January 19, 2024
Review RecipeButterscotch Cake
This drool-worthy butterscotch cake elevates a box mix into a delicious treat with soft, moist layers and a decadent frosting.
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Butterscotch cake is an irresistible layer cake that’s perfect for any special occasion. With its light and airy texture, rich buttery flavor, and delightful sweetness, the cake is made with a boxed cake mix, and it couldn’t be easier to whip up.
Butterscotch Cake Ingredients
The butterscotch cake features hints of caramel from the butterscotch pudding infused in the cake layers.
The cake is topped off with creamy butterscotch frosting and crunchy butterscotch chips, giving it that extra bit of indulgence.
You’ll need:
For The Cake:
- 1 (15.25-ounce) box of yellow cake mix
- 3.4 ounces of instant butterscotch pudding
- 3 large eggs, room temperature
- ½ cup of vegetable oil
- 1 cup of whole milk
For The Butterscotch Frosting:
- 2 cups of unsalted butter, softened
- 1 (12-ounce) jar of butterscotch
- 5 cups of powdered sugar
- 3 tablespoons of milk or cream
For The Garnish:
- Additional butterscotch for decorating, optional
- Butterscotch chips for decorating, optional
Substitutions And Additions
PUDDING: You can use regular or sugar-free instant pudding mix for this delicious cake recipe.
A regular instant pudding box is 3.4 ounces, while the same size box in sugar-free is only one ounce. Just use one box.
NUTS: If you’re a fan of crunchy texture and nutty flavors, consider folding in chopped nuts like pecans or walnuts into the batter.
They’ll add a delightful contrast to the softness of the cake. Just make sure to toast the nuts before adding them to the batter to enhance their nutty essence.
SPICES: For a unique twist, experiment with adding a pinch of ground nutmeg or cardamom to the batter.
These spices can complement the butterscotch notes and introduce an intriguing depth to the cake’s flavor.
How To Make This Butterscotch Cake Recipe
A boxed cake mix makes this moist cake easy. Once it is ready, whip up the yummy frosting, and you are ready to enjoy this fantastic dessert.
For The Cake:
STEP ONE: Preheat the oven to 350°F. Line three 8-inch cake pans with parchment paper and spray them with nonstick baking spray.
OUR RECIPE DEVELOPER SAYS
To turn this into a two-layer cake, follow the cook times on the cake mix box.
STEP TWO: In a large bowl, beat together the cake mix, instant butterscotch pudding mix, eggs, oil, and milk until fully combined.
STEP THREE: Divide the cake batter evenly between the three prepared cake pans.
STEP FOUR: Bake for 20 minutes or until a toothpick inserted in the center of the cake comes out dry or with a few moist crumbs.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
STEP FIVE: Allow cakes to cool completely.
For The Butterscotch Frosting:
PRO TIP:
The frosting yields enough to frost and fill a three-layer cake and allow for some decorating.
STEP ONE: In a large mixing bowl with an electric mixer, beat the room-temperature butter until fluffy.
STEP TWO: Add the jar of butterscotch, beating the mixture and scraping the bottom of the bowl to combine fully.
STEP THREE: Add the powdered sugar half at a time and beat until incorporated.
STEP FOUR: Add the milk or cream and beat the frosting on high speed for two to three minutes until fluffy.
For Assembly:
STEP ONE: Level the tops of each of the cake layers as needed.
If the top of the cake is domed after baking, you will want to level them so they stack properly.
Once the cake has cooled, use a serrated knife to cut any domed top, leaving a flat cake layer.
STEP TWO: Place the first layer of cake on a serving platter or cake stand.
Mound some of the frosting on the cake layer and spread it with an offset spatula to form an even layer across the cake.
STEP THREE: Stack the second layer of cake on top of the first and top that with another layer of frosting.
Add the final layer of cake on top, and then frost the full cake with the remaining frosting.
STEP FOUR: Decorate as you please. We drizzled some additional butterscotch sauce around the perimeter of the cake, allowing some drips around the cake.
STEP FIVE: Use a piping bag and large star tip to make pretty swirls of frosting on top of the cake and sprinkle with butterscotch chips, if desired.
PRO TIP:
If you wish to have drips of butterscotch around the edge of the cake, you will need to use a thick butterscotch sauce. Some of the jarred sauces are very thin – you can simply drizzle the sauce over the cake for flavor – it will not have the same decorating effect.
How To Serve
Butterscotch cake is best served with a dollop of whipped cream or a scoop of your favorite vanilla ice cream.
You can also add freshly sliced fruit like strawberries, bananas, or oranges. Serve it up for an extra-special dessert!
Our colorful Neapolitan cake and strawberry cake are two more layer cake recipes guaranteed to be enjoyed by all.
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Storage
Whether you’re saving a slice for later or planning for an upcoming celebration, here are some practical storage tips to ensure your cake stays fresh and delicious.
MAKE AHEAD: If you want to get a head start on your cake preparation, you can certainly make the butterscotch cake ahead of time.
Bake and assemble the cake layers, then wrap them tightly with plastic wrap or aluminum foil.
Store them in the refrigerator for up to two days before you plan to serve the cake.
IN THE FRIDGE: Store in the refrigerator for up to one week. Keep the cut cake covered with plastic wrap for storage in the refrigerator.
IN THE FREEZER: You can also keep this cake in the freezer for up to two months. Wrap the cake with plastic wrap if freezing for longer than a day.
This is a super easy box cake mix hack for a moist butterscotch-flavored layer cake.
Why We Love This Recipe
RICH BUTTERSCOTCH FLAVOR: This cake is a true butterscotch delight, with a rich and indulgent flavor that’s both sweet and buttery. It’s a perfect treat for those who crave the classic taste of butterscotch.
MOIST TEXTURE: The combination of buttermilk and oil in the batter ensures that this cake turns out incredibly moist and tender. Each bite is a melt-in-your-mouth experience that’s hard to resist.
SIMPLE TO MAKE: This recipe is designed to be easy to follow, making it accessible to both novice and experienced bakers. The step-by-step instructions ensure that you can confidently create a delicious butterscotch cake at home.
Enjoy the light and airy layers and the sweet flavor of this indulgent butterscotch cake with your favorite ice cream or fresh fruit for an extra special dessert.
Frequently Asked Questions
Can I store this cake on the counter?
This easy butterscotch cake recipe is best stored in the fridge for up to one week.
Can I make this cake ahead of time?
You can bake the cake layers about a week in advance and freeze them until you are ready to assemble and frost the cake.
Can I freeze this cake?
The cake can be frozen for up to two months. Wrap it well in plastic wrap before storing it in the freezer.
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Butterscotch Cake
This drool-worthy butterscotch cake elevates a box mix into a delicious treat with soft, moist layers and a decadent frosting.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 12
Ingredients
Cake
- 15.25 ounces yellow cake mix
- 3.4 ounces instant butterscotch pudding (1-ounce box of sugar-free pudding can be substituted)
- 3 large eggs, room temperature
- ½ cup vegetable oil
- 1 cup whole milk
Frosting
- 2 cups unsalted butter, softened
- 12 ounces butterscotch
- 5 cups powdered sugar
- 3 tablespoons milk, or cream
Garnish
- Additional butterscotch for decorating, optional
- Butterscotch chips for decorating, optional
Instructions
Cake
- Preheat the oven to 350°F. Line three 8-inch cake pans with parchment paper and spray them with nonstick baking spray.
- In a large mixing bowl, beat together the cake mix, instant pudding, eggs, oil, and milk until fully combined.
- Divide the batter evenly between the three prepared cake pans.
- Bake for 20 minutes or until a toothpick inserted in the center of the cake comes out dry or with a few moist crumbs.
- Allow cakes to cool completely.
Frosting
- Beat the butter until fluffy.
- Add the jar of butterscotch, beating the mixture and scraping the bottom of the bowl to combine fully.
- Add the powdered sugar, half at a time, and beat until incorporated.
- Add the milk or cream and beat the frosting on high speed for 2 to 3 minutes until fluffy.
Assembly
- Level the tops of each cake layer as needed.
- Place the first layer of cake on a serving platter or cake stand. Mound some of the frosting on the cake layer and spread it to form an even layer across the cake.
- Stack the second layer on top of the first and top that with another layer of frosting. Stack the final layer of cake on top and then frost the full cake with the remaining frosting.
- Decorate as you please. We drizzled some additional butterscotch sauce around the perimeter of the cake, allowing some drips around the cake.
- Use a piping bag and large star tip to make pretty swirls of frosting on top of the cake and sprinkle with butterscotch chips, if desired.
Notes
- To turn this into a two-layer cake, follow the cook times on the cake mix box.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
- The frosting yields enough to frost and fill a three-layer cake and allow for some decorating.
- If you wish to have drips of butterscotch around the edge of the cake, you will need to use a thick butterscotch sauce. Some of the jarred sauces are very thin – you can simply drizzle the sauce over the cake for flavor – it will not have the same decorating effect.
Nutrition
Calories: 814kcal | Carbohydrates: 107g | Protein: 5g | Fat: 42g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 371mg | Potassium: 100mg | Fiber: 0.5g | Sugar: 91g | Vitamin A: 1052IU | Vitamin C: 0.03mg | Calcium: 132mg | Iron: 1mg
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