Butterscotch Crunch Cake Recipe | Easy Decadent Dessert
Make butterscotch crunch cake with rich flavor and a crispy topping. A decadent dessert perfect for birthdays, holidays, and special occasions!
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring Cups and Spoons
- Baking pan (9x13 or round)
- Oven
Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups brown sugar
- 3 large eggs
- 2 tsp vanilla extract
- 2 cups all‑purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup milk
- 1 tsp butterscotch flavoring (optional)
- 1 cup chopped nuts, toffee bits, or crushed cereal (for topping)
- 2 tbsp melted butter (for topping)
- 2 tbsp sugar (for topping)
Instructions
- Prepare Batter: Cream butter and brown sugar until fluffy. Add eggs, vanilla, and butterscotch flavoring.
- Mix Dry Ingredients: In a separate bowl, combine flour, baking powder, and salt. Gradually add to wet mixture, alternating with milk.
- Bake Cake: Pour batter into a greased pan. Bake at 350°F (175°C) for 30–35 minutes until golden and a toothpick comes out clean.
- Make Crunch Topping: Mix nuts, toffee bits, or cereal with melted butter and sugar.
- Add Topping: Sprinkle crunch mixture over cake while warm, or layer between slices.
- Cool & Serve: Allow cake to cool before slicing. Garnish with extra butterscotch drizzle if desired.
Notes
- Swap nuts for cookie crumbles if nut‑free.
- Add oats to topping for extra fiber.
- Serve warm with ice cream or butterscotch sauce for indulgence.
- Store at room temperature for 3 days or refrigerate up to 5 days.
- Freeze slices for up to 2 months; thaw before serving.