Looking for a cake that’s bound to amaze? Well, the Butterscotch Pecan Cake is the one to try. It features layers of butterscotch-soaked cake, enhanced with a touch of rum, and a brown-butter frosting. To top it all off, chopped pecans add a delightful crunch.
And if that’s not enough to tempt your taste buds, there’s even a version with layers of crisp chewy pecan meringue, chocolate cake, butterscotch buttercream, vanilla whip, and pecans.
Key Butterscotch Pecan Cake Ingredients & Why
Adding nutty crunch to butterscotch pecan cake.
Use all-purpose or cake flour for a light, soft crumb.
Creating signature butterscotch flavor in batter and sauce.
Richness and flavor in batter, frosting, and sauce.
Creaminess in sauce and frosting.
Providing structure and moisture to the batter.
Adding flavor to the batter.
Baking powder and baking soda
Elevating cake’s rise and fluffiness.
Balancing sweetness, enhancing flavors in batter, frosting, and sauce.
Adding tanginess and creaminess to frosting.
Sweetness and preventing sugar crystallization in the sauce.
How Do You Make The Best Butterscotch Pecan Cake?
- Preheat oven to 350°F and keep 1 cup of cake mix for the Filling.
- Mix cake mix, butter, egg, and 1 cup pecans in a large bowl. Press the mixture into a greased 13 x 9-inch glass baking dish for baking.
- Bake for 10 minutes; meanwhile, prepare the filling.
- Blend 1 cup cake mix with eggs, corn syrup, and brown sugar in a medium mixing bowl. Beat at medium speed with an electric mixer for 3 minutes and add vanilla for extra flavor.
- Sprinkle butterscotch chips on the partially baked base, add the filling mixture, and top it with 1 cup of pecans for a delicious treat.
- To achieve a perfectly baked cake, place it in the oven for 25-30 minutes until it turns golden and sets. While it may appear slightly soft in the center, let it cool on a wire rack, then cut it into squares for serving. (TIP: Make cutting a breeze by using a greased plastic knife.)
Pro Tips For Making Butterscotch Pecan Cake Recipe
- Enhance pecan flavor: Toast them on a baking sheet at 350°F for 8-10 minutes.
- Ensure even mixing: Use room temperature ingredients for a smoother texture.
- Prep butterscotch sauce early: Cool it in the fridge for later use.
- Create flat cake layers: Trim tops for even frosting application.
- Moisturize with butterscotch sauce: Brush layers after cooling.
- Chill before frosting: Refrigerate for 1 hour for easier, even frosting.
- Frost with an offset spatula: Start thin, layer up for even coverage.
- Beautifully garnish with pecans: Decorate sides and top.
How to Store Butterscotch Pecan Cake
- Let the cake cool completely before storing.
- To prevent drying out, tightly wrap the cake in plastic or use an airtight container.
- For cream cheese frosting, refrigerate the cake. Use an airtight container or plastic wrap for up to 2 days.
- Unfrosted cakes can be kept at room temperature in an airtight container for up to 3 days.
Can You Freeze Butterscotch Pecan Cake?
Freeze butter pecan cake, frosted or not, by wrapping it tightly in plastic wrap and aluminum foil. Store it in an airtight container and freeze for 2-3 months. When it’s time to thaw, place it in the fridge overnight.
Frequently Asked Questions About Butterscotch Pecan Cake
How long does a butterscotch cake last?
When stored properly, a butterscotch cake remains fresh for 2-3 days at room temperature, or up to 5-6 days in the refrigerator.
What are the key ingredients in a butter pecan cake?
Sugar Spun Run highlights the essential ingredients for a butter pecan cake, which consist of cake flour, brown sugar, buttermilk, and chopped pecans.
What is the frosting on a butter pecan cake?
Sugar Spun Run opts for brown sugar frosting with their butter pecan cake, whereas Divas Can Cook goes for brown sugar cream cheese frosting.
Butterscotch Pecan Cake Recipe
- 1 package (18.25 ounces) yellow cake mix, divided
- 1/2 cup butter
- 1 cup chopped pecans
- 1 cup reserved yellow cake mix
- 3/4 cup Karo® Dark Corn Syrup
- 1/2 cup brown sugar
- 1 teaspoon pure vanilla extract
- 1 cup butterscotch chips
- 1 cup chopped pecans
- Begin by preheating the oven to 350°F, and remember to reserve 1 cup of cake mix for the filling.
- Combine the remaining cake mix, butter, egg, and 1 cup of pecans in a large bowl using an electric mixer at low speed. Then, press the mixture into a greased 13 x 9-inch glass baking dish.
- Begin by baking for 10 minutes, and in the meantime, get started on the filling.
- In a medium mixing bowl, combine 1 cup cake mix, eggs, corn syrup, and brown sugar. Use an electric mixer at medium speed to beat the mixture for 3 minutes, and then incorporate the vanilla.
- Start by sprinkling butterscotch chips over the partially baked base, then pour the filling mixture carefully over it. Finish by topping it with 1 cup of pecans.
- Bake for 25-30 minutes, or until the cake has a golden hue around the edges and sets perfectly. Though it might retain a slight softness at the center, cool it on a wire rack, and then slice it into squares. (TIP: Enhance cutting ease with a greased plastic knife.)