Butterscotch Crunch Cake Recipe
If you’re craving a dessert that perfectly balances buttery sweetness, a hint of saltiness, and a delightful crunch, you’re in for a treat with this Butterscotch Crunch Cake. Imagine layers of moist, tender cake made with velvety butterscotch chips, slathered in luscious butterscotch frosting, and topped with a crispy, nutty crunch that will keep you coming back for more. This cake feels like a warm hug in dessert form, ideal for celebrations or simply brightening any ordinary day with a bit of indulgence.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing the perfect Butterscotch Crunch Cake. Each item plays an important role in delivering the texture, flavor, and appearance that make this cake unforgettable.
- All-purpose flour: The structure builder that creates a soft yet sturdy cake base.
- Granulated sugar: Sweetens the cake and helps create a tender crumb.
- Unsalted butter, softened: Adds richness and moisture while allowing control over salt in the recipe.
- Butterscotch chips, melted: Infuses the cake batter with deep, creamy butterscotch flavor.
- Buttermilk: Brightens the taste and keeps the cake irresistibly moist.
- Eggs: Bind the ingredients and add extra richness.
- Baking powder and baking soda: Provide the perfect rise for fluffy layers.
- Salt: Enhances all the flavors without being overpowering.
- Vanilla extract: Adds a warm, aromatic note that complements the butterscotch beautifully.
- Powdered sugar: Creates a silky smooth texture in the frosting.
- Butterscotch sauce: Gives the frosting that signature sweet depth.
- Heavy cream: Whips the frosting to a light, fluffy perfection.
- Chopped pecans: Provide crunch and a nutty contrast.
- Crushed pretzels: Add a salty crunch that perfectly balances the sweetness.
- Brown sugar: Sweetens and caramelizes the crunch topping for extra texture.
How to Make Butterscotch Crunch Cake
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F (175°C) and greasing plus flouring two 9-inch round cake pans. Properly prepping your pans ensures the cakes will release easily after baking and helps maintain their perfect shape.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter with granulated sugar until the mixture turns light and fluffy—this usually takes about 3 to 4 minutes. This step creates a smooth base that traps air, giving your cake its tender texture.
Step 3: Incorporate Eggs and Flavor
Add the eggs one at a time, beating well after each to ensure they’re fully mixed in. Then stir in the melted butterscotch chips and vanilla extract, adding that beloved rich butterscotch magic into the batter.
Step 4: Combine Dry Ingredients Separately
Whisk together the flour, baking powder, baking soda, and salt in another bowl. This helps the leavening agents and salt distribute evenly throughout the batter, giving your cake a consistent rise and flavor.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
Gradually mix the dry ingredients and buttermilk into the butter mixture, starting and ending with the dry mix. Mix just until combined to keep the cake tender and avoid overworking the batter.
Step 6: Bake the Cake Layers
Divide the batter evenly between your prepared pans, smoothing each top with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Then let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Step 7: Make the Butterscotch Frosting
Beat softened butter until creamy, adding powdered sugar gradually while alternating with butterscotch sauce and heavy cream. Beat everything until the frosting is light, fluffy, and perfectly spreadable. Stir in vanilla extract for an extra flavor punch.
Step 8: Prepare the Crunch Topping
Mix together chopped pecans, crushed pretzels, brown sugar, and melted butter. Bake the mixture at 350°F (175°C) for 8 to 10 minutes until golden and crisp. Allow to cool before topping your cake for that addictive texture contrast.
Step 9: Assemble Your Butterscotch Crunch Cake
Frost one cooled cake layer with a generous spread of butterscotch frosting, then place the second layer on top. Cover the entire cake with the remaining frosting, then sprinkle the crunch topping generously over the cake, pressing lightly so it sticks. Chill for at least 30 minutes before slicing.
How to Serve Butterscotch Crunch Cake
Garnishes
A light dusting of powdered sugar or an extra drizzle of warm butterscotch sauce adds a touch of elegance and temptation. For an extra festive touch, sprinkle edible gold flakes or add a few whole pecans around the cake’s edge.
Side Dishes
This cake pairs wonderfully with freshly whipped cream or a scoop of vanilla ice cream to balance the richness. A hot cup of coffee or a creamy chai latte also elevates the butterscotch experience, making each bite even more comforting.
