Butterscotch cake has been a classic favorite for years, and it’s easy to see why. This delicious buttery cake is the perfect way to end any meal. Whether planning a birthday celebration or seeking something unique on a weeknight, the butterscotch cake is sure to please.
With this cake, you can experiment with different flavors and add-ins, like adding chopped nuts or chocolate chips to the frosting, for an extra special treat! No matter what flavor combination you choose, though, remember that homemade butterscotch cake always tastes best when shared with family and friends. In this guide, we’ll go over the perfect recipe and some of the most frequently asked questions about butterscotch cake so that you can make the perfect one every time!
Why is this butterscotch cake great to try?
- Because I used butterscotch chips, this recipe is so simple.
- Due to the extreme sweetness of butterscotch chips, I made a brown butter cake with brown sugar to strike the ideal balance.
- Since there are so many options for substitutions and dietary restrictions, the cake recipe is very flexible.
How do I know when the baking process is done??
Like all of my other cakes, I gently press on the cake’s tallest portion to see if the baking is complete. If the cake is baked, it will bounce back. Give it a few minutes in the oven if it remains indented before trying again.
What if I want to use frosting to decorate the cake?
The tallest part of the cake’s center can also be batter.
pierced with a toothpick; check to see if it emerges clean, with a few crumbs, or without anyMore than this, you can decorate the outside of the cake with one batch of Swiss meringue buttercream, French buttercream, or American buttercream.
More Dessert Recipes
- Non-Stick Cooking Spray
- 2½ cups all-purpose flour
- 1(3.4-ounce) package butterscotch instant pudding mix
- 3½ tsp baking powder
- ½ tsp salt
- 1½ cups light brown sugar
- ¾ cup unsalted butter softened
- 3 tbsp vegetable oil
- 1 tsp vanilla extract
- 4 large eggs
- 1¼ cups milk
- 1¼ cups unsalted butter softened
- 11 ounces butterscotch chips melted
- 6¼ cups powdered sugar
- ½ cup cream
- ½ tsp salt
- Preheat your oven to 350 °F.
- Line the bottom of 3(8-inch) cake pans withparchment paper circles.
- Thengrease the sides of pans with cooking spray.
- Forcake: in a medium bowl, blend togetherthe flour, pudding mix, baking powder andsalt.
- In a large bowl, add the brown sugar, butter and vegetable oil and beat untillight and fluffy.
- Add the eggs and vanilla extract and beat until well blended.
- Add half of the flour mixture and mix until justblended.
- Add the milk and mix until well blended.
- Add the remaining flour mixture and mix until well blended.
- Divide the mixture into the prepared cakes pans evenly.
- Bake for about 22-25 minutes.
- Remove the cake pans from oven and place onto the wire racks to cool for about 2-3minutes.
- Then invertthe cakes onto the racks to cool completely.
- Forfrosting: in a large bowl, add the butter and beat until smooth.
- Slowly add the melted butterscotch chips and mix until well blended.
- Add half of the powdered sugar, half of cream and salt and mix until well blended.
- Add the remaining powdered sugar and mix until smooth.
- Add the remaining cream and mix until smooth.
- Arrange 1cake onto a serving plate.
- Spread about 1 cup of frosting over the cakein an even layer.
- Now,arrange the second cake on top of frosting.
- Spread another q cup of frosting on top of second cake in an even layer.
- Place the third cake on top of frosting.
- Spread the frosting on top and sides of cake evenly.
- Cut the cake into desired-sized slices and serve.