Butterscotch Crunch Cake

This Butterscotch Crunch Cake is a treat for all the senses, combining moist layers of butterscotch-flavored cake, a smooth and creamy butterscotch frosting, and a crunchy topping made of caramelized pecans and pretzels. It’s the perfect balance of sweet and salty flavors, with an irresistible texture that will make it hard to stop at just one slice. Whether for a special occasion or just a sweet indulgence, this cake is sure to impress.

Why You’ll Love This Recipe

I love this recipe because it’s a delightful combination of so many textures and flavors. The moist, rich cake pairs perfectly with the sweet butterscotch frosting, while the crunch topping adds a surprising layer of texture. The blend of sweet and salty is always a crowd-pleaser, and every bite offers something new. Plus, the cake comes together pretty easily for a show-stopping dessert, making it perfect for any occasion.

Ingredients

For the Cake:

2 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

1/2 cup unsalted butter, softened

1 cup butterscotch chips, melted

1 cup buttermilk

3 large eggs

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla extract

For the Butterscotch Frosting:

1/2 cup unsalted butter, softened

3 cups powdered sugar

1/4 cup butterscotch sauce

2 tablespoons heavy cream

1/2 teaspoon vanilla extract

For the Crunch Topping:

1/2 cup chopped pecans

1/2 cup crushed pretzels

1/4 cup brown sugar

2 tablespoons unsalted butter, melted

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next.

Stir in the melted butterscotch chips and vanilla extract until well combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.

For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the butterscotch sauce and heavy cream. Beat until light and fluffy. Stir in the vanilla extract.

For the crunch topping, combine the chopped pecans, crushed pretzels, brown sugar, and melted butter in a small bowl. Spread the mixture onto a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until golden brown. Allow it to cool completely.

Once the cakes are fully cooled, spread a layer of butterscotch frosting on top of one cake layer. Place the second layer on top and cover the entire cake with the remaining frosting.

Sprinkle the cooled crunch topping over the frosted cake, pressing lightly to adhere.

Chill the cake in the refrigerator for at least 30 minutes before slicing to allow the frosting to set.

Slice, serve, and enjoy your Butterscotch Crunch Cake!

Servings and Timing

Prep Time: 30 minutes

Cooking Time: 40 minutes

Total Time: 1 hour 10 minutes

Servings: 12 servings

Variations

Nut-Free Version: You can skip the pecans and pretzels if you’re looking for a nut-free cake. Try using a different crunchy topping, like crushed graham crackers or caramelized oats.

Buttercream Frosting: If you prefer a more traditional frosting, you could swap out the butterscotch frosting for a buttercream frosting, but still add a bit of butterscotch sauce for flavor.

Chocolate Twist: Add a handful of mini chocolate chips to the batter for a chocolate-butterscotch fusion. Chocolate would complement the cake’s flavor beautifully.

Storage/Reheating

Storage: I recommend storing the cake in an airtight container in the refrigerator for up to 3 days. The frosting and crunch topping will keep well, and the cake will stay moist.

Reheating: If you’d like to enjoy the cake warm, slice it and microwave individual pieces for 15-20 seconds. However, I prefer it chilled for the best texture and flavor!

Related Recipes:

• Butterscotch Pie
• Peanut Butter Butterscotch Cookies
• Caramel Crunch Cake

FAQs

How do I make the cake more moist?

To make the cake more moist, ensure you’re using buttermilk and don’t overmix the batter. Overmixing can lead to a denser cake. Also, consider adding a bit of sour cream or yogurt for extra moisture.

Can I make this cake ahead of time?

Yes! You can bake the cake layers and store them in an airtight container for up to 2 days before frosting. The crunch topping can also be made ahead of time and stored in an airtight container.

Can I use salted butter in the frosting?

Yes, but if you use salted butter, reduce or omit the added salt in the frosting recipe to avoid it being too salty.

Is there a substitute for butterscotch chips?

If you can’t find butterscotch chips, you could substitute them with caramel chips or melt down some caramel candies.

Can I freeze this cake?

Yes, you can freeze the cake. Wrap the layers in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature and frost before serving.

Conclusion

This Butterscotch Crunch Cake is a truly decadent dessert that combines all my favorite flavors and textures. It’s the perfect cake to serve at any celebration or simply to enjoy as an indulgent treat. The sweet, creamy frosting and crunchy topping really elevate the cake, making it a memorable dessert for all who try it.

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