Do you want to try something new and exciting? Look no further than the Butterscotch Cake Recipe! It’s a delicious and unique dessert that’s sure to impress your taste buds. Made with moist brown sugar cake layers and topped with a thick homemade butterscotch sauce and butterscotch buttercream frosting, this recipe offers the perfect combination of sweet and rich flavors, unlike the same old chocolate and vanilla cakes.
Key Butterscotch Cake Ingredients & Why
All-purpose flour
All-purpose flour provides structure and texture.
Baking powder
Baking powder and baking soda make the cake rise and become fluffy.
Salt
Salt balances the sweetness of brown sugar.
Butter
Butter adds flavor and moisture to the butterscotch cake.
Dark brown sugar
Dark brown sugar creates a rich, moist butterscotch flavor.
egetable oil
Vegetable or canola oil adds moisture and tenderness to the cake.
Vanilla extract
Vanilla extract imparts a subtle flavor to the cake.
Eggs bind ingredients, promote rise, and boost moisture.
Milk contributes creamy density to the cake.
Butterscotch sauce
Butterscotch sauce gives the cake its distinct flavor.
How Do You Make The Best Butterscotch Cake?
- Prep three 8-inch cake pans with parchment circles and grease the sides. Preheat the oven to 350°F (176°C).
- Combine flour, pudding mix, baking powder, and salt in a medium-sized bowl; set aside.
- In a large mixer bowl, beat butter, brown sugar, and vegetable oil until light and fluffy (about 3-4 minutes). Don’t skimp on the creaming time.
- Add eggs and vanilla extract, mixing until smooth. Scrape down the sides of the bowl to ensure thorough incorporation.
- Add half of the dry ingredients to the batter, mixing until mostly combined.
- Incorporate the milk, and though the batter may look curdled, it’s fine.
- Add the remaining dry ingredients, mixing until smooth. Don’t overmix.
- Divide the batter evenly among the pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
- Allow the cakes to cool for 2-3 minutes before transferring them to cooling racks for complete cooling.
- For the butterscotch frosting, beat the butter until smooth.
- Slowly mix in the melted butterscotch chips until well combined.
- Add half of the powdered sugar, salt, and half of the milk or cream, mixing until smooth.
- Incorporate the remaining powdered sugar until the frosting is smooth.
- Adjust the milk or cream to achieve the desired frosting consistency.
- Level the cakes by removing any domes. Place the first cake on a serving plate or cardboard round.
- Spread about 1 cup of frosting evenly on top of the first cake.
- Add the second cake layer on top of the frosting.
- Apply another cup of frosting, creating an even layer.
- Top the cake with the final layer and frost the outside. Refer to my cake frosting tutorial if needed.
- Press butterscotch chips into the frosted sides.
- Use the remaining frosting to pipe shells around the cake’s border.
- Store the cake in an airtight container for optimal freshness, best within 3-4 days
Pro Tips For Making Butterscotch Cake Recipe
- Enhance cake and frosting with butterscotch chips.
- Brown butter for cake to balance butterscotch sweetness.
- Combine sour cream and milk for added cake moisture.
- Chill cake layers before frosting for easier application.
- Utilize a straight-edge spatula on top, an offset spatula and bench scraper on the sides for frosting.
- Smooth sides and top with warm-water-dipped offset spatula and bench scraper.
- Top cake with cooled butterscotch sauce, pourable but not hot.
- Drizzle and spread 2 tablespoons of butterscotch sauce between cake layers.
- Decorate with pressed butterscotch chips on cake sides.
- Ensure cake is completely cooled before frosting to prevent melting.
How to Store Butterscotch Cake
- Room Temp: Store butterscotch cake airtight at room temperature for 3-4 days.
- Fridge: Keep butterscotch buttercream airtight in the fridge for 1 week, or freeze for 3 months. For cake, cover with plastic wrap before refrigerating.
- Freezer: Freeze cake by wrapping it tightly in plastic and aluminum foil; keeps for 2 months.
Can You Freeze Butterscotch Cake?
- Let the cake cool completely.
- Wrap it tightly in plastic, then in aluminum foil.
- Label with date and contents.
- Freeze the cake.
Frequently Asked Questions About Butterscotch Cake
What are the key ingredients in butterscotch cake?
Create a sublime butterscotch cake with these essentials: all-purpose flour, brown sugar, butter, eggs, and butterscotch sauce or chips. Elevate your creation with baking powder, salt, and a hint of oil. For added moisture, explore the option of sour cream or yogurt.
How do you make butterscotch cake?
Create butterscotch cake by browning butter, mixing with brown sugar, eggs, butterscotch sauce/chips, adding dry ingredients, and baking until a clean toothpick. After cooling, frost with butterscotch and embellish with a butterscotch drip or chips.
Can I make butterscotch cake ahead of time?
Make butterscotch cake ahead of time by baking and layering it, then tightly wrapping and refrigerating for up to two days before serving. The frosting? It’s fridge-friendly for 5-6 days and freezer-ready for 2 months. When you’re ready to indulge, thaw it, bring it to room temperature, and whip it to fluffy perfection in a stand mixer.
Butterscotch Cake Recipe
Ingredients
- 2 1/2 cups (325g) all purpose flour
- 3.4 oz butterscotch instant pudding mix
- 3 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/2 cups (337g) packed light brown sugar
- 3 tbsp vegetable oil
- 1 tsp vanilla extract
- 4 large eggs
- 1 1/4 cups (300ml) milk
Instructions
- Prep three 8-inch cake pans with parchment paper on the bottom and greased sides. Preheat the oven to 350°F (176°C).
- Combine flour, pudding mix, baking powder, and salt in a medium bowl; set aside.
- Beat together butter, brown sugar, and vegetable oil in a large mixer bowl until light and fluffy (3-4 minutes). Ensure proper creaming time.
- Mix in eggs and vanilla extract until fully combined and smooth. Scrape down the bowl's sides as needed for thorough incorporation.
- Add half of the dry ingredients to the batter; mix until mostly combined.
- Incorporate milk until well mixed (the batter may appear slightly curdled, which is normal).
- Add the remaining dry ingredients, mixing until well combined and smooth. Be cautious not to overmix the batter; scrape the bowl's sides for thorough incorporation.
- Evenly distribute the batter among the cake pans and bake for 22-25 minutes or until a toothpick comes out with a few crumbs.
- Let the cakes cool for 2-3 minutes, then transfer them to cooling racks to cool completely.
- For the butterscotch frosting, beat the butter in a large mixer bowl until smooth.
- Gradually mix in the melted butterscotch chips until well combined.
- Add half of the powdered sugar, salt, and half of the milk or cream, mixing until well combined.
- Incorporate the remaining powdered sugar until smooth.
- Adjust the frosting's consistency by adding the remaining milk or cream as needed. Set the frosting aside.
- Level the cakes by removing any domes from the tops using a large serrated knife, if necessary. Place the first cake on a serving plate or a cardboard cake round.
- Spread about 1 cup of frosting in an even layer on top of the cake.
- Add the second cake layer on top of the frosting.
- Apply another cup of frosting on the cake's top, spreading it into an even layer.
- Frost the outside of the cake after adding the remaining layer. Refer to my tutorial for a smooth cake frosting if necessary.
- Immediately press butterscotch chips into the cake's sides after frosting.
- Use the remaining frosting to pipe shells around the cake's border.
- Store the cake in an airtight container. For the best taste, consume the cake within 3-4 days.
