Butterscotch Crunch Cake

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Ingredients

Cake

  • 2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup milk

Butterscotch Frosting

  • 1 cup butterscotch chips
  • ½ cup heavy cream
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar

Crunch Topping

  • 1 cup crushed toffee bits or butterscotch candy pieces
  • ½ cup chopped pecans or walnuts (optional)

Instructions

1. Prepare the Cake

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in the vanilla extract.
  6. In a separate bowl, whisk together the flour, baking powder, and salt.
  7. Add the dry ingredients alternately with the milk, mixing until just combined.
  8. Divide the batter evenly between the prepared pans.

2. Bake

  1. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

3. Make the Frosting

  1. Heat the heavy cream until hot but not boiling.
  2. Pour over the butterscotch chips and let sit for 2 minutes.
  3. Stir until smooth and allow to cool slightly.
  4. Beat the softened butter until creamy.
  5. Gradually add the powdered sugar.
  6. Mix in the cooled butterscotch mixture until smooth and fluffy.

4. Assemble the Cake

  1. Place one cake layer on a serving plate.
  2. Spread a layer of frosting over the top.
  3. Add the second cake layer.
  4. Frost the top and sides of the cake.

5. Add the Crunch Topping

  1. Sprinkle the toffee bits and chopped nuts over the top of the cake.
  2. Gently press some of the topping onto the sides if desired.

Tips

  • Chill the cake for 20 minutes before slicing for cleaner cuts.
  • Toast the nuts before using for extra flavor.
  • Add a drizzle of caramel sauce for an even richer dessert.
  • Store covered in the refrigerator for up to 4 days.

Prep Time

25 minutes

Bake Time

30 minutes

Total Time

55 minutes

Servings

10–12 slices

Nutritional Information (Approximate per slice)

  • Calories: 500–650 kcal
  • Protein: 5–7 g
  • Fat: 25–35 g
  • Carbohydrates: 60–75 g
  • Fiber: 1–2 g
  • Sugar: 45–55 g

Conclusion

Butterscotch Crunch Cake combines moist buttery cake, smooth butterscotch frosting, and a crunchy topping for a dessert that’s both elegant and irresistible.

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