# What You'll 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 butterscotch sauce (see sauce section)
→ 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 salt
→ Floral earth-tone buttercream
17 - 1 1/4 cups unsalted butter, softened
18 - 4 cups powdered sugar, sifted
19 - 2 to 3 tablespoons whole milk
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 (as needed)
→ Decoration
23 - Edible flowers (pansies, violets, roses)
24 - Fresh herbs (thyme, mint, rosemary)
25 - Gold leaf or dust (optional)
# How-To Steps:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment paper, then lightly butter or spray the sides.
02 - In a medium saucepan over medium heat, melt 1/2 cup butter. Stir in 1 cup packed brown sugar and cook for about 2 minutes. Pour in 1/2 cup heavy cream, bring to a gentle simmer, and cook until the mixture is smooth, about 3 minutes. Remove from heat, stir in 1 teaspoon vanilla and a pinch of salt, then cool to room temperature.
03 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until evenly distributed.
04 - In a large bowl, beat 3/4 cup softened butter with 1 1/4 cups packed brown sugar until pale and fluffy. Add eggs one at a time, mixing well after each addition, then beat in 1 tablespoon vanilla.
05 - Stir the cooled butterscotch sauce and 3/4 cup sour cream into the creamed mixture. Alternately add the dry ingredients and 3/4 cup whole milk, beginning and ending with the dry ingredients, and mix just until combined. Do not overmix.
06 - Divide batter evenly among the prepared pans. Bake 28 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then invert onto wire racks and cool completely.
07 - Beat 1 1/4 cups softened unsalted butter until pale and creamy. Gradually add 4 cups sifted powdered sugar, beating to combine. Add 2 to 3 tablespoons milk as needed for a smooth texture, then stir in 2 teaspoons rose water and, if using, the finely ground lavender.
08 - Divide buttercream into portions and tint each with small amounts of natural colorants to achieve subtle earth tones—matcha for green, beet powder for pink, cocoa for brown, turmeric for warm yellow, spirulina for muted green. Adjust gently to preserve flavor.
09 - Place one cake layer on a serving board, spread an even layer of buttercream, then top with the next layers repeating until stacked. Apply a thin crumb coat of buttercream to the exterior and refrigerate 20 minutes to set.
10 - Apply final buttercream, using swirls of the tinted colors to create an earthy, floral appearance. Top with edible flowers, sprigs of fresh herbs, and a touch of gold leaf or dust if desired. Store at room temperature up to 3 days covered, or refrigerate if using fresh flowers.
