Ultimate Butterscotch Cake
This Butterscotch Cake is a moist, from-scratch brown sugar cake topped with butterscotch buttercream made with melted butterscotch chips! The cake is covered in more butterscotch chips and totally to die for!
I have been wanting to share a butterscotch cake for so long, it’s hard to remember when I even made the first version. All I know is that it was several years ago. I wasn’t having the success I wanted with a moist cake that was full of butterscotch flavor, so I held off. Fast forward to now. I went back to the butterscotch cake drawing board and this cake was born! I started with my newest Moist Vanilla Cake and adjusted things from there.
I have several versions of vanilla cake on this site, but my newest one is a favorite for a few reasons. First, I love the texture of it – so soft and more fluffy than some of the others. Another reason is the simplicity of the ingredients and the use of whole eggs, rather than egg whites. It makes it a pretty simple butter-based cake from scratch and I love it!
How to make Butterscotch Cake
For this butterscotch cake, I swapped out the regular white sugar for brown sugar. Brown sugar is what you’re going to find in butterscotch sauce, so it’s what you’ll find in this cake as well. It gives the flavor here and helps make a nice, moist cake.
The other addition is some butterscotch pudding mix, added as just the powder. You could totally leave it out and still enjoy the flavor of this cake, but there’s no doubt that the pudding mix adds some totally awesome flavor! It’s not over-the-top butterscotch flavor, but it’s that warm butterscotch-y flavor that is so wonderful. And when it’s paired with the butterscotch frosting, it’s like taking a bite of heaven!
Speaking of the butterscotch frosting, this is WHERE IT’S AT! Oh em gee. This frosting. I died. So, so good. You seriously won’t want to stop eating it. It’s a classic buttercream made with butter, powdered sugar and some cream or milk, but it’s got the addition of melted butterscotch chips. An entire bag of melted butterscotch chips. 🙂 Oh yes.
When the cake layers and the frosting are made – if you’ve managed to not devour everything already – it’s time to put the cake together. Layer it all together, frost it and then immediately press more butterscotch chips into the sides of the cake. If you wait, the buttercream will form a light crust on the outside and the butterscotch chips won’t stick to the sides anymore. I’d suggest having another full bag (or 2) handy. You probably won’t use them all, but it’d be so sad to run out of them. Not only does the cake look so fun with them all pressed into the sides, they are SO YUMMY! Can you tell I love me some butterscotch?
MY OTHER RECIPESThis might be the most dangerous cake to have come through my kitchen in a while. If there was a fork and the cake nearby, I was eating it. Fortunately my mom was visiting and wanted me to freeze some for her, or I would have eaten entirely too much of this thing. It’s moist, sweet, delicious and totally butterscotch. I’m several months away from my birthday, but at this moment I’m already planning on making this again for that occasion. YUM!!
You might also like:
Loaded Butterscotch Cheesecake
Pumpkin Butterscotch Chip Cookies
White Chocolate Butterscotch Tart
Kitchen Sink Cookies
Homemade Butterscotch Sauce
Ultimate Butterscotch Cake
This Butterscotch Cake is a moist, from-scratch brown sugar cake topped with butterscotch buttercream made with melted butterscotch chips! The cake is covered in even more butterscotch chips!
- Prep Time: 1 hour, 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour, 55 minutes
- Yield: 12-14 slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
Butterscotch Cake
- 2 1/2 cups (325g) all purpose flour
- 3.4 oz butterscotch instant pudding mix
- 3 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/2 cups (337g) packed light brown sugar
- 3 tbsp vegetable oil
- 1 tsp vanilla extract
- 4 large eggs
- 1 1/4 cups (300ml) milk
Butterscotch Frosting
- 1 1/4 cups (280g) unsalted butter, room temperature
- 11 oz butterscotch chips, melted
- 6 1/4 cups (719g) powdered sugar
- 1/2 tsp salt
- 1/2 cup (120ml) milk or cream
Additional
- 12-14 oz butterscotch chips, for decorating
Instructions
1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
2. Combine the flour, pudding mix, baking powder and salt in a medium sized bowl and set aside.
3. Add the butter, brown sugar and vegetable oil to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
4. Add the eggs and vanilla extract and mix until completely combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Add half of the dry ingredients to the batter and mix until mostly combined.
6. Add the milk and mix until well combined. The batter will look a little curdled, but that’s ok.
7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
8. Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
9. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
10. To make the butterscotch frosting, add the butter to a large mixer bowl and beat until smooth.
11. Slowly add the melted butterscotch chips and mix until well combined.
12. Add about half of the powdered sugar, the salt and half of the milk or cream and mix until well combined.
13. Add the remaining powdered sugar and mix until smooth.
14. Add the remaining milk or cream as needed to get the right consistency of frosting. Set frosting aside.
15. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat, if needed. The cakes should be pretty flat already. Place the first cake on a serving plate or a cardboard cake round.
16. Spread about 1 cup of frosting into an even layer on top of the cake.
17. Add the second layer of cake on top of the frosting.
18. Add another cup of frosting on top of the cake and spread into an even layer.
19. Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.
20. Press butterscotch chips into the sides of the cake immediately after frosting it.
21. Use the remaining frosting to pipe shells around the border of the cake.
22. Store cake in an airtight carrier. Cake is best when eaten within 3-4 days.
Keywords: butterscotch dessert, butterscotch dessert recipe, holiday cake recipe
Enjoy!
I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! Bring on the sugar!
Looks so yum! Thanks for the recipe. Sad we don’t have butterscotch in my country.
I’m sorry, such a bummer! 🙁
Did you use instant pudding or the regular stove cooked kind? Would it make a difference? Thanks
You’ll want to use instant pudding.
I wish you had said INSTANT !! I went and bought what I needed to make this cake to carry to church and I bought the Cooking kind. Does it really matter ??
