Crunchy Butterscotch Cake (Print)
Soft butterscotch cake stacked with smooth filling and finished off with a pecan and pretzel crunch.
# Ingredients:
→ Cake
01 -
1 cup buttermilk
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1 cup butterscotch chips, melted
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2½ cups all-purpose flour
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1/2 cup unsalted butter, softened
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1 teaspoon vanilla extract
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3 large eggs
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1 teaspoon baking soda
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2 teaspoons baking powder
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1½ cups granulated sugar
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1/2 teaspoon salt
→ Butterscotch Frosting
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3 cups powdered sugar
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1/2 cup unsalted butter, softened
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1/4 cup butterscotch sauce
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1/2 teaspoon vanilla extract
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2 tablespoons heavy cream
→ Crunchy Topping
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1/4 cup brown sugar
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1/2 cup crushed pretzels
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1/2 cup chopped pecans
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2 tablespoons unsalted butter, melted
# Steps:
01 -
Set your oven to 350°F. Coat two 9-inch cake pans with grease and add a dusting of flour.
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Start by creaming sugar and butter until fluffy. Drop in eggs, one by one, then blend in melted butterscotch and vanilla. Mix your dry ingredients in a separate bowl and alternate adding them and buttermilk to the butter mix.
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Pour the batter evenly into the pans. Bake for 25 to 30 minutes, or until a toothpick comes out clean. Let cakes cool for 10 minutes in pans, then flip onto racks to cool fully.
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Cream the butter until smooth. Toss in powdered sugar, butterscotch sauce, cream, and vanilla. Mix everything together until it's nice and airy.
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Combine pecans, crushed pretzels, brown sugar, and melted butter. Spread the mix on a baking tray, then bake for 8–10 minutes until golden. Let it cool completely.
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Layer the cakes with frosting in between. Cover the outside in frosting and sprinkle the topping over the cake. Pop it in the fridge for 30 minutes before slicing.
# Notes:
01 -
Wait until cakes are completely cool before adding frosting
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You can bake the layers a day in advance
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Add a small pinch of salt to the frosting for extra flavor