Homemade Butterscotch Cake Recipe

There’s something undeniably comforting about the aroma of butterscotch wafting through your kitchen. It evokes memories of cozy evenings, grandma’s warm hugs, and simple, heartfelt desserts. Recently, I stumbled upon Julie Blanner’s recipe for Incredible Butterscotch Cake, and let me tell you, the name is no exaggeration. From the moment I pulled this golden beauty out of the oven, my family was hooked. The moist, tender crumb, infused with the rich sweetness of brown sugar, and then generously slathered in a dreamy butterscotch frosting – it was pure bliss. Even my pickiest eater declared it their new favorite cake! This isn’t just a cake; it’s a slice of happiness, a taste of nostalgia, and surprisingly easy to whip up. Whether you’re a seasoned baker or just starting out, this recipe is a guaranteed crowd-pleaser that will have everyone clamoring for seconds, and maybe even thirds! Get ready to experience the magic of homemade butterscotch cake – you won’t regret it.

Ingredients for Your Butterscotch Masterpiece

To embark on your butterscotch cake baking adventure, gather these readily available ingredients. Using quality ingredients will significantly enhance the final flavor and texture of your cake. Here’s what you’ll need for both the cake and the luscious butterscotch frosting:

For the Decadent Butterscotch Cake:

• 2 ½ cups All-Purpose Flour: The foundation of our cake, all-purpose flour provides structure and a tender crumb. Ensure you measure it correctly – spooning it into your measuring cup and leveling it off is the best method to avoid using too much flour, which can lead to a dry cake.
• 1 tablespoon + ½ teaspoon Baking Powder: This crucial leavening agent is what makes our cake rise beautifully and achieve that light, airy texture. Using both measurements precisely ensures the perfect lift and prevents a dense or heavy cake. Make sure your baking powder is fresh for optimal results.
• ½ teaspoon Salt: Salt might seem like a minor ingredient in a sweet dessert, but it plays a vital role. It enhances the sweetness of the butterscotch and balances the flavors, preventing the cake from being overly sugary. It also helps to control the yeast activity in the baking powder, contributing to the cake’s texture.
• ¾ cup Unsalted Butter, Softened: Butter is the heart of this butterscotch cake, contributing to its richness, moisture, and tender crumb. Unsalted butter allows you to control the overall saltiness of the recipe. Ensure it’s properly softened – not melted, but pliable – to cream smoothly with the sugar, creating air pockets that contribute to a light cake.
• 1 ½ cups Dark Brown Sugar, Packed: Dark brown sugar is the star of the show, lending that signature butterscotch flavor, deep molasses notes, and moistness to the cake. Packing the brown sugar ensures you’re using the correct amount, as it tends to be more compact than granulated sugar. The molasses content also adds to the cake’s delightful chewiness.
• 3 tablespoons Canola Oil: While butter provides flavor, canola oil contributes to the cake’s exceptional moistness. Oil remains liquid at room temperature, ensuring the cake stays tender for days. The neutral flavor of canola oil allows the butterscotch flavor to shine through. You can substitute with other neutral oils like vegetable oil or grapeseed oil if needed.
• 2 teaspoons Vanilla Extract: Vanilla extract enhances the overall flavor profile of the cake, adding warmth and complexity. Use pure vanilla extract for the best flavor; imitation vanilla can taste artificial. Don’t underestimate the power of vanilla to elevate even simple desserts.
• 4 Large Eggs: Eggs contribute to the structure, richness, and moisture of the cake. They also act as an emulsifier, binding the wet and dry ingredients together. Using large eggs, as specified in the recipe, is important for maintaining the correct ratio of ingredients.
• 1 ¼ cups Whole Milk: Whole milk adds moisture and richness to the cake, contributing to its tender crumb. The fat content in whole milk enhances the flavor and creates a more luxurious texture. While whole milk is recommended, you can use 2% milk in a pinch, but the cake might be slightly less rich.

