The flavors of this easy Butterscotch Cake recipe are irresistible. The layers of cake are infused with the rich warmth of brown sugar and a hint of vanilla and topped with a creamy butterscotch frosting.
Check out my Strawberry Crunch Cake and my Cinnamon Toast Crunch Cheesecake for more amazing cake recipes!
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This butterscotch cake is bursting with flavors and textures that come together to create a dessert experience like no other. Plus, the butterscotch chips are hidden gems in every bite.
Grab your apron and ingredients and let's get to baking this easy recipe! It's perfect for a special occasion or just because.
Why You'll Love This Recipe
The balanced combination of ingredients creates a taste profile that's simply delicious. Whether it's a birthday, celebration, or a gathering, this cake adds a touch of warmth to any occasion.
Baking this cake from scratch lets you enjoy creating a dessert that's made with quality, simple ingredients. No cake mix is needed, we're making this recipe from scratch!
Ingredients You Need
- All-purpose flour: The foundation of the cake, providing structure and texture.
- Baking powder: The leavening agent that causes the cake to rise and become light and airy.
- Salt: Enhances the overall flavor profile by balancing the sweetness.
- Unsalted butter: Room temperature butter contributes moisture, tenderness, and a buttery richness.
- Brown sugar: Brings a deep, caramel-like flavor and moistness to the cake.
- Eggs: Acts as binders, providing structure and stability.
- Vanilla extract: Adds a warm, familiar flavor to the cake.
- Whole milk: Adds moisture and richness to the cake batter.
- Butterscotch chips: Bring bursts of butterscotch flavor.
Butterscotch Frosting:
- Unsalted butter: Provides richness and creaminess, forming the base of the frosting's texture.
- Packed brown sugar: Infuses the frosting with that classic butterscotch flavor and a hint of caramel.
- Heavy cream: Brings a velvety texture to the frosting.
- Powdered sugar: Used to sweeten and thicken the frosting.
Step By Step Process Photos
Whisk dry ingredients together.
Add butter and brown sugar to a bowl.
Cream together and add eggs.
Add milk.
Add dry ingredients to wet ingredients.
Stir in the butterscotch chips.
Divide the batter between cake pans.
Bake!
Melt the butter in saucepan.
Add powdered sugar.
Whisk until frosting is smooth.
Add frosting to cake layers.
How To Make Butterscotch Cake From Scratch
Step 1. Preheat oven: Preheat your oven to 350 °F and grease/flour two 9-inch round cake pans.
Step 2. Sift dry ingredients: In a large mixing bowl, sift together flour, baking powder, and salt. Set aside.
Step 3. Cream butter and sugar: In a large bowl, cream softened butter and brown sugar at high speed with an electric mixer until light and fluffy.
Step 4. Add eggs and vanilla: Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Step 5. Alternate wet and dry ingredients: Gradually add the sifted dry ingredients to the butter mixture, alternating with whole milk. Beat well after each addition. Stir in butterscotch chips.
Step 6. Divide and bake: Divide and pour batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick comes out clean.
Step 7. Cool cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
Step 8. Make butterscotch frosting: In a medium saucepan, melt butter. Add brown sugar and heavy cream, stirring until it comes to a boil. Remove from heat, cool for 5-10 minutes, then gradually whisk in powdered sugar until smooth.
Step 9. Assemble the layer cake: Once cakes are cool, place one layer on a plate, spread frosting on top with an offset spatula, and place the second cake layer. Frost the top and sides of the cake with the remaining frosting.
Step 10. Decorate: Decorate the top of the cake with additional butterscotch chips, if desired. Slice with a serrated knife and serve your moist cake!
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Making Cupcakes
You can adapt this recipe to make cupcakes. Fill cupcake liners about two-thirds full with batter and bake them for a shorter time, usually around 15-20 minutes. Keep an eye on them and do the toothpick test to determine doneness. Once they're cooled, top them with the homemade butterscotch sauce.
Tips
- Make sure your butter, eggs, and milk are at room temperature. This helps with mixing and even distribution of ingredients.
- When adding the dry ingredients and milk to the batter, alternate between them in small portions. Begin and end with the dry ingredients.
- Gently fold in the butterscotch chips at the end using a spatula. This prevents overmixing and helps make sure the chips are evenly distributed.
- Enhance the butterscotch flavor by drizzling the finished cake with a homemade salted caramel sauce.
- Instead of butterscotch frosting, try a tangy cream cheese frosting. The slight tartness of the cream cheese complements the sweetness of the cake beautifully.
Frequently Asked Questions About Butterscotch Cake
Use a toothpick inserted into the center of the cake layers. If it comes out clean or with a few crumbs, the cakes are ready.
Yes, you can store the cake at room temperature for 1-2 days, covered with a cake dome or plastic wrap to prevent drying.
Refrigeration is recommended for longer storage. Place the cake in an airtight container or cover it with plastic wrap before refrigerating for up to 3-4 days.
Yes, you can wrap individual slices in plastic wrap and then place them in a larger container or freezer bag for easy portioning. Thaw the cake overnight in the refrigerator when you're ready to eat it.
More Cake Recipes You Might Enjoy
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Butterscotch Cake
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ¾ cups packed brown sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- ½ cup butterscotch chips
For Butterscotch Frosting:
- ½ cup unsalted butter softened
- 1 cup packed brown sugar
- ½ cup heavy cream
- 3 cups powdered sugar
Instructions
- Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a medium-sized bowl, sift together the flour, baking powder, and salt.
- In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, and beating well after each addition. Stir in the butterscotch chips.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer them to a wire rack to cool completely.
- To make the butterscotch frosting, melt the butter in a medium-sized saucepan over medium heat. Add the brown sugar and heavy cream, stirring constantly until the mixture comes to a boil.
- Remove the mixture from heat and let it cool for 5-10 minutes.
- Gradually whisk in the confectioners' sugar until the frosting is smooth and creamy.
- Once the cakes are completely cool, place one cake layer on a cake plate and spread a layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Decorate the top of the cake with additional butterscotch chips, if desired.
Notes
- Make sure your butter, eggs, and milk are at room temperature. This helps with mixing and even distribution of ingredients.
- When adding the dry ingredients and milk to the batter, alternate between them in small portions. Begin and end with the dry ingredients.
- Gently fold in the butterscotch chips at the end using a spatula. This prevents overmixing and helps make sure the chips are evenly distributed.
- Enhance the butterscotch flavor by drizzling the finished cake with a homemade salted caramel sauce.
- Instead of butterscotch frosting, try a tangy cream cheese frosting. The slight tartness of the cream cheese complements the sweetness of the cake beautifully.
- Storing: Store the cake at room temperature for 1-2 days, covered with a cake dome or plastic wrap to prevent drying.
- Freezing: Wrap individual slices in plastic wrap and then place them in a larger container or freezer bag for easy portioning. Thaw the cake overnight in the refrigerator when you're ready to eat it.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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