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Butterscotch Cake

Irresistibly Moist Butterscotch Cake for Sweet Celebrations

A moist butterscotch cake that brings back cherished memories, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Swap with gluten-free flour for a gluten-free version.
  • 1 package butterscotch instant pudding mix Can be exchanged for vanilla pudding if desired.
  • 1 tablespoon baking powder Ensure it's fresh for optimal results.
  • 1/2 teaspoon salt Enhances the cake's flavor.
  • 1/2 cup butter (softened) Use unsalted for better control over salt content.
  • 1 cup light brown sugar (packed) Dark brown sugar offers added richness.
  • 1/2 cup granulated sugar Contributes sweetness.
  • 1/2 cup vegetable oil Can be swapped for melted coconut oil.
  • 1 tablespoon vanilla extract Use pure extract for the best results.
  • 1 teaspoon rum extract Optional.
  • 3 large eggs Essential for moisture.
  • 1 cup milk Almond or coconut milk for dairy-free version.
For the Frosting
  • 1 cup butterscotch chips (melted) Forms the base of the buttercream.
  • 4 cups powdered sugar Opt for cornstarch-free for a cleaner taste.
  • 1/4 cup heavy whipping cream Creates a fluffy texture.
For the Butterscotch Drip
  • 1/4 cup additional butterscotch chips Melt for a rich drizzle.

Equipment

  • stand mixer
  • Oven
  • 8-inch round cake pans
  • Mixing bowls
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans.
  2. In a bowl, whisk together flour, pudding mix, baking powder, and salt. Set aside.
  3. Cream together butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add vegetable oil, vanilla, and rum extract, beat until combined, then add eggs one at a time.
  5. Gradually mix in half of the dry ingredients, then add milk, and finish with remaining dry ingredients until just combined.
  6. Divide batter among pans and bake for 20-25 minutes or until a toothpick comes out clean.
  7. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  8. Beat butter until creamy, mix in melted butterscotch chips, powdered sugar, and cream until fluffy.
  9. Frost the first cake layer, add the second layer and repeat, then apply a crumb coat.
  10. Chill briefly and then frost the cake with the remaining butterscotch frosting and add the butterscotch drip.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 4gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 35gVitamin A: 10IUCalcium: 2mgIron: 6mg

Notes

Let cakes cool completely before frosting. Use fresh ingredients for the best results.

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