Introduction
There’s something truly magical about the combination of butterscotch and caramelized nuts. The Butterscotch Crunch Cake beautifully marries the creamy, rich flavors of butterscotch with a delightful crunch. This cake is perfect for gatherings, celebrations, or simply indulging yourself in a sweet treat. Moist and delicious, it’s bound to captivate your taste buds and have everyone coming back for seconds.
Detailed 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
– 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
For the Crunch Topping:
– 1/2 cup chopped pecans
– 1/2 cup crushed pretzels
– 1/4 cup brown sugar
– 2 tablespoons unsalted butter, melted
Prep Time, Cook Time, Total Time, Yield
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour and 10 minutes
Yield: 12 servings
Detailed Directions and Instructions
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.
Cooking Techniques-FAQ
1. How do I avoid dry cake layers?
Use room temperature ingredients and ensure not to overmix the batter which helps in retaining moisture.
2. Can I make the frosting in advance?
Yes, store it in an airtight container in the fridge for up to two days. Let it come to room temperature and beat it slightly before using.
3. What if I don’t have butterscotch chips?
Substitute with white chocolate chips and add a touch of butterscotch extract for flavor.
Conclusion
The Butterscotch Crunch Cake is an indulgent treat that pairs the smooth, rich flavor of butterscotch with a delightful texture of crunchy toppings. It’s a perfect dessert to impress your guests or simply to enjoy a quiet evening with a cup of coffee and a sweet slice of heaven. Whether you’re a seasoned baker or a novice in the kitchen, this recipe promises a satisfying baking experience with a rewarding result.
More Recipes Suggestions and Combination
If you’re a fan of butterscotch, you might also enjoy trying Butterscotch Blondies or Butterscotch Pudding. For a twist on the classic flavor, consider Butterscotch Swirl Cheesecake or Butterscotch Cupcakes with Caramel Drizzle. To complement the flavors of this cake, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. For beverage pairings, a strong cup of coffee or a glass of milk makes for a wonderful combination.
Butterscotch Crunch Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated.
- Stir in melted butterscotch chips and vanilla extract until well mixed.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture and buttermilk to the butter mixture, starting and ending with dry ingredients.
- Divide the batter evenly into prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool the cakes in pans for 10 minutes, then turn them out onto wire racks to cool completely.
- Beat the softened butter until creamy, then gradually add powdered sugar alternately with butterscotch sauce and heavy cream. Beat until light and fluffy.
- Stir in vanilla extract.
- Combine pecans, crushed pretzels, brown sugar, and melted butter in a bowl. Spread on a baking sheet and bake at 350°F for 8-10 minutes.
- Allow it to cool completely.
- Spread butterscotch frosting on top of one cake layer, place the second layer on top, and frost the top and sides.
- Sprinkle the crunch topping over the cake, pressing lightly to adhere.
- Chill the cake in the refrigerator for at least 30 minutes before slicing.
- Serve and enjoy the Butterscotch Crunch Cake!
