Baked Tennessee Waltz Layered Cake with Butterscotch Filling

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A layered yellow cake with rich butterscotch filling and buttercream frosting, inspired by Nashville's Tennessee Waltz cake tradition. This american-inspired desserts ready in about 60 minutes layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup whole milk
• 1 cup butterscotch chips
• 1/2 cup heavy cream
• 3 cups powdered sugar
• 1 cup unsalted butter, softened (for frosting)
• 1 tsp vanilla extract (for frosting)

Instructions

1. Step 1: Preheat oven to 350°F. Grease and flour three 8-inch round cake pans. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 1/2 tsp baking powder, and 1/2 tsp salt; set aside.
2. Step 2: In a large bowl, beat 1 cup softened unsalted butter with 2 cups granulated sugar until light and fluffy, about 3-4 minutes. Add 4 large eggs one at a time, beating well after each addition, then stir in 2 tsp vanilla extract.
3. Step 3: Alternately add the flour mixture and 1 cup whole milk to the butter mixture in three additions, beginning and ending with the flour. Mix until just combined.
4. Step 4: Divide batter evenly among the prepared pans and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
5. Step 5: For the butterscotch filling, heat 1 cup butterscotch chips with 1/2 cup heavy cream in a small saucepan over low heat, stirring constantly until smooth and thickened, about 5 minutes. Cool to room temperature.
6. Step 6: For the frosting, beat 1 cup softened unsalted butter until creamy, then gradually add 3 cups powdered sugar and 1 tsp vanilla extract, beating until fluffy.
7. Step 7: To assemble, place one cake layer on a serving plate, spread half the butterscotch filling evenly over it. Top with the second layer, spread the remaining butterscotch filling, then place the third layer on top. Frost the top and sides of the cake with the buttercream frosting. Chill for 30 minutes before serving.