Butterscotch Crunch Cake (Printable Recipe Version)
Moist layers filled with smooth butterscotch cream. Topped off with a crunchy mix of pecans and pretzels.
# Ingredients You’ll Need:
→ Cake
01 -
1 cup buttermilk
02 -
1 teaspoon vanilla extract
03 -
2 teaspoons baking powder
04 -
3 large eggs
05 -
1/2 teaspoon salt
06 -
1/2 cup unsalted butter, at room temperature
07 -
2½ cups plain flour
08 -
1 teaspoon baking soda
09 -
1½ cups white sugar
10 -
1 cup melted butterscotch chips
→ Butterscotch Frosting
11 -
1/2 cup softened butter
12 -
1/4 cup butterscotch sauce
13 -
1/2 teaspoon vanilla
14 -
2 tablespoons cream
15 -
3 cups icing sugar
→ Crunchy Topping
16 -
1/2 cup pretzels, crushed
17 -
1/2 cup pecans, chopped
18 -
2 tablespoons melted butter
19 -
1/4 cup brown sugar
# Steps to Make It:
01 -
Preheat the oven to 350°F. Coat two 9-inch round cake pans with grease and sprinkle flour.
02 -
Cream butter and sugar until smooth and fluffy. Add eggs one at a time. Mix in melted butterscotch along with the vanilla. Combine dry ingredients in another bowl and gradually add them to the wet mixture, alternating with buttermilk.
03 -
Pour the batter evenly into the pans. Bake for 25 to 30 minutes or until a toothpick stuck in the center comes out clean. Cool the cakes in pans for 10 minutes, then transfer them to cooling racks.
04 -
Beat butter until soft and creamy. Add powdered sugar, butterscotch sauce, cream, and vanilla. Whip everything together until it’s fluffy.
05 -
Toss together pecans, pretzels, brown sugar, and melted butter. Spread on a sheet pan and bake for 8–10 minutes, stirring once, until toasted. Let it cool.
06 -
Layer the cake with frosting in the middle. Cover the top and sides with more frosting. Scatter the crunchy topping over the finished cake and let it chill for 30 minutes before digging in.
# Extra Information:
01 -
Make sure the cakes are fully cooled before adding frosting.
02 -
You can bake the cake layers the day before assembling.
03 -
A little salt in the frosting helps bring out its flavor.