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This cake became my family's obsession after I brought it to a holiday bash Now they want it for every birthday I love it because every slice is rich yet light from that delicious crunchy layer
Delightful Ingredients
- Powdered sugar: Brings silky texture to the frosting Sift if you see lumps
- Crushed pretzels: Tosses in salty crunch and balances out the sweetness Thin sticks are the easiest to crush up
- All purpose flour: Keeps the crumb soft and tender Grab fresh flour for best cake texture
- Brown sugar: Delivers caramel vibes and extra crunch Lighter brown sugar is mellow
- Heavy cream: Makes your frosting airy and smooth Cold out of the fridge whips up fluffy
- Chopped pecans: Crunch is essential for the topping Lightly toast if you want max flavor
- Vanilla extract: Rounds out the butterscotch taste Always go for the real stuff
- Butterscotch sauce: Takes the frosting up a notch Get a thick, good sauce
- Baking powder and baking soda: Lift the cake and make it light Check your baking powder date
- Granulated sugar: Sweetens and gives structure Always break up any lumps first
- Unsalted butter: Adds richness and makes the cake tender Try European style with more fat if you can
- Butterscotch chips: The heart of the cake Creamy flavor throughout Let 'em melt all the way for easy mixing
- Salt: Boosts all the flavors A fine kosher or sea salt works best
- Buttermilk: Makes the cake moist and gives that classic tang Use real buttermilk instead of cheating with milk and lemon
- Large eggs: Help keep the cake together, add moistness Fresh eggs rise better
Step by Step Guide
- Chill and Serve:
- Pop the cake in the fridge for thirty minutes or so Cold is key for neat slices and stable frosting
- Add the Crunch:
- Sprinkle the nut and pretzel mixture over the top Press down gently so it sticks
- Assemble the Cake:
- Lay a totally cool layer on your stand Cover with butterscotch frosting Place the second cake on top then frost everywhere
- Prepare the Crunch Topping:
- Mix pecans, pretzels, brown sugar, and melted butter together Spread on a sheet and toast for about ten minutes Let it cool before using
- Make the Frosting:
- Beat soft butter until smooth Add in powdered sugar, butterscotch sauce, plus cream in turns Beat till light and fluffy Mix in vanilla at the end
- Cool the Cakes:
- Let cakes cool in pans ten minutes Flip onto racks and let chill fully You don't want the frosting to melt
- Bake the Cakes:
- Pour batter into pans—make it even Smooth out the tops with a spatula Bake twenty five to thirty minutes Toothpick test the center when time's up
- Combine Wet and Dry:
- Alternate dry mix and buttermilk into the butter bowl Always start and stop with dry Mix gently—don't overdo it if you want a soft cake
- Combine Dry Ingredients:
- Whisk together flour, baking powder, baking soda, and salt in a new bowl Spreads out the leavening and salt
- Add Eggs and Flavor:
- Drop eggs in one after another—blend totally before the next Stir in melted butterscotch chips and vanilla once eggs are done
- Make the Cake Batter:
- Cream butter and sugar in a big bowl for three or four minutes until it's pale and fluffy Lots of air makes the cake light
- Prepare the Oven and Pans:
- Crank the oven to 350°F Grease two nine inch pans with butter and flour That's the trick so your cakes come out easy
Pin
I love tossing in butterscotch chips They're my go-to and melt down into pure joy The smell reminds me of my grandma sneaking me a piece before dessert time officially started
Keep It Fresh
Pop any leftovers in the fridge with a cover and they'll stay moist for four days Bring pieces to room temperature for best texture You can freeze slices for up to two months—just wrap them tight
Swap Options
Need a switch? White chocolate chips with a splash of butterscotch flavor will work Walnuts or almonds can replace pecans Mix up some whole milk and lemon juice if you're out of buttermilk
Serving Ideas
Go all out and add a dollop of plain whipped cream or a scoop of vanilla ice cream Coffee and cold milk both bring out that butterscotch hit I like giving everyone a chunky chilled slab—cuts neater and holds shape
Classic With Crunch
Butterscotch has a long history from old-school British candy This dessert brings those cozy flavors but packs in an American flair with a salty, crunchy top Every slice feels like a piece of family memories
Common Recipe Questions
- → What keeps my cake from drying out?
Let your ingredients warm up to room temp, then only stir together until mixed. That’s how you keep it soft and not dry.
- → Is it possible to prep the frosting early?
Sure thing! Whip it up to two days before, pop in the fridge sealed tight, then give it a good stir again when it’s time to spread.
- → Got nothing but normal chips—any tricks?
If you don’t have butterscotch chips, melt white chocolate chips with a splash of butterscotch flavor for a quick swap.
- → Can I frost it if it’s still warm?
Nope, don’t do it. You want the cake fully cooled so your frosting won’t slip or melt away.
- → How do I give the topping more punch?
Sprinkle a tiny bit of sea salt or zigzag on some caramel to crank up both flavor and crunch on top.