Butterscotch Crunch Cake Recipe
If you have a soft spot for desserts that bring together creamy sweetness and a delightful crunch, the Butterscotch Crunch Cake is your new best friend. This cake is an irresistible combination of moist layers infused with rich butterscotch flavor, topped with a luscious butterscotch frosting and finished with a crunchy topping that elevates every bite. It’s the kind of dessert that feels like a warm hug after a long day, perfect for celebrations or simply treating yourself to something spectacularly delicious.
Ingredients You’ll Need
The secret to the magic of this Butterscotch Crunch Cake lies in its simple yet thoughtfully chosen ingredients. Each component plays a crucial role in sculpting the cake’s moist texture, deep flavor, and that inviting golden hue that makes it so appealing at first glance.
- All-purpose flour: The backbone of your cake structure, providing the perfect crumb texture.
- Granulated sugar: Sweetens the cake and helps with tenderness when creamed with butter.
- Unsalted butter: Softened for easy mixing and flavor richness in both cake and frosting.
- Butterscotch chips: Melted for an intense, buttery butterscotch essence inside the batter.
- Buttermilk: Adds moisture and a slight tang to balance the sweetness.
- Eggs: Bind everything together and contribute to the cake’s light rise.
- Baking powder and baking soda: Essential leaveners to give the cake that perfect lift.
- Salt: Enhances all the sweet flavors by balancing them perfectly.
- Vanilla extract: Complements the butterscotch with a warm, fragrant note.
- Powdered sugar: For the silky smooth frosting that melts in your mouth.
- Butterscotch sauce: Intensifies the frosting’s flavor with its caramelized sweetness.
- Heavy cream: Balances the frosting’s consistency, making it fluffy but spreadable.
- Chopped pecans: Provide a buttery crunch that adds texture to the crunch topping.
- Crushed pretzels: Bring a hint of salty crispness, enhancing the overall crunch.
- Brown sugar: Adds caramel notes and helps the topping caramelize beautifully.
How to Make Butterscotch Crunch Cake
Step 1: Prepare Your Pans and Ingredients
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to prevent sticking; this little step makes all the difference when you’re ready to release your perfectly baked cakes from the pans.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy—about 3 to 4 minutes. This step is where you build the cake’s tender crumb and subtle sweetness, so don’t rush it!
Step 3: Incorporate the Eggs and Butterscotch
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the melted butterscotch chips and vanilla extract, folding everything until smooth and fragrant. This mixture is where your cake starts to develop its rich butterscotch personality.
Step 4: Combine Dry Ingredients Separately
In another bowl, whisk together the flour, baking powder, baking soda, and salt. This even distribution ensures your cake rises nicely without creating pockets of baking powder.
Step 5: Mix Dry and Wet Ingredients Alternately
Gradually add the dry mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. It’s important to mix just until combined — overmixing can toughen your cake, and we want only the fluffiest!
Step 6: Bake the Cake
Divide the batter evenly between your two prepared pans and smooth the tops. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. The smell wafting through your kitchen at this point? Pure anticipation of something extraordinary.
Step 7: Cool the Cake Layers
Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely. This step is essential so your frosting doesn’t melt upon contact.
Step 8: Make the Butterscotch Frosting
Beat softened butter until creamy, then gradually add powdered sugar while alternating with butterscotch sauce and heavy cream. Beat until fluffy and smooth before stirring in vanilla extract for that perfect finishing touch.
Step 9: Prepare the Crunch Topping
Mix chopped pecans, crushed pretzels, brown sugar, and melted butter in a bowl. Spread out on a baking sheet and bake at 350°F (175°C) for 8 to 10 minutes until golden and fragrant. Let cool completely — this crunchy topping is what makes the Butterscotch Crunch Cake truly unforgettable.
Step 10: Assemble the Cake
Frost one cake layer with the butterscotch frosting, then gently place the second layer on top. Use the remaining frosting to cover the top and sides of the cake completely.
Step 11: Add the Crunch Topping and Chill
Sprinkle the cooled crunch topping generously over the frosted cake, pressing lightly so it sticks well. Refrigerate the cake for at least 30 minutes to let the frosting set before slicing and serving.
How to Serve Butterscotch Crunch Cake
Garnishes
Elevate your Butterscotch Crunch Cake by adding a few extra chopped pecans or a drizzle of warm butterscotch sauce right before serving. Fresh berries or edible flowers also add a lovely pop of color and contrast.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream, which helps balance the richness and add an airy texture to each bite. A hot cup of coffee or a creamy latte is a perfect beverage to accompany this decadent dessert.
Creative Ways to Present
For a stunning presentation, serve individual slices on pretty dessert plates and top with a sprig of mint or a sprinkle of flaky sea salt to highlight the butterscotch flavors. You might even try layering the cake in a trifle glass with alternating crunch topping and frosting for a showstopping dessert that impresses your guests.
