Butterscotch Crunch Cake Recipe: Sweet & Crunchy Bliss
Golden, moist butterscotch cake meets a crispy toffee topping in this irresistible dessert. With warm caramel notes and a buttery crunch, this cake is your next go-to for cozy gatherings or weekend indulgence!
Equipment
- 9-inch round or square cake pan
- Mixing bowls
- Electric mixer or whisk
- Sifter
- Rubber spatula
- Oven
- Cooling rack
Ingredients
- Dry Mix:
- 2 cups all-purpose flour sifted
- 1 tsp baking powder
- Pinch of salt optional for flavor boost
- Wet Mix:
- 1 cup unsalted butter softened
- 1½ cups brown sugar
- 3 large eggs
- ½ cup heavy cream
- 1 tsp vanilla extract
- Add-ins:
- 1 cup butterscotch chips
- Crunch Topping:
- ½ cup crushed toffee bits
- 2 tbsp unsalted butter melted
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour your cake pan.
- Mix dry ingredients: In a bowl, whisk flour, baking powder, and salt.
- Cream butter & sugar: In a separate bowl, beat butter and brown sugar until fluffy.
- Add eggs one at a time, then stir in vanilla and cream until smooth.
- Combine wet & dry: Gradually add dry ingredients into the wet mix. Fold in butterscotch chips.
- Bake: Pour batter into pan. Bake for 30–35 min or until a toothpick comes out clean.
- Make topping: Mix melted butter with toffee bits.
- Add topping: Once cake is baked, sprinkle topping on and return to oven for 5 minutes.
- Cool slightly, slice, and enjoy warm or chilled!
Notes
- Enhance the crunch with chopped nuts, such as pecans or almonds.
- Add sea salt flakes for a salted caramel vibe.
- Want it lighter? Sub heavy cream with Greek yogurt or milk.
- Storage: Keeps up to 5 days in the fridge. Tastes even better the next day!