Best Butterscotch Cake Recipes

OLD-FASHIONED BUTTERSCOTCH CAKE

Steps:

• For the cake: Separate the eggs. Place the egg whites in a medium bowl and yolks in a small bowl. Let stand at room temperature, about 20 minutes.
• Preheat the oven to 350 degrees F and line the bottom of 3 (9-inch) round cake pans with parchment paper. Spray with nonstick baking spray. Set aside.
• Sift together the sifted flour, baking powder, and 1/4 teaspoon salt in a large bowl. Add the brown sugar. If there are any large clumps of brown sugar, break them up with a spoon. Stir, then set aside.
• Whip the egg whites to soft peaks with an electric mixer. With the mixer running, slowly add 1/4 cup sugar and continue to whip to stiff peaks. Add the egg yolks, half-and-half, oil, and vanilla to the flour mixture. Mix until just combined.
• Fold the whipped egg whites into the cake batter a third at a time. Divide the batter among the prepared cake pans and bake for 18 to 20 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let cool.
• For the frosting: Place 4 tablespoons of water in a small bowl or ramekin. Sprinkle the gelatin powder over the top, making sure the gelatin is moistened. Let stand 5 minutes to bloom.
• In the meantime, place the brown sugar, half-n-half, and 1/2 cup water in a medium saucepan. Stir. Cook over medium-low heat, stirring occasionally until the sugar is dissolved, about 5 minutes. Turn heat to low and add the bloomed gelatin. Stir. Cook 2 to 3 minutes, until the gelatin has dissolved. Remove from heat to cool to room temperature.
• Whip the butter in a standing mixer until fluffy. Add the cooled gelatin mixture. Whip until thickened to a creamy frosting. This will look like a curdled hot mess but keep whipping and in 10 to 15 minutes it will become a beautiful buttercream. Mix in the vanilla.
• For the butterscotch sauce:
• Melt the butter in a 2-quart saucepan over low to medium heat. Add the brown sugar, lemon juice, and 1/4 teaspoon salt. Cook, stirring occasionally, until the sugar is melted and mixture is bubbling, about 5 minutes.
• Remove the pan from the heat and add the heavy cream. The mixture will bubble. Whisk until incorporated. Return the pan to low heat and cook for 10 minutes without stirring, until slightly thickened. Remove pan from the heat and add the vanilla. Stir. Let cool to room temperature. Sauce will thicken as it cools.
• Fill and frost the cooled cakes, drizzling the butterscotch sauce between the cake layers and on top of the frosting, and on top of cake.

BUTTERSCOTCH CAKE

Steps:

• Preheat oven to 375°. Line 2 greased 9-in. round baking pans with waxed paper; set aside. In a microwave, melt butterscotch chips with 1/4 cup water at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature., In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in butterscotch mixture. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk just until combined., Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large saucepan, combine sugar and cornstarch. Stir in evaporated milk and water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Gently stir in chips and butter. Stir in pecans and coconut. Cool to room temperature without stirring., Place 1 cake layer on a serving plate; spread with half of the filling. Top with second layer and remaining filling. Frost sides with buttercream frosting. Store in the refrigerator.

ONE-BOWL APPLE-SPICE BUNDT CAKE WITH BUTTERSCOTCH GLAZE

Steps:

• Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
• In large bowl, beat all Cake ingredients except apples with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Stir in apples. Pour into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
• In medium bowl, beat Butterscotch Glaze ingredients with electric mixer on medium speed about 1 minute or until smooth and well combined. Drizzle on top of cake. Garnish with dried apple slices.

OLD-FASHIONED BUTTERSCOTCH CAKE WITH PENUCHE FROSTING

Steps:

• In a large bowl, cream brown sugar and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in pecans., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a small saucepan, melt butter. Stir in the brown sugar, milk and salt. Bring to a boil; cook and stir for 3 minutes. Remove from heat and stir in vanilla. Cool to room temperature, about 20 minutes. Gradually beat in confectioners' sugar. Frost cake.

