Description of this recipe: This Butterscotch Crunch Cake is a decadent dessert that combines the rich, comforting flavor of butterscotch with a delightful crunchy texture. It features a moist, tender butterscotch-infused cake, a creamy butterscotch frosting, and a crunchy pecan-pretzel topping that adds a perfect contrast.
Why you will love this recipe: This cake is a crowd-pleaser! The combination of sweet, salty, and crunchy is irresistible. It’s perfect for birthdays, holidays, or any special occasion where you want to impress your guests with a truly memorable dessert. The butterscotch flavor is nostalgic and comforting, making it a cake that everyone will enjoy. It also offers a wonderful textural experience, from the soft cake to the smooth frosting and the satisfying crunch of the topping.
Introduction
Butterscotch, with its warm, buttery, and caramel-like notes, has a way of transporting us back to childhood. This Butterscotch Crunch Cake celebrates that classic flavor in a sophisticated and utterly delicious way. Forget those store-bought butterscotch candies; this recipe elevates the flavor profile to a whole new level.
We start with a tender cake, infused with melted butterscotch chips for a subtle yet distinct butterscotch flavor throughout. Buttermilk adds moisture and a slight tang, complementing the sweetness of the butterscotch. Then comes the frosting – a velvety smooth butterscotch buttercream that’s unbelievably creamy and rich. But the real star of the show is the crunch topping: a mixture of pecans, crushed pretzels, brown sugar, and melted butter that’s baked until golden brown and irresistibly crunchy. The salty pretzels perfectly balance the sweetness of the cake and frosting, creating a harmonious flavor combination.
This recipe may seem a little involved with the cake, frosting, and topping, but each component is relatively straightforward. And trust me, the effort is well worth it when you take that first bite. The buttery, butterscotch flavor, the moist cake, the creamy frosting, and the crunchy topping all come together in perfect harmony. This cake is a celebration of flavors and textures, and it’s guaranteed to be a hit with everyone who tries it.
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 (high-quality store-bought or homemade)
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
For the Crunch Topping:
- 1/2 cup chopped pecans
- 1/2 cup crushed pretzels (use pretzel sticks for the best crunch)
- 1/4 cup brown sugar, packed
- 2 tablespoons unsalted butter, melted
Preparation:
Step 1: Prepare the Pans and Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This is crucial for ensuring that the cake bakes evenly and rises properly. While the oven is preheating, grease and flour two 9-inch round cake pans. This step is essential to prevent the cake from sticking to the pans. You can use butter, shortening, or cooking spray to grease the pans, followed by a dusting of flour. Tap out any excess flour to ensure a clean release.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This process incorporates air into the batter, which helps to create a tender and airy cake. Use an electric mixer (stand mixer or hand mixer) on medium speed for about 3-4 minutes. The mixture should become noticeably lighter in color and texture.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. This ensures that each egg is fully incorporated into the batter. Mixing well after each addition also helps to emulsify the mixture, which contributes to a smooth and stable batter. Stir in the vanilla extract until combined. Vanilla extract enhances the overall flavor of the cake.
Step 4: Incorporate Melted Butterscotch Chips
Melt the butterscotch chips in the microwave or over a double boiler until smooth and completely melted. Allow the melted butterscotch to cool slightly before adding it to the batter. This prevents the hot butterscotch from cooking the eggs. Stir the melted butterscotch chips into the butter and sugar mixture until evenly combined.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures that the dry ingredients are evenly distributed, which is essential for proper leavening and texture. The baking powder and baking soda act as leavening agents, helping the cake to rise. Salt enhances the flavors of the other ingredients.
Step 6: Alternate Adding Dry and Wet Ingredients
Gradually add the dry ingredients and buttermilk to the butter mixture, alternating between the two. Begin and end with the dry ingredients. This method helps to prevent the batter from becoming overmixed, which can result in a tough cake. Mix until just combined; do not overmix. Overmixing develops the gluten in the flour, leading to a dense cake.
Step 7: Bake the Cakes
Divide the batter evenly between the prepared cake pans. Smooth the tops of the batter with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. This indicates that the cake is fully baked.
Step 8: Cool the Cakes
Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely. Cooling the cakes in the pans allows them to set slightly, which makes them easier to remove.
Step 9: Prepare the Butterscotch Frosting
In a large mixing bowl, 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. Adjust the amount of heavy cream to reach your desired consistency.
