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Butterscotch Crunch Cake

Irresistible Butterscotch Crunch Cake for Sweet Moments

Delight in the flavors of Butterscotch Crunch Cake, a perfect dessert for any celebration.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 1 cup Granulated Sugar Brown sugar can be used for deeper flavor.
  • 1 cup Unsalted Butter Coconut oil can be used as a dairy-free alternative.
  • 1 cup Butterscotch Chips Melt before use; can swap with chocolate chips.
  • 1 cup Buttermilk Yogurt mixed with vinegar works as a substitute.
  • 3 large Eggs Use room temperature for best results.
  • 2 teaspoons Baking Powder Ensure freshness for effectiveness.
  • 1 teaspoon Baking Soda Ensure freshness for effectiveness.
  • 1 pinch Salt Balances sweetness.
  • 1 teaspoon Vanilla Extract Pure vanilla is recommended.
For the Frosting
  • 3-4 cups Powdered Sugar Alternative sweeteners can be used.
  • 1/2 cup Butterscotch Sauce Store-bought or homemade.
  • 1 cup Heavy Cream Milk can be used for a lighter option.
  • 1/2 cup Chopped Pecans Can replace with seeds for nut-free.
  • 1/2 cup Crushed Pretzels Can omit or replace.

Equipment

  • Oven
  • mixing bowl
  • Electric Mixer
  • Measuring Cups
  • Measuring Spoons
  • Cake Pans
  • Spatula
  • Wire Rack

Method
 

Steps
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
    Butterscotch Crunch Cake
  2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
    Butterscotch Crunch Cake
  3. Add eggs one at a time, mixing well after each; stir in buttermilk and vanilla extract until combined.
    Butterscotch Crunch Cake
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
    Butterscotch Crunch Cake
  5. Gradually add dry ingredients to the wet mixture, mixing gently; fold in melted butterscotch chips.
    Butterscotch Crunch Cake
  6. Distribute the batter evenly between the prepared pans and bake for 30-40 minutes.
    Butterscotch Crunch Cake
  7. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
    Butterscotch Crunch Cake
  8. Beat butter for frosting until creamy; add powdered sugar, butterscotch sauce, and heavy cream until smooth.
    Butterscotch Crunch Cake
  9. Frost the top of one cake layer and place the second layer on top; frost the entire cake.
    Butterscotch Crunch Cake
  10. Slice and serve your Butterscotch Crunch Cake, enjoying its rich flavors.
    Butterscotch Crunch Cake

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 58gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 230mgPotassium: 205mgFiber: 1gSugar: 30gVitamin A: 600IUCalcium: 75mgIron: 1mg

Notes

Ensure your baking powder and baking soda are fresh for the best rise. A pinch of sea salt in the frosting enhances flavors beautifully.

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