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
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 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