For the Dreamy Butterscotch Frosting:

• 1 cup Butterscotch Chips: These are the key to that intense butterscotch flavor in the frosting. High-quality butterscotch chips will melt smoothly and provide the best taste. You can find these in most grocery stores in the baking aisle.
• 2 tablespoons Unsalted Butter: Just like in the cake, butter adds richness and flavor to the frosting. It also helps to create a smooth and spreadable consistency when melted with the butterscotch chips.
• 3 cups Powdered Sugar: Powdered sugar, also known as confectioners’ sugar, is the base of our frosting. It provides sweetness and structure. Sifting the powdered sugar before adding it to the frosting can help prevent lumps and ensure a smoother final product.
• 5 tablespoons Milk: Milk is used to thin out the frosting to the desired consistency. You may need to adjust the amount of milk slightly depending on the humidity and your personal preference for frosting thickness. Start with the specified amount and add more gradually if needed.

Step-by-Step Instructions for Butterscotch Cake Perfection

Baking this Incredible Butterscotch Cake is surprisingly straightforward. Follow these simple steps to create a dessert that will impress everyone:

Cake Preparation:

1. Prepare Your Baking Pan and Preheat Oven: Begin by preparing your chosen baking pan. For a thinner sheet cake, use a half baking sheet. For a thicker cake, opt for a 9×13 inch baking dish. Generously grease the bottom and sides of the pan with baking spray. This prevents the cake from sticking and ensures easy removal after baking. Preheat your oven to 350°F (175°C). Preheating is crucial for even baking and ensures the cake rises properly.
2. Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder (remember, it’s 1 tablespoon + ½ teaspoon), and salt. Whisking ensures the baking powder and salt are evenly distributed throughout the flour, which is important for consistent leavening and flavor in the cake. Set this bowl aside for later.
3. Cream Butter, Brown Sugar, and Oil: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the softened unsalted butter, packed dark brown sugar, and canola oil. Beat on medium speed until the mixture becomes light in color and fluffy, about 3-4 minutes. This creaming process is essential for incorporating air into the batter, which contributes to a light and airy cake texture. Don’t rush this step; the longer you cream, the lighter the cake will be.
4. Incorporate Eggs and Vanilla: Add the large eggs one at a time to the creamed mixture, beating well after each addition until fully incorporated. This ensures each egg is properly emulsified into the batter. Then, add the vanilla extract and mix until just combined. Be careful not to overmix at this stage, as overmixing can lead to a tough cake.
5. Alternate Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the whole milk. Begin by adding about one-third of the dry mixture to the wet mixture and mix until just combined. Then, add half of the milk and mix again. Repeat with another third of the dry mixture, the remaining milk, and finally the last third of the dry mixture. Mix until just combined and smooth. It’s crucial not to overmix the batter at this point. Overmixing develops the gluten in the flour, resulting in a dense and tough cake. Mix only until the dry ingredients are just incorporated and the batter is smooth.
6. Bake to Golden Perfection: Pour the batter into your prepared baking pan and spread it evenly. Bake in the preheated oven for the specified time, depending on the pan size. For a thinner sheet cake in a half baking sheet, bake for 15-20 minutes. For a thicker cake in a 9×13 inch baking dish, bake for 30 minutes. To check for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean or with only a few moist crumbs attached, the cake is done. If it comes out with wet batter, continue baking for a few more minutes and check again.
7. Cool Completely: Once baked, remove the cake from the oven and place it on a wire cooling rack to cool completely. Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto the wire rack to cool completely. Cooling the cake completely before frosting is essential, as frosting a warm cake can cause it to melt and slide off.

Butterscotch Frosting Magic:

1. Melt Butterscotch Chips and Butter: In a microwave-safe bowl, combine the butterscotch chips and unsalted butter. Microwave on high for 1 minute, then stir. If not fully melted, continue to microwave in 10-second increments, stirring after each increment, until the mixture is smooth and melted. Be careful not to overheat or burn the butterscotch chips. Microwaving in short intervals and stirring frequently helps prevent burning. Alternatively, you can melt the butterscotch chips and butter in a double boiler over simmering water.
2. Create the Frosting: In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, add the melted butterscotch and butter mixture. Gradually add the powdered sugar, alternating with the milk. Begin by adding about one cup of powdered sugar, then a tablespoon or two of milk, and continue alternating until all the powdered sugar and milk are incorporated and the frosting is smooth and creamy. You may need to adjust the amount of milk slightly to achieve your desired frosting consistency. If the frosting is too thick, add a little more milk, one tablespoon at a time. If it’s too thin, add a bit more powdered sugar.
3. Frost the Cooled Cake: Once the cake is completely cooled, generously spread the butterscotch frosting evenly over the top. You can use an offset spatula or a knife to create a smooth and even layer of frosting. For a decorative touch, you can swirl the frosting or create peaks.

