Butterscotch Cake Recipe is a luscious dessert topped with rich butterscotch frosting. Learn how to make this light and fluffy homemade cake.

Butterscotch cake cut and on a plate.
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Butterscotch Cake Recipe

This recipe makes it simple to make a delicious cake from scratch. The results are so delicious and everyone will want a slice.

The cake is so moist and delicious. The frosting is so rich and packed with butterscotch. Each bite is heavenly.

Enjoy even more butterscotch recipes when you try Butterscotch cookies and Butterscotch brownies .

Why we love this recipe:

  • It’s an easy homemade cake using pantry staples.
  • The cake and frosting make a rich and delicious combination.
  • The recipe uses a 9×13 baking dish so it is very simple and does not require layers.

Let’s make this yummy cake. You will love how easy it is using a baking dish and there aren’t any cake layer to make.

Ingredients for Butterscotch cake.

Ingredients for butterscotch cake

  • All Purpose Flour 
  • Baking Powder 
  • Baking Soda 
  • Salt 
  • Unsalted Butter, softened at room temperature 
  • Dark Brown Sugar, packed 
  • Large Eggs, room temperature 
  • Whole Milk, room temperature 
  • Vanilla Extract 
  • Sour Cream, room temperature 

Ingredients for frosting

  • Butterscotch Chips 
  • Unsalted Butter, softened 
  • Powdered Sugar 
  • Vanilla Extract 
  • Milk 

How to make butterscotch cake:

  • Step 1 – Preheat the oven and prepare the cake pan. Preheat the oven to 350 degrees F and spray a 9X13 baking pan with a non stick cooking spray. 
  • Step 2 – Combine the dry ingredients. În a large bowl, whisk together the dry ingredients for the cake: flour, baking powder, baking soda and salt. 
  • Step 3 – Cream the butter and sugar. In a separate mixing bowl, cream together the butter and brown sugar with a stand up mixer or hand held mixer until light and fluffy.  
  • Step 4 – One at a time add the eggs. Then add in the eggs, one at a time until they are fully combined. Then add in the milk and vanilla extract.  
  • Step 5 – Mix in half of the dry ingredients until just combined.  Then stir in half of the sour cream.  Repeat with the remaining dry ingredients and sour cream.  
  • Step 6 – Pour the cake batter in the pan. Spread the batter into the 9X13 baking dish and bake for 30-40 minutes until a toothpick inserted into the center of the cake comes out clean.  Then let the cake cool completely on a wire rack. 

How to make butterscotch frosting

  • Step 1 – Melt the butterscotch. Use a microwave safe bowl and melt the butterscotch chips. Microwave in 30 second intervals, stirring after each interval until they are fully melted.  Then let the chips sit for 5-10 minutes until the mixture cools slightly.  
  • Step 2 – Beat the butter. Use a mixing bowl with a hand held mixer until light and fluffy.  Then add in the melted butterscotch and mix until just combined.  
  • Step 3 – Add the powdered sugar to the mixture. Gradually add the powdered sugar into the mixture (½ cup at a time) until fully mixed in.  Then add in the vanilla extract and milk.
  • Step 4 – Whip the frosting. Continue to do this for 3 minutes until the frosting is light and fluffy.  
  • Step 5 – Allow to cool. Once the cake has fully cooled, top it with the butterscotch frosting and smooth it out. 
  • Step 6 – Serve and enjoy. Then the cake is ready to cut, serve and enjoy! It is that simple to make cake recipe butterscotch.
Butterscotch cake cut and on a plate.

Tips for Butterscotch Cake:

  • Room temperature ingredients. Make sure that all of the ingredients are at room temperature. This will ensure that they mix well for this cake recipe. 
  • Dark Brown Sugar. Dark brown sugar is best for this recipe for the flavor but you can use light brown sugar if that’s all that you have available.  
  • Real butter. You want to use butter in this recipe and not margarine or any substitute. Real butter gives this cake the best results and a rich frosting.
  • Baking powder and baking soda. Make sure that both of these have not expired so that the cake will properly rise.
  • Butterscotch Chips. Use good quality chips for the best frosting. It will make a difference in the results.
  • Allow to cool. The cake should be completely cool before adding the frosting.
  • Baking pan. We used a 9×13 pan but you can use a jelly roll style pan for a thinner cake. Just adjust the baking time accordingly.
  • Nuts. If you like pecans or walnuts, toss a handful into the batter before baking.

