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Butterscotch Cake

Irresistible Butterscotch Cake That Will Steal Your Heart

This Butterscotch Cake is a rich, buttery delight perfect for any occasion, showcasing the luscious flavor of butterscotch.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Can substitute with gluten-free flour.
  • 1 package butterscotch instant pudding mix Can be replaced with vanilla pudding mix.
  • 1 tablespoon baking powder Ensure it's fresh for best results.
  • 1 pinch salt Sea salt can be used as a substitute.
  • 1 cup butter (softened) Can substitute with margarine or vegan butter.
  • 1 cup light brown sugar Dark brown sugar can be used for richer flavor.
  • 1/2 cup granulated sugar Can substitute with coconut sugar.
  • 1/2 cup vegetable oil Can be replaced with melted coconut oil.
  • 1 tablespoon vanilla extract Use pure vanilla extract for best results.
  • 1 teaspoon rum extract Can omit if not available.
  • 4 large eggs Can use flax eggs for vegan alternative.
  • 1 cup milk Use almond or oat milk for dairy-free option.
For the Frosting
  • 1 cup butter (softened) Use softened butter for easy mixing.
  • 1 cup melted butterscotch chips Use fresh for the best taste.
  • 4 cups powdered sugar Adjust for desired sweetness.
  • 2-4 tablespoons heavy whipping cream Adjust with milk if needed.
For the Butterscotch Drip (optional)
  • 1 cup butterscotch chips Choose quality chips for best flavor.
  • 1/2 cup heavy whipping cream Warm slightly to aid melting.

Equipment

  • stand mixer
  • 8-inch round cake pans
  • Mixing bowls
  • Spatula
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F. Prepare three 8-inch round cake pans by greasing and dusting with flour.
  2. In a bowl, whisk together the flour, pudding mix, baking powder, and salt.
  3. In a stand mixer, beat the butter, brown sugar, and granulated sugar until light and fluffy.
  4. Mix in vegetable oil, vanilla extract, and rum extract until combined.
  5. Add eggs one at a time, mixing well after each addition.
  6. Gradually add the dry mixture to the wet, alternating with the milk until just combined.
  7. Pour batter into prepared pans, filling two-thirds full, and tap to release air bubbles.
  8. Bake for 20-25 minutes or until a toothpick comes out clean. Let cool.
  9. For the frosting, beat butter until fluffy, then add melted butterscotch chips, powdered sugar, and cream until smooth.
  10. Chill the cakes for 30 minutes before frosting.
  11. Apply a crumb coat of frosting to each layer, then chill again.
  12. Frost the exterior and top of the cake with remaining frosting and optionally drizzle with melted butterscotch chips.
  13. Slice and serve alongside vanilla ice cream or coffee.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Allow cake layers to cool completely before frosting. Use fresh baking powder for best results. Chill the cakes before frosting for easier application.

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