Rich Butterscotch Cake
Rich, flavorful, and utterly irresistible, this butterscotch cake promises a decadent dessert experience that’s sure to impress. Its layers combine moist butterscotch-infused cake with a creamy, fluffy filling and tangy cream cheese frosting. Perfect for celebrations or family gatherings, this Butterscotch Cake is a delightful blend of comforting sweetness and luxurious texture.
What makes this Butterscotch Cake truly unique is the distinct butterscotch taste that permeates every layer. Unlike traditional cake flavors, the butterscotch here delivers a nostalgic warmth, bringing a creamy and caramel-like richness to every bite. With its inviting flavor profile and stunning layers, this cake is sure to become a favorite centerpiece for festive tables and special occasions.
The cake itself is made using a mix of yellow cake base and instant butterscotch pudding, creating a dense yet airy texture with a subtle butterscotch undertone. Meanwhile, the cream cheese frosting adds a slight tang that balances the sweetness, and the butterscotch cream filling rounds out the flavors with a delicate yet indulgent finish.
Ingredients Breakdown
A cake is only as good as its ingredients, and this butterscotch cake uses a variety of carefully chosen components to achieve that rich, decadent flavor and texture. Essential ingredients like unsalted butter, full-fat cream cheese, and a yellow cake mix provide a sturdy foundation and ensure a moist crumb. Full-fat cream cheese, in particular, plays a crucial role in the frosting, adding a creamy texture that pipes and spreads beautifully.
Choosing the right ingredients elevates the flavors here. Duncan Hines Perfectly Moist Yellow Cake Mix is recommended for its soft texture, but any high-quality mix will work. Butterscotch chips and instant pudding mix deliver the signature butterscotch taste, melting seamlessly into the batter to add a smooth and sweet flavor that doesn’t overpower.
To make the cake your own, consider small ingredient variations. Swap canola oil for another light vegetable oil, or substitute heavy cream in the filling with a mix of cream and milk for a lighter finish. With each ingredient thoughtfully chosen, every bite is designed to offer a perfectly balanced, flavorful experience.
Step-by-Step Instructions
Preparing this Butterscotch Cake is a simple yet rewarding process. Begin by preheating your oven to 325°F and preparing three 8×2-inch cake pans. Greasing and flouring each pan, with an optional layer of parchment paper, will help ensure each layer releases cleanly, maintaining that perfect shape.
Start by melting the butterscotch chips with a small amount of oil in the microwave, using short intervals to avoid overheating. Once melted and slightly cooled, this mixture will add a smooth sweetness to the batter without being too hot to affect the cake structure.
In a mixing bowl, combine the dry ingredients yellow cake mix, flour, and pudding mix. Once these are well blended, add the eggs, sour cream, milk, and vanilla, along with the melted butterscotch. Start mixing on a low speed, gradually increasing to medium to avoid any lumps and ensure a smooth, creamy batter. Although the batter may seem thick, rest assured it will bake into a soft, fluffy cake. Divide it among the pans and bake for 22-25 minutes. When the cakes spring back lightly, they’re ready to cool on a rack.
While the cakes cool, prepare the butterscotch cream filling. Using a chilled bowl and beaters will help whip the pudding mix and cream to a light, fluffy consistency. Start on low speed, gradually increasing to high until the mixture is thick. If it becomes too thick, add more heavy cream to reach the ideal texture.
For the cream cheese frosting, start by beating the softened butter, then gradually add pieces of cold cream cheese for a smooth blend. Add vanilla, then slowly incorporate the confectioners’ sugar to avoid a powdery mess. The frosting should hold its shape yet be easy to spread.
To assemble, layer the cakes with a ring of cream cheese frosting piped around the edge of each layer, then fill the center with the butterscotch cream. Apply a thin crumb coat, chill, and finish with a smooth second layer of frosting.
Recipe Tips & Frequently Asked Questions
- Best Practices for Melting Butterscotch Chips: Melt butterscotch chips slowly in the microwave in 20-second intervals, stirring in between. This prevents burning and keeps the mixture smooth.
- Achieving Fluffy Cake Layers with Thick Batter: Thick batter yields a dense, moist cake layer that bakes to a light, airy texture. Spread evenly in pans for uniform baking.
- Tips for Perfecting the Frosting Texture: For the best texture, avoid overbeating the frosting. If it becomes too soft, refrigerate it briefly to firm up.
- Can I Substitute the Cake Mix with a Homemade Version?: Yes, a homemade yellow cake base works well. Just add the pudding mix for a deeper butterscotch flavor.
- Tips for Storing Leftovers: Refrigerate leftover cake in an airtight container to maintain freshness. For best results, enjoy within three days.
- How to Freeze the Cake for Future Enjoyment: Wrap the cake layers individually in plastic wrap and freeze. When ready, thaw in the fridge overnight before assembling.
Serving and Presentation Suggestions
Adding a decorative touch makes this Butterscotch Cake even more impressive. Press butterscotch chips around the cake’s base for an elegant finish. For an eye-catching look, pipe a delicate border along the top using the butterscotch cream with a star tip, adding visual appeal and a hint of that delightful butterscotch flavor.
