Step‑by‑Step Instructions

• In a medium saucepan, pour 3 cups of butterscotch beer and bring to a gentle simmer over medium heat. Cook for about 15-20 minutes, or until the liquid reduces to approximately ½ cup, stirring occasionally to prevent burning.
• In a large mixing bowl, combine 1¾ cups of all-purpose flour, 1½ teaspoons of baking powder, ¼ teaspoon of baking soda, and ½ teaspoon of salt. Whisk these ingredients together thoroughly and set aside.
• Using a stand mixer or hand mixer, beat together ½ cup of unsalted butter, ½ cup of light brown sugar, and ¼ cup of granulated white sugar on medium speed for about 3-4 minutes until light and fluffy.
• Add 2 room temperature eggs, 2 teaspoons of vanilla extract, and 1 teaspoon of butter extract to the creamed mixture and mix on medium speed until just combined.
• Slowly mix in the cooled, reduced butterscotch beer along with 1 cup of buttermilk and the reserved dry ingredients. Beat until smooth with no lumps.
• Preheat your oven to 350°F (175°C) and grease a 9x9 inch pan. Pour the batter into the prepared pan and bake for about 27-31 minutes or until a toothpick comes out clean.
• In a mixing bowl, whip 1 cup of unsalted butter until pale for about 4-5 minutes. Gradually mix in the melted butterscotch chips and sift in powdered sugar until combined.
• In a small saucepan, melt ¼ cup of butterscotch chips with 1½ tablespoons of heavy cream over low heat until smooth, stirring in ½ tablespoon of honey.
• Once the cake has cooled, spread butterscotch frosting over the top and drizzle the homemade butterscotch sauce. Slice into squares and enjoy!