Description
Butterscotch Crunch Cake delivers pure comfort straight from your kitchen, with a golden crackly topping that makes dessert dreams come true. Buttery layers and sweet caramel notes dance together, creating a treat sure to spark smiles around your table.
Ingredients
Scale
Main Cake Ingredients:
- 2.5 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1.5 cups brown sugar
- 3 large eggs
- 1 cup buttermilk
Supporting Ingredients:
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
Topping and Filling Ingredients:
- 0.5 cup butterscotch sauce
- 0.5 cup brown sugar
- 0.5 cup chopped pecans
- 0.25 cup crushed butterscotch candies
- 2 tablespoons unsalted butter, melted
- 0.5 cup butterscotch sauce
- 0.25 cup heavy cream
Instructions
- Preheat the oven to 350°F. Thoroughly coat a 9×13-inch baking pan with butter and flour, ensuring complete coverage to prevent sticking.
- Combine 2 ½ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a medium bowl. Whisk until fully blended.
- In a large mixing bowl, beat 1 cup softened butter with 1 ½ cups brown sugar until the mixture becomes light and airy, about 3 minutes.
- Add 3 eggs one at a time, mixing thoroughly after each addition. Pour in 1 teaspoon vanilla extract and ½ cup butterscotch sauce.
- Gradually incorporate the dry flour mixture into the wet ingredients, alternating with 1 cup buttermilk. Mix until the batter appears smooth and no flour streaks remain.
- Create the crunch topping by mixing ½ cup brown sugar, ½ cup chopped pecans, ¼ cup crushed butterscotch candies, and 2 tablespoons melted butter in a small bowl.
- Transfer the cake batter into the prepared pan. Sprinkle the butterscotch crunch mixture evenly across the surface.
- Bake for 35-40 minutes at 350°F. Check doneness by inserting a toothpick into the center – it should come out clean.
- Prepare the drizzle by heating ½ cup butterscotch sauce and ¼ cup heavy cream in a small saucepan over low heat. Stir until smooth and slightly thickened.
- Allow the cake to cool completely before drizzling the butterscotch sauce on top. Serve with a dollop of whipped cream if desired.
Notes
- Always measure ingredients precisely for consistent cake texture and flavor.
- Room temperature eggs and butter blend more smoothly, creating a lighter cake crumb.
- Crush butterscotch candies into small pieces to distribute flavor evenly throughout the topping.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 440 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg