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Butterscotch Crunch Cake

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A delightful combination of sweet butterscotch flavor and a satisfying crunch from nuts, topped with creamy butterscotch frosting.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup butterscotch chips
  • 1 cup crushed nuts (e.g., pecans or walnuts)
  • 1 cup butterscotch frosting

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Cream together the softened butter, granulated sugar, and brown sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the buttermilk and vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually blend the dry ingredients into the wet mixture.
  5. Fold in the butterscotch chips.
  6. Pour the batter into the prepared cake pan and smooth the top.
  7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool completely before frosting.
  9. Spread the butterscotch frosting over the top and sprinkle with crushed nuts.
  10. Serve and enjoy!

Notes

Store any leftover cake in an airtight container at room temperature for up to three days. Alternatively, refrigerate for about a week.

Nutrition

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