Description
Bake the ultimate Butterscotch Crunch Cake with layers of moist butterscotch-flavored cake, creamy frosting, and a crunchy pecan-pretzel topping.
Follow this easy, detailed homemade recipe for a showstopping dessert that’s perfect for every occasion
Ingredients
For the Cake:
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2 ½ cups all-purpose flour
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1 ½ cups granulated sugar
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½ cup unsalted butter, softened
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1 cup butterscotch chips, melted
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1 cup buttermilk
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3 large eggs
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2 teaspoons baking powder
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1 teaspoon baking soda
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½ teaspoon salt
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1 teaspoon vanilla extract
For the Butterscotch Frosting:
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½ cup unsalted butter, softened
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3 cups powdered sugar
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¼ cup butterscotch sauce
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2 tablespoons heavy cream
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½ teaspoon vanilla extract
For the Crunch Topping:
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½ cup chopped pecans
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½ cup crushed pretzels
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¼ cup brown sugar
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2 tablespoons unsalted butter, melted
Instructions
Step 1:
Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans.
Line the bottoms with parchment paper if desired for easier release.
Step 2:
In a large mixing bowl, cream together the softened butter and granulated sugar.
Beat for 3-4 minutes until the mixture is light and fluffy.
This step is crucial for a tender cake.
Step 3:
Beat in the eggs one at a time.
Ensure each egg is fully incorporated before adding the next.
Scrape down the sides of the bowl as needed.
Step 4:
Stir in the melted butterscotch chips and vanilla extract.
Mix until the batter is smooth and fragrant.
Set aside.
Step 5:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
This ensures even distribution and prevents clumps.
Prepare to alternate the dry ingredients with the buttermilk.
Step 6:
Gradually add the dry ingredients and buttermilk to the butter mixture.
Begin and end with the dry ingredients.
Mix just until combined to avoid over-mixing.
Step 7:
Divide the batter evenly between the prepared pans.
Smooth the tops gently with a spatula.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Step 8:
Let the cakes cool in the pans for about 10 minutes.
Then turn them out onto wire racks to cool completely.
Cool cakes are essential for easy frosting.
Step 9:
Beat the softened butter in a large bowl until creamy.
Gradually add the powdered sugar, alternating with the butterscotch sauce and heavy cream.
Mix until light, fluffy, and spreadable.
Step 10:
Add the vanilla extract and mix briefly.
Adjust consistency by adding a little more cream if needed.
Set the frosting aside.
Step 11:
Combine chopped pecans, crushed pretzels, brown sugar, and melted butter in a small bowl.
Spread the mixture onto a baking sheet.
Bake at 350°F (175°C) for 8-10 minutes until golden and crunchy.
Step 12:
Allow the crunch topping to cool completely.
Break into small clusters for easy sprinkling.
This will add incredible texture to the finished cake.
Step 13:
Place one cooled cake layer onto a serving plate.
Spread a generous layer of butterscotch frosting over the top.
Place the second cake layer on top.
Step 14:
Frost the top and sides of the cake with the remaining frosting.
Use an offset spatula for a smooth, even finish.
Work gently to avoid pulling crumbs into the frosting.
Step 15:
Sprinkle the cooled crunch topping over the frosted cake.
Press lightly to adhere.
Chill the cake for at least 30 minutes before slicing.
