Butterscotch Crunch Cake

Whenever I want a dessert that feels comforting yet exciting, I always turn to this Butterscotch Crunch Cake.

It has everything I love: tender cake layers, silky butterscotch frosting, and a satisfying crunchy topping.

Today, I am thrilled to guide you through this recipe step-by-step, so you can bring this bakery-quality treat right into your own kitchen.

Nostalgic Appeal

Butterscotch always takes me back to my childhood, reminding me of old-fashioned candies and homemade puddings.

I wanted to capture that nostalgic, buttery sweetness but elevate it into something even more memorable.

The crunchy topping made from pretzels and pecans brings a playful, salty-sweet contrast that makes every bite exciting.

It feels like a delicious grown-up version of the treats I loved as a kid, but still full of warmth and joy.

Homemade Focus

There is something truly special about baking a cake from scratch, especially when it involves unique flavors like butterscotch.

Taking the time to cream the butter, melt the chips, and whisk everything together results in a cake that tastes far superior to anything you could buy.

Making the crunch topping yourself also adds a layer of freshness and texture you simply cannot get from a boxed cake.

The love and care you put into every step really shine through in the final product.

Flavor Goal

For this Butterscotch Crunch Cake, my goal was to balance rich sweetness with interesting texture and a touch of saltiness.

The cake itself needed to be soft and buttery, with the unmistakable flavor of butterscotch running through every bite.

The frosting had to be creamy and decadent but not overly sweet, perfectly complementing the moist cake.

Finally, the crunchy topping adds just the right amount of texture, creating a delightful contrast that keeps every bite interesting and satisfying.

Ingredient Insights

All-purpose flour provides the perfect sturdy base for the cake while still keeping it tender and moist.

Granulated sugar sweetens the cake and helps create a light, fluffy texture.

Unsalted butter brings rich flavor and moisture to both the cake and the frosting.

Butterscotch chips, melted and stirred into the batter, deliver deep, caramelized notes that define the flavor profile.

Buttermilk adds tanginess and tenderness, keeping the cake moist without being heavy.

Large eggs contribute richness, structure, and that golden crumb we all crave in a homemade cake.

Baking powder and baking soda ensure the cake rises perfectly without becoming too dense.

A touch of salt enhances all the sweet flavors and brings balance to the overall taste.

Vanilla extract adds warmth and complexity, rounding out the butterscotch flavor beautifully.

For the frosting, powdered sugar and heavy cream create a luscious, spreadable texture that is light but rich.

The crunch topping features chopped pecans for nuttiness, crushed pretzels for saltiness and crunch, and brown sugar for a deep, caramel flavor.

Essential Equipment

A stand mixer or handheld electric mixer will make creaming the butter and sugar much easier.

Two 9-inch round cake pans are ideal for creating beautifully even layers.

A good-quality rubber spatula is essential for folding and scraping the batter without losing any volume.

A wire cooling rack ensures the cakes cool evenly and prevents them from getting soggy at the bottom.

Lastly, a parchment-lined baking sheet is perfect for baking the crunch topping evenly.

List of Ingredients with Measurements

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