I’m sorry for the confusion. I think the cooking one should be fine, it might just change the texture of the cake a bit.
Just wondering. I have been following your recipe site for more than a year now and cannot figure out why almost all of your cakes are 8in. instead of 9in.? I know you have a good reason but I seldom ever bake an 8in. cake. But your recipes really do sound good. Thank You.
8 inch is just the size I’ve chosen to use. I know lots of people make all 6 inch cakes. It’s just a preference. I did once ask readers that follow on Facebook if they had a preference between 8 and 9 inch cakes because I considered doing more 9 inch cakes, but there didn’t seem to be a preference. That said, any 8 inch cake could be made in 9 inch pans. It’d just either be less tall, or you could increase the recipe a bit.
Could this be made into a 9 by 13 inch pan instead of three layers
I would think that’d be fine.
I’m wondering if you could use this recipe to make vanilla cake. So using vanilla pudding rather than butterscotch pudding and white sugar rather than brown sugar?
That should be fine, I’d think.
Any ideas on if you can’t use instant pudding mix (allergies) ?
You could just leave it out.
I just made this. It is another triumph like the butterscotch cheesecake! I am always on the edge of my seat waiting to see what is next, Lindsay! You made my week!
Thank you for the recipes. My daughters always say now, “what would Lindsay make?” when we want something sweet!
★★★★★
Aww that’s awesome! I’m so glad you’ve enjoyed everything. 🙂 Thanks Valerie!
If I wanted to make this as a two layer cake and use the remainder batter as cupcakes, do you suggest any alterations to cooking time/temp, etc?
If you’re adding the same amount of batter to the cake pans, it would be the same baking time and temperature. Not sure about cupcakes, but probably 15-20 minutes.
Hi Lindsay,
I have tried a few recipes of yours and they have turned out to be awesome! thank you so much for sharing your knowledge and important tips and tricks 🙂
With respect to this recipe, we don’t get butterscotch pudding mix in my area. Can i substitute it with something else? Or if i skip it completely will it affect the texture / consistency of the cake?
Love,
Manali
You could just leave it out. It shouldn’t adversely affect the texture, the cake just won’t have as strong of a butterscotch flavor. There’s a good bit in the frosting though, so it should still be tasty. 🙂
I am about to try out this recipe. Would it work in a 9 x 13 pan or do anticipate any adjustments? Can’t wait!
I would think it’d be ok in a 9×13 pan, but can’t be certain without trying it.
Hi , this recipe sounds amazing. Can I use buttermilk instead of regular milk ? You are awesome and my inspiration to bake. Thank u
I haven’t tried it in this particular recipe, but I think it’d be fine. I hope you enjoy it! Thanks Agatha – glad you enjoy the recipes!
Hello,
I did make this cake and took it to my church Home Coming. It was a hit ! Delecious and very Moist. I did use the Instant Pudding Mix. Thank you so much , I will be making again !!
Janice Smith
★★★★★
I’m so glad to hear that! Thanks Janice!
Hi! I’m super hyped to try this recipe.. I was wondering if it would be ok if I made the cake batter at night and put it in the fridge to bake in the morning? How would that change the end consistency? I would make the frosting earlier as well most likely. Thank you!
No, you’ll want to make the batter right before you bake it.
The cake looks beautiful and I’ve read through the other comments regarding leaving out the instant pudding (I usually have some but am out currently – thought I had some but was wrong – and went online looking for a recipe for my husband’s birthday today after going to town shopping yesterday!) so we’ll see how it works out without. 🙂 Anyway, this is meant as a helpful (I hope) site critique as I read you had just made some new changes (my first time here so didn’t know what is was like before) – in trying to print the recipe, it wants to print the ads, and why the host site uses cookies, etc. I can’t edit them out and it makes printing take two pages because the ad displaces the the instructions. I understand ads, but because it was a dynamic ad, not just static, it not only took room, it took time to download it. I have not had that issue before when downloading a recipe from a site so thought you might want to know about it. Cheers!
My mother. In law love this cake i had fun makeing this. for first time.
★★★★★
I made this cake for Thanksgiving. It was very sweet (which I love!). It was moist and delicious! I think next time I might try it without the butterscotch chips on the side of the cake. I’m going to try your chocolate Oreo cake recipe for our family Christmas party!
★★★★
I’m so glad you enjoyed! 🙂
I tried this cake for Thanksgiving and was really disappointed. The cake was dry, and the icing with the butterscotch chips plus the extra chips pressed into the sides made it SO sweet. I followed the recipe exactly, baked in 8 in pans.. whole milk.. butter… and oil.. cake was not over baked, just golden.. very disappointing.. If the dryness could be resolved, and leave off the extra butterscotch chips and maybe have some salt roasted pecans on top would be good…
★★
Hi im in England, is butterscotch pudding the same as angel delight over here as o would like to try this recipe.
It looks pretty similar. I think it might work.
I need to make this cake in a half sheet size. Will I need to modify ( double or triple) the recipe to do that?
I don’t think so, I think it’ll be fine, but I haven’t made this cake in that size to be able to say for sure.
Hi, Lindsay! I made this butterscotch cake for New Years. My son loves anything butterscotch and it was a big hit. Everyone enjoyed it and they are still talking about it two days later! A very moist and flavorful cake, a definite hit! Thank you!
That’s awesome! I’m so glad everyone enjoyed!
Hi thanks for the recipe. I didn’t get the pudding mix so tried it without the mix…. Turned out fine. Everybody enjoyed it.
I’m so glad to hear it was a success and you enjoyed it!
This was delish! I did get the cooking kind of pudding mix by accident, but the cake was still lovely. Yyyyyyum
I’m so glad it worked out and you enjoyed!