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Perfectly Amazing Butterscotch Cake Recipe

Perfectly Amazing Butterscotch Cake

A tender two-layer brown-sugar cake covered in creamy butterscotch frosting and finished with optional sauce, toasted pecans, or butterscotch chips.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 2 1/4 cups (281 g) All-purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 3/4 cup (170 g) Unsalted butter, softened
  • 1 1/2 cups (300 g) Packed light brown sugar
  • 3 eggs Large eggs, room temperature
  • 2 teaspoons Vanilla extract
  • 1 cup (240 ml) Buttermilk, room temperature
  • 1/2 cup (85-90 g), optional Butterscotch chips
Butterscotch Frosting
  • 1 cup (226 g) Unsalted butter, softened
  • 1 cup (200 g) Packed light brown sugar
  • 1/4 cup (60 ml) Heavy cream or whole milk
  • 1 teaspoon Vanilla extract
  • 3 1/2-4 cups (400-460 g) Sifted confectioners' sugar
  • 1/4 teaspoon Salt
Optional Sauce and Garnish
  • 1/2 cup (100 g) Packed brown sugar
  • 1/4 cup (60 ml) Heavy cream
  • 2 tablespoons (28 g) Butter
  • 1/2 cup Chopped toasted pecans or additional butterscotch chips

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment.
  2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  3. Beat the softened butter and brown sugar for 3–4 minutes, until the mixture looks lighter and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla.
  4. Add the dry ingredients in three additions, alternating with the buttermilk in two additions. Mix only until combined, then fold in the butterscotch chips if using.
  5. Divide the batter evenly between the prepared pans. Bake for 25–32 minutes, until the centers spring back and a toothpick inserted in the middle comes out with a few moist crumbs.
  6. Cool the cakes in their pans for 10–15 minutes, then turn them out onto racks and cool completely before frosting.
  7. For the frosting, cook the butter, brown sugar, and cream over medium heat until the sugar dissolves and the mixture is smooth. Cool it to lukewarm, then beat in the vanilla, salt, and confectioners' sugar gradually.
  8. Place one cake layer on a serving plate and spread it with frosting. Add the second layer, frost the top and sides, then drizzle with butterscotch sauce and decorate with pecans or butterscotch chips if desired.

Notes

Use room-temperature ingredients for a smooth batter and tender crumb. Remove the cake when the tester shows a few moist crumbs rather than waiting for it to be completely clean. Store covered at room temperature for up to 2 days or refrigerate for longer storage; allow refrigerated cake to sit at room temperature before serving.