| Level: | Intermediate |
| Total: | 3 hr |
| Active: | 45 min |
| Yield: | 12 servings |
| Level: | Intermediate |
| Total: | 3 hr |
| Active: | 45 min |
| Yield: | 12 servings |
Ingredients
- 2 tablespoons unsalted butter
- 1/2 cup light brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Nonstick cooking spray
- 1 box yellow cake mix
- 3 1/2 cups ricotta cheese
- 1/2 cup mascarpone
- 3 large eggs
- 3/4 cup sugar
- 1/8 teaspoon kosher salt
- 1 1/4 cups mascarpone (10 ounces)
- One 3.9-ounce package butterscotch pudding mix
- 1 tablespoon sugar
- 1 cup whole milk
Instructions
- Preheat the oven according to cake mix package instructions. Coat a 9-by-13-inch baking dish with cooking spray.
- For the butterscotch sauce: Melt the butter in a medium skillet over medium heat. Add the brown sugar and stir to coat. Cook, stirring, until the butter gets frothy, 2 minutes. Add the cream and cook, whisking, until slightly thickened, 5 minutes. Cool to room temperature and then stir in the vanilla
- For the batter: Prepare the batter according to cake mix box instructions and pour into the prepared baking dish. Drizzle in the cooled butterscotch sauce and mix to swirl. Set aside.
- For the filling: Combine the ricotta, mascarpone, eggs, sugar and salt in a stand mixer fitted with the whisk attachment. Whisk until smooth. Gently pour the filling onto the cake batter so the top is completely white.
- Bake until a skewer inserted in the center of the cake comes out clean and the yellow cake layer has risen to the top of the baking dish, about 50 minutes. Let the cake cool before frosting.
- For the frosting: Just before serving, combine the mascarpone, butterscotch pudding mix, sugar and milk in a stand mixer and mix until smooth. Using an offset spatula, spread the frosting evenly over the entire cake. Serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 615 |
| Total Fat | 32 g |
| Saturated Fat | 18 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 1 g |
| Sugar | 49 g |
| Protein | 14 g |
| Cholesterol | 141 mg |
| Sodium | 653 mg |
| Serving Size | 1 of 12 servings |
| Calories | 615 |
| Total Fat | 32 g |
| Saturated Fat | 18 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 1 g |
| Sugar | 49 g |
| Protein | 14 g |
| Cholesterol | 141 mg |
| Sodium | 653 mg |
Reviews
My family loved this cake, but NOT because of the way it was supposed to be. First, my batter also was running over sides! Way too much ricotta. My cake also did not completely flip and was on the heavy side. The recipe did not specifically call for Instant pudding so obviously it never thickened to a frosting consistency. I will say with some quick thinking I heated the mixture on the stove and it thickened to a DELICIOUS sauce! My family drizzled this on top of their cake and along with some homemade whip cream, smiles all around!
This cake was not what I expected. My husband loved it!
I believe we all expected it to be a layered cake; not completely true. It has a custard bottom layer; that is why most say it was too wet. I also cooked mine 15 minutes longer; it flipped and did not run over or burn.
The icing was made from instant butterscotch pudding and a few other ingredients. My icing was delicious and certainly tasted like butterscotch.
The recipe sounds great, and despite reading several negative reviews I still tried it…wish I hadn’t! Should’ve listened to reviews. While the layers did flip and the cake did not overflow for me, it was too WET on the bottom (despite draining the ricotta) which leaves an unappetizing texture and mouth feel for this cake. There is NOT an overwhelming butterscotch flavor which was disappointing. And overall a one note, unappetizing cake. We didn’t even finish it! Plus ingredients are expensive (which I wouldn’t mind if the yield was worth it). Won’t be making this again!
This cake was a HUGE Disappointment! It did not flip all the way, it spilled over the sides even though I used a 9×13 pan, and it had NO butterscotch flavoring. What is the point in making butterscotch from scratch if you are just going to lose it in all of that cake batter!? Even the pudding didn’t taste like butterscotch after mixing in all of that mascarpone! And this was an expensive cake to make, too. What a waste of money. I love Valerie’s recipes and I am a seasoned cook and baker. But this one was a waste and very disappointing!
I made this cake last night to have for Easter today. Used a 9×13 pan, no spillover and took about an hour to bake, but am a bit disappointed because after following the recipe, there was practically no butterscotch flavor 🙁 The cake didn’t flip, and the ricotta-mascarpone filling made the cake heavy. After having one piece I felt like all I ate was the filling. It just tasted like regular yellow cake with a ton of mascarpone. Maybe I’ll try again some time later, but to other bakers’ points, it is a bit expensive considering the cost of ricotta and mascarpone.
Maybe I’ll try her other love cakes next time.
Love Love LOVE Valerie’s Recipes!!!
I used a gluten-free cake mix. This was superb. Will definitely make again.
It was really good especially if you are a butterscotch lover. Really luv your show.
My secret for any box cake, instant pudding, etc is to add vanilla extract. It takes away the processed food flavor. I gave this 4 stars because there’s not enough “bang for the buck”.
The frosting is similar to what went on the old Jello Stripe it Rich cake. Stir ingredients until smooth and it just starts to thicken, then let it stand a few minutes before using. The pudding mix will continue to thicken the mixture until it becomes spreadable.