Butterscotch Crunch (Printable Recipe Version)
Tender butterscotch cake piled with silky frosting and sweet nut crunch. Great for parties or just a treat when you want something special.
# Ingredients You’ll Need:
→ Cake Batter
01 -
5 ml vanilla extract
02 -
3 g salt
03 -
5 g baking soda
04 -
10 g baking powder
05 -
3 large eggs
06 -
240 ml buttermilk
07 -
170 g butterscotch chips, melted
08 -
113 g unsalted butter, softened
09 -
300 g granulated sugar
10 -
315 g all-purpose flour
→ Butterscotch Frosting
11 -
2.5 ml vanilla extract
12 -
30 ml heavy cream
13 -
60 ml butterscotch sauce
14 -
375 g powdered sugar
15 -
113 g unsalted butter, softened
→ Crunch Topping
16 -
28 g unsalted butter, melted
17 -
50 g brown sugar
18 -
40 g crushed pretzels
19 -
50 g chopped pecans
# Steps to Make It:
01 -
Dust two 23-cm round cake pans with flour after greasing so nothing sticks. Turn your oven to 175°C and let it heat up while you get things ready.
02 -
Beat the butter with your sugar using a big bowl and get that mixture nice and fluffy. About 3-4 minutes should do the trick.
03 -
Add one egg, mix well, then do the same with the rest. Pour in your vanilla and those melted butterscotch chips. Mix everything together until smooth.
04 -
Grab another bowl and whisk the flour with salt, baking soda, and baking powder. Mix them well so there's no lump.
05 -
Toss in some dry mix, then splash in buttermilk, and repeat, starting and finishing with the dry ingredients. Stir just enough so you don’t overdo it.
06 -
Even out the batter in both pans. Pop them in the oven for 25-30 minutes. A toothpick poked into the center should come out clean when they're done.
07 -
Let cakes sit in pans for about 10 minutes. Then flip them out onto racks and leave them alone until they're totally cool.
08 -
Whip the butter until creamy. Add powdered sugar, alternating with butterscotch sauce and heavy cream. Once it's fluffy, stir in the vanilla at the end.
09 -
Mix pretzels, pecans, brown sugar, and melted butter together. Spread out on a baking sheet and bake at 175°C for 8-10 minutes, until golden. Be sure to let it cool after.
10 -
Set one cake layer on a plate and cover it with frosting. Add the next layer on top, then frost the rest all over the cake.
11 -
Press the crunch topping over the entire cake's frosting. Give it a gentle push so it sticks well.
12 -
Pop the cake into the fridge for at least half an hour so the frosting gets firm. Slice and enjoy!
# Extra Information:
01 -
Wait until cakes are totally cool or your frosting might melt off or slide down the sides.
02 -
A little sea salt in the frosting can really make the butterscotch pop.
03 -
If you want to prep ahead, bake and chill cake layers the day before. Wrap so they stay moist.
04 -
Using all your stuff at room temp makes mixing easier and gives you a softer cake.