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

Scale

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