Description
How to make butterscotch crunch cake with rich butterscotch chips and crispy topping that creates the perfect comfort dessert for any occasion.
Ingredients
Scale
Cake Base
- 2 cups all-purpose flour
- 1 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup whole milk
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
Butterscotch Layer
- 1 cup butterscotch chips
- 1/4 cup heavy cream
- 2 tbsp butter
Crunch Topping
- 1/2 cup rolled oats
- 1/3 cup brown sugar
- 1/4 cup flour
- 3 tbsp cold butter, cubed
- 1/4 tsp cinnamon
Instructions
- Prep Pan: Preheat oven to 350°F and grease a 9×13 inch baking pan. Line with parchment paper for easy removal. This prevents sticking and makes cleanup so much easier.
- Make Batter: Cream butter and brown sugar until light and fluffy, about 3 minutes. Add eggs one at a time, then vanilla. The mixture should look smooth and pale.
- Combine Dry: In separate bowl, whisk flour, baking powder, and salt. Alternate adding dry ingredients and milk to butter mixture, beginning and ending with flour. Don’t overmix.
- Add Butterscotch: Melt butterscotch chips with cream and butter in microwave, stirring every 30 seconds until smooth. Swirl half into batter, reserve rest for topping.
- Make Topping: Mix oats, brown sugar, flour, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs. This creates the perfect crunchy texture we’re after.
- Assemble Cake: Pour batter into prepared pan. Drizzle remaining butterscotch mixture over top, then sprinkle with crumb topping. The layers create beautiful flavor in every bite.
- Bake Perfect: Bake 30-35 minutes until golden brown and toothpick inserted in center comes out with few moist crumbs. Cool completely before cutting for clean slices.
Notes
- Don’t overmix the batter once flour is added or the cake will be tough and dense.
- Store in airtight container at room temperature for up to 3 days for best texture.
- Room temperature ingredients mix more easily and create better texture in the final cake.
- Cold butter is essential for the crunch topping to maintain its crispy texture.
- Let cake cool completely before cutting to prevent the butterscotch layer from being too soft.
- Toast oats lightly in a dry pan for extra nutty flavor in the topping.
Allergy Information: Dairy, Eggs, Gluten
Nutrition
- Calories: 385 calories
- Fat: 14g
- Carbohydrates: 62g
- Protein: 5g