Description

Butterscotch Crunch Cake is a decadent and moist dessert featuring a rich brown sugar and butter cake base topped with a crunchy mixture of roasted nuts and toffee bits. Infused with the tang of buttermilk and a hint of vanilla, this cake delivers a perfect balance of fluffy texture and sweet, crunchy topping that makes it irresistible for any occasion.

Ingredients

Scale

Cake Ingredients

1 cup unsalted butter, room temperature
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

Crunch Topping Ingredients

1 cup chopped pecans or walnuts, roasted
½ cup toffee bits or crushed butterscotch candies
¼ cup brown sugar
2 tablespoons melted unsalted butter

Instructions

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly or line it with parchment paper for easy removal and cleanup.
Cream Butter and Sugar: In a large mixing bowl, beat 1 cup of unsalted butter and 1½ cups of brown sugar together for 3-4 minutes until the mixture is light, fluffy, and pale in color, incorporating air for a tender cake.
Add Eggs and Vanilla: Crack in the 3 eggs one at a time, beating well after each addition. Stir in 2 teaspoons of vanilla extract thoroughly to combine.
Mix 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. Gradually add these dry ingredients to the wet mixture alternately with 1 cup of buttermilk, beginning and ending with the dry mix, mixing gently to maintain fluffiness without overworking.
Pour Batter and Add Topping: Pour the finished batter evenly into the prepared baking dish. In a small bowl, combine 1 cup of roasted chopped nuts, ½ cup toffee bits or crushed butterscotch candies, ¼ cup brown sugar, and 2 tablespoons melted butter. Sprinkle this crunch topping generously over the batter.
Bake and Cool: Bake in the preheated oven for 40–45 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool completely before slicing to preserve the crunch topping and achieve clean cuts.

Notes

Use room temperature eggs for better mixing and cake texture.
Do not mix the crunch topping into the batter to keep it crisp and flavorful; always sprinkle it on top.
For a nut-free version, substitute nuts with additional graham cracker crumbs and toffee bits.
To enhance flavor, drizzle butterscotch sauce or whiskey caramel over the cake after baking.
Store wrapped tightly at room temperature for 3-4 days or refrigerate up to a week.
Freeze individual slices wrapped in plastic wrap and foil for up to 3 months; thaw before serving.
Reheat in an oven or toaster oven to maintain topping crunch; avoid microwaving.

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

Keywords: Butterscotch Crunch Cake, butterscotch cake, crunchy cake topping, roasted nuts, toffee bits, dessert recipe, moist cake, easy cake recipe