GERMAN CHOCOLATE CAKE WITH BUTTERSCOTCH FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Prepare the chocolate by melting it in the top of a double boiler, stirring until it is smooth. Add 1/4 cup (1/2 stick) of the butter and stir until it is melted and blended. Add the warm milk and stir until smooth. Set the chocolate aside to cool.
• Line the bottoms only of three 9-inch cake pans with circles of parchment paper, or grease each pan bottom only with solid shortening and dust lightly with flour. Sift together the flour, baking soda and salt.
• Whip the egg whites until stiff using the wire beater of the mixer. Transfer the beaten whites to a separate bowl and set aside.
• In the mixer bowl, cream the remaining 1 1/2 sticks of butter and the sugar together until fluffy. Add the egg yolks one at a time, beating well after each addition. Add the melted, cooled chocolate and the vanilla. Mix well.
• With the mixer on very low, stir in the flour mixture alternately with the buttermilk. Do this by adding about a third of the flour and slowly stirring it in completely. Then add about half the buttermilk and stir it in. Continue adding flour and buttermilk in this manner, ending with the flour. Scrape the sides and bottom of the bowl and stir again. With a long-handled spoon or spatula, fold and stir the beaten egg whites into the batter until the batter is smooth with no visible clumps of whites.
• Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes. Bake on the middle rack of the oven, allowing at least 1/4-inch clearance between the pans and the oven walls. The cake will rise above the pan edges as it bakes but will not spill over and will settle back down as it continues to bake. The cake is done when it begins to pull away from the sides of the pans and springs back to a light touch. Cool the layers in the pans for about 8 minutes.
• Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool the layers completely before frosting.
• For the frosting: Place the butterscotch morsels in a heatproof bowl set over a pan of simmering water or in the top of a double boiler. Stir until melted, then remove from the heat.
• In an electric mixer fitted with the paddle attachment, cream the cream cheese until smooth. Add the butter and confectioner's sugar, and continue mixing. Add the melted butterscotch morsels and the heavy cream and vanilla, and mix until fully combined.
• To assemble the cake: Place one layer on a cake stand and spread with frosting. Frost each layer completely, top and sides, as it is added to the cake.

BUTTERSCOTCH CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 15 1/2 x 10 1/2 x 1 inch jelly roll pan.
• Combine the cake mix, eggs, and butterscotch pudding. Spread the batter into the prepared pan and sprinkle with the butterscotch chips, white sugar, and slivered almonds.
• Bake at 350 degrees F (175 degrees C) for 20 minutes. Enjoy!

BUTTERSCOTCH APPLE CAKE

Steps:

• In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. In another bowl, combine the flour, baking powder, baking soda, salt and cinnamon; gradually beat into sugar mixture until blended. Stir in apples and pecans., Pour into a lightly greased 13x9-in. baking dish. Sprinkle with chips. Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cover loosely with foil during the last 10-15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

BUTTERSCOTCH CAKE-MIX BLONDIES

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, beat cake mix, melted butter, brown sugar, eggs, milk and vanilla with spoon until well blended. Stir in butterscotch chips and pecans. Spread in pan.
• Bake 24 to 28 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• Cut into 6 rows by 4 rows. Store covered in airtight container at room temperature.

BUTTERSCOTCH CAKE WITH CARAMEL ICING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
• Combine brown sugar and butter for cake in a bowl; cream with an electric mixer on medium speed until fluffy. Add vanilla extract, then add eggs, one at a time, beating on low speed just until they are mixed in.
• Sift flour, baking soda, baking powder, and salt together in a separate bowl. Add flour mixture in 2 batches, alternating with buttermilk, beating batter on low speed until well mixed, scraping down the bowl by hand as needed. Pour batter evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• While cake cools, combine brown sugar, 1/4 cup butter, milk, and flour for icing in a small saucepan over medium heat; bring to a boil. Continue to boil, stirring frequently to prevent burning, for 1 minute. Remove from heat and stir in 2 tablespoons butter and vanilla extract. Cool the mixture, stirring occasionally, until it is still warm (but not hot) and has thickened enough to spread.
• Spread icing over the cake, moving fairly quickly because it will set as it cools. It will be a thin coating, not a thick layer. Let set completely before cutting into the cake.

