Print

Butterscotch Crunch Cake

Butterscotch Crunch Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful experience of baking with our Butterscotch Crunch Cake, a perfect blend of rich butterscotch flavor and a satisfying crunchy topping. This cake is not just a treat; it’s a celebration of flavors that brings family and friends together, making every occasion memorable. The moist texture, combined with the sweet and salty crunch from crushed pretzels and pecans, creates an irresistible dessert that will have everyone asking for seconds. Ideal for birthdays, gatherings, or just because, this Butterscotch Crunch Cake is sure to become a beloved staple in your baking repertoire.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup butterscotch chips, melted
  • 1 cup buttermilk
  • 3 large eggs, at room temperature
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease two round cake pans.
  2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add in the melted butterscotch chips followed by the eggs one at a time and vanilla extract.
  4. In another bowl, mix flour, baking powder, baking soda, and salt. Gradually add this dry mixture alternately with the buttermilk to the wet ingredients until combined.
  5. Pour equal amounts of batter into each prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
  6. Allow cakes to cool before frosting with butterscotch sauce mixed with powdered sugar and heavy cream.

Nutrition

Find it online: https://cookingwitheliana.com/butterscotch-crunch-cake/