Why You’ll Love This Recipe
The Ultimate Butterscotch Cake is a sweet lover’s dream come true. The cake itself is incredibly moist, thanks to a combination of butter, vegetable oil, and a touch of butterscotch pudding mix. The butterscotch chips in the frosting add a creamy richness that’s irresistible. Each bite melts in your mouth with layers of flavor, and the frosting is the perfect finishing touch. It’s simple enough for a family gathering but fancy enough to serve at a party or special occasion.
Ingredients
For the Cake:
- 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
For the Butterscotch Frosting:
- 1 1/4 cups (280g) unsalted butter, room temperature
- 11 oz butterscotch chips, melted
- 6 1/4 cups (719g) powdered sugar
- 1/2 tsp salt
- 1/2 cup (120ml) milk or cream
For Decoration:
- 12–14 oz butterscotch chips, for decorating
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, butterscotch pudding mix, baking powder, and salt. Set aside.
- In a large bowl, cream the unsalted butter, brown sugar, and vegetable oil together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add the vanilla extract and eggs, one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk. Start and end with the dry ingredients, mixing until just combined after each addition.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
For the Butterscotch Frosting:
- In a large bowl, beat the room temperature butter with an electric mixer until smooth and creamy.
- Slowly add the melted butterscotch chips, mixing until fully combined.
- Gradually add the powdered sugar, 1 cup at a time, beating until smooth and fluffy after each addition.
- Add salt and milk or cream, and continue beating until the frosting is light and spreadable. If needed, adjust the consistency by adding more milk or powdered sugar.
Assembling the Cake:
- Place one layer of the cooled cake on a serving plate or cake stand.
- Spread a generous layer of butterscotch frosting over the top of the first cake layer.
- Place the second cake layer on top, and frost the top and sides of the entire cake with the remaining frosting.
- Decorate the top of the cake with the additional butterscotch chips.
- Let the cake set for a few minutes before slicing and serving.
Servings and Timing
- Servings: 12-14 slices
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 1 hour 10 minutes
Variations
- Add Nuts: For added crunch, sprinkle some chopped pecans or walnuts between the cake layers or on top of the frosting.
- Chocolate Layer: Add a layer of chocolate ganache between the cake layers for a delicious chocolate and butterscotch combination.
- Caramel Drizzle: For even more richness, drizzle caramel sauce over the top of the cake after decorating with butterscotch chips.
Storage/Reheating
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, refrigerate for up to a week. Bring it to room temperature before serving.
- Reheating: This cake is best enjoyed fresh, but you can warm it slightly in the microwave for a few seconds if you’d like to serve it slightly warm with a scoop of ice cream.
FAQs
Can I make this cake in advance?
Yes, you can bake the cake ahead of time and store it in an airtight container. Frost the cake just before serving for the freshest flavor.
Can I use a different flavor of pudding mix for this cake?
While butterscotch is the star of this recipe, you can experiment with other pudding flavors, such as vanilla or caramel, to create variations of this cake.
How do I prevent the cake from sticking to the pan?
Grease and flour the cake pans generously, or line them with parchment paper for easy removal. You can also use a non-stick spray with flour for added security.
Can I make this cake without butterscotch chips in the frosting?
Yes, if you don’t have butterscotch chips, you can substitute them with caramel chips or even a bit of brown sugar melted into the butter for the frosting.
Is there a substitute for brown sugar in this recipe?
You can substitute light brown sugar with dark brown sugar or white sugar. The brown sugar adds moisture and flavor, so if you use white sugar, your cake may be slightly drier.
Can I make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free version of this cake.
How can I adjust the sweetness of the frosting?
If the frosting is too sweet, you can reduce the amount of powdered sugar and increase the amount of cream to balance the flavor.
Can I decorate this cake with something other than butterscotch chips?
Yes, feel free to experiment with different decorations, such as chocolate chips, crushed toffee, or even drizzled caramel sauce.
Can I freeze this cake?
Yes, you can freeze the cake layers before frosting. Wrap each layer in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature before frosting and serving.
How do I make sure the frosting is smooth and creamy?
Ensure your butter is at room temperature and the butterscotch chips are melted fully before adding them to the frosting. If the frosting is too thick, add a bit more milk or cream to achieve the right consistency.
Conclusion
The Ultimate Butterscotch Cake is a decadent dessert that offers the perfect balance of sweetness and flavor. From the moist butterscotch cake to the rich, creamy frosting, each bite is pure indulgence. With easy-to-follow instructions and simple ingredients, you can create a cake that’s perfect for any occasion. Whether you’re celebrating a special event or treating yourself, this cake will be sure to satisfy your sweet tooth and leave everyone asking for more.
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Ultimate Butterscotch Cake
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
The Ultimate Butterscotch Cake is a rich, decadent dessert featuring moist butterscotch cake layers and a luscious butterscotch frosting. Topped with a sprinkle of butterscotch chips, this cake is a showstopper perfect for birthdays, holidays, or any special occasion. Indulge in its irresistible sweetness and creamy texture—each bite is a heavenly treat that will leave everyone asking for more.
Ingredients
For the Cake:
- 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
For the Butterscotch Frosting:
- 1 1/4 cups (280g) unsalted butter, room temperature
- 11 oz butterscotch chips, melted
- 6 1/4 cups (719g) powdered sugar
- 1/2 tsp salt
- 1/2 cup (120ml) milk or cream
For Decoration:
- 12–14 oz butterscotch chips, for decorating
Instructions
For the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a medium bowl, whisk together the flour, butterscotch pudding mix, baking powder, and salt. Set aside.
- In a large bowl, cream the butter, brown sugar, and vegetable oil using an electric mixer on medium speed for about 3-4 minutes until light and fluffy.
- Add vanilla extract and eggs, one at a time, mixing well after each addition.
- Gradually add the dry ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Butterscotch Frosting:
- Beat the room temperature butter with an electric mixer until smooth and creamy.
- Add the melted butterscotch chips and mix until fully combined.
- Gradually add powdered sugar, one cup at a time, beating until smooth and fluffy after each addition.
- Add salt and milk/cream, and beat until the frosting is light and spreadable.
Assembling the Cake:
- Place one layer of the cooled cake on a serving plate.
- Spread a generous layer of butterscotch frosting over the top.
- Add the second cake layer and frost the top and sides with the remaining frosting.
- Decorate the top with additional butterscotch chips.
- Allow the cake to set before slicing and serving.
Notes
- Variations: Add chopped nuts like pecans or walnuts, a layer of chocolate ganache, or drizzle caramel sauce for extra richness.
- Storage/Reheating: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
