Baking · Cake

Butter Tart Cake

This butter tart cake takes everything beloved about a classic Canadian butter tart and layers it into something spectacular. Three rounds of tender vanilla cake are filled with a rich, glossy butter tart filling made with dark brown sugar, glucose syrup, and raisins that sets into something deeply caramel and just slightly gooey. The maple pecans add a candied crunch between every layer and the maple condensed milk whipped cream is stabilised with gelatin so it holds beautifully for serving. It is a celebration cake in every sense, unapologetically indulgent and completely worth every step.

Ingredients

Vanilla Cake

• 315g all-purpose flour
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 large eggs, room temperature
• 300g granulated sugar
• 240ml neutral oil
• 240g Greek yogurt, room temperature
• 2 tsp vanilla extract
• 240ml whole milk, room temperature

Butter Tart Filling

• 115g unsalted butter
• 200g dark brown sugar, packed
• 120ml glucose syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1/4 tsp salt
• 1 cup raisins

Maple Pecans

• 2 cups pecan halves
• 3 tbsp maple syrup
• Pinch of salt

Maple Condensed Milk Whipped Cream

• 500ml heavy cream, cold
• 60ml sweetened condensed milk
• 2 tbsp maple syrup
• 1 1/2 tsp unflavored gelatin powder
• 2 tbsp cold water

Method

Vanilla Cake

1. 1Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
2. 2Whisk together flour, baking powder, baking soda, and salt in a bowl. Set aside.
3. 3In a separate large bowl, whisk eggs and sugar together until pale and slightly thickened.
4. 4Slowly drizzle in the oil while whisking continuously to avoid deflating the egg and sugar mixture.
5. 5In a small bowl, mix together the Greek yogurt, vanilla, and milk until combined.
6. 6Add the dry ingredients and the yogurt mixture to the egg mixture in alternating additions, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
7. 7Divide the batter evenly across the three prepared pans and smooth the tops.
8. 8Bake for 28 to 32 minutes until a toothpick inserted in the centre comes out clean.
9. 9Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.

Butter Tart Filling

1. 1Melt butter in a saucepan over medium heat.
2. 2Whisk in brown sugar and glucose syrup until combined. Remove from heat and let cool slightly.
3. 3Whisk in eggs, vanilla, apple cider vinegar, and salt.
4. 4Return to medium-low heat and stir constantly until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not let it boil.
5. 5Fold in raisins. Transfer to a bowl and cool completely before using.

Maple Pecans

1. 1Line a baking sheet with parchment paper.
2. 2Toss pecans with maple syrup and salt until evenly coated.
3. 3Spread in a single layer on the prepared baking sheet.
4. 4Bake for 10 to 12 minutes, stirring halfway, until caramelized and fragrant.
5. 5Cool completely as they will crisp up as they cool. Roughly chop the portion for layering and leave some whole for topping.

Maple Condensed Milk Whipped Cream

1. 1Sprinkle gelatin over cold water in a small bowl and let bloom for 5 minutes.
2. 2Microwave for 10 to 15 seconds until just melted and clear. Set aside to cool to room temperature. It should still be liquid but not warm.
3. 3Whip cold cream to soft peaks.
4. 4Stream in condensed milk and maple syrup and continue whipping.
5. 5With the mixer running on low, slowly pour in the cooled gelatin mixture.
6. 6Increase speed and whip to medium-stiff peaks. Use immediately.

Assembly

1. 1Place the first cake layer on your serving plate or cake board.
2. 2Spread a layer of whipped cream over the cake.
3. 3Spoon butter tart filling over the whipped cream.
4. 4Scatter chopped maple pecans over the filling.
5. 5Repeat with the second and third layers.
6. 6Cover the entire cake with the remaining whipped cream.
7. 7Top with whole and halved maple pecans.

Tips & Notes

Make sure all your cake ingredients are at room temperature before you begin. The butter tart filling must be completely cool before assembling or it will melt the whipped cream. Let the gelatin mixture cool to room temperature before adding it to the cream or it will cause the cream to seize. Use the whipped cream immediately once it reaches medium-stiff peaks as the gelatin will begin to set. The assembled cake keeps well in the fridge for up to 2 days.