Butterscotch Crunch Cake
Butterscotch Crunch Cake combines a rich, buttery flavor with a delightful crunch, making it a sweet, indulgent treat. Perfect for impressing guests or enjoying a special dessert.
Ingredients
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
Instructions
- Preheat oven to 350°F (175°C) and grease/flour two 9-inch round cake pans.
- Whisk together dry ingredients in one bowl. Cream butter and brown sugar in another. Add eggs one at a time, followed by vanilla extract.
- Gradually add dry ingredients to the wet mix, alternating with buttermilk. Fold in sour cream and butterscotch chips.
- Pour batter into pans, bake for 25-30 minutes. Let cool for 10 minutes, then transfer to wire racks.
- For frosting: Melt butter, brown sugar, and heavy cream in a saucepan. Simmer for 2-3 minutes, then stir in powdered sugar, vanilla, and salt. Beat until smooth.
- Frost the first layer with butterscotch frosting, top with the second cake, and frost the entire cake.
- For crunch topping: Melt butterscotch chips, mix with crushed cornflakes and pecans. Spoon over the cake, pressing gently.