Butterscotch Crunch Cake

If you’re craving a dessert that’s sweet, crunchy, and undeniably indulgent, Butterscotch Crunch Cake is your answer. This cake combines a rich, buttery flavor with a delightful crunch that makes every bite an experience. Whether you’re looking to impress guests at a dinner party or treat yourself to something special, this cake is sure to become a new favorite in your dessert repertoire.

Ingredients for Butterscotch Crunch Cake

Cake:

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 1/2 cups brown sugar
• 4 large eggs
• 1 cup buttermilk
• 1/2 cup sour cream
• 1 tbsp vanilla extract
• 1 cup chopped butterscotch chips

Butterscotch Frosting:

• 1 cup unsalted butter
• 1 1/2 cups brown sugar
• 1/4 cup heavy cream
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 1/4 tsp salt

Butterscotch Crunch Topping:

• 1/2 cup butterscotch chips
• 1/2 cup crushed cornflakes or rice cereal
• 1/4 cup toasted pecans (optional)

How to Make a Butterscotch Crunch Cake

Step 1: Prepare the Cake Batter

1. Start by heating your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
2. In a medium bowl, combine the flour, baking powder, baking soda, and salt, whisking them together.
3. In a larger bowl, beat the softened butter and brown sugar until the mixture is light and fluffy.
4. Add the eggs one at a time, ensuring to mix well after each addition. Then, stir in the vanilla extract.
5. Slowly incorporate the flour mixture into the butter mixture, adding it in three parts, alternating with the buttermilk. Make sure to start and end with the dry ingredients.
6. Gently fold in the sour cream, chopped butterscotch chips.
7. Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

Step 2: Make the Butterscotch Frosting

1. In a saucepan over medium heat, melt the butter until fully liquefied. Stir in the brown sugar and heavy cream, and bring to a simmer.
2. Cook for 2-3 minutes, stirring constantly, then remove from heat and allow to cool slightly.
3. Slowly mix in the powdered sugar, vanilla extract, and salt, beating until the texture becomes light and creamy.
4. If the frosting is too thick, stir in a tablespoon of milk at a time until you achieve the perfect consistency.

Step 3: Assemble the Cake

1. Place one cake layer on a serving plate and spread a generous layer of butterscotch frosting over the top.
2. Set the second cake layer over the first, then spread the remaining frosting evenly over the top and sides.

Step 4: Make the Butterscotch Crunch Topping

1. In a small saucepan, melt the butterscotch chips over low heat, stirring constantly until smooth.
2. In a separate bowl, combine the crushed cornflakes (or rice cereal) and toasted pecans (optional).
3. Once the butterscotch chips are melted, pour them over the cereal mixture and stir to combine.
4. Spoon the butterscotch crunch mixture over the top of the cake, pressing it gently to adhere.

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• Caramel Pecan Cake
• Chocolate Caramel Toffee Crunch Cake
• Chocolate Caramel Dump Cake

Pro Tips for the Perfect Butterscotch Crunch Cake

• Use room temperature ingredients: Allow your butter and eggs to reach room temperature before using them. This ensures they mix evenly, creating a smoother batter.
• Toast the pecans: Toasting the nuts brings out their natural flavor and adds extra crunch to your cake.
• Avoid overmixing the batter: Overmixing can lead to a heavy cake. Stir until just combined to maintain a light and airy texture.
• Let the frosting cool before using: If your frosting is too warm, it may slide off the cake. Allow the frosting to cool to the desired consistency before spreading it on the cake.

Delicious Variations

• Chocolate Butterscotch Crunch Cake: Add 1/2 cup of cocoa powder to the cake batter for a chocolate twist.
• Maple Butterscotch Cake: Substitute the brown sugar for maple syrup to add a cozy, fall-inspired flavor.
• Nut-Free Version: Replace the pecans with toasted coconut flakes for a nut-free alternative.
• Butterscotch Cupcakes: Turn this recipe into cupcakes by dividing the batter into muffin tins and adjusting the baking time to 18-20 minutes.

FAQs

How long does Butterscotch Crunch Cake last?

Keep Butterscotch Crunch Cake in an airtight container, and it will stay fresh for up to 4 days at room temperature or 5 days if refrigerated.

Can I use other types of chips?

Yes, you can substitute butterscotch chips with chocolate chips, peanut butter chips, or even white chocolate chips for a different flavor.

Can I make the cake ahead of time?

Yes! The cake layers can be baked ahead of time, wrapped securely in plastic wrap, and stored in the refrigerator for up to 2 days before you frost and assemble the cake.

How do I prevent the cake from drying out?

Using buttermilk and sour cream in the batter helps retain moisture, and storing the cake in an airtight container prevents it from drying out.

Can I use store-bought frosting?

Yes, if you’re short on time, you can use store-bought frosting, though homemade frosting will give the cake a richer, fresher taste.

How do I make the crunch topping stick better?

Make sure the butterscotch chips are melted well before mixing them with the cereal, as this helps it adhere more effectively to the cake.

Can I freeze the cake?

Yes, the assembled cake (without the crunch topping) can be frozen for up to 2 months. Just thaw it overnight in the refrigerator before serving.

What’s the best way to serve Butterscotch Crunch Cake?

This cake goes perfectly with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. It’s perfect for holidays or a special dinner!