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Mardi Grass Party Cake
This festive Mardi Gras Party Cake is a layered yellow cake enriched with butterscotch morsels and filled with a rich, nutty butterscotch filling. Topped with a classic Sea Foam Frosting, it’s both celebratory and comforting. The recipe captures the indulgence of Southern carnival tradition, blending creamy textures with warm, brown sugar sweetness. Its vibrant name reflects the colorful holiday, while the flavor profile leans warmly nostalgic and universally appealing.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American, Southern
Servings 12
Calories 465 kcal

Ingredients
  

Cake:

  • ⅔ cup butterscotch morsels (melted and cooled)
  • ¼ cup water
  • 2¼ cups sifted flour
  • 1 tbsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1¼ cups sugar
  • ½ cup shortening
  • 3 eggs
  • 1 cup buttermilk ( or sour milk)

Butterscotch Filling:

  • ½ cup sugar
  • 1 tbsp cornstarch
  • ⅓ cup evaporated milk
  • ⅓ cup water
  • ⅓ cup butterscotch morsels
  • 1 egg yolk (beaten)
  • 2 tbsp butter
  • 1 cup coconut (chopped)
  • 1 cup walnuts (chopped, or pecans)

Sea Foam Frosting:

  • ⅓ cup sugar
  • ⅓ cup brown sugar
  • ⅓ cup water
  • 1 tbsp corn syrup
  • 1 egg white
  • ¼ tsp cream of tartar

Instructions
 

Step 1: Prepare Cake Batter

  • Melt ⅔ cup butterscotch morsels with ¼ cup water and let cool.
  • Sift together flour, salt, soda, and baking powder.
  • Cream together 1¼ cups sugar and ½ cup shortening until fluffy.
  • Add eggs one at a time, beating well after each.
  • Blend in cooled butterscotch mixture.
  • Alternately add dry ingredients and buttermilk or sour milk.

Step 2: Bake the Cake

  • Divide batter into two 9-inch cake pans.
  • Bake at 375°F for 25–30 minutes.
  • Cool completely before frosting.

Step 3: Make Butterscotch Filling

  • In a saucepan, combine sugar and cornstarch.
  • Stir in evaporated milk, water, butterscotch morsels, and egg yolk.
  • Cook over medium heat, stirring until thick.
  • Remove from heat; stir in butter, coconut, and chopped nuts. Let cool.

Step 4: Make Sea Foam Frosting

  • In a saucepan, combine sugars, water, and corn syrup.
  • Cook until a soft ball forms in cold water (236°F).
  • In a separate bowl, beat egg white with cream of tartar until stiff peaks form.
  • Slowly pour syrup into egg white, beating constantly until thick and spreadable.

Step 5: Assemble Cake

  • Spread butterscotch filling between cake layers.
  • Frost top and sides with Sea Foam Frosting or whipped cream.
  • Let set before serving.

Tips

  • Toast the walnuts or pecans before adding for deeper flavor
  • Coconut can be omitted if preferred or replaced with extra nuts
  • Use cake flour instead of all-purpose for a lighter crumb
  • Chill the butterscotch filling slightly before spreading for cleaner layers
  • Sea Foam Frosting works best when applied immediately after mixing
  • This cake improves in flavor after resting overnight
  • Use parchment-lined pans for easy release
  • Can be baked as a sheet cake instead of layers
  • Whipped cream may be substituted for Sea Foam Frosting for a lighter finish

Nutrition

Calories: 465kcalCarbohydrates: 56gProtein: 6gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 60mgSodium: 220mgPotassium: 210mgFiber: 2gSugar: 39gVitamin A: 260IUVitamin C: 0.3mgCalcium: 95mgIron: 1.9mg
Keyword butterscotch, frosting from scratch, holiday cake, layered dessert, party cake, retro baking, vintage cake
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