Butter Tart Cake

Ingredients

Brown Sugar Cake Layers:

 

Butter Tart Filling:

 

Rum Buttercream:

 

Optional: Mini Butter Tarts, for décor

Directions

  1. Brown Sugar Cake Layers; preheat the oven to 350°F. Prepare two 8-inch round cake pans with non-stick baking spray and parchment paper.
  2. Remove pie shells from the package and with a sharp knife trace around the bottom edge of an 8-inch pan on each shell.
  3. Place each pie shell in a prepared cake pan and bake according to package instructions.
  4. Let each pie crust cool in the cake pan while preparing the cake batter.
  5. In a small mixing bowl combine the flour, baking powder, and salt, and set aside.
  6. In the bowl of a stand mixer or large mixing bowl with an electric handheld mixer, cream the butter, sugar, and oil on high speed for 5 minutes or until light and fluffy.
  7. Add in the eggs and vanilla extract and mix on high for another 2 minutes.
  8. Add in the dry ingredients from step 2 and turn the mixer on low.
  9. While the mixer is on low slowly pour in the milk. Mix until just combined. Scrape down the sides of the bowl when necessary.
  10. Divide the cake batter evenly on top of the two 8-inch round baking pans with the baked and cooled pie crusts and bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean.
  11. Remove from the oven and allow to cool on a cooling rack for 10 minutes. Invert the cake layers on the cooling rack and allow them to fully cool. If freezing the cake layers for a later time, wrap tightly with plastic wrap and place in the freezer.
  12. Butter Tart Filling; in a medium pot combine the raisins, water, brown sugar, and cornstarch and mix until combined. Begin to cook over medium heat while continually stirring.
  13. Once the mixture is thick enough to coat the back of a spoon remove it from the heat and stir in the salt and butter and mix until melted and smooth.
  14. Add in the white vinegar and again, mix until combined.
  15. Place the butter tart filling in a heat proof container and cover the surface directly with a piece of plastic wrap. Allow to fully cool before using in the cake.
  16. Rum Buttercream; in the bowl of a stand mixer cream the butter on high speed with the paddle attachment until light and fluffy. This should take approximately 5-10 minutes.
  17. Add the icing sugar, salt, cinnamon, vanilla extract, and rum extract and mix on low until combined.
  18. Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.
  19. Cake Assembly; place one leveled layer of brown sugar cake on a cake board or plate. Top with approximately 2 cups of buttercream.
  20. Pipe a border of buttercream around the edge and fill with approximately 1 cup of butter tart filling. Top with the remaining layer and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.
  21. Cover the cake with another layer of buttercream and smooth sides and top with a cake smoother and offset spatula.
  22. Decorate as you please. I used a piping bag fitted with a Wilton 1M tip to pipe swirls around the top border and placed a mini butter tart between each swirl. Enjoy!

 

NOTES: Store any leftover cake in an airtight container in the fridge for up to 7 days or in the freezer for up to 6 months. Butter Tart Filling can be stored in the fridge for up to 7 days.

 

Prep Time: 2 Hours
Cook Time: 30 Minutes
Total Time: 2 Hours 30 Minutes
Yield: 1 Cake - 16 Slices

 

Thanks to @cakedbykatie

 

 

 

 

www.bulkbarn.ca