Creative Ways to Present
Try serving this Butterscotch Crunch Cake as mini individual cakes or in a trifle format layered with whipped cream and butterscotch sauce. You could also cut it into delicate bars dusted with sea salt to create a delightful sweet-salty snack perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Wrap your Butterscotch Crunch Cake tightly with plastic wrap or keep it in an airtight container in the refrigerator. This keeps the cake moist and the crunch topping crisp for up to 3 days without losing any of its delicious magic.
Freezing
To freeze, place the cake in a sturdy freezer-safe container or wrap it tightly in plastic, then foil. Freeze for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator to preserve its texture and flavors beautifully.
Reheating
If you’d like to warm a slice slightly, bring it to room temperature first, then gently heat it in a microwave for about 10 to 15 seconds. This revives the butterscotch frosting’s softness without melting it completely, making it taste freshly baked.
FAQs
Can I substitute almond milk or another milk for buttermilk?
Yes! You can create a buttermilk substitute by mixing 1 cup of almond milk (or any preferred milk) with a tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using to mimic the acidity that buttermilk provides.
Is it possible to make this cake gluten-free?
Absolutely. Use a gluten-free all-purpose flour blend that is designed for baking. Be sure it contains xanthan gum or a similar binder to help with structure and texture.
Can I make the frosting without heavy cream?
If you don’t have heavy cream, you can substitute with whole milk or even evaporated milk, though the frosting might be slightly less fluffy. For best results, use heavy cream to achieve that perfect light and airy texture.
How can I make the crunch topping extra crunchy?
Make sure to bake the topping until it’s nicely golden and allow it to cool completely before sprinkling it on the cake. You can also under-chop the pecans and pretzels for bigger chunks, increasing the satisfying crunch factor.
What’s the best way to transport this cake?
Chill the cake thoroughly before transport to allow the frosting to set well. Place it in a cake carrier with a secure lid or box, and keep it cool if possible during transit to maintain its shape and texture.
Final Thoughts
If you’re searching for that extra-special dessert to wow your family or guests, the Butterscotch Crunch Cake is an irresistible choice. It’s rich, comforting, and offers layers of flavor and texture that make every bite a celebration. Trust me, once you try making and savoring this cake, it will quickly become one of your favorite go-to recipes for any occasion.
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Butterscotch Crunch Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Butterscotch Crunch Cake is a decadent dessert featuring moist butterscotch-infused layers topped with a rich butterscotch frosting and a crunchy pecan and pretzel topping. Perfect for special occasions or satisfying your sweet tooth, this cake combines creamy, buttery, and salty-sweet flavors with a delightful texture contrast from the crunchy topping.
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 and Prepare Pans: 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, ensuring each is fully incorporated before adding the next.
- Add Butterscotch and Vanilla: Stir in the melted butterscotch chips and vanilla extract until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt for even distribution.
- Combine Wet and Dry: 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.
- Fill 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 comes out clean.
- Cool Cakes: Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make Frosting: Beat softened butter until creamy. Gradually add powdered sugar, alternating with butterscotch sauce and heavy cream. Beat until light and fluffy, then stir in vanilla extract.
- Prepare Crunch Topping: Combine chopped pecans, crushed pretzels, brown sugar, and melted butter in a small bowl. Spread on a baking sheet and bake at 350°F (175°C) for 8-10 minutes until golden. Cool completely.
- Assemble Cake: Spread a layer of frosting on one cake layer, top with the second layer, then frost the top and sides of the cake with remaining frosting.
- Add Crunch Topping: Sprinkle the cooled crunch topping evenly over the frosted cake, pressing lightly to adhere.
- Chill: Refrigerate the cake for at least 30 minutes to set the frosting.
- Serve: Slice and enjoy your delicious Butterscotch Crunch Cake!
Notes
- For enhanced butterscotch flavor, add a pinch of sea salt to the frosting.
- Ensure cakes are completely cooled before frosting to prevent melting.
- Cake layers can be made a day ahead and stored in the refrigerator for convenience.
- Use room temperature ingredients for moist cake layers.
- To avoid dry cakes, do not overmix the batter.
- The frosting can be made in advance and stored in an airtight container in the fridge for up to two days; bring to room temperature and re-beat before use.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: butterscotch cake, crunchy topping cake, pecan pretzel cake, butterscotch frosting, dessert cake, baked cake recipe
