Butterscotch Crunch Cake (Print-Friendly Format)

Soft butterscotch cake with creamy frosting and nutty caramel crunch, perfect for celebrations or sweet indulgence.

# Required Ingredients:

→ Cake Batter

01 - 315 g all-purpose flour
02 - 300 g granulated sugar
03 - 113 g unsalted butter, softened
04 - 170 g butterscotch chips, melted
05 - 240 ml buttermilk
06 - 3 large eggs
07 - 10 g baking powder
08 - 5 g baking soda
09 - 3 g salt
10 - 5 ml vanilla extract

→ Butterscotch Frosting

11 - 113 g unsalted butter, softened
12 - 375 g powdered sugar
13 - 60 ml butterscotch sauce
14 - 30 ml heavy cream
15 - 2.5 ml vanilla extract

→ Crunch Topping

16 - 50 g chopped pecans
17 - 40 g crushed pretzels
18 - 50 g brown sugar
19 - 28 g unsalted butter, melted

# How to Make It:

01 - Preheat the oven to 175°C. Grease and flour two 23-cm round cake pans to prevent sticking.
02 - In a large mixing bowl, cream the softened butter with granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
03 - Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in melted butterscotch chips and vanilla extract until well combined.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt for even distribution.
05 - Gradually add the dry mixture and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined to avoid over-mixing.
06 - Divide batter evenly between the prepared pans. Smooth the tops and bake for 25-30 minutes, or until a toothpick inserted in the centre comes out clean.
07 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - Beat softened butter until creamy. Gradually add powdered sugar, alternating with butterscotch sauce and heavy cream. Beat until the frosting is light and fluffy. Stir in vanilla extract.
09 - Combine chopped pecans, crushed pretzels, brown sugar, and melted butter in a bowl. Spread onto a baking sheet and bake at 175°C for 8-10 minutes, until golden brown. Cool completely.
10 - Place one cooled cake layer on a serving plate. Spread a layer of butterscotch frosting on top. Place the second layer on top and use remaining frosting to cover the top and sides.
11 - Sprinkle cooled crunch topping over the frosted cake, pressing gently to adhere.
12 - Chill cake in refrigerator for at least 30 minutes to set the frosting before slicing and serving.

# Additional Information:

01 - Ensure cakes are completely cooled before frosting to prevent melting and sliding.
02 - A pinch of sea salt added to the frosting enhances butterscotch flavour complexity.
03 - Prepare cake layers one day ahead for convenience; wrap and refrigerate to maintain moisture.
04 - Room temperature ingredients allow for a more tender crumb and even mixing.

Go Back