Make Ahead and Storage
Storing Leftovers
Store leftover Butterscotch Crunch Cake in an airtight container in the refrigerator. It will keep well for up to four days while maintaining its moisture and crunch. Let it come to room temperature before serving for the best texture and flavor.
Freezing
This cake freezes beautifully. Wrap it tightly in plastic wrap, then aluminum foil, and store in the freezer for up to three months. Thaw overnight in the refrigerator before serving to preserve that perfect balance of soft cake, creamy frosting, and crunchy topping.
Reheating
You can enjoy this cake slightly warmed by letting a slice sit at room temperature or gently warming it in the microwave for 10 to 15 seconds. Avoid overheating so the crunch topping stays crisp and the frosting doesn’t melt completely.
FAQs
Can I substitute the buttermilk in the recipe?
Yes, if you don’t have buttermilk on hand, mix one cup of milk with one tablespoon of lemon juice or white vinegar and let it sit for 5 minutes before using. This homemade buttermilk substitute will give you similar moisture and tang.
Is it necessary to melt the butterscotch chips?
Melting the chips into the batter ensures an even butterscotch flavor throughout the cake rather than pockets of individual chips. It creates a smooth, cohesive taste that’s key to the Butterscotch Crunch Cake experience.
What can I use instead of pretzels in the crunch topping?
If pretzels aren’t your favorite or you need a gluten-free option, crushed toasted nuts or gluten-free crispy cereals can add the crunch factor nicely, though the salty contrast might be a little different.
Can I make this cake in one pan instead of two?
You could bake it in a single larger pan, but it will take longer to bake and won’t have the same layered effect. For the best results and that classic look, stick to two 9-inch pans.
How do I avoid the crunch topping from getting soggy?
Make sure the crunch topping is completely cooled before sprinkling it onto the frosted cake. Applying it right before chilling the cake helps keep it crisp and adds that delightful texture contrast in every bite.
Final Thoughts
I truly believe the Butterscotch Crunch Cake is a treasure worth baking again and again. Its rich flavors and satisfying textures create a comforting yet exciting dessert that’s sure to earn rave reviews from family and friends. So go ahead, gather your ingredients, and bring a slice of this buttery, crunchy delight into your kitchen. Trust me, your taste buds will thank you!
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Butterscotch Crunch Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Butterscotch Crunch Cake is a rich and indulgent dessert featuring moist butterscotch-flavored cake layers topped with creamy butterscotch frosting and a crunchy pecan and pretzel topping. This cake blends smooth butterscotch sweetness with a delightful textural contrast, perfect for special occasions or an everyday treat.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup butterscotch chips, melted
- 1 cup buttermilk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the Butterscotch Frosting:
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup butterscotch sauce
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
For the Crunch Topping:
- 1/2 cup chopped pecans
- 1/2 cup crushed pretzels
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes don’t stick.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
- Add Butterscotch and Vanilla: Stir in the melted butterscotch chips and vanilla extract until well mixed.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to ensure even distribution of ingredients.
- Combine Mixtures: Gradually add the dry mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid over-mixing.
- Prepare Pans: Divide the batter evenly into the prepared cake pans and smooth the tops with a spatula.
- Bake: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center of the cakes comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for about 10 minutes. Then, turn them out onto wire racks to cool completely.
- Prepare Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the butterscotch sauce and heavy cream. Beat until the frosting is light and fluffy. Stir in the vanilla extract.
- Make Crunch Topping: Combine the chopped pecans, crushed pretzels, brown sugar, and melted butter in a small bowl. Spread the mixture onto a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until golden brown. Allow it to cool completely.
- Assemble Cake: Once the cakes are fully cooled, spread a layer of butterscotch frosting on top of one of the cake layers. Place the second cake layer on top. Use the remaining frosting to frost the top and sides of the cake.
- Add Crunch Topping: Sprinkle the cooled crunch topping over the frosted cake, pressing lightly to adhere.
- Chill Cake: Chill the cake in the refrigerator for at least 30 minutes before slicing to allow the frosting to set.
- Serve: Serve and enjoy the deliciously indulgent Butterscotch Crunch Cake!
Notes
- To enhance the butterscotch flavor, add a pinch of sea salt to the frosting.
- Ensure cakes are completely cooled before frosting to prevent the frosting from melting.
- Cake layers can be made a day ahead and stored in the refrigerator for convenience.
- Use room temperature ingredients and avoid overmixing to prevent dry cake layers.
- Frosting can be made in advance, stored in an airtight container in the fridge for up to two days, and stirred before use.
- If butterscotch chips are unavailable, substitute with white chocolate chips and a touch of butterscotch extract for flavor.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: Butterscotch cake, crunch topping, butterscotch frosting, pecan pretzel topping, dessert cake, homemade cake
