Butterscotch Cake

This drool-worthy butterscotch cake elevates a box mix into a delicious treat with soft, moist layers and a decadent frosting.

Prep Time20

Cook Time20

Cool Time20

Total Time1

Course: Dessert

Cuisine: American

Keyword: Butterscotch Cake Recipe

Servings:

Calories: 814kcal

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

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.

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.

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.

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.