Three layers of moist chocolate sponge cake oozing with butterscotch sauce, topped with creamy chocolate butterscotch frosting, and whipped chocolate ganache.

Tips for the Best Sponge Cake:

Use Buttermilk: Buttermilk’s acidity helps break down gluten and proteins, making cakes more tender. For a dairy-free option, add vinegar to dairy-free milk.
Don’t Overmix: Overmixing can make your cake dense, tough, or deflated.
Use Room Temperature Ingredients: Room temperature ingredients blend better, resulting in a smooth, even texture.
Weigh Your Ingredients: Precision is key. Follow the recipe exactly.
Don’t Overbake: Avoid rushing. Bake just until done to keep the cake moist.

Chocolate Butterscotch Cake

Course Dessert

Ingredients

Chocolate Sponge:

2½ cups all-purpose flour
1½ cups granulated sugar
1 cup cocoa powder
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
1 cup plant-based milk almond, soy, or oat
1 tbsp apple cider vinegar to make buttermilk
1 cup water
½ cup vegetable oil or melted coconut oil
1 cup dairy-free yogurt
2 tsp vanilla extract

Butterscotch Sauce:

1 cup light brown sugar
½ cup dairy-free butter
1 cup canned coconut milk full-fat
1 tsp vanilla extract
1 tsp sea salt

Chocolate Butterscotch Frosting:

1 cup dairy-free butter softened
4 cups powdered sugar
½ cup cocoa powder
½ cup butterscotch sauce from above
2-4 tbsp plant-based milk
1 tsp vanilla extract

Whipped Chocolate Ganache:

2 cups dairy-free dark chocolate chips
1 cup canned coconut milk full-fat
1 cup dairy-free whipping cream coconut cream or soy whipping cream

Instructions

Prepare the Chocolate Sponge:

Preheat your oven to 350°F (175°C).
Grease and line three 8-inch round cake pans with parchment paper.
In a measuring cup, combine the plant-based milk with the apple cider vinegar and let it sit for 5 minutes to create dairy-free buttermilk.
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, mix the dairy-free buttermilk, water, vegetable oil, dairy-free yogurt, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Divide the batter evenly among the prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Butterscotch Sauce:

In a medium saucepan, combine the light brown sugar, dairy-free butter, and canned coconut milk.
Heat over medium heat, stirring constantly until the mixture comes to a boil.
Reduce the heat and simmer for 5-7 minutes, until the sauce thickens slightly.
Remove from heat and stir in the vanilla extract and sea salt.
Allow the sauce to cool to room temperature.

Prepare the Chocolate Butterscotch Frosting:

In a large bowl, beat the dairy-free butter until creamy.
Gradually add the powdered sugar and cocoa powder, mixing until smooth.
Add the butterscotch sauce and vanilla extract, mixing until well combined.
Add plant-based milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.

Prepare the Whipped Chocolate Ganache:

In a medium saucepan, heat the canned coconut milk over medium heat until it just begins to simmer.
Remove from heat and add the dairy-free dark chocolate chips, stirring until melted and smooth.
Allow the ganache to cool to room temperature.
In a large bowl, whip the dairy-free whipping cream until soft peaks form.
Gently fold the chilled ganache into the whipped cream until well combined and fluffy.

Assemble the Cake:

Place one cake layer on a serving plate or cake stand.
Spread a layer of chocolate butterscotch frosting over the cake layer.
Drizzle a generous amount of butterscotch sauce over the frosting.
Repeat with the second cake layer.
Place the third cake layer on top.

Frost the Cake:

Spread the remaining chocolate butterscotch frosting evenly over the top and sides of the cake.
Spread the whipped chocolate ganache over the top of the cake for a beautiful finish.

Serve:

Allow the cake to set for a bit before slicing and serving.
Enjoy this rich, moist, and indulgent Chocolate Butterscotch Cake!

Notes

Tips for Making the Best Sponge

Use Buttermilk: The acidity in buttermilk helps break down gluten and proteins in cakes to make them more tender. Make a dairy-free alternative by adding vinegar to dairy-free milk.
Don’t Overmix: Overmixing can cause dense, tough, or deflated cakes. Mix until just combined.
Use Room Temperature Ingredients: Room temperature ingredients bond together better, creating a seamless and even texture.
Weigh Your Ingredients: Follow the exact recipe and weigh your ingredients for consistent results.
Don’t Overbake: Keep an eye on your cakes and test for doneness with a toothpick to avoid overbaking.

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