This Easy Butterscotch Cake is a super decadent cake topped with the most amazing butterscotch buttercream flavored with melted butterscotch chips! Did I mention the butterscotch drip?!
This cake is a butterscotch overload and I am here for it!!!Jump to Recipe
I have to admit, this is probably one of my all time favorite cake recipes! I LOVE butterscotch, and the flavors of this cake are incredible! It’s embarrassing how much of this cake I devoured…
Not to mention, it is easy to put together so anyone on any level can make it!
WHAT IS BUTTERSCOTCH??
Butterscotch is primarily made of brown sugar and butter. The earliest known recipes were in the mid-19th century Yorkshire.
Butterscotch and caramel are often confused as they are similar in many ways. The different types of sugar used in the preparation sets them apart. I don’t know about you, but I am a sucker for both.
HOW TO MAKE BUTTERSCOTCH CAKE
First you want to prepare three 8-inch baking tins. I like to rub mine generously with vegetable shortening and then dust with flour. This is the best way I have found to keep the cakes from sticking. You can also add a round of parchment in the bottom of the pan for added protection.
Add flour, butterscotch pudding mix, and baking powder to a medium bowl, whisk and set aside.
In the bowl of a stand mixer equipped with a paddle attachment, cream the room temperature butter, granulated sugar, and light brown sugar on high speed until light in color and fluffy.
Pour in the vegetable oil and both extracts and mix until just combined. Add in the eggs one at a time, combining after each addition, and mix until just combined.
Add half of the dry ingredients from earlier, and mix until there are no dry spots remaining. Carefully pour in the milk and mix until combined. Add the remaining dry ingredients and mix until just combined. Be careful not to overmix or you will get a dense cake.. and nobody likes that.
Divide the batter evenly between the prepared cake pans and gently tap on the counter to release any air bubbles. Bake in the center of your oven for 20-25 minutes or until a toothpick inserted in the center of the cakes comes out clean. Remove from oven and allow to cool for about 10 minutes, then transfer to a wire rack to cool completely.
I’ll be honest, this butterscotch frosting had a bit of a learning curve. Since I used butterscotch chips, it was a little on the thicker side and it dried up super quick. Make sure you make the frosting right before you are ready to decorate the cake, and work with it fast.
If you need to, add a little more heavy whipping cream to the frosting a whip for a few more minutes to get the consistency right.
But the extra work is definitely worth it..
TIPS AND TRICKS
- After your cakes are baked. I recommend refrigerating them for at least a few hours. Chilled cakes are easier overall to decorate.
- Crumb coating is your friend! Apply a thin layer of frosting to seal in all those pesky crumbs. Refrigerate for another 10 minutes then lather on the rest of that delicious frosting!
- When melting the butterscotch chips, use the double boiler method and don’t just throw them in the microwave (don’t worry, I am bad about it too..) It helps melt them more evenly and you are less likely to OVER heat them… don’t ask me how I know..
- Like I said in the post above, make sure you make the frosting right before you assemble the cake and work as fast as possible with it. The same thing applies with the butterscotch drip.
- I use a spoon to carefully drip the melted butterscotch down the sides of the cake, then just smooth the remaining over the top of the cake. I find I have more control this way and I have a prettier result.
MORE CAKE RECIPES YOU WILL LOVE!
If you love this Easy Butterscotch Cake recipe as much as I do, make sure you share it with your friends on Facebook and Pinterest so they can make it too!
Easy Butterscotch Cake
- 2 ½ cups all-purpose flour
- 3.4 oz. Butterscotch instant pudding mix
- 3 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup butter softened
- ¾ cups light brown sugar packed
- ¾ cup granulated sugar
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- 4 large eggs
- 1 ¼ cups milk
- 1 ¼ cup butter softened
- 11 oz. one small pack butterscotch chips melted and slightly cooled
- 6 cups powdered sugar
- ¼ cup + 2 tablespoons heavy whipping cream
- ½ cup butterscotch chips
- 3 tablespoons heavy whipping cream
- Preheat your oven to 350 degrees and prepare three 8- inch cake pans by rubbing generously with vegetable shortening and dust with flour and set aside.
- In a medium bowl, add the flour, instant pudding mix, baking powder, and salt. Whisk and set aside.
- In the bowl of a stand mixer equipped with a paddle attachment, cream the butter, brown sugar, and granulated sugar until fluffy.
- Add the vegetable oil, vanilla, and rum extract. Mix until just combined.
- Add the eggs, one at a time, and combine after each addition.
- Add half of the dry ingredients and mix until there are no dry spots remaining.
- Slowly pour in the milk and mix until fully combined.
- Add the remaining dry ingredients and mix until there are no dry spots remaining. Scrape the sides and bottom of the bowl to insure all the ingredients were mixed well.
- Divide the batter evenly between the three prepared pans and gently tap on the counter to remove any air bubbles.
- Bake for 22-25 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Remove form the oven and allow to cool in the pans for 10 minutes then invert onto a wire rack to cool completely.
- In the bowl of a stand mixer equipped with a paddle attachment, cream the butter until light in color and fluffy.
- Add in the melted butterscotch chips and mix on med/high speed until combined.
- Add half of the powdered sugar and mix until there are no dry spots remaining. Scrape the sides and bottom of the bowl.
- Add the remaining powdered sugar and mix until just combined. Increase speed to high for 2-3 minutes until nice and fluffy.
- Add in the heavy whipping cream and mix until just combined. Increase speed to high and mix for 3-4 minutes until light and fluffy. Feel free to add more heavy cream, 1 tablespoon at a time, until you get a good spreadable consistency.
- Use a large, serrated knife to remove the domes form the top of the cakes if necessary.
- Place the first layer of cake face down on a cake plate or stand and top with about ¾ cup frosting and smooth.
- Repeat with the other layers of cake.
- Once you have placed on the last layer, cover the entire outside of the cake with a thin layer of frosting. Refrigerate for 10-15 minutes.
- Cover the cake with the remaining frosting and smooth. If you like reserve about ¾ up frosting to pipe around the top of the cake. Refrigerate cake while you make the drip.
- Place the butterscotch chips and heavy cream in a microwave safe bowl and microwave on 30 second increments, stirring in between, until melted and smooth. Remove the cake from the refrigerator and immediately apply the ganache to the top of the cake, allowing some to drip down the sides. I like to use a spoon so I can control the drip better.
- Refrigerate until ready to serve.
- Keep stored in an airtight container in the refrigerator for up to three days.