Dessert

Butterscotch Crunch Cake Recipe

ByZoe Lane October 21, 2025October 21, 2025

Introduction

Butterscotch Crunch Cake is a delightful treat that combines moist, tender cake with a crunchy, caramel-infused topping. This crowd-pleaser is perfect for holidays, potlucks, or anytime you want a comforting dessert with a little extra texture and flavor.

A tall three-layer cake stands on a white plate, each dark brown sponge layer separated by thick creamy white frosting swirled with crunchy pieces of crumbly brown cookies. The top layer is crowned with equal-sized creamy white dollops around the edge, each topped with small chunks of the same brown cookies. A glossy caramel sauce drips over the sides of the cake in slow, thick streams, adding a shiny golden contrast to the rich, textured layers and the smooth frosting. The whole cake is set against a soft white marbled surface, creating a warm, inviting focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1½ cups brown sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
2½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
½ cup chopped pecans or walnuts, roasted
½ cup toffee bits or crushed butterscotch candies
2 tablespoons brown sugar (for topping)
2 tablespoons melted butter (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or line it with parchment paper for easy cleanup.
Step 2: In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 3–4 minutes.
Step 3: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4: In a separate bowl, whisk the flour, baking powder, baking soda, and salt.
Step 5: Add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Step 6: Pour the batter into the prepared baking dish and spread evenly.
Step 7: Mix the chopped nuts, toffee bits, brown sugar, and melted butter in a small bowl. Sprinkle this topping evenly over the batter.
Step 8: Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool before slicing.

Tips & Variations

Add crushed pretzels to the topping for a sweet and salty twist.
For a nut-free version, use graham cracker crumbs and toffee bits only in the topping.
Drizzle warm butterscotch sauce or whiskey caramel over the cooled cake for an extra indulgent finish.

Storage

Store the cake wrapped tightly at room temperature for 3–4 days. For longer storage, refrigerate for up to one week and bring to room temperature before serving. You can also freeze individual slices wrapped in plastic wrap and foil for up to 3 months. Thaw and warm in the oven or toaster oven to restore the crunch.

How to Serve

The image shows a three-layer brown cake on a white marbled surface. Each layer of the cake is separated by thick, creamy white frosting that also holds chunks of light brown cookie pieces nestled within it. The top layer is covered with a smooth, shiny caramel sauce that drips down the sides in slow, thick streams. On top of the caramel layer are large dollops of the same creamy white frosting, each one topped with more cookie crumbs and chunks. The cake looks moist with a soft texture, and the warm background lights make the cake look cozy and inviting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Using regular milk will work, but the cake may be less tender and slightly less moist. To mimic buttermilk, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes before using.