The best and easiest Butterscotch Cake you will ever make. This cake is incredibly delicious and packed with butterscotch flavor!
This is the BEST cake you will ever have, hands down! Not only is it gorgeous but it tastes even better than it looks. I am not typically a cake person but I can’t get enough of this recipe, it is one of my favorites and you can easily make it gluten free if you need to. Does it get any better than that? If you want a single layer cake just divide the ingredients in half and make one layer if you want to make this recipe even simpler. I have made this cake for many occasions and it is always a hit!
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INGREDIENTS YOU NEED
Butterscotch Cake:
- 2 1/2 cups all purpose flour OR 1:1 gluten free flour with xanthan gum
- 1 pack 3.4oz butterscotch pudding mix
- 3 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 cup packed brown sugar
- 1/2 cup sugar
- 3 tbsp canola oil
- 2 tsp vanilla extract
- 4 large eggs room temperature
- 1 1/4 cups milk
Frosting:
- 1 1/4 cups unsalted butter room temperature
- 2/3 cups butterscotch chips melted and slightly cooled
- 6 cups powdered sugar
- 1/2 cup milk or heavy cream
Optional Butterscotch Drip:
- 1/2 cup butterscotch chips
- 3 tbsp heavy cream
Instructions To Make Butterscotch Cake
Cake:
- Preheat your oven to 350 degrees F and prepare three 8 inch cake pans with parchment paper in the bottom and grease the sides.
- Whisk together your flour, pudding mix, baking powder and salt in a medium sized mixing bowl and set aside.
- In a large mixing bowl, add your butter, brown sugar, sugar and canola oil. Beat together until light in color and fluffy, about 3-4 minutes.
- Add your eggs and vanilla extract to the butter and sugar mixture. Mix together until completely combined and smooth. Scrape down the sides of the bowl as needed.
- Add half of your dry ingredients to the batter and mix until just combined. Do not overmix.
- Add your milk into the batter and mix until well combined.
- Mix in your remaining dry ingredients until well combined and smooth. Do not over mix.
- Divide the batter evenly between your cakes pans and bake for 22-25 minutes, or until a toothpick comes out almost clean, it should have a few crumbs on it.
- Remove your cakes from the oven and allow to cool for about 2-3 minutes in their cake pan, then carefully remove and transfer to cooling racks to cool completely.
Frosting:
- Once cooled completely, make your butterscotch frosting. Place your butter into a large mixing bowl and beat until smooth.
- Slowly add the melted butterscotch chips and mix until well combined.
- Mix in about half of your powdered sugar and half of the milk or cream and mix until well combined.
- Add the remaining powdered sugar and mix until smooth. Mix in your remaining milk or cream as needed to get the right consistency of frosting.
- Spread about 1 cup of your frosting into an even layer on top of one of you cakes.
- Add the second layer of cake on top of the frosting. Spread another cup of frosting on top of that cake and spread into an even layer.
- Top the cake with the remaining layer and frost the top and sides of your cake.
Optional Drip:
- Place your butterscotch chips and heavy cream in a microwave safe bowl and microwave on 30 second increments, stirring in between, until completely melted and smooth. Remove your cake from the fridge and immediately apply the butterscotch ganache to the top of your cake, allowing some to drip down the sides. I like to use a spoon so I can control the drip better. Slice and enjoy!
Products
Butterscotch Cake
The best and easiest Butterscotch Cake you will ever make. This cake is incredibly delicious and packed with butterscotch flavor!
Ingredients
Butterscotch Cake:
- 2 1/2 cups all purpose flour OR 1:1 gluten free flour with xanthan gum
- 1 pack 3.4oz butterscotch pudding mix
- 3 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 cup packed brown sugar
- 1/2 cup sugar
- 3 tbsp canola oil
- 2 tsp vanilla extract
- 4 large eggs room temperature
- 1 1/4 cups milk
Frosting:
- 1 1/4 cups unsalted butter room temperature
- 2/3 cups butterscotch chips melted and slightly cooled
- 6 cups powdered sugar
- 1/2 cup milk or heavy cream
Optional Butterscotch Drip:
- 1/2 cup butterscotch chips
- 3 tbsp heavy cream
Instructions
Cake:
- Preheat your oven to 350 degrees F and Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides.
- Whisk together your flour, pudding mix, baking powder and salt in a medium sized mixing bowl and set aside.
- In a large mixing bowl, add your butter, brown sugar, sugar and canola oil and beat together until light in color and fluffy, about 3-4 minutes.
- Next add your eggs and vanilla extract to the butter and sugar mixture. Mix together until completely combined and smooth. Scrape down the sides of the bowl as needed.
- Add half of your dry ingredients to the batter and mix until just combined. Do not overmix.
- Add your milk into the batter and mix until well combined.
- Mix in your remaining dry ingredients until well combined and smooth. Do not over mix.
- Divide the batter evenly between your cakes pans and bake for 22-25 minutes, or until a toothpick comes out almost clean, it should have a few crumbs on it.
- Remove your cakes from the oven and allow to cool for about 2-3 minutes in their cake pan, then carefully remove and transfer to cooling racks to cool completely.
Frosting:
- Once cooled completely, make your butterscotch frosting. Place your butter into a large mixing bowl and beat until smooth.
- Slowly add the melted butterscotch chips and mix until well combined.
- Mix in about half of your powdered sugar and half of the milk or cream and mix until well combined.
- 13. Add the remaining powdered sugar and mix until smooth. Then mix in your remaining milk or cream as needed to get the right consistency of frosting.
- Spread about 1 cup of your frosting into an even layer on top of one of you cakes.
- Add the second layer of cake on top of the frosting. Spread another cup of frosting on top of that cake and spread into an even layer.
- Top the cake with the remaining layer and frost the top and sides of your cake.
Optional Drip:
- If you are making the option drip, refrigerate your cake while you make it.
- Place your butterscotch chips and heavy cream in a microwave safe bowl and microwave on 30 second increments, stirring in between, until completely melted and smooth. Remove the cake from your fridge and immediately apply the butterscotch ganache to the top of your cake, allowing some to drip down the sides. Use a spoon so I can control the drip better. Slice and enjoy!
Nutrition
Serving: 1sliceCalories: 623kcalCarbohydrates: 100.3gProtein: 6.4gFat: 22.7gFiber: 0.6gSugar: 86.6g
Tried this recipe?Let us know how it was!
Frequently Asked Questions About Butterscotch Cake
How do you store butterscotch cake?
Store in an airtight container in your fridge for up to 3 days.
Can you freeze butterscotch cake?
Yes! I find the easiest way to freeze is to slice it and store in an airtight container. Freeze for up to 4 months.
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Best cake ever!!