Description

Butterscotch Crunch Cake is a delightful dessert featuring a moist, buttery cake infused with brown sugar and buttermilk, topped with a crunchy blend of nuts, toffee bits, and brown sugar caramel drizzle. Perfect for holidays, potlucks, or any occasion that calls for a sweet treat with a satisfying crunch.

Ingredients

Scale

For the Cake:

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

For the Crunch Topping:

Chopped pecans or walnuts, roasted – 1 cup
Toffee bits or crushed butterscotch candies – ¾ cup
½ cup brown sugar
¼ cup unsalted butter, melted

Instructions

Preheat and Prep: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
Cream Butter and Sugar: In a large mixing bowl, cream 1 cup of unsalted butter with 1½ cups of brown sugar until the mixture is light and fluffy, about 3 to 4 minutes, allowing air to incorporate for a tender cake.
Add Eggs and Vanilla: Crack in 3 large eggs one at a time, beating well after each addition to fully incorporate. Then, stir in 2 teaspoons of vanilla extract to add depth of flavor.
Mix the Dry Ingredients: In a separate bowl, whisk together 2½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt to ensure even distribution of leavening agents and seasoning.
Combine Wet and Dry Ingredients: Add the dry ingredients to the butter mixture alternately with 1 cup of buttermilk, beginning and ending with the dry ingredients. Mix gently until just combined to maintain cake tenderness.
Pour Batter and Add Crunch Topping: Pour the batter into your prepared baking dish, smoothing it evenly. Sprinkle the topping mix of chopped roasted nuts, toffee bits or crushed butterscotch candies, and the brown sugar mixed with melted butter generously over the top, avoiding mixing it into the batter to preserve the crunch.
Bake: Bake the cake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
Cool and Serve: Allow the cake to cool completely in the pan before slicing to let the topping set and the flavors meld. Serve at room temperature for the best crunch experience.

Notes

For extra texture, add crushed pretzels to the topping for a sweet and salty twist.
To make the cake nut-free, substitute the nuts in the topping with graham cracker crumbs combined with toffee bits.
Enhance the finished cake by drizzling butterscotch sauce or whiskey caramel over the top after baking for added richness.
Store wrapped tightly at room temperature for 3–4 days, or refrigerate for up to a week. Bring to room temperature before serving.
Freeze individual slices wrapped in plastic wrap and foil for up to 3 months; thaw and reheat in an oven or toaster oven to preserve the crunch.
Microwaving for reheating is not recommended as it can make the topping soggy.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Butterscotch cake, Crunch cake, Butterscotch crunch topping, Dessert recipe, Holiday cake, Potluck dessert, Nut topping cake