Best 7 Butter Brickle Cake Recipes

BUTTER BRICKLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
• Sift the flour, white sugar, baking powder and salt together. Mix in the shortening, milk and vanilla. Beat until well combined. Add the egg whites and beat for 2 minutes. Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Let cool then ice.
• To Make Icing: Melt butter in a saucepan until it begins to brown. Remove from heat and add the confectioners' sugar, evaporated milk or half and half, hot water and 1-1/2 teaspoons vanilla extract. Beat at medium speed for three minutes. Then pour icing over cake and allow icing to set. Enjoy!

BUTTER BRICKLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour one 13x9 inch pan.
• Sift the flour, white sugar, baking powder and salt together.
• Mix in the shortening, milk and vanilla.
• Beat until well combined.
• Add the egg whites and beat for 2 minutes.
• Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes.
• Let cool then ice.
• To Make Icing: Melt butter in a saucepan until it begins to brown.
• Remove from heat and add the confectioners' sugar, evaporated milk or half and half, hot water and 1-1/2 teaspoons vanilla extract.
• Beat at medium speed for three minutes.
• Then pour icing over cake and allow icing to set.

BUTTER BRICKLE CAKE

Steps:

• For CAKE:.
• Heat oven to 350˚. Grease and flour two 9" layer cake pans.
• Cream 2/3 cup butter, 1 2/3 cup sugar, 1 egg and 2 eggs whites (saving 2 egg yolks for filling) and vanilla together until fluffy. Beat 5 minutes on high speed.
• Sift together flour, corn starch, baking powder and salt. Mix in alternately with milk. fold in 1 cup chopped pecans.
• Pour into prepared pans. Gently tap pans on counter to 'settle' batter (and eliminate 'holes' in cake layers.).
• Bake for 30-35 minutes. Remove cakes from oven when a toothpick inserted into center of cake comes out 'clean'.
• Set cake pans on cooling racks for 5 minutes.
• Invert cakes onto cooling racks, removing cake pans. Cool completely before assembling cake.
• For FILLING:.
• Mix 1/2 cup sugar, 1 tbsp flour, apple sauce, nutmeg, 1/2 cup butter, chopped dates (or raisins) in saucepan. Cook over low heat until mixture boils. Boil 1 minute.
• Pour 1/2 mixture in beaten egg yolks, stirring constantly, then stir into filling in saucepan. Bring to a boil, stirring constantly.
• Add 1/2 cup chopped pecans.
• Remove from heat and let cool before filling cake.
• For FROSTING:.
• Beat 1/3 cup butter, softened with 3 cups confectioners' sugar. Stir in cream and 1 1/2 tsp vanilla until smooth.
• To ASSEMBLE:.
• Place one layer of cake on plate. Spread filling evenly over. Center 2nd layer over. If necessary, trim sides to make even. Spread thin coating of frosting around sides.
• Frost sides and then top, spreading frosting evelyn, suing a swirl pattern to add dimension and texture.
• Sprinkle toffee pieces evenly over top.
• Cover with cake dome until ready to serve.

HAZELNUT BUTTER BRICKLE CAKE

Steps:

