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My family got hooked on this cake after I brought it to a holiday party and now they request it every birthday. I love that you always end up with a slice that is both rich and light thanks to the crunchy topping.
Ingredients
- All purpose flour: Ensures a tender cake crumb Use a fresh high quality flour for best results
- Granulated sugar: Adds sweetness and helps the cake hold its structure Always use fresh sugar to prevent clumping
- Unsalted butter: Gives richness and ensures a tender cake Choose a high fat content European style butter if available
- Butterscotch chips: Provide the signature butterscotch flavor and creamy texture Melt fully for even mixing
- Buttermilk: Adds tanginess and tenderness to the cake Use real buttermilk not milk with lemon
- Large eggs: Bind the batter and give body and moisture Pick fresh eggs so the cake rises evenly
- Baking powder and baking soda: Leavening agents that help your cake rise Double check your baking powder is not expired
- Salt: Balances sweetness and deepens flavor Use a fine kosher or sea salt
- Vanilla extract: Enhances butterscotch notes and rounds out sweetness Pure vanilla makes a difference
- Powdered sugar: Used for the frosting to give it smoothness Sift if needed to avoid lumps
- Butterscotch sauce: Brings an extra level of butterscotch to the frosting Choose a thick quality sauce
- Heavy cream: Makes the frosting fluffy and glossy Use cold cream for best volume
- Chopped pecans: Essential for the crunchy topping Toast lightly for bolder flavor
- Crushed pretzels: Brings salty crunchiness to balance sweetness Use thin pretzel sticks for easy crushing
- Brown sugar: Adds caramel-like undertones to the topping and crunchiness Use light brown sugar for subtle flavor
Step by Step Instructions
- Prepare the Oven and Pans:
- Set oven to a steady 350 degrees Fahrenheit and grease two nine inch cake pans well with butter and flour This prevents sticking and helps cakes release easily
- Make the Cake Batter:
- Cream softened butter and granulated sugar in a large bowl for about three to four minutes Beat until pale and fluffy to properly aerate for a light crumb
- Add Eggs and Flavor:
- Mix in the eggs one at a time ensuring each is completely blended before adding the next Whisk in melted butterscotch chips for depth and stir in vanilla extract
- Combine Dry Ingredients:
- In a separate bowl whisk flour baking powder baking soda and salt together This helps distribute rising agents and salt throughout the cake
- Combine Wet and Dry:
- Alternate adding dry mixture and buttermilk to the butter mixture Start and end with dry ingredients Mix gently until just incorporated to keep the cake tender
- Bake the Cakes:
- Divide the batter equally between the pans Smooth the tops with a spatula and bake for twenty five to thirty minutes Check doneness with a toothpick in the center
- Cool the Cakes:
- Allow cakes to rest in pans for ten minutes then carefully turn out onto racks to cool completely so frosting will not melt
- Make the Frosting:
- Beat softened butter until smooth Gradually add powdered sugar alternating with butterscotch sauce and heavy cream Beat until fluffy and pale Stir in vanilla for balanced sweetness
- Prepare the Crunch Topping:
- Mix chopped pecans crushed pretzels brown sugar and melted butter thoroughly Spread mixture on a baking sheet and toast in the oven for eight to ten minutes Cool fully before topping the cake
- Assemble the Cake:
- Place one completely cooled cake layer onto your serving plate Frost generouly with butterscotch frosting Set the second cake layer on top and frost the entire cake
- Add the Crunch:
- Gently sprinkle the cooled nut and pretzel crunch over the entire cake pressing lightly so it sticks
- Chill and Serve:
- Transfer finished cake to the fridge for at least thirty minutes Letting it chill helps the frosting hold up and cuts cleanly
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The butterscotch chips are my absolute favorite ingredient The moment they melt into the batter my whole kitchen smells like a candy shop I always remember my grandmother sneaking a warm slice to me before everyone else arrived for dessert
Storage Tips
Keep leftover cake covered in the refrigerator to maintain freshness It will stay perfectly moist for up to four days Let slices come to room temperature for best flavor If needed you can freeze individual slices for up to two months tightly wrapped
Ingredient Substitutions
If you lack butterscotch chips try using white chocolate chips with a dash of butterscotch flavoring Pecans can be swapped for walnuts or almonds For the buttermilk you can combine whole milk and a spoonful of lemon juice as a substitute
Serving Suggestions
For extra indulgence top each slice with a dollop of unsweetened whipped cream or a scoop of vanilla ice cream Coffee and cold milk both enhance the butterscotch flavor I like to serve the cake sliced thick and slightly chilled as it holds its shape better
A Sweet Treat with History
Butterscotch is a flavor classic that dates back centuries often used in British confections This cake brings back that nostalgic flavor but adds a modern American twist with the crunchy salty topping Every time I slice into it I feel like I am sharing a family tradition
Frequently Asked Questions About Recipes
- → How can I maintain a moist cake texture?
Use room-temperature ingredients and mix the batter just until combined to prevent dryness.
- → Can the frosting be prepared ahead of time?
Yes, make the frosting up to two days ahead, chill in an airtight container, and re-whip before spreading.
- → What are alternatives to butterscotch chips?
Try white chocolate chips with butterscotch extract for similar flavor if you’re out of butterscotch chips.
- → Should the cake cool fully before frosting?
Absolutely. Let cake layers cool completely to keep the frosting light and to avoid melting.
- → How do I enhance the crunch topping?
Add a pinch of sea salt or a drizzle of caramel for extra flavor and texture to the crunch layer.