Dessert

Butterscotch Crunch Cake Recipe

ByLily Cross October 21, 2025October 21, 2025

Introduction

Butterscotch Crunch Cake is a delightful dessert that combines rich caramel flavors with a satisfyingly crunchy topping. Moist, tender cake meets a crispy, nutty crust, making it perfect for any occasion—from holiday feasts to casual coffee breaks.

A close-up of a three-layer brown cake with thick light cream filling and crumbled brown cookie pieces between each layer. The cake is topped with dollops of the same cream and more cookie crumbs scattered on top. A rich caramel sauce drips slowly down the sides of the cake, adding a shiny golden contrast. The cake stands on a white marble surface with warm blurry lights in the background, giving a cozy feel. 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
Chopped pecans or walnuts, roasted (for topping)
Toffee bits or crushed butterscotch candies (for topping)
Brown sugar (for topping)
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.
Step 2: In a large bowl, cream the softened butter and brown sugar together for 3-4 minutes until the mixture is light and fluffy.
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. Add these dry ingredients alternately with the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Step 5: Pour the batter into the prepared baking dish. Sprinkle the chopped nuts, toffee bits or crushed butterscotch candies over the top. Then drizzle with a mixture of brown sugar and melted butter to create the crunch topping.
Step 6: Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before cutting and serving.

Tips & Variations

For extra texture, add crushed pretzels to the topping for a sweet and salty surprise.
If you need a nut-free version, substitute nuts with extra graham cracker crumbs combined with toffee bits.
After baking, drizzle the cake with butterscotch sauce or whiskey caramel for a fancy touch.

Storage

Store the cake wrapped tightly at room temperature for 3–4 days. Refrigerate for up to a week—bring to room temperature before serving for best flavor. To freeze, wrap individual slices in plastic wrap and foil; they keep up to 3 months. Reheat in the oven or toaster oven to preserve the crunch; avoid microwaving.

How to Serve

The image shows a three-layer cake with rich brown sponge layers and creamy off-white frosting between each layer. The middle layer of frosting is thick and smooth with chunks of crushed cookie pieces embedded inside. The top layer has dollops of frosting piped evenly around the edge, each topped with cookie crumbs. A shiny golden caramel sauce drips slowly down the sides of the cake, creating a glossy contrast against the matte texture of the sponge. The cake sits on a white plate against a soft white marbled background, with warm blurry lights shining softly in the back. 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?

Buttermilk adds moisture and a slight tang that enhances the flavor and texture. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.

How do I get the crunchy topping without mixing it into the batter?

To achieve that signature crunch, sprinkle the topping ingredients over the batter just before baking, rather than mixing them in. This creates a crisp, caramelized layer on top of the soft cake.