Golden Butterscotch Cake How to Bake It

Oh, this butterscotch cake. Just thinking about it brings back so many memories! It’s one of those recipes that feels like a warm hug on a chilly evening, or a little ray of sunshine on a gloomy day. My grandma used to make something similar, and every time I bake this, it transports me right back to her cozy kitchen, the air thick with the sweet, caramelized scent of brown sugar. It’s not overly complicated, which is a huge plus in my book, and honestly, it’s far more satisfying than any store-bought treat. If you’ve ever had a craving for something deeply comforting, something that tastes like pure, unadulterated joy, then this butterscotch cake is your answer. It’s got that perfect balance of sweet, a hint of salt, and a moist crumb that just melts in your mouth. Seriously, it’s better than that fancy chocolate layer cake everyone raves about, because it has a soul.

What is Butterscotch Cake?

So, what exactly is this butterscotch cake we’re talking about? At its heart, it’s a celebration of that glorious golden flavor we get from cooked brown sugar and butter – that’s the essence of butterscotch, right? Think of it as a wonderfully moist, tender cake that has this deep, caramel-like sweetness woven right into the batter itself, rather than just a frosting on top. It’s not intensely sweet, though; it has a lovely complexity thanks to the molasses notes in the brown sugar. It’s like the more sophisticated, comforting cousin of a vanilla cake, or the shy, elegant sibling of a gingerbread. The magic really happens in how those simple ingredients – butter, brown sugar – transform into something so rich and inviting. It’s the kind of cake that doesn’t need a lot of fuss, but delivers a whole lot of flavor and satisfaction.

Why you’ll love this recipe?

There are so many reasons why this butterscotch cake has earned a permanent spot in my recipe rotation, and I just know you’re going to feel the same way. First off, the flavor is absolutely phenomenal. It’s a warm, rich, caramelized sweetness that’s just divine. It’s not cloyingly sweet; it has this beautiful depth that comes from using good quality brown sugar. Then there’s the texture. This cake is incredibly moist and tender, thanks to a few little secrets I’ll share with you. It’s the kind of cake that feels decadent without being heavy. And let’s talk about simplicity. I’ve tested this recipe countless times, and it’s surprisingly straightforward. You don’t need any fancy equipment or complicated techniques. Even if you’re not a seasoned baker, you can absolutely nail this one. It’s also incredibly budget-friendly. The ingredients are all pantry staples, so you don’t have to break the bank to whip up something truly special. I also love its versatility. While it’s amazing on its own, it’s also fantastic with a simple glaze, or even a dollop of whipped cream. I’ve even found it makes a fantastic base for other desserts – think about crumbling it up for trifles! What I truly love most about this recipe is how it makes everyone happy. My kids devour it, my husband requests it for his birthday every year, and it’s always a huge hit when I bring it to potlucks. It just brings a smile to everyone’s face, and that’s the best kind of baking, in my opinion.

How do I make Butterscotch Cake?

Quick Overview

This butterscotch cake recipe is all about creating a wonderfully moist, flavorful cake with that signature caramelized brown sugar goodness. We’ll start by creaming butter and brown sugar until light and fluffy, then incorporate eggs and vanilla. A simple mix of dry ingredients gets added alternately with buttermilk, ensuring a tender crumb. The magic is in the rich, buttery, brown sugar flavor that permeates every bite. It bakes up beautifully golden and smells incredible doing so. It’s a one-bowl wonder for the dry ingredients and comes together so easily, making it a lifesaver on busy weeknights when you need a sweet treat without a lot of fuss.

Ingredients

For the Main Batter:
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups packed dark brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 ¼ cups buttermilk, at room temperature

For the Glaze (Optional, but highly recommended!):
½ cup (1 stick) unsalted butter
1 cup packed dark brown sugar
⅓ cup milk or heavy cream
1 teaspoon vanilla extract
Pinch of salt

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheating to 350°F (175°C). This is crucial for an even bake. While the oven is warming up, grab your trusty 9×13 inch baking pan. Grease it really well with butter or cooking spray, and then give it a light dusting of flour. Tap out any excess flour – you don’t want those pesky white spots on your beautiful golden cake! This simple step prevents your cake from sticking, and trust me, there’s nothing more heartbreaking than a cake that clings to the pan.

