This Butterscotch Cake consists of a moist, homemade brown sugar cake made from scratch and topped with butterscotch buttercream with melted butterscotch chip butterscotch frosting! This cake is topped with butterscotch chips, and it's delicious! Since I was a teenager, I've wanted to share a butterscotch recipe. It's difficult to remember the date I made it. It was many years ago, all I remember. With a moist, butterscotch-flavored cake, I didn't see the results I was looking for, so I decided to wait. Now, fast forward. This cake was created when I returned to the butterscotch cakes drawing board. I began with my Moist Vanilla Cake and then adjusted the things as needed. I have many vanilla cakes on this website, but my favorite is the newest one. It is soft and fluffy, which I love. The simplicity of the ingredients and the use of whole eggs instead of egg whites is another reason. This makes it a butter-based cake you can make from scratch, and I love it!

How to make Butterscotch Cake

For this butterscotch recipe, I substituted regular white sugar with brown sugar. This cake will also contain brown sugar, which you can find in butterscotch sauce. It adds flavor and makes the cake moist. You can also add butterscotch pudding powder to the mix. While you could leave the pudding mix out to enjoy the cake's flavor, it is a must-have ingredient. Although it isn't overly butterscotch, the warm butterscotch flavor makes this cake so delicious. It's almost like eating a piece of heaven when it's paired with butterscotch frosting. Layer everything together and frost the cake. Then, press more butterscotch chips on the sides of it. Waiting will result in a lighter crust and butterscotch chips not sticking to the sides of the buttercream. It's a good idea to have a second bag or two. Although you won't use all of them, running out would be a shame. They look great pressed into the sides of the cake and are so delicious! You can tell that I love butterscotch! This may be the most dangerous cake I have ever seen in my kitchen. It was easy to eat if I had a knife and the cake. My mom was visiting, so I had to freeze it for her. Otherwise, I might have eaten too much. It is moist, sweet, delicious, and completely butterscotch. Although I am still a few months away from my birthday, I already have plans to make this again. YUM!!

Ingredients

Butterscotch Cake

2 1/2 cups (325g) all-purpose flour
3.4 oz butterscotch instant dessert 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

Butterscotch Frosting

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

Additional

12-14 oz butterscotch chips for decorating

Instructions

1. Grease the sides and bottom of three 8-inch cake pans. Pre-heat oven to 350°F (176°C). 2. Mix the flour, baking powder, and pudding mix in a medium-sized bowl. Set aside. 3. Combine the butter, brown sugar, and vegetable oil in a large bowl. Beat together until light and fluffy, approximately 3-4 minutes. Don't skimp on creaming. 4. Mix the vanilla extract, eggs, and milk until smooth. Make sure to scrape the sides of your bowl as necessary to ensure that all ingredients are properly incorporated. 5. Mix the batter with half the dry ingredients until it combines well. 6. Mix the milk into the batter and stir until it is well combined. It will appear curdled, but that is normal. 7. Mix in the rest of the dry ingredients. Make sure to scrape the bowl down as necessary to ensure that all ingredients are properly incorporated. Don't overmix the batter. 8. Bake the batter in a single layer on the prepared pans for 22-25 minutes or until a toothpick reveals crumbs. 9. Allow the cakes to cool in the oven for approximately 2-3 minutes. Then, transfer them to cooling racks and let cool completely. 10. Butterscotch frosting can be made by adding the butter to a large mixing bowl and beating until smooth. 11. Slowly add the butterscotch chips to the bowl and stir until combined. 12. Mix the powdered sugar with half the milk or cream until combined. 13. Mix in the rest of the powdered sugar until well combined. 14. To get a perfect consistency, add the milk or cream. Put the frosting aside. 15. Use a large, serrated knife to take out the domes. It would help if you had the cakes flattening already. Place the first one on a plate or a round cardboard cake. 16. Spread 1 cup of frosting on top of the cake. 17. Place the second layer of frosting on top. 18. Spread another cup of frosting over the top of your cake. 19. Frost the outside of your cake by topping it with the last layer. If you need help frosting a smooth cake, refer to my tutorial. 20. After frosting the cake, press butterscotch chips on the sides. 21. You can pipe shells with the rest of the frosting around the borders of the cake. 22. Keep the cake in an airtight container. The best cake is eaten within 3-4 days.

Ultimate Butterscotch Cake