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This Butterscotch Cake is a moist, from-scratch brown sugar cake topped with butterscotch buttercream made with melted butterscotch chips! The cake is covered in more butterscotch chips and totally to die for!
Table of Contents
I have been wanting to share a butterscotch cake for so long, it’s hard to remember when I even made the first version. All I know is that it was several years ago. I wasn’t having the success I wanted with a moist cake that was full of butterscotch flavor, so I held off. Fast forward to now. I went back to the butterscotch cake drawing board and this cake was born! I started with my newest Moist Vanilla Cake and adjusted things from there.
I have several versions of vanilla cake on this site, but my newest one is a favorite for a few reasons. First, I love the texture of it – so soft and more fluffy than some of the others. Another reason is the simplicity of the ingredients and the use of whole eggs, rather than egg whites. It makes it a pretty simple butter-based cake from scratch and I love it!
How to make Butterscotch Cake
For this butterscotch cake, I swapped out the regular white sugar for brown sugar. Brown sugar is what you’re going to find in butterscotch sauce, so it’s what you’ll find in this cake as well. It gives the flavor here and helps make a nice, moist cake.
The other addition is some butterscotch pudding mix, added as just the powder. You could totally leave it out and still enjoy the flavor of this cake, but there’s no doubt that the pudding mix adds some totally awesome flavor! It’s not over-the-top butterscotch flavor, but it’s that warm butterscotch-y flavor that is so wonderful. And when it’s paired with the butterscotch frosting, it’s like taking a bite of heaven!
Speaking of the butterscotch frosting, this is WHERE IT’S AT! Oh em gee. This frosting. I died. So, so good. You seriously won’t want to stop eating it. It’s a classic buttercream made with butter, powdered sugar and some cream or milk, but it’s got the addition of melted butterscotch chips. An entire bag of melted butterscotch chips. 🙂 Oh yes.
When the cake layers and the frosting are made – if you’ve managed to not devour everything already – it’s time to put the cake together. Layer it all together, frost it and then immediately press more butterscotch chips into the sides of the cake. If you wait, the buttercream will form a light crust on the outside and the butterscotch chips won’t stick to the sides anymore. I’d suggest having another full bag (or 2) handy. You probably won’t use them all, but it’d be so sad to run out of them. Not only does the cake look so fun with them all pressed into the sides, they are SO YUMMY! Can you tell I love me some butterscotch?
This might be the most dangerous cake to have come through my kitchen in a while. If there was a fork and the cake nearby, I was eating it. Fortunately my mom was visiting and wanted me to freeze some for her, or I would have eaten entirely too much of this thing. It’s moist, sweet, delicious and totally butterscotch. I’m several months away from my birthday, but at this moment I’m already planning on making this again for that occasion. YUM!!
Watch How To Make It
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Ultimate Butterscotch Cake
- Prep Time: 1 hour, 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour, 55 minutes
- Yield: 12-14 slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Butterscotch Cake is a moist, from-scratch brown sugar cake topped with butterscotch buttercream made with melted butterscotch chips! The cake is covered in even more butterscotch chips!
Ingredients
Butterscotch Cake
- 2 1/2 cups (325g) all purpose flour
- 3.4 oz butterscotch instant pudding mix
- 3 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/2 cups (337g) packed light brown sugar
- 3 tbsp vegetable oil
- 1 tsp vanilla extract
- 4 large eggs
- 1 1/4 cups (300ml) milk
Butterscotch Frosting
- 1 1/4 cups (280g) unsalted butter, room temperature
- 11 oz butterscotch chips, melted
- 6 1/4 cups (719g) powdered sugar
- 1/2 tsp salt
- 1/2 cup (120ml) milk or cream
Additional
- 12–14 oz butterscotch chips, for decorating
Instructions
1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
2. Combine the flour, pudding mix, baking powder and salt in a medium sized bowl and set aside.
3. Add the butter, brown sugar and vegetable oil to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
4. Add the eggs and vanilla extract and mix until completely combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Add half of the dry ingredients to the batter and mix until mostly combined.
6. Add the milk and mix until well combined. The batter will look a little curdled, but that’s ok.
7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
8. Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
9. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
10. To make the butterscotch frosting, add the butter to a large mixer bowl and beat until smooth.
11. Slowly add the melted butterscotch chips and mix until well combined.
12. Add about half of the powdered sugar, the salt and half of the milk or cream and mix until well combined.
13. Add the remaining powdered sugar and mix until smooth.
14. Add the remaining milk or cream as needed to get the right consistency of frosting. Set frosting aside.
15. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat, if needed. The cakes should be pretty flat already. Place the first cake on a serving plate or a cardboard cake round.
