Butterscotch White Chocolate Mousse Cake Recipe

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Butterscotch White Chocolate Mousse Cake Recipe: With layers of mousse, cake, butterscotch ganache, and whipped cream, our Butterscotch White Chocolate Mousse Cake Recipe is a show-stopper treat. What a stunning creature!

I can’t wait to share this dish with you all today. The title of this amazing cake tells it all: Butterscotch White Chocolate Mousse Cake Recipe. It’s a cake you should definitely create for special occasions.

I adore bringing this to a dinner gathering. Every time I pull it out to slice, there are always oohs and ahhs—you just can’t resist.

Butterscotch White Chocolate Mousse Cake Recipe


Soft & Moist Butterscotch Cake | bakewithlove



For the Cake


  • ¼ cup salted butter, room temperature
  • ¼ cup canola oil
  • ¾ cup granulated sugar


  • 2 large eggs
  • 1 & ½ teaspoon vanilla extract
  • ½ cup cream


  • 1 & ¼ cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 & ½ teaspoons baking powder


  • ¼ teaspoon salt
  • ½ cup butterscotch topping syrup
  • ¾ cup toffee bits divided ½ cup and ¼ cup


For the Butterscotch Mousse


  • 1 & ½ cups heavy whipping cream
  • 9 ounces butterscotch chips


  • 2 tablespoons salted butter
  • 2 tablespoons water


  • 2 teaspoons gelatin powder, unflavored
  •  teaspoon salt


For the White Chocolate Mousse


  • 1 & ½ cups heavy whipping cream
  • 9 ounces white chocolate chips
  • 2 tablespoons salted butter


  • 2 tablespoons water
  • 2 teaspoons gelatin powder unflavored


For the Butterscotch Ganache Drip


  • ½ cup butterscotch chips
  • 2 tablespoons heavy cream

For the Whipped Cream


  • 1 cup heavy cream
  • 2 tablespoons granulated sugar

For the Cake


  • Set aside an 8″ or 9″ round cake pan that has been lined with parchment paper and sprayed with cooking spray before preheating the oven to 350°F.


  • Using an electric hand mixer set to medium speed, combine the butter, sugar, oil, eggs, and vanilla in a large basin. Beat for three minutes, or until the mixture lightens in color and becomes airy in texture.


  • Incorporate the heavy cream and blend thoroughly.


  • After sifting the flour, cornstarch, baking powder, and salt, add them to the batter and stir until everything is well incorporated and there are no dry areas left.
  • After pouring the cake batter into the prepared pan, bake it for 25 to 30 minutes, or until it is thoroughly cooked. A toothpick inserted into the center of the cake will come out clean, indicating that the cake is done.


  • After taking the cake out of the oven, let it cool on the counter for ten minutes. Then, carefully invert the cake onto a serving platter by running a knife over its edges. (Make sure the bottom parchment paper is removed.)


  • With extreme caution, trim off any dome or rounded top of the cake with a long, serrated knife to level the top.


  • Using a pastry brush or spoon, evenly distribute the ½ cup of butterscotch topping syrup over the cake’s surface.


  • Trim the outside layer of the golden brown cake and dispose of it. The presentation looks prettier as a result.


  • Cover the outside of the cake with a cake collar made of acetate (or something similar).


  • Over ½ cup of toffee bits, distribute them evenly over the top of the cake.


  • Place the cake in the refrigerator to cool fully.





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  • Calories: 931kcal | Carbohydrates: 86g | Protein: 8g | Fat: 63g | Saturated Fat: 38g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans


  • Fat: 0.4g | Cholesterol: 174 mg | Sodium: 335 mg | Potassium: 244mg | Fiber: 0.4g | Sugar: 72g | Vitamin A: 1828IU | Vitamin C: 1 mg | Calcium: 145 mg | Iron: 1 mg




  • This makes a large cake, but you can easily double it to feed more and make two cakes at the same time.


  • If you don’t have or don’t want to use the cake collar, this can be made in a trifle dish or in individual portions, see more info above.


  • It is great for a make-ahead dessert since it needs to set up overnight.


  • This freezes well, see my tips above on how to store it.


  • Skip the butterscotch drip if not desired.





For the Butterscotch Mousse


  • After the cake cools, prepare the butterscotch mousse in a small pot with ¼ cup of the cream, butter, 9 oz of butterscotch chips, and salt. Chips should be heated gradually over medium-low heat while being stirred often until they melt. Put aside to cool.


  • When the mixture has mostly cooled but is still liquid, transfer two teaspoons of cool water onto a small dish that may be microwaved. After adding the gelatin powder to the water’s surface, let it sit.


  • While the gelatin is resting, use an electric mixer or a stand mixer bowl with a whisk attachment to whip up 1 ¼ cups of the heavy whipping cream to soft peaks in a large mixing basin.


  • After the water has been absorbed by the gelatin, microwave it for three to five seconds, or until it turns liquid but is not hot.


  • Whip at a high speed and slowly trickle the liquid gelatin mixture into the softly beaten cream. Once you get firm peaks, keep whipping.


  • Pour the whipped cream over the top of the cake, inside the cake collar, after folding the cooled butterscotch mixture into it until well incorporated.


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