Nutrition Facts: A Sweet Treat in Moderation

While this Butterscotch Cake is undeniably delicious, it’s also important to be mindful of its nutritional content. Here’s an approximate breakdown of the nutrition facts per serving. Please note that these are estimates and can vary based on specific ingredient brands and portion sizes.

Servings: 24

Approximate Nutrition per Serving:

• Calories: 350-450 kcal (This can vary depending on frosting thickness and portion size)
• Fat: 15-20g (Primarily from butter and oil)
• Saturated Fat: 8-12g (From butter and butterscotch chips)
• Cholesterol: 50-70mg (From eggs and butter)
• Sodium: 150-200mg (From salt and baking powder)
• Carbohydrates: 50-60g (Primarily from flour and sugar)
• Sugar: 30-40g (From brown sugar, powdered sugar, and butterscotch chips)
• Protein: 3-4g (From eggs, milk, and flour)

Important Considerations:

• These are estimates: For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.
• Serving Size: The serving size is based on cutting the cake into 24 equal pieces. Smaller or larger servings will affect the calorie count.
• Indulgence: Butterscotch cake is a dessert meant to be enjoyed in moderation as a treat. Be mindful of portion sizes to maintain a balanced diet.

Preparation Time: From Pantry to Plate in Under an Hour

One of the best things about this Incredible Butterscotch Cake is its speed and ease of preparation. Here’s a breakdown of the time commitment:

• Prep Time: 10 minutes
  • This includes gathering your ingredients, measuring them out, and preparing your baking pan.
• Cook Time: 15-30 minutes (depending on pan size)
  • Baking time varies based on whether you use a half sheet pan (15-20 minutes) or a 9×13 inch baking dish (30 minutes).
• Total Time: 25-40 minutes
  • From start to finish, including baking time, you can have this delicious cake ready in under an hour!

Cooling Time: While the active preparation and baking time are short, remember to factor in cooling time. The cake needs to cool completely before frosting, which typically takes about 1-2 hours at room temperature, or you can speed it up by placing it in the refrigerator for about 30-45 minutes.

How to Serve Your Butterscotch Cake for Maximum Enjoyment

Butterscotch Cake is incredibly versatile and can be served in various ways to suit different occasions and preferences. Here are some delightful serving suggestions:

• Classic Slice: The simplest and most satisfying way to enjoy this cake is as a classic slice, served on its own. The rich butterscotch flavor and moist texture are perfect just as they are.
• Warm with Ice Cream: For an extra indulgent treat, serve a slice of warm butterscotch cake with a scoop of vanilla ice cream or butter pecan ice cream. The warm cake and cold ice cream create a delightful contrast in temperature and texture. A drizzle of extra melted butterscotch chips or caramel sauce on top elevates this dessert even further.
• Coffee or Tea Pairing: Butterscotch cake pairs beautifully with a warm cup of coffee or tea. The sweetness of the cake complements the slight bitterness of coffee or the aromatic notes of tea, making it a perfect afternoon treat or after-dinner dessert.
• Dessert Bar Star: This cake is a fantastic addition to a dessert bar or buffet. Its crowd-pleasing flavor and ease of serving make it a popular choice for parties, potlucks, and gatherings. You can even cut it into smaller squares or rectangles for easier handling at a buffet.
• Celebration Cake: While it’s easy enough for everyday enjoyment, Butterscotch Cake is also special enough for celebrations. Decorate it with sprinkles, chopped nuts, or a piped border of frosting to make it festive for birthdays, holidays, or special occasions.
• Layer Cake Transformation: For a more elaborate presentation, you can bake this recipe in two 9-inch round cake pans to create a layer cake. Divide the batter evenly between the pans and bake for a shorter time (around 20-25 minutes). Once cooled, frost between the layers and on top for a stunning butterscotch layer cake.
• Fruit Accompaniment: To balance the richness of the butterscotch, serve slices of cake with fresh fruit. Berries like raspberries, strawberries, or blueberries provide a refreshing contrast and add a touch of color. Sliced peaches or pears would also complement the butterscotch flavor nicely.