Piping borders around the edges or adding a small swirl on top can add to the cake’s aesthetic. And, if you want to add a touch of texture, consider crushed butterscotch chips sprinkled around the base. The goal is to create a beautiful dessert that will wow your guests before they even take a bite.
What to Serve With This Recipe
To complement the creamy and caramelized notes of this butterscotch cake, pair it with a warm or cold beverage, like coffee, chai tea, or even a butterscotch-infused latte. A rich hot chocolate or a cool glass of milk also balances the sweetness beautifully, making each bite a full experience.
For larger gatherings, you may want to serve a few light desserts alongside it, such as chocolate truffles, a vanilla bean panna cotta, or delicate shortbread cookies. These simpler treats contrast nicely with the rich flavors of the butterscotch cake, rounding out your dessert offerings with variety.
Final Thoughts and Serving Recommendations
This butterscotch cake is a dessert that brings a unique and indulgent flavor to any table. Whether celebrating a special occasion or simply indulging in a sweet treat with loved ones, it’s sure to be a crowd-pleaser. As you enjoy it, consider adding personal touches to the recipe to make it your own. For instance, sprinkle crushed toffee on top, or add a swirl of caramel to intensify the flavors even further.
So, gather your ingredients, set aside a bit of time, and get ready to create a dessert that’s as enjoyable to make as it is to eat. This butterscotch cake will quickly become a beloved recipe that you’ll turn to again and again.
Butterscotch Cake
Ingredients
- 2 sticks 226g unsalted butter, softened slightly
- 16 oz 452g full-fat cream cheese (two 8 oz packages)
- 1 teaspoon 4g vanilla extract
- 1 15.25oz yellow cake mix (Duncan Hines Perfectly Moist Cake Mix recommended)
- 4 large eggs
- 1 3.9 oz box instant butterscotch pudding mix (dry, not prepared)
- 1 cup 242g sour cream
- ⅓ cup 40g all-purpose flour (spooned and leveled for accuracy)
- ½ cup 121g milk or water
- ¾ cup 115g butterscotch chips + 2 tablespoons (16g) vegetable oil, melted together
- ¼ cup 54g vegetable oil (canola recommended)
- 2 teaspoons 8g vanilla extract
- 6 to 6 ½ cups 690g to 747g confectioners’ sugar
- ½ teaspoon 2g salt
- 1 3.9 oz box instant butterscotch pudding mix
- 2 cups 464g heavy cream or whipping cream (add more if needed for consistency)
Instructions
For the Butterscotch Cake Layers
- Begin by preheating the oven to 325°F. Prepare three 8×2-inch round cake pans by greasing and flouring them. For added security, line the bottom of each pan with parchment paper.
- In a microwave-safe bowl, melt the butterscotch chips with two tablespoons of vegetable oil. Microwave in 20-second intervals, stirring between each, until almost melted, then stir to dissolve any remaining bits. Allow it to cool slightly before adding it to the batter.
- In a mixing bowl, whisk together the yellow cake mix, flour, and dry butterscotch pudding mix. Add the eggs, sour cream, milk, vegetable oil, vanilla extract, and the melted butterscotch. Blend on low speed until ingredients are just combined, then increase speed to medium for one minute, pausing to scrape down the sides of the bowl. Continue mixing for another minute. The batter may feel thick, but it will bake up light and airy.
- Divide the batter evenly across the prepared pans (approximately 6 cups in total). Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cake should spring back when gently pressed. Allow the cakes to cool in the pans for 5-10 minutes before turning them out.
For the Butterscotch Cream Filling
- Chill a mixing bowl and beaters in the freezer for about 10-15 minutes. Sift the butterscotch pudding mix to remove any lumps or sugar crystals. In the chilled bowl, combine the pudding mix and heavy cream. Using a handheld mixer, blend on low speed initially, then increase to high speed, whipping until the mixture becomes thick and fluffy. If the consistency is too dense, gradually stir in additional heavy cream until the filling reaches your preferred texture.
- For the Cream Cheese Frosting
- In a mixing bowl, beat the softened butter until smooth. Cut the cream cheese into smaller pieces, then add to the butter, mixing on low to medium speed until fully blended. Pour in the vanilla extract. Gradually add the confectioners’ sugar while beating on low speed to avoid a sugar cloud. Once incorporated, increase speed and mix until the frosting is fluffy but still holds its shape. Be cautious not to overbeat, as the frosting may become too soft. If this happens, refrigerate briefly to firm it up.
Cake Assembly
- Place the first cake layer on your serving plate. Using a piping bag, pipe a ring of cream cheese frosting about half an inch from the edge. Spoon the butterscotch cream filling inside the ring. Repeat this process with the second layer. Place the final cake layer on top.
- Fill any gaps between layers with the cream cheese frosting, then apply a thin crumb coat over the entire cake. Chill the cake in the freezer for about 15 minutes to set the crumb coat. Add a second layer of frosting, smoothing it evenly over the cake. For decoration, pipe a border around the top using the remaining butterscotch filling with a large star tip. Press butterscotch chips, or crushed chips if preferred, around the base of the cake for a finishing touch.