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Butterscotch Crunch Cake




Source of Recipe


unknown


List of Ingredients




For the Cake:
– 2 1/2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1/2 cup unsalted butter, softened
– 1 cup butterscotch chips, melted
– 1 cup buttermilk
– 3 large eggs
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt

For the Crunch Topping:
– 1/2 cup chopped pecans
– 1/2 cup crushed pretzels
– 1/4 cup brown sugar
– 2 tablespoons unsalted butter, melted
– 1 teaspoon vanilla extract

For the Butterscotch Frosting:
– 1/2 cup unsalted butter, softened
– 3 cups powdered sugar
– 1/4 cup butterscotch sauce
– 2 tablespoons heavy cream
– 1/2 teaspoon vanilla extract

Recipe



1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes don’t stick.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes.
3. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
4. Stir in the melted butterscotch chips and vanilla extract until well mixed.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of ingredients.
6. Gradually add the dry mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid over-mixing.
7. Divide the batter evenly into the prepared cake pans. Smooth the tops with a spatula.
8. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center of the cakes comes out clean.
9. Allow the cakes to cool in the pans for about 10 minutes. Then, turn them out onto wire racks to cool completely.
10. For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the butterscotch sauce and heavy cream. Beat until the frosting is light and fluffy. Stir in the vanilla extract.
11. For the crunch topping, combine the chopped pecans, crushed pretzels, brown sugar, and melted butter in a small bowl. Spread the mixture onto a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until golden brown. Allow it to cool completely.
12. Once the cakes are fully cooled, spread a layer of butterscotch frosting on top of one of the cake layers. Place the second cake layer on top. Use the remaining frosting to frost the top and sides of the cake.
13. Sprinkle the cooled crunch topping over the frosted cake, pressing lightly to adhere.
14. Chill the cake in the refrigerator for at least 30 minutes before slicing to allow the frosting to set.
15. Serve and enjoy the deliciously indulgent Butterscotch Crunch Cake!

Notes

To enhance the butterscotch flavor, you could add a pinch of sea salt to the frosting. Ensure that the cakes are completely cooled before frosting to prevent the frosting from melting. If you’re short on time, the cake layers can be made a day ahead and stored in the refrigerator.