Additional Tips for Butterscotch Cake Success

To ensure your Butterscotch Cake turns out perfectly every time, here are five additional tips to keep in mind:

1. Don’t Overmix the Batter: As mentioned in the instructions, overmixing the cake batter can develop the gluten in the flour, resulting in a tough and dense cake. Mix the wet and dry ingredients together only until just combined and smooth. A few streaks of flour are okay, as they will disappear as you continue mixing. Once the batter is smooth, stop mixing immediately.
2. Room Temperature Ingredients: Using room temperature ingredients, especially butter, eggs, and milk, is crucial for creating a smooth and emulsified batter. Room temperature butter creams more easily with sugar, creating air pockets for a lighter cake. Room temperature eggs and milk blend more smoothly into the batter, resulting in a more cohesive and even texture. Take your butter and eggs out of the refrigerator about 30-60 minutes before you start baking to allow them to come to room temperature.
3. Properly Measure Flour: Incorrectly measured flour is a common baking mistake that can lead to dry or dense cakes. The best way to measure flour is to spoon it into your measuring cup and then level it off with a straight edge. Avoid scooping flour directly from the bag, as this can compact the flour and result in using too much. Using a kitchen scale to weigh your flour is the most accurate method, but the spoon and level method is a good alternative.
4. Toothpick Test is Your Friend: Baking times can vary slightly depending on your oven and pan. The toothpick test is the most reliable way to determine if your cake is done. Insert a toothpick into the center of the cake. If it comes out clean or with only a few moist crumbs attached, the cake is done. If it comes out with wet batter, continue baking for a few more minutes and test again.
5. Cool Cake Completely Before Frosting: Patience is key when it comes to frosting your cake. Ensure the cake is completely cooled before frosting. Frosting a warm cake will cause the frosting to melt and slide off, resulting in a messy and less appealing cake. Allow the cake to cool completely on a wire rack before frosting. You can even speed up the cooling process by placing the cake in the refrigerator for a shorter period.

Frequently Asked Questions (FAQ) About Butterscotch Cake

Got questions about making this incredible Butterscotch Cake? Here are answers to some common queries:

Q1: Can I use light brown sugar instead of dark brown sugar?

A: While dark brown sugar is recommended for its richer molasses flavor and deeper butterscotch notes, you can substitute light brown sugar if that’s what you have on hand. The cake will still be delicious, but the butterscotch flavor might be slightly less intense. Dark brown sugar truly elevates the butterscotch taste, so if you can, opt for dark brown.

Q2: Can I make this cake ahead of time?

A: Absolutely! Butterscotch Cake is a great make-ahead dessert. You can bake the cake layers a day or two in advance and store them tightly wrapped in plastic wrap at room temperature or in the refrigerator. Frost the cake on the day you plan to serve it. The frosting is also best made fresh, but you can melt the butterscotch and butter mixture ahead of time and store it at room temperature.

Q3: How should I store leftover Butterscotch Cake?

A: Store leftover Butterscotch Cake in an airtight container at room temperature for up to 3-4 days or in the refrigerator for up to a week. Storing it at room temperature will keep the cake softer, while refrigerating it will extend its shelf life. Bring refrigerated cake to room temperature for about 30 minutes before serving for the best texture.

Q4: Can I add nuts to this recipe?

A: Yes, nuts would be a delicious addition to Butterscotch Cake! You can add about ¾ cup of chopped pecans or walnuts to the cake batter along with the dry ingredients. You can also sprinkle chopped nuts on top of the frosting for added texture and flavor. Toasted nuts would enhance the flavor even further.

Q5: Can I use a different type of frosting?

A: While the butterscotch frosting is specifically designed to complement the cake and create the ultimate butterscotch experience, you can certainly experiment with other frostings if you prefer. Cream cheese frosting, vanilla buttercream, or even a simple caramel glaze would all be delicious options. However, for the true “Incredible Butterscotch Cake” experience, the butterscotch frosting is highly recommended!

This Incredible Butterscotch Cake is more than just a dessert; it’s a comforting classic that brings joy with every bite. Easy to make and deeply satisfying, it’s a recipe you’ll find yourself returning to again and again. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will become a cherished family favorite!

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