Butterscotch Cake Recipe is a luscious dessert topped with rich butterscotch frosting. Learn how to make this light and fluffy homemade cake.
This cake 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 with tons of butterscotch flavor. The frosting is so rich and packed with butterscotch. Each bite is heavenly and has a light and fluffy texture.
Enjoy even more butterscotch recipes when you try Butterscotch cookies and Butterscotch brownies .
Table of contents
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.
- The recipe is simple without any cake layers using a 9×13 pan.
Ingredients
Cake
- All Purpose Flour. The flour is more accurately measured if you spoon it into the measuring cup instead of scooping it.
- Baking Soda. You can try one of the Best Baking Soda Substitutes.
- Unsalted Butter. Softened at room temperature.
- Dark Brown Sugar. It needs to be packed. Try Homemade Brown Sugar Recipe.
- Large Eggs. Room temperature is best.
- Vanilla Extract. Pure vanilla is best to use.
- Sour Cream. Room temperature is best.
Frosting
- Butterscotch Chips. This adds amazing flavor to the frosting.
- Unsalted Butter. Softened at room temperature.
- Powdered Sugar. Sift to remove any lumps before using.
Get the complete list of ingredients at the bottom of the page.
How to Make Butterscotch Cake
- Step 1 – Preheat the oven and prepare the cake pan. Preheat the oven to 350 degrees and spray a 9X13 baking pan with cooking spray.
Step 2. Combine the dry ingredients in a large bowl. Whisk together the flour, baking powder, baking soda and salt.
Step 3. Get out a separate mixing bowl and cream the butter and sugar. You can use a stand mixer or hand mixer until light and fluffy. Then add in the eggs, one at a time. Once combined, add the milk and vanilla extract.
Step 4. Mix together the wet ingredients with the flour mixture. Then stir in the sour cream. Pour the cake batter in the pan. Bake for 30-40 minutes until a toothpick inserted into the center of the cake comes out clean.
Step 5. While the cake cools on a cooling rack, make the frosting. Melt the butterscotch in a microwave safe bowl in 30 second intervals over medium heat. Stir after each one and continue to heat until melted.
Step 6. Beat the butter until light and fluffy. Then add in the melted butterscotch chips and mix until just combined. Next, add the powdered sugar to the mixture. Gradually add the powdered sugar into the mixture until fully mixed in using medium speed. Then add in the vanilla extract and milk. Whip the frosting until light and fluffy.
Step 7. Once the cake has completely cooled, top with the butterscotch buttercream frosting. Spread on the top of the cake using an offset spatula.
Pro Tips
- 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.
Storage
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 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.
More Easy Butterscotch Recipes
Go ahead and try this easy recipe. It is fantastic! Then please leave a comment and star rating.
Butterscotch Cake Recipe
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:
- 1 cup Butterscotch Chips
- 1/4 cup Unsalted Butter softened
- 3 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- 5 Tablespoons Milk
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!