How to store:

Store the leftover cake covered at room temperature for up to 3-4 days.  

This can can also be frozen. Wrap the cake in plastic wrap and foil. Freeze up to 3 months in an airtight container.

Add the icing once thawed and ready to serve.

Why do you use room temperature ingredients?

Room temperature ingredients make a huge impact in how the cake turns out. It is an easy but important step not to be overlooked.

Not only does it help to create a smooth batter but it has a big impact on how the cake turns out. Room temperature ingredients will help to make the cake light and fluffy.

Whereas cold ingredients will result in a more dense and heavy cake.

Butterscotch cake cut and on a plate.

Are butterscotch and caramel the same thing?

No, these are different. While both involve the process of cooking sugar, they are different.

Brown Sugar is used in butterscotch. Granulated sugar is used in caramel.

Butterscotch cake cut and on a plate.

We love this decadent butterscotch cake.

It is so simple to make using a 9×13 baking dish. Since you do not have to make layers, the cake takes very little time. Anyone can whip this up for a special occasion or just because.

The cake is very moist and flavorful. The icing is so rich and takes the recipe to a new level. It is really delicious. I could eat the icing by the spoonful.

We highly recommend you make this vintage cake today. You will not be disappointed. It is wonderful.

Butterscotch cake cut and on spatula.

Print this Butterscotch Cake recipe below:

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Butterscotch Cake

4.67 from 6 votes
Butterscotch Cake Recipe is a luscious dessert topped with rich butterscotch frosting. Learn how to make this light and fluffy homemade cake.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 10
Cuisine American
Course Dessert
Calories 645

Ingredients

For the Cake:

  • 2 1/4 cups All Purpose Flour
  • 1 Tablespoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 3/4 Cup Unsalted Butter softened at room temperature
  • 1 1/4 cup Dark Brown Sugar packed
  • 4 Large Eggs room temperature
  • 3/4 cup Whole Milk room temperature
  • 1 Tablespoon Vanilla Extract
  • 1/2 cup Sour Cream room temperature

For the Frosting:

Instructions

For the Cake:

  • Preheat the oven to 350 degrees F and spray a 9X13 baking pan with a non stick cooking spray.
  • În a medium size bowl, whisk together the dry ingredients for the cake: flour, baking powder, baking soda and salt.
  • In a separate mixing bowl, cream together the butter and brown sugar with a stand up mixer or hand held mixer until light and fluffy.
  • Then add in the eggs, one at a time until they are fully combined. Then add in the milk and vanilla extract.
  • Mix in half of the dry ingredients until just combined.  Then stir in half of the sour cream.  Repeat with the remaining dry ingredients and sour cream.
  • Spread the batter into the 9X13 baking dish and bake for 30-40 minutes until a toothpick inserted into the center of the cake comes out clean.  Then let the cake cool completely on a wire rack.

For the Frosting:

  • Melt the butterscotch chips by microwaving it in 30 second intervals, stirring after each interval until they are fully melted.  Then let the chips sit for 5-10 minutes until the mixture cools slightly.
  • Beat the butter in a mixing bowl with a hand held mixer until light and fluffy.  Then add in the melted butterscotch and mix until just combined.
  • Gradually add the powdered sugar into the mixture (½ cup at a time) until fully mixed in.  Then add in the vanilla extract and milk. Then whip the frosting for 3 minutes until the frosting is light and fluffy.
  • Once the cake has fully cooled, top it with the butterscotch frosting and smooth it out.
  • Then the cake is ready to cut, serve and enjoy!

Recipe Notes

Make sure that all the ingredients are at room temperature so that they mix well for this cake recipe. 
Store the leftover cake covered at room temperature for up to 3-4 days.  
Dark brown sugar is best for this recipe for the flavor but you can use light brown sugar if that’s all that you have available.

Nutrition Facts

Calories 645kcal, Carbohydrates 102g, Protein 6g, Fat 24g, Saturated Fat 14g, Polyunsaturated Fat 1g, Monounsaturated Fat 6g, Trans Fat 1g, Cholesterol 126mg, Sodium 415mg, Potassium 153mg, Fiber 1g, Sugar 78g, Vitamin A 793IU, Vitamin C 0.1mg, Calcium 158mg, Iron 2mg

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Butterscotch cake cut and on a spatula.

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Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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