Step 2: Mix Dry Ingredients

In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Give it a good whisk for about 30 seconds. This ensures that the baking soda and salt are evenly distributed throughout the flour, which helps the cake rise evenly and prevents any pockets of saltiness. You can also sift these ingredients if you’re feeling fancy, but a good whisk does the trick for this recipe.

Step 3: Mix Wet Ingredients

In a large mixing bowl (or the bowl of your stand mixer fitted with the paddle attachment), cream together the softened unsalted butter and the packed dark brown sugar. Beat them on medium speed until they are light, fluffy, and pale in color. This usually takes about 3-5 minutes. Then, add in the two large eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Finally, stir in the vanilla extract. Make sure your eggs and buttermilk are at room temperature; this helps them incorporate smoothly into the batter without curdling.

Step 4: Combine

Now it’s time to bring our wet and dry ingredients together. With the mixer on low speed, gradually add about one-third of the dry ingredients to the wet ingredients. Mix just until combined. Then, add half of the buttermilk and mix again until just combined. Repeat this process, adding another third of the dry ingredients, then the remaining buttermilk, and finally the last third of the dry ingredients. Mix only until *just* combined. It’s really important not to overmix here! Overmixing develops the gluten in the flour, which can lead to a tough cake. A few streaks of flour are okay; they’ll disappear during baking.

Step 5: Prepare Filling (for the swirl effect!)

While the cake batter is resting for a moment, let’s whip up a quick, luscious butterscotch filling to swirl into the batter. In a small saucepan over medium heat, melt the ½ cup of butter. Once melted, stir in the 1 cup of dark brown sugar until it’s well combined and starting to bubble slightly. Cook for about 1-2 minutes, stirring constantly, until it’s glossy and thickened. Remove from the heat and stir in the milk or cream, vanilla extract, and a pinch of salt. The mixture should be smooth and pourable. If it seems too thick, add a tiny bit more milk. This filling is pure gold and adds an extra layer of butterscotch magic.

Step 6: Layer & Swirl

Pour about half of the cake batter into your prepared baking pan, spreading it evenly. Now, drizzle about half of your warm butterscotch filling over the batter. Grab a knife or a skewer and gently swirl the filling into the batter. Don’t overdo it; you want distinct swirls, not a muddy mess. Then, carefully pour the remaining cake batter over the top, and drizzle the rest of the butterscotch filling. Swirl again, creating beautiful patterns. This step is where the real visual appeal comes from, and it’s so satisfying to see the marbling!

Step 7: Bake

Pop the pan into your preheated oven. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The edges should be golden brown and slightly pulling away from the sides of the pan. Oven temperatures can vary, so keep an eye on it. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.

Step 8: Cool & Glaze

Once your cake is baked, carefully remove it from the oven and let it cool in the pan on a wire rack for about 15-20 minutes. While it’s still warm, you can prepare the glaze if you didn’t make it earlier (or re-warm it if it’s cooled too much). The glaze ingredients: melt the ½ cup butter in a saucepan, add the 1 cup brown sugar, and cook for a minute. Stir in the ⅓ cup milk or cream, vanilla extract, and salt until smooth. Drizzle this warm glaze generously over the warm cake. The warmth of the cake will help the glaze soak in beautifully, creating a perfectly sweet, slightly gooey topping. Let the cake cool completely in the pan before slicing and serving.

Step 9: Slice & Serve

Once the cake has cooled completely, slice it into squares using a sharp knife. I find it best to serve this cake at room temperature for the most vibrant flavor and texture. It’s absolutely delicious on its own, but a small dollop of whipped cream or a scoop of vanilla ice cream is never a bad idea! Enjoy every single bite!

