# What You 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 prepared butterscotch sauce (see sauce)
→ 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 fine 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, as needed
20 - 2 teaspoons culinary rose water
21 - 1 teaspoon culinary dried lavender, finely ground (optional)
22 - Natural colorants: matcha, beet powder, cocoa powder, turmeric, spirulina (use sparingly)
→ Decoration
23 - Edible flowers (pansies, violets, roses)
24 - Fresh herbs (thyme, mint, rosemary)
25 - Gold leaf or gold dust (optional)
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment; set aside.
02 - In a medium saucepan over medium heat, melt butter, stir in brown sugar and cook for about 2 minutes. Add heavy cream, bring to a gentle simmer and stir until smooth, roughly 3 minutes. Remove from heat, stir in vanilla and a pinch of salt. Cool to room temperature before incorporating into batter.
03 - Whisk together the flour, baking powder, baking soda and salt in a medium bowl until evenly distributed.
04 - In a large bowl, beat the softened butter and packed brown sugar until pale and light in texture. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
05 - Fold in the sour cream and cooled butterscotch sauce. Alternately add the dry mixture and the milk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined; avoid overmixing.
06 - Divide batter evenly among the prepared pans and smooth tops. Bake 28–35 minutes or until a toothpick inserted into the center comes out clean. Let cool in pans 10 minutes, then invert onto wire racks to cool completely.
07 - Beat the softened butter until pale and fluffy. Gradually add the sifted powdered sugar and beat to combine. Add milk as needed for a spreadable consistency, then stir in rose water and, if using, the ground lavender. Divide the buttercream and tint portions with the natural colorants to achieve the desired earth tones.
08 - Level cake layers if necessary. Spread a layer of buttercream between each cake layer, then coat the exterior with a thin crumb coat of buttercream. Apply additional colored swirls to create an earth-inspired finish. Chill for 20 minutes to set the surface.
09 - Decorate the top with edible flowers, fresh herbs and optional gold leaf or dust. Allow to come briefly to room temperature before slicing and serving.