• Line 3 large baking sheets with parchment or silicone paper. On each sheet, trace a 9-inch circle. Turn paper over so that you can see the tracings. Preheat oven to 225 degrees.
• Mix together 1 cup sugar, finely chopped nuts, and sifted cornstarch. Place egg whites in bowl of electric mixer. Using the whip attachment, start whipping at slow speed until whites are foamy, add the cream of tartar and salt, continue whipping at fast speed until soft peaks form. Gradually add the 3 tablespoons of sugar and continue whipping until stiff peaks form. Add the vanilla extract. Remove bowl from mixer stand, fold in the nut mixture by hand, a small amount at a time. Divide mixture between 3 circles and spread into even layers. Bake for approximately 45 minutes to 1 hour or until meringues are lightly coloured and dry.
• Place the 3 meringue layers on work surface, turn 1 layer over to the smooth side (for top layer). Spread a very thin layer of caramel sauce on top layer and chill. Lay 2 remaining meringues on work surface and brush with melted milk chocolate. Chill until set.
• Remove all layers from refrigerator and place the bottom layer on serving plate, spread 1/2 of the toffee cream over the first layer, place next layer on top and spread the remaining 1/2 of the toffee cream over layer. Place top layer gently on top. Fill a piping bag with a 1/2-inch plain tip and pipe 8 rosettes around the outside border of the layer, leaving space between the rosettes. Fill the spaces with broken pieces of toffee. Drizzle caramel lightly over the whipped cream rosettes. Chill 4 hours before serving.
• In a small saucepan, scald the cream and set aside. Combine the sugar with 1/2 cup water in a large saucepan. Stir to moisten the sugar. Bring to a simmer, swirling the pan gently to dissolve the sugar. Increase heat and continuing simmering without stirring until syrup begins to color. Once the syrup turns a deep amber or caramel color, remove from heat and add the cream in a steady stream, stirring with a wire whisk. Caramel and cream will bubble up and steam, but keep stirring and continue to whisk until caramel is completely dissolved and combined with the cream. Stir in pieces of butter until melted and combined. Stir in vanilla and salt. Set aside to cool.
• Coat a cookie sheet with vegetable oil and set aside. Preheat oven to 200 degrees F. Place the sugar, water, corn syrup and vanilla in a heavy-bottomed saucepan and stir well to dissolve the sugar. Cook the mixture over high heat until it reaches a boil. Let the mixture boil for 1 minute. Add the butter, stirring to combine. Continue to boil, stirring often. Scrape the bottom of the pan to keep the mixture from burning. The mixture should reach 290 degrees on a candy thermometer and is a deep golden brown. Remove from the heat and stir in the nuts. Turn the mixture out onto the oiled tray and let it cool completely.
• Whip the cream until soft peaks form, add the icing sugar; continue whipping until stiff peaks form. Set aside 1 cup of cream for decoration. Fold the toffee into the remaining cream.

BUTTER BRICKLE COFFEE CAKE

Steps:

• 1. Preheat Oven to 350 degrees. Oil a 9x13 inch baking pan.
• 2. Mix sugars together and set aside. Sift dry ingredients together then stir into the sugar.
• 3. Cut butter into sugar/flour mixture then remove 1/2 cup of this mix and set it aside.
• 4. Add buttermilk to larger mixture. Be sure and do not use low fat butter milk, use full fat. It DOES make a difference in taste. *see note* Then add vanilla and beat with a mixer until well mixed. Start with just the 1 cup of buttermilk and that is usually enough but can add a bit more so it mixes well.
• 5. Pour this into the prepared pan.
• 6. Add pecans and toffee bits to the reserved sugar flour and sprinkled this evenly over the cake.
• 7. Bake at 350 degrees for 30-35 minutes.
• 8. Note: You can add candies such M&Ms if desired. If you cannot find full fat buttermilk then make your own by adding 2 tablespoons lemon juice or vinegar to a 1 cup measure then adding milk up to the 1 cup mark. Stir this and then let it sit about 15 minutes before using.

BUTTER BRICKLE CAKE RECIPE - (4.5/5)

Steps:

