# 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 (reserve from sauce ingredients)
→ 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 to 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), as needed to tint
→ Decoration
23 - Edible flowers (pansies, violets, roses), for garnish
24 - Fresh herbs (thyme, mint, rosemary), for garnish
25 - Gold leaf or gold dust (optional)
# How to Make It:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper, then lightly butter the parchment.
02 - Melt butter in a saucepan over medium heat, stir in brown sugar and cook 2 minutes, add heavy cream and simmer 2–3 minutes until smooth; remove from heat, stir in vanilla and salt and cool to room temperature.
03 - Whisk together flour, baking powder, baking soda and salt in a medium bowl; set aside.
04 - Using a mixer, cream softened butter and packed brown sugar until light and fluffy; scrape the bowl as needed.
05 - Add eggs one at a time, beating well after each addition, then mix in vanilla extract until incorporated.
06 - Stir sour cream and cooled butterscotch sauce into the batter. Alternately add the flour mixture and whole milk, beginning and ending with the flour, and mix just until combined.
07 - Divide batter evenly among prepared pans and bake 28–35 minutes, or until a toothpick inserted into the center emerges clean; cool in pans 10 minutes, then turn out onto wire racks to cool completely.
08 - Beat softened butter until pale and airy, gradually add sifted powdered sugar, add milk to reach spreadable consistency, then fold in rose water and optional lavender; divide and tint portions with natural colorants to create earth tones.
09 - Layer cakes with a thin layer of buttercream and a spoonful of butterscotch between tiers, coat the exterior with colored buttercream using swirls for an earth-toned finish, then chill 20 minutes to set.
10 - Decorate the top with edible flowers and fresh herbs, adding gold leaf or dust sparingly if desired; allow decorated cake to rest briefly before serving.
