BEST EVER Butterscotch Cake

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The best and easiest Butterscotch Cake you will ever make. This cake is incredibly delicious and packed with butterscotch flavor!

The Butterscotch Cake is a true delight for the senses. Its appearance alone is enough to make anyone’s mouth water. The golden hue of the cake, accentuated with a smooth and velvety butterscotch frosting, is simply irresistible.

With each bite, you are greeted by a harmonious fusion of flavors. The butterscotch imparts a rich and buttery sweetness that is perfectly balanced, just enough to satisfy your sweet tooth without overwhelming your palate. The cake itself is moist and tender, providing a delightful texture that complements the creamy frosting.

Whether it is a special celebration or a simple indulgence, the Butterscotch Cake is a crowd-pleaser. Its appeal knows no bounds, captivating the taste buds of both the young and the old. Its versatility allows it to be enjoyed on any occasion, adding a touch of sophistication and decadence to the table.

The Butterscotch Cake is a true testimony to the wonders of baking. It brings joy and delight to those who experience its lusciousness, leaving a lasting impression that lingers even after the last crumb has vanished.

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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:

1. Preheat your oven to 350 degrees F and prepare three 8 inch cake pans with parchment paper in the bottom and grease the sides.
2. Whisk together your flour, pudding mix, baking powder and salt in a medium sized mixing bowl and set aside.
3. 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.
4. 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.
5. Add half of your dry ingredients to the batter and mix until just combined. Do not overmix.
6. Add your milk into the batter and mix until well combined.
7. Mix in your remaining dry ingredients until well combined and smooth. Do not over mix.
8. 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.
9. 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:

1. Once cooled completely, make your butterscotch frosting. Place your butter into a large mixing bowl and beat until smooth.
2. Slowly add the melted butterscotch chips and mix until well combined.
3. Mix in about half of your powdered sugar and half of the milk or cream and mix until well combined.
4. 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.
5. Spread about 1 cup of your frosting into an even layer on top of one of you cakes.
6. 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.
7. Top the cake with the remaining layer and frost the top and sides of your cake.

Optional Drip:

1. 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!

Frequently Asked Questions About Butterscotch Cake

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