• LINE large baking sheets with parchment paper, trace 3 8-inch circles on sheets. Turn paper over so that you can see the tracings. Preheat oven to 225°F. MIX together 1 cup of the sugar, hazelnuts and cornstarch. USING the whip attachment of large stand mixer, whip egg whites at slow speed until whites are foamy; add cream of tartar. Continue whipping at fast speed until soft peaks form. Gradually add the 3 tbsp of sugar and whip until stiff peaks form. Add vanilla. REMOVE bowl from mixer stand, gradually fold in the nut mixture with a spatula. Divide mixture between 3 circles and spread into even layers. Bake for about 2 hours or until meringues are lightly coloured and dry. Set aside to cool or store airtight at room temperature. CARAMEL SAUCE: Bring cream to almost boiling and set aside. Combine the sugar with 1/2 cup water in large, deep saucepan. Stir to moisten the sugar. Bring to a simmer, swirling the pan gently to dissolve the sugar. Increase heat and simmer without stirring until syrup begins to colour. Once the syrup turns an amber colour or light caramel colour, remove from heat and add the cream in a steady stream, stirring with a wire whisk. *Caramel and cream will bubble up and steam* (be very careful), but keep stirring and continue to whisk until caramel is completely dissolved and combined with the cream. STIR in pieces of butter until melted and combined. Stir in vanilla and salt. Set aside to cool. WHIPPED CREAM FILLING: Whip the cream until soft peaks form. Add icing sugar and whip until stiff peaks form. Set aside 1 cup for decoration. Fold 1/2 cup of the Skor chips into the remaining cream. PLACE the 3 meringue layers on work surface, turn 1 layer over to the smooth side (for top layer). Spread a very thin layer of caramel sauce on top layer and chill. LAY 2 remaining meringues on work surface and brush with melted milk chocolate; chill until set. REMOVE all layers from refrigerator and place the bottom layer on serving plate, spread one half of the Skor cream over the first layer, place next layer on top and spread the remaining half of the Skor cream over second layer. Place top layer caramel side up gently on top. FILL a piping bag with a 1/2-inch plain tip with remaining plain cream and pipe 8 rosettes around the outside border of the layer, leaving space between the rosettes. Pipe one rosette in centre of cake. Fill the spaces with Skor bar pieces. DRIZZLE caramel lightly over the whipped cream rosettes. Chill 4 hours before serving. TIP: Any remaining caramel sauce can be refrigerated for up to 3 weeks to be used for other desserts. Per serving: 629 calories; 5 g protein; 39 g fat; 68 g carbohydrate; 1 g fibre; 64 g sugars; 141 mg sodium.

BUTTER BRICKLE CAKE

Steps:

• 1- Heat oven to 350°. Generously grease bottoms and sides of 2 round pans, 9 x 1 1/2 inches, with shortening lightly flour. (Do not use 8-inch rounds or batter will overflow.)2- Beat cake mix, pudding mix (dry), water, butter and eggs in large bowl with electric mixer on low speed 30 seconds beat on medium speed 2 minutes. Toss 1/2 cup of the brickle chips with flour in small bowl stir into cake batter (batter will be thick). Spoon evenly into pans.3- Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes remove from pans to wire rack. Cool completely, about 1 hour.4- Beat whipping cream and brown sugar in chilled large bowl with electric mixer on high speed until soft peaks form. Spread about 1/2 cup whipped cream mixture over 1 cake layer to within about 1/4 inch of edge sprinkle with 1/2 cup of the brickle chips. Top with second layer. Frost side and top of cake with remaining whipped cream mixture. Press remaining 1 cup brickle chips into side of cake. Store covered in refrigerator.High Altitude (3500 to 6500 feet): Heat oven to 375°. When making cake mix, decrease butter to 2 tablespoons, increase water to 1 1/2 cups and add 1/4 cup all-purpose flour. Bake 33 to 38 minutes.1 Serving: Calories 615 (Calories from Fat 315) Fat 35g (Saturated 20g) Cholesterol 160mg Sodium 570mg Carbohydrate 70g (Dietary Fiber 0g) Protein 5g. % Daily Value: Vitamin A 24% Vitamin C 0% Calcium 10% Iron 6%Betty's Tip: When an article about Butter Brickle Cake ran in the Chicago Tribune in March 2001, it must have sparked some memories--the response to the article was tremendous! If you loved Betty Crocker's butter brickle cake mix that was taken off the shelves in 1990, you can recreate the fabulous flavor with just a few easy embellishments to a box of yellow cake mix.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.