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Butterscotch Crunch Cake
Maya

Butterscotch Crunch Cake

A rich, moist cake layered with creamy butterscotch frosting and topped with a crunchy mix of pecans, pretzels, and brown sugar. Perfect for celebrations or whenever you crave something indulgently sweet.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 1/4 cup butterscotch sauce
  • 2 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract (for frosting)
  • 1/2 cup chopped pecans
  • 1/2 cup crushed pretzels
  • 1/4 cup brown sugar
  • 2 tablespoons unsalted butter, melted (for topping)

Equipment

  • 2 round 9-inch cake pans
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Whisk
  • Wire cooling rack
  • Baking sheet

Method
 

  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 light and fluffy, about 3–4 minutes.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. Stir in the melted butterscotch chips and vanilla extract until smooth.
  5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt for even distribution.
  6. Gradually add the dry mixture and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
  7. Divide batter evenly into prepared pans, smooth tops, and bake for 25–30 minutes or until a toothpick comes out clean.
  8. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. Beat softened butter until creamy. Gradually add powdered sugar, alternating with butterscotch sauce and heavy cream, then mix in vanilla extract until fluffy.
  10. Combine chopped pecans, crushed pretzels, brown sugar, and melted butter. Bake at 350°F (175°C) for 8–10 minutes until golden. Cool completely.
  11. Spread frosting on one cooled cake layer, top with the second, then frost the entire cake.
  12. Sprinkle cooled crunch topping over the frosted cake, pressing lightly to adhere.
  13. Chill the cake for at least 30 minutes before slicing to allow frosting to set. Serve and enjoy!

Notes

For an extra flavor boost, drizzle more butterscotch sauce over the top before serving. Store leftovers covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture.