Rich Butterscotch Crunch Cake (Print Version)
# Ingredients:
→ Cake
01 -
2½ cups all-purpose flour
02 -
1½ cups granulated sugar
03 -
1/2 cup unsalted butter, softened
04 -
1 cup butterscotch chips, melted
05 -
1 cup buttermilk
06 -
3 large eggs
07 -
2 teaspoons baking powder
08 -
1 teaspoon baking soda
09 -
1/2 teaspoon salt
10 -
1 teaspoon vanilla extract
→ Butterscotch Frosting
11 -
1/2 cup unsalted butter, softened
12 -
3 cups powdered sugar
13 -
1/4 cup butterscotch sauce
14 -
2 tablespoons heavy cream
15 -
1/2 teaspoon vanilla extract
→ Crunchy Topping
16 -
1/2 cup chopped pecans
17 -
1/2 cup crushed pretzels
18 -
1/4 cup brown sugar
19 -
2 tablespoons unsalted butter, melted
# Instructions:
01 -
Heat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 -
Beat butter and sugar until fluffy. Add eggs one at a time, then stir in melted butterscotch and vanilla. Mix dry ingredients separately, then add to butter mixture alternating with buttermilk.
03 -
Divide batter between pans. Bake 25-30 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then turn onto racks.
04 -
Beat butter until creamy. Add powdered sugar, butterscotch sauce, cream, and vanilla. Beat until light and fluffy.
05 -
Mix pecans, pretzels, brown sugar, and melted butter. Spread on baking sheet and bake 8-10 minutes until golden. Let cool.
06 -
Stack layers with frosting between. Frost top and sides, then sprinkle with crunchy topping. Chill 30 minutes before serving.
# Notes:
01 -
Let cakes cool completely before frosting
02 -
Cake layers can be made a day ahead
03 -
Add a pinch of salt to frosting to enhance flavor