What to Serve It With

This butterscotch cake is wonderfully versatile and can be enjoyed in so many ways, depending on the occasion and your mood. For a cozy breakfast, a small slice with a strong cup of coffee is pure heaven. The sweetness of the cake and the richness of the coffee just play so well together. I sometimes even toast a slice lightly, which makes it even more delicious! If you’re planning a lovely brunch, you can elevate it by serving it with fresh berries – raspberries or strawberries offer a nice tart contrast to the sweet cake. A small dollop of crème fraîche on the side also adds a touch of elegance. As a dessert, it truly shines. Imagine serving a warm slice with a scoop of salted caramel ice cream – the flavors are just a match made in heaven! A drizzle of extra caramel sauce wouldn’t hurt either. And for those times when you just need a comforting, soul-soothing snack, a simple slice with a glass of cold milk is absolutely perfect. My family has a tradition of having this cake on the first cool day of autumn, and it just feels so right. It’s the kind of cake that fits into any moment, making it feel a little more special.

Top Tips for Perfecting Your Butterscotch Cake

Okay, let’s get down to the nitty-gritty to ensure your butterscotch cake turns out absolutely perfect every single time. First, about the butter and brown sugar for the batter: make sure they are truly softened, not melted. When you cream them together, you want them to be light and fluffy, almost like a pale yellow cloud. This step is where you incorporate air, which contributes to the cake’s tender texture. Don’t rush it! For the buttermilk, room temperature is key. If you don’t have buttermilk, you can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 ¼ cups of regular milk and letting it sit for about 5-10 minutes. It’ll look a bit curdled, but that’s exactly what you want. When you’re combining the wet and dry ingredients, remember: do NOT overmix! As soon as you don’t see any big streaks of dry flour, stop mixing. A few small lumps are perfectly fine. Overmixing is the nemesis of a tender cake. For the swirl, I’ve found that using a thin, offset spatula or a butter knife works best. Just gently drag it through the batter and filling to create those beautiful patterns. You don’t want to mix it too much or you’ll lose the definition. If you find your cake is browning too quickly on top, simply tent it loosely with aluminum foil for the remainder of the baking time. This protects the top while allowing the inside to cook through. As for the glaze, consistency is everything. If it seems too thin, let it simmer gently for another minute or two to thicken up. If it’s too thick, stir in a tablespoon of milk at a time until it reaches your desired pourable consistency. And a little tip I learned after years of baking: always taste your glaze before pouring it! You can adjust sweetness or add a tiny pinch more salt to really make that butterscotch flavor pop. I’ve also experimented with adding a ½ teaspoon of espresso powder to the batter, which deepens the caramel notes without making it taste like coffee – it’s a subtle enhancement that’s really lovely.

Storing and Reheating Tips

Keeping your butterscotch cake tasting as delicious as the day you baked it is pretty simple, thankfully! If you’ve got leftovers (which is rare in my house!), you can store the cake at room temperature for up to 3 days, as long as it’s properly covered. I usually use plastic wrap and then an airtight container, or simply keep it in the baking pan and cover it tightly with plastic wrap. If you’ve already glazed it, the glaze helps to keep it moist. If you plan to store it for longer than 3 days, or if your kitchen is particularly warm, your best bet is the refrigerator. Wrap the cake tightly in plastic wrap, and then place it in an airtight container. It will keep well in the fridge for about a week. When you’re ready to enjoy a slice, I highly recommend letting it come back to room temperature before serving for the best flavor and texture. For long-term storage, this cake freezes beautifully! You can freeze the unfrosted cake or even individual slices. Wrap them very well in a couple of layers of plastic wrap, then add a layer of aluminum foil or place them in a freezer-safe bag or container. It can stay frozen for up to 2-3 months. To thaw, simply remove the cake from the freezer and let it thaw, still wrapped, on the counter for a few hours, or overnight in the refrigerator. If you’ve frosted or glazed it, I’d advise against freezing; it’s best enjoyed fresh or stored at room temperature or in the fridge. For reheating, if your cake has been refrigerated and you want it warm, you can gently warm slices in a low oven (around 300°F/150°C) for about 5-10 minutes, or even briefly in the microwave (use short bursts of 15-20 seconds and check frequently). Just be careful not to overheat it, as it can dry out.

Frequently Asked Questions

Final Thoughts

So there you have it – my absolute favorite butterscotch cake recipe. It’s more than just a cake; it’s a little slice of happiness that’s perfect for any occasion, or just because. It’s proof that you don’t need complicated steps or exotic ingredients to create something truly memorable and delicious. The rich, caramelized flavor, the incredibly moist crumb, and that irresistible aroma as it bakes – it all adds up to a dessert that truly warms the soul. I really hope you give this butterscotch cake a try. I’m confident it will become a staple in your kitchen, just like it has in mine. If you love this recipe, you might also enjoy my recipe for spiced apple crumble or my decadent chocolate lava cakes. They’re all made with the same philosophy: simple ingredients, big flavor, and a whole lot of love. I can’t wait to hear how yours turns out! Please leave a comment below and tell me about your experience, or share your own favorite tips and variations. Happy baking, my friends!

Ultimate Butterscotch Cake

A moist and delicious homemade butterscotch cake topped with a creamy butterscotch buttercream frosting. This recipe uses real butterscotch chips for an authentic flavor.

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Prep Time 1 hour hr 30 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 12

Cuisine: Chinese

Calories: 120

Ingredients Method Nutrition Notes

Ingredients

  

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Cake Ingredients

• 2.5 cups all purpose flour
• 3.4 oz butterscotch instant pudding mix
• 3.5 tsp baking powder
• 0.5 tsp salt
• 0.75 cup unsalted butter, room temperature
• 1.5 cup packed light brown sugar
• 3 tbsp vegetable oil
• 1 tsp vanilla extract
• 4 large eggs
• 1.25 cup milk

Butterscotch Frosting

• 1.25 cup unsalted butter, room temperature
• 11 oz butterscotch chips, melted
• 6.25 cup powdered sugar
• 0.5 tsp salt
• 0.5 cup milk or cream

Decoration

• 12 oz butterscotch chips for decorating

Method

 

Cake Preparation

1. Prepare three 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
2. Combine the flour, pudding mix, baking powder, and salt in a medium-sized bowl and set aside.
3. Add the butter, brown sugar, and vegetable oil to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
4. Add the eggs and vanilla extract and mix until completely combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Add half of the dry ingredients to the batter and mix until mostly combined.
6. Add the milk and mix until well combined. The batter will look a little curdled, but that's okay.
7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not overmix the batter.
8. Divide the batter evenly between the cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
9. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

Frosting Preparation

1. To make the butterscotch frosting, add the butter to a large mixer bowl and beat until smooth.
2. Slowly add the melted butterscotch chips and mix until well combined.
3. Add about half of the powdered sugar, the salt, and half of the milk or cream and mix until well combined.
4. Add the remaining powdered sugar and mix until smooth.
5. Add the remaining milk or cream as needed to get the right consistency of frosting. Set frosting aside.

Assembly

1. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat, if needed. The cakes should be pretty flat already.
2. Place the first cake on a serving plate or a cardboard cake round.
3. Spread about 1 cup of frosting into an even layer on top of the cake.
4. Add the second layer of cake on top of the frosting.
5. Add another cup of frosting on top of the cake and spread into an even layer.
6. Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.
7. Press butterscotch chips into the sides of the cake immediately after frosting it.
8. Use the remaining frosting to pipe shells around the border of the cake.
9. Store cake in an airtight carrier. Cake is best when eaten within 3-4 days.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg

Notes

This butterscotch cake recipe is perfect for birthdays, holidays, or any special occasion. Ensure all ingredients for the cake are at room temperature for the best texture.

Tried this recipe?Let us know how it was!