CHOCOLATE CARAMEL CAKE WITH BUTTERSCOTCH FROSTING

Steps:

• Prepare and bake cake according to package directions for two 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, in a small saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center of mixture and color is amber brown. Remove from the heat; stir in pecans. Cool at room temperature for 30 minutes, stirring occasionally., In a small bowl, whisk pudding mix and milk for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Cover and refrigerate until thickened, about 20 minutes., Place one cake layer on a serving platter; spread with 3/4 cup pudding mixture. Top with remaining cake layer; spread remaining pudding mixture over top and sides of cake. , If necessary, reheat pecan mixture over low heat to achieve a spreading consistency. Spoon pecan mixture around edge of cake. Store in the refrigerator.

BUTTERSCOTCH PUDDING LAYER CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray; line with cooking parchment paper.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
• Bake 20 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• In small microwavable bowl, microwave chocolate chips and butterscotch chips uncovered on High 60 seconds; stir halfway through. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth; cool 10 minutes. In large bowl, beat 1 1/2 cups softened butter and melted chips with electric mixer on medium speed until blended. On low speed, beat in powdered sugar, milk and vanilla, scraping side of bowl occasionally, until smooth and creamy.
• Place one cake layer on serving plate. Spread 2/3 cup of the frosting on top; top with second cake layer. Spread 2/3 cup of the frosting on top; top with third cake layer. Frost side and top of cake with remaining frosting. Press crushed pretzels along bottom edge of cake. Refrigerate uncovered at least 1 hour.
• When ready to serve, carefully pour and spread caramel sauce over top of cake, allowing some to drip down sides; sprinkle sea salt on top. Cover and refrigerate any remaining cake.

BUTTERSCOTCH PUDDING CAKE

Steps:

• Heat oven to 350°F.
• Lightly spoon flour into measuring cup; level off.
• In medium bowl, combine flour, brown sugar, baking powder, and salt; mix well.
• Add milk, margarine, and vanilla; stir to blend. Pour into ungreased 9- inch square pan.
• In small bowl, combine pudding mix and hot water; blend well. Pour slowly over batter in pan. Do Not Mix.
• Bake at 350°F for 30 to 35 minutes, or until center is firm to the touch and toothpick inserted in top half of cake comes out clean.(The top surface of the cake will appear cracked.).
• Cool in pan 5 to 10 minutes.
• To serve: spoon warm cake, pudding side up into dessert dishes. If desired top with whipped topping.

BUTTERSCOTCH CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, combine cake mix, pudding mix, milk, oil and egg whites. Beat on low speed for 30 seconds, then on medium speed for 2 minutes. Pour batter into Bundt pan.
• Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack, and continue to cool completely.
• Sprinkle with confectioners sugar before serving.

APPLE BUTTERSCOTCH CAKE

Steps:

• In a large bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Combine the sugar, oil and eggs; stir into dry ingredients just until combined. Stir in the apples, pecans and 1/4 cup butterscotch chips., Pour into a greased 8-in. square baking dish. Sprinkle with the remaining butterscotch chips. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

BUTTERSCOTCH POKE CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. With handle of wooden spoon (1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking with paper towel.
• In medium bowl, beat Filling ingredients with whisk about 2 minutes or until thick. Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate about 2 hours or until chilled.
• When ready to serve, drop whipped topping by spoonfuls over cake; spread evenly. Sprinkle toffee bits over top. Cut into 4 rows by 3 rows. Store loosely covered in refrigerator.

BUTTERSCOTCH CHOCOLATE CAKE

Steps:

• Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack for 30 minutes. , Using the end of a wooden spoon handle, poke 12 holes in warm cake. Pour butterscotch topping over cake; cool completely. , Spread with whipped topping; sprinkle with candy. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.

