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Smooth Butterscotch Crunch

Featured in Treats That Make Everything Better.

Moist butterscotch cake topped with creamy frosting and a crunchy pecan-pretzel layer. Ready in around 70 mins. Cuts into 12 slices. Fun for gatherings.
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Clare Recipes
Updated on Mon, 14 Apr 2025 17:11:56 GMT
Moist Butterscotch Cake with Topping Pin it
Moist Butterscotch Cake with Topping | recipesclare.com

This Butterscotch Crunch Cake blends sweet, buttery goodness with a satisfying crackly top layer. Each slice gives you soft cake with melted butterscotch pieces, smooth frosting, and a delightful mix of candied nuts and broken pretzels that'll make your taste buds dance.

I stumbled on this winning combo after trying dozens of cake recipes. The first batch I made with the pretzel topping was a game-changer - everyone wanted seconds!

Key Ingredients Breakdown

  • Butterscotch Chips: Pick premium ones that melt smoothly
  • Buttermilk: Gives you that soft, moist cake everyone loves
  • Pecans: Get them fresh for the best crunch factor
  • Pretzels: Bring a nice salty kick against the sweetness
  • Butter: Go for unsalted so you can control the taste better
  • Heavy Cream: The secret to super smooth, dreamy frosting

Baking Your Perfect Cake

Stack It Right:
Line up your layers neatly for that wow factor.
Nail The Frosting:
Whip it up until it's super airy and smooth.
Perfect The Topping:
Brown it just enough to bring out amazing smells.
Build It Well:
Don't skimp on frosting between each layer.
Top It Off:
Lightly push the crunchy bits into the top frosting.
Butterscotch Crunch Cake Recipe Pin it
Butterscotch Crunch Cake Recipe | recipesclare.com

My old baking teacher always told me, 'Watch your clock!' After making tons of cakes, I've found this advice works especially well with butterscotch treats.

Tasty Serving Ideas

Try it slightly cool with hot coffee or cold milk. Want to impress guests? Add a spoonful of warm butterscotch sauce on top.

Tasty Twists

Switch things up by trying different nuts, mixing in some toffee chunks, or adding a drizzle of salty caramel on top.

Keeping It Fresh

Pop it in the fridge (covered) and it'll stay good for five days. Just let it sit out a bit before you eat it.

I've tweaked this cake many times over the years and learned that the little things really matter. When you take your time with each step, you'll end up with a showstopper cake that'll be the hit of any party.

Close-up Butterscotch Crunch Cake Pin it
Close-up Butterscotch Crunch Cake | recipesclare.com

Frequently Asked Questions

→ Why did my cake turn out dry?
To keep it moist, your ingredients should be at room temp, and avoid overmixing. Also, baking for too long can dry it out.
→ Could I prepare this in advance?
Sure, the cake layers will keep for a day in the fridge. Frosting can be made fresh or held separately for up to two days.
→ How do I freeze the cake?
Wrap unfrosted layers airtight and freeze for two months max. Thaw them overnight. Make the crunchy top fresh when ready.
→ No butterscotch chips available?
Swap them with white chocolate chips and add a splash of butterscotch extract for near-similar flavor.
→ Why is chilling before serving useful?
It helps the frosting firm up and guarantees cleaner slices when serving.

Butterscotch Crunch Cake

Rich butterscotch cake with creamy filling, crunchy pretzel-pecan topping, and layers that stay moist.

Prep Time
30 Minutes
Cook Time
40 Minutes
Total Time
70 Minutes

Category: Sweet Stuff

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings

Dietary: Vegetarian

Ingredients

→ Cake

01 1 cup melted butterscotch chips
02 1/2 teaspoon salt
03 1 teaspoon vanilla extract
04 1/2 cup softened unsalted butter
05 2 teaspoons baking powder
06 1 teaspoon baking soda
07 2½ cups of flour for all uses
08 1½ cups white sugar
09 3 eggs, large
10 1 cup tangy buttermilk

→ Butterscotch Frosting

11 1/4 cup butterscotch sauce
12 1/2 teaspoon vanilla
13 3 cups powdered sugar
14 2 tablespoons heavy cream
15 1/2 cup softened butter

→ Crunchy Topping

16 1/4 cup brown sugar
17 1/2 cup chopped pecans
18 2 tablespoons melted butter
19 1/2 cup pretzels, crushed

Instructions

Step 01

Start by warming the oven to 350°F. Coat two round 9-inch cake pans with butter and dust with flour.

Step 02

Cream butter with sugar until it looks fluffy. Add eggs one at a time. Stir in melted butterscotch and a splash of vanilla. In another bowl, combine the dry ingredients, then slowly add them into the butter mix while alternating with buttermilk.

Step 03

Pour batter into cake pans evenly. Bake for 25-30 minutes and check with a toothpick—it should come out clean. Let cakes cool for 10 minutes in the pans before transferring to racks to cool completely.

Step 04

Beat butter until it's smooth and creamy. Slowly mix in powdered sugar, butterscotch sauce, cream, and vanilla until fluffy.

Step 05

Mix together pretzels, brown sugar, pecans, and melted butter. Spread this mix on a baking sheet. Bake for about 8–10 minutes until golden and let it cool.

Step 06

Layer the cakes with frosting between. Cover the whole cake with frosting, and sprinkle your crunchy topping over it. Let it chill for half an hour before digging in.

Notes

  1. Don’t frost until cakes are fully cooled.
  2. Make cake layers a day ahead if needed.
  3. For better flavor, toss a tiny bit of salt in the frosting.

Tools You'll Need

  • Two round 9-inch pans
  • Mixer (electric)
  • Racks for cooling cakes
  • Flat baking sheet

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Milk products
  • Eggs
  • Pecans (tree nuts)
  • Gluten (wheat)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 22 g
  • Total Carbohydrate: 65 g
  • Protein: 6 g