, 1 teaspoon ground lavender.
08 - Divide the buttercream into portions and tint each with natural colorants to achieve the desired earth tones (matcha for green, beet powder for pink, cocoa for brown, turmeric for yellow, etc.). Reserve a neutral portion for crumb coating.
09 - Place one cake layer on a turntable or serving plate. Spread a thin even layer of butterscotch buttercream, top with the second layer and repeat. Apply a crumb coat using neutral buttercream and chill 20 minutes to set.
10 - Apply remaining colored buttercream in swirls and soft textures to evoke an earth-toned palette. Adorn the top with edible flowers, fresh herbs and a light touch of gold leaf or dust if desired. Chill briefly to set before serving.
11 - Store the assembled cake covered at room temperature for up to 3 days; refrigerate if fresh flowers are used. Bring to room temperature before serving for best flavor and texture.
