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Ultimate Butterscotch Cake Recipe

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★★★★★

5 from 129 reviews

This Ultimate Butterscotch Cake is a rich, moist dessert bursting with buttery butterscotch flavor throughout both the cake layers and luscious frosting. Perfectly tender layers are filled and frosted with a creamy butterscotch buttercream, then decorated with butterscotch chips for an irresistible finish. Ideal for celebrations or anytime you crave a decadent homemade cake that combines classic flavors with a twist.

Ingredients

Scale

Cake Ingredients

  • 2 1/2 cups (325g) all purpose flour
  • 3.4 oz butterscotch instant pudding mix
  • 3 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 1/2 cups (337g) packed light brown sugar
  • 3 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 4 large eggs
  • 1 1/4 cups (300ml) milk

Frosting Ingredients

  • 1 1/4 cups (280g) unsalted butter, room temperature
  • 11 oz butterscotch chips, melted
  • 6 1/4 cups (719g) powdered sugar
  • 1/2 tsp salt
  • 1/2 cup (120ml) milk or cream
  • 12–14 oz butterscotch chips, for decorating

Instructions

  1. Prepare pans and preheat oven: Line the bottoms of three 8-inch cake pans with parchment paper circles and grease the sides. Preheat your oven to 350°F (176°C) to ensure it reaches the right temperature for baking.
  2. Combine dry ingredients: In a medium bowl, whisk together the all purpose flour, butterscotch instant pudding mix, baking powder, and salt. Set aside for later use.
  3. Cream butter and sugars: In a large mixer bowl, beat the unsalted butter, packed light brown sugar, and vegetable oil together on medium speed until the mixture is light in color and fluffy, about 3-4 minutes. This step is crucial for a tender crumb texture.
  4. Add eggs and vanilla: Beat in eggs one at a time along with vanilla extract until fully incorporated and smooth. Scrape down the sides of the bowl as needed to ensure even mixing.
  5. Mix in dry ingredients (half): Add half of the prepared dry ingredients to the wet batter and mix on low speed until mostly combined, avoiding overmixing.
  6. Add milk: Pour in the milk and mix until the batter looks slightly curdled but well combined—this is normal and helps moisture.
  7. Add remaining dry ingredients: Add the rest of the dry mix and blend until smooth, scraping the bowl sides as necessary. Be careful to not overmix the batter to keep the cake tender.
  8. Divide batter and bake: Evenly distribute the batter among the three prepared cake pans. Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool the cakes: Let the cakes cool in the pans for 2-3 minutes before transferring them to wire racks to cool completely. This prevents sticking and ensures even cooling.
  10. Make the butterscotch frosting: Beat the unsalted butter in a large bowl until smooth and creamy. Gradually add the melted butterscotch chips and mix until incorporated.
  11. Add powdered sugar and milk in portions: Mix in half of the powdered sugar, salt, and half of the milk or cream until combined and fluffy. Then add the remaining powdered sugar and continue mixing until smooth.
  12. Adjust frosting consistency: Add the remaining milk or cream as needed to achieve a spreadable and smooth frosting consistency. Set aside.
  13. Level cakes: Using a large serrated knife, trim the domed tops of the cooled cakes to create even, flat layers if necessary.
  14. Assemble the cake: Place the first cake layer on a serving plate or cake board. Spread about 1 cup of frosting evenly over the top.
  15. Add second layer and frost: Place the second cake layer on top and spread another cup of frosting evenly across.
  16. Top and crumb coat: Place the final cake layer on top and spread frosting over the outside of the entire cake to cover it completely.
  17. Add butterscotch chip decoration: Immediately press butterscotch chips into the sides of the frosted cake. This adds texture and an extra burst of butterscotch flavor.
  18. Pipe frosting border: Use remaining frosting to pipe decorative shells or borders around the top edges of the cake for a professional finish.
  19. Store properly: Keep the cake in an airtight container or cake carrier. For best freshness and flavor, consume within 3-4 days.

Notes

  • Do not overmix the batter to keep the cake tender and prevent a dense texture.
  • Make sure to properly cream the butter and sugar to incorporate air for a light cake.
  • Use room temperature butter and eggs for better mixing and texture.
  • If frosting is too thick, add milk or cream gradually; if too thin, add more powdered sugar.
  • Trimming the cake domes ensures even stacking and a professional look.
  • Store cake in a cool place but not refrigerated as it may dry out; room temperature is best if eaten within 1-2 days.

Keywords: butterscotch cake, homemade cake, butterscotch frosting, layered cake, dessert recipe

Find it online: https://flavorsbymaya.com/ultimate-butterscotch-cake-recipe/