Butterscotch Crunch Cake (Print Version)
# 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:
01 -
Start by warming the oven to 350°F. Coat two round 9-inch cake pans with butter and dust with flour.
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.
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.
04 -
Beat butter until it's smooth and creamy. Slowly mix in powdered sugar, butterscotch sauce, cream, and vanilla until fluffy.
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.
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:
01 -
Don’t frost until cakes are fully cooled.
02 -
Make cake layers a day ahead if needed.
03 -
For better flavor, toss a tiny bit of salt in the frosting.