Irresistible Butterscotch Crunch Cake Recipe: A Sweet and Crunchy Dessert Delight
Treat yourself to the perfect blend of sweetness and crunch with this Butterscotch Crunch Cake. Featuring a moist, tender cake layered with rich butterscotch flavors and a delightful crunchy topping, this dessert is a crowd-pleaser for any occasion. Easy to make and impossible to resist, this cake will quickly become a favorite in your recipe collection.
Prep Time:
20 minutes
Cook Time:
40 minutes
Calories:
Approximately 500 kcal per slice
ingredients
For the Cake:
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsalted butter (softened)
1 cup whole milk (room temperature)
4 large eggs (room temperature)
2 tsp pure vanilla extract
2 ½ tsp baking powder
½ tsp salt
For the Butterscotch Filling:
1 cup butterscotch chips
½ cup heavy cream
¼ cup unsalted butter
For the Crunch Topping:
1 cup crushed graham crackers
½ cup chopped pecans or walnuts
½ cup butterscotch chips
¼ cup unsalted butter (melted)
2 tbsp brown sugar
Directions——————
Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal.Make the Cake Batter:
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt.Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.Bake the Cake:
Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.Prepare the Butterscotch Filling:
In a saucepan, combine the butterscotch chips, heavy cream, and butter. Heat over low heat, stirring constantly, until the mixture is smooth and creamy. Remove from heat and let it cool slightly.Make the Crunch Topping:
In a bowl, mix together the crushed graham crackers, chopped nuts, butterscotch chips, melted butter, and brown sugar until well combined.Assemble the Cake:
Once the cake has cooled slightly, poke holes all over the surface using a skewer or fork. Pour the warm butterscotch filling over the cake, spreading it evenly. Sprinkle the crunch topping over the filling, pressing gently to adhere.Serve and Enjoy:
Allow the cake to cool completely before slicing. Serve at room temperature and enjoy the perfect balance of sweetness and crunch.
Frequently Asked Questions
1. Can I use a different type of nut for the topping?
Yes, you can substitute pecans or walnuts with almonds, hazelnuts, or even omit the nuts entirely if you prefer.
2. Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Store it in an airtight container at room temperature.
3. Can I use store-bought butterscotch sauce?
Yes, you can use store-bought butterscotch sauce if you’re short on time. However, homemade filling adds a richer flavor.
4. How do I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
5. Can I freeze this cake?
Yes, you can freeze the unfrosted cake for up to 2 months. Wrap it tightly in plastic wrap and thaw before adding the filling and topping.
Tools You'll Need
9×13-inch baking pan
Mixing bowls (large and medium)
Electric mixer or whisk
Measuring cups and spoons
Saucepan (for butterscotch filling)
Skewer or fork (for poking holes)
Tips
Use high-quality butterscotch chips for the best flavor.
Ensure all ingredients are at room temperature for a smooth batter.
For an extra layer of flavor, toast the nuts before adding them to the topping.
Let the cake cool slightly before adding the butterscotch filling to prevent it from soaking in too quickly.
Allergy Information
Contains: Dairy, eggs, gluten, and nuts.
To make gluten-free: Substitute all-purpose flour with a gluten-free flour blend.
To make nut-free: Omit the nuts from the topping or replace them with seeds like sunflower or pumpkin seeds.
Conclusion
This Butterscotch Crunch Cake is a delightful dessert that combines the rich, creamy flavor of butterscotch with a satisfying crunchy topping. It’s simple to make yet impressive enough to serve at any gathering. Whether you’re baking for a special occasion or just treating yourself, this cake is sure to bring smiles to everyone’s faces. Give it a try, and don’t forget to share your delicious results with friends and family. Happy baking!
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