UPSIDE-DOWN BUTTERSCOTCH APPLE SOUR CREAM CAKE

Steps:

• For cake:
• Preheat oven to 375°F. Mix flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually add sugar and beat until well blended. Add eggs and vanilla; beat until blended. Beat in flour mixture, then sour cream. Stir in chopped apple. Set aside while preparing butterscotch-caramel apples.
• For butterscotch-caramel apples:
• Melt butter in 10-inch-diameter nonstick ovenproof skillet over medium heat. Add brown sugar and butterscotch morsels; stir until melted and smooth and mixture is bubbling, about 2 minutes. Add apple slices to skillet and cook until golden brown, using tongs to turn slices, about 3 minutes per side (there will be a lot of liquid in skillet). Remove skillet from heat and let cool 3 minutes. Using tongs, arrange apple slices in skillet in concentric circles or other pattern.
• Carefully spoon cake batter in small dollops atop apples in skillet. Using offset spatula, gently spread batter evenly to edges of skillet (batter will seem to float on top of apples and pan juices). Bake until cake is golden brown and tester inserted into center comes out clean, about 30 minutes. Cool in skillet 10 minutes. Run knife around edges of cake to loosen. Place large platter atop skillet. Using oven mitts or pot holders, hold platter and skillet firmly together and invert, allowing cake to settle onto platter. Serve cake warm.

BUTTERSCOTCH POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt ®).
• Mix pecans, butterscotch chips, and 2 tablespoons flour in a bowl until coated.
• Beat sugar, cream cheese, butter, shortening, and vanilla extract together in a large bowl with an electric mixer until light and fluffy.
• Alternate mixing 1 egg and 1/2 cup of remaining flour at a time into the butter mixture, beating well after each addition to form a smooth batter. Fold in coated butterscotch chips and pecans to incorporate. Pour batter into tube pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours.
• Cool in the pan for 20 minutes before removing to cool on a wire rack. Cool completely before slicing.

BUTTERSCOTCH SNACK CAKE

Steps:

• In a large saucepan, combine pudding mix and milk. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in dry cake mix. , Pour into a greased 13x9-in. baking pan. Sprinkle with butterscotch chips and nuts. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

CHOCOLATE FUDGE CAKE WITH BUTTERSCOTCH FUDGE FROSTING

Steps:

• CAKE: Melt the chocolate with 1/3 cup water; stir until smooth.
• Remove pan from heat; let cool until lukewarm.
• Meanwhile, preheat oven to 350*F.
• Grease an 8 1/4x4 1/2" loaf pan; line the bottom with waxed paper.
• Put the sugar, butter, salt, baking soda, and vanilla in a medium bowl.
• Beat with an electric mixer on high speed until well blended.
• (The mixture WON'T be creamy.) Add 1 egg; beat until creamy, pale, and fluffy.
• Add the other egg.
• Reduce mixer speed to medium and beat in 1/2 the flour, then 1/2 the milk.
• Beat in the remaining flour and milk, then the chocolate, until blended.
• Scrape batter into the prepared pan.
• Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
• Cool the cake in the pan for 5 minutes.
• Loosen edges from sides of pan; invert onto a wire rack and peel off the waxed paper.
• Turn right side up and cool completely.
• MAKE THE FROSTING: Melt the chocolate with the brown sugar and heavy cream in a medium saucepan over low heat, stirring often, until smooth.
• Remove pan from heat; add the butter, vanilla, and salt and stir until the butter has melted.
• With an electric mixer on low speed, beat in 1 cup of the powdered sugar.
• Increase the speed to high and beat for 1-2 minutes, or until light and fluffy.
• Reduce mixer speed to low and beat in the remaining powdered sugar.
• Increase speed to medium and beat the frosting for 1 minute longer.
• ASSEMBLE THE CAKE: Cut the cake in 2 layers.
• Spread 1/2 the frosting on the bottom layer, replace the top, and spread the remaining frosting over the top and sides.
• Serve as is, or with a scoop of ice cream and a generous portion of fudge sauce.
• MAKE THE FUDGE SAUCE: (OPTIONAL).
• Bring the evaporated milk and sugar to a boil in a medium saucepan, stirring often to dissolve the sugar.
• Reduce heat to low and simmer for 5 minutes.
• Remove saucepan from heat.
• Add the chocolate, vanilla, and salt and let stand for 5 minutes until the chocolate melts.
• Beat with an electric mixer on high speed (be careful--the chocolate will spatter at first) until smooth and thick, about 3 minutes.
• Serve warm.