Ultimate Butterscotch Cake
Get ready to meet your sweet tooth’s new obsession! This ultra-moist butterscotch cake is layered with velvety butterscotch frosting and crowned with a generous sprinkle of chips for the ultimate finish. Perfect for big celebrations—or any moment that calls for something unforgettable.
- Prep Time: 40 mins
- Cook Time: 30 mins
- Total Time: 1 hr 10 mins
- Yield: 24 1x
Ingredients
Butterscotch Cake
5 cups (650g) all-purpose flour
6.8 oz butterscotch instant pudding mix
7 tsp baking powder
1 tsp salt
1 1/2 cups (336g) unsalted butter, room temp
3 cups (674g) packed light brown sugar
6 tbsp vegetable oil
2 tsp vanilla extract
8 large eggs
2 1/2 cups (600ml) milk
Butterscotch Frosting
2 1/2 cups (560g) unsalted butter, room temp
22 oz butterscotch chips, melted
12 1/2 cups (1,438g) powdered sugar
1 tsp salt
1 cup (240ml) milk or cream
Additional
24–28 oz butterscotch chips, for decorating
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or four if splitting layers).
In a bowl, whisk flour, pudding mix, baking powder, and salt. Set aside.
In a large bowl, beat butter and brown sugar until fluffy. Add oil and vanilla, mix well.
Add eggs one at a time, mixing after each.
Alternate adding flour mixture and milk, beginning and ending with flour.
Divide batter evenly among pans. Bake 25–30 minutes or until a toothpick comes out clean. Cool completely.
For frosting, beat butter until smooth. Add melted butterscotch chips and mix. Gradually beat in powdered sugar and salt, then add milk until creamy.
Assemble layers with frosting between each, coat top and sides, and decorate with butterscotch chips.
Nutrition
- Calories: 570
- Sugar: 56g
- Fat: 30g
- Carbohydrates: 72g
- Protein: 5g
Find it online: https://minikitchenmagic.com/ultimate-butterscotch-cake/