16. Spread about 1 cup of frosting into an even layer on top of the cake.
17. Add the second layer of cake on top of the frosting.
18. Add another cup of frosting on top of the cake and spread into an even layer.
19. Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.
20. Press butterscotch chips into the sides of the cake immediately after frosting it.
21. Use the remaining frosting to pipe shells around the border of the cake.
22. Store cake in an airtight carrier. Cake is best when eaten within 3-4 days.
Nutrition
- Serving Size: 1 Slice
- Calories: 798
- Sugar: 96.9 g
- Sodium: 461.3 mg
- Fat: 33.3 g
- Carbohydrates: 121.2 g
- Protein: 6.9 g
- Cholesterol: 132 mg
Categories
Enjoy!
This looks great and I am excited to try it. Do you know about how many cups of batter the recipe makes? I am planning on making it in a different shaped pan and I am trying to figure out if I need to double the recipe. Thank s!
I’m sorry, I’m not sure how many cups of batter.
Hi can I use buttermilk instead of milk to make the cake crumb even more soft
You could try it. I haven’t tried it with this cake and am not sure if it’d affect it or not.
how long would I need to bake if i am using 9inch pans?
I’m not sure, since I haven’t baked it in that size. I’m guessing around 18 minutes, give or take.
im kind of concerned to make this cake, it looks absolutely delish but it is for my grandfathers 74th birthday and i want to make sure that it is delicious! he absolutely loves butterscotCH but some people are commenting that the icing is too sweet and the cake is dry, ahhhhh.
Well, I do not think that the cake is dry when made correctly. But I will attest to the fact that the frosting is sweet. But that’s because it’s made up of butterscotch and sugar. However if you’re a big fan of butterscotch, which is very sweet, I would think you would like this cake.
Can i swap the all-purpose flour for cake flour?
I haven’t tried it with this particular cake, but I imagine it would be fine.
Can I use butterscotch custard powder instead of pudding mix?
I’m not really familiar with custard mix, so I’m not sure if it would affect the cake or not.
The cake is divine. The frosting was too sweet for my taste, would’ve been heavenly with whipped cream.
made this yummy cake.. would it freeze okay?
Freezing slices should be fine. I don’t normally freeze full cakes.
If I was to make butterscotch sauce from scratch (which I do often) would I put in the same measurement of sauce as I would the pudding mix?
I don’t believe that swap would work as well, but you could try it.
Made this cake!!!!! Perfect plus!!! I used sugar free butterscotch pudding . I could not find any regular instant butterscotch . Turned out perfect! I was concerned about the cake batter being too thick…. not to worry !This cake will be made again????
So glad you enjoyed it!
This was delish! I did get the cooking kind of pudding mix by accident, but the cake was still lovely. Yyyyyyum
I’m so glad it worked out and you enjoyed!
Hi thanks for the recipe. I didn’t get the pudding mix so tried it without the mix…. Turned out fine. Everybody enjoyed it.
I’m so glad to hear it was a success and you enjoyed it!
Hi, Lindsay! I made this butterscotch cake for New Years. My son loves anything butterscotch and it was a big hit. Everyone enjoyed it and they are still talking about it two days later! A very moist and flavorful cake, a definite hit! Thank you!
That’s awesome! I’m so glad everyone enjoyed!
I need to make this cake in a half sheet size. Will I need to modify ( double or triple) the recipe to do that?
I don’t think so, I think it’ll be fine, but I haven’t made this cake in that size to be able to say for sure.
Mam, please let me know the what ingredients do the instant butterscotch pudding consists of..?
Gosh, I’m not sure. The packaging has a whole list of ingredients.
But then what to use if I don’t get instant pudding mix..?
I’m honestly not sure. The butterscotch flavor is a tough one to add to cake, which is why I used the pudding mix. There’s really good flavor in the frosting though, so you could do the cake with brown sugar and the same frosting.
This looks amazing and butterscotch is my favorite!
Can you point me to your tutorial on frosting this beauty?
I added the link to the instructions. Thanks!
Hi im in England, is butterscotch pudding the same as angel delight over here as o would like to try this recipe.
It looks pretty similar. I think it might work.
I tried this cake for Thanksgiving and was really disappointed. The cake was dry, and the icing with the butterscotch chips plus the extra chips pressed into the sides made it SO sweet. I followed the recipe exactly, baked in 8 in pans.. whole milk.. butter… and oil.. cake was not over baked, just golden.. very disappointing.. If the dryness could be resolved, and leave off the extra butterscotch chips and maybe have some salt roasted pecans on top would be good…