Step 10: Prepare the Crunch Topping
In a medium bowl, combine the chopped pecans, crushed pretzels, brown sugar, and melted butter. Mix well to ensure that all the ingredients are evenly coated with the melted butter.
Step 11: Bake the Crunch Topping
Spread the crunch topping mixture on a baking sheet. Bake in the preheated oven at 350°F (175°C) for 8-10 minutes, or until the topping is golden brown and fragrant. Let the topping cool completely before using it to decorate the cake.
Step 12: Assemble the Cake
Once the cakes and the crunch topping have cooled completely, you can assemble the cake. Place one cake layer on a serving plate or cake stand. Spread a generous amount of butterscotch frosting over the top of the cake layer. Place the second cake layer on top of the frosting. Frost the entire cake with the remaining butterscotch frosting.
Step 13: Decorate with Crunch Topping
Sprinkle the cooled crunch topping over the frosted cake, pressing lightly to help it adhere. Be generous with the topping!
Step 14: Chill and Serve
Chill the cake in the refrigerator for at least 30 minutes before serving. This allows the frosting to set and the flavors to meld together. Slice and serve!
COOKING Rating:
- Difficulty: Intermediate
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
Serving Suggestions:
- Serve slices of Butterscotch Crunch Cake with a scoop of vanilla ice cream or whipped cream.
- Pair with a hot cup of coffee or tea.
- Garnish with additional chopped pecans or a drizzle of butterscotch sauce.
Tips:
- Make sure your butter is softened to room temperature for both the cake and the frosting. This will help to create a smooth and creamy texture.
- Don’t overmix the cake batter, as this can result in a tough cake. Mix until just combined.
- Use high-quality butterscotch chips and butterscotch sauce for the best flavor.
- For a deeper butterscotch flavor, add a tablespoon of butterscotch schnapps to the frosting.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
Nutritional Information (per serving, estimated):
- Calories: 650
- Protein: 7g
- Sodium: 300mg
Conclusion
This Butterscotch Crunch Cake is more than just a dessert; it’s an experience. From the moist, butterscotch-infused cake to the creamy frosting and the satisfying crunch of the pecan-pretzel topping, every bite is a delight. It’s the perfect cake for any occasion, whether you’re celebrating a special milestone or simply want to treat yourself to something delicious. So, gather your ingredients, preheat your oven, and get ready to create a cake that will impress everyone who tries it. Enjoy!
Questions and Answers about this Recipe:
Q1: Can I use a different type of nut in the crunch topping?
A: Absolutely! While pecans provide a lovely nutty flavor and crunch, you can easily substitute them with other nuts such as walnuts, almonds, or even hazelnuts. Just make sure to chop them to a similar size as the pecans for even baking.
Q2: I don’t have buttermilk. Can I use a substitute?
A: Yes, you can easily make a buttermilk substitute. For every 1 cup of buttermilk needed, combine 1 tablespoon of white vinegar or lemon juice with enough milk to equal 1 cup. Stir and let it sit for 5-10 minutes until it curdles slightly. This will provide the same tangy flavor and moisture as buttermilk.
Q3: Can I make this cake ahead of time?
A: Yes, you can definitely make this cake ahead of time. The cake layers can be baked, cooled, and wrapped tightly in plastic wrap and stored at room temperature for up to 2 days or in the freezer for up to a month. The frosting can also be made ahead and stored in the refrigerator for up to 3 days. The crunch topping is best made fresh on the day of serving to maintain its maximum crunch, but it can be prepared 1 day in advance and stored in an airtight container. Assemble the cake just before serving for the best results.
Q4: Can I make this cake as a sheet cake instead of a layer cake?
A: Yes, you can easily adapt this recipe to a 9×13 inch sheet cake. Simply grease and flour the baking pan and bake for approximately 30-35 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so keep a close eye on it. Once cooled, frost with the butterscotch frosting and sprinkle with the crunch topping.
Q5: My frosting is too thick/thin. How can I fix it?
A: If your frosting is too thick, gradually add a tablespoon of heavy cream or milk at a time until you reach your desired consistency. If your frosting is too thin, gradually add a tablespoon of powdered sugar at a time until it thickens up. Be sure to mix well after each addition to ensure that the frosting is smooth and creamy.
