I need to stop complaining. Because even though it’s been an exhausting first week back at teaching, I do love my job enormously. My students are so nice! They thank me for teaching them when they leave the classroom, and honestly, that’s just cool. I have to tell their parents how amazing their kids are on Back to School Night!
To celebrate getting through week one, I had to make a cookie cake. A butterscotch one. Because I’ve been neglecting that particular flavor lately, and that just isn’t right. What isn’t awesome about butterscotch?
Plus, butterscotch is a good transitional flavor. It works well in the summer, but its caramel notes are vaguely reminiscent of fall and back to school snacks. This is me trying to gradually bid farewell to summer, everyone. Humor me.
The key to this cake is getting it to taste all brown sugary and chewy like a blondie while still making sure the cookie is strong enough to get flipped out of the pan whole. See, a lot of blondies are flimsier because they’re so full of moisture. To mitigate that just a bit, I cut some regular sugar into what would normally be all brown sugar to stiffen the dough up a bit and help it bake through faster.
Making the frosting presented the biggest challenge because I’ve never had much luck making caramel, much less caramel frosting. So I made a basic buttercream and added some caramel. It worked, but I had to chill the frosting a bit because it was initially too runny.
What you do with the rest of the cake is your call. I piped on the frosting and sprinkled on toffee bits, but the possibilities are endless. You can even pile on some mini Rolos! They’d go great with this particular flavor.
Enjoy the slow transition of seasons! Don’t rush the cooler weather. Please?
- 1/2 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butterscotch chips
- toffee bits (optional, for garnishing)
- 1/2 cup unsalted butter, softened to room temperature
- 1 and 1/2 cups powdered sugar
- 2-3 tablespoons caramel (jarred is fine)
- 1 heaping tablespoon cream cheese
Preheat the oven to 350. Line a 9-inch round pan with parchment paper cut to fit the bottom and spray the sides with pan-release spray.
In a medium-sized bowl, combine the flour, baking powder, and salt. Set aside.
Take a larger bowl and mix the brown sugar, sugar, melted butter, eggs and vanilla until just blended. Add the dry ingredients gradually and mix until incorporated. Fold in the butterscotch chips.
Pour into the prepared pan and bake for 30-35 minutes. Remove from the oven and let cool before turning out onto a plate.
While the cookie cake is cooling, prepare the frosting. Cream the butter in the bowl of a stand mixer until smooth. Gradually add the powdered sugar, and then mix in the caramel. When the frosting is smooth, beat in the cream cheese. Chill for 15 minutes.
Pipe the frosting onto the cooled cookie cake as desired, or spread it onto the surface. Decorate at will, sprinkling on toffee bits if you’d like. Slice into wedges and serve!