Description
This Butterscotch Crunch Cake is the ultimate indulgence, featuring layers of moist butterscotch cake, a rich and creamy butterscotch frosting, and a crunchy caramelized pecan and pretzel topping. The perfect balance of sweet and salty flavors makes this cake a show-stopping dessert for any occasion. Whether you’re celebrating or just treating yourself, this butterscotch cake will be a hit!
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
Instructions
Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (3-4 minutes).
- Add eggs one at a time, mixing after each addition.
- Stir in melted butterscotch chips and vanilla extract until combined.
- In another bowl, whisk flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients and buttermilk to the butter mixture, alternating between the two. Mix until just combined.
- Divide batter evenly into prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Frosting:
- Beat softened butter until creamy.
- Gradually add powdered sugar, alternating with butterscotch sauce and heavy cream. Beat until light and fluffy.
- Stir in vanilla extract.
Make the Crunch Topping:
- In a bowl, mix pecans, crushed pretzels, brown sugar, and melted butter.
- Spread on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, until golden brown. Let cool completely.
Assemble the Cake:
- Spread frosting over one cake layer. Place the second layer on top and frost the entire cake.
- Sprinkle crunch topping over the frosted cake, pressing lightly to adhere.
- Chill in the refrigerator for 30 minutes before serving.
Notes
For extra moisture, add a tablespoon of sour cream or yogurt to the batter.
For a nut-free version, swap pecans for crushed graham crackers or caramelized oats.
Store in an airtight container in the refrigerator for up to 3 days.
To freeze, wrap unfrosted cake layers in plastic wrap and foil, freeze for up to 3 months, then thaw before frosting.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: Approximately 550 kcal per serving
