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Easy Butterscotch Cake

Course Dessert
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings 12 Servings
This Easy Butterscotch Cake is a super decadent cake topped with the most amazing butterscotch buttercream flavored with melted butterscotch chips!

Ingredients
  

Cake Layers:

  • 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
  • 3/4 cups light brown sugar packed
  • 3/4 cup granulated sugar
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • 4 large eggs
  • 1 ¼ cups milk

Frosting:

  • 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

Butterscotch Drip

  • 1/2 cup butterscotch chips
  • 3 tablespoons heavy whipping cream

Instructions

Cake Layers:

  • 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.

Frosting:

  • 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.

Assembly:

  • 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.

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