Butterscotch Crunch Cake

why make this recipe

Butterscotch Crunch Cake is a delightful treat that combines the rich flavors of butterscotch with a crunchy topping. It’s easy to make and perfect for family gatherings, potlucks, or just a cozy night at home. The blend of butterscotch chips and nuts adds a fantastic texture to every bite, making it a favorite among both kids and adults. Plus, the recipe is straightforward, so even novice bakers can whip it up with confidence!

how to make Butterscotch Crunch Cake

Ingredients :

• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butterscotch chips
• 1 cup chopped nuts (e.g., pecans or walnuts)
• 1/2 cup crushed cornflakes or crunchy cereal

Directions :

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large mixing bowl, cream together the brown sugar, granulated sugar, and softened butter until light and fluffy.
3. Beat in the eggs, one at a time, then stir in the vanilla extract.
4. In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, mixing until just combined.
5. Fold in the butterscotch chips and chopped nuts. Pour the batter into the prepared pan.
6. Sprinkle the crushed cornflakes or crunchy cereal on top of the batter.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow to cool before slicing and serving. Enjoy your delicious Butterscotch Crunch Cake!

how to serve Butterscotch Crunch Cake

You can serve Butterscotch Crunch Cake warm or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also enjoy it with a cup of coffee or tea for a sweet afternoon treat.

how to store Butterscotch Crunch Cake

To store your Butterscotch Crunch Cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it fresh for a longer period, you can refrigerate it for up to a week. You can also freeze the cake by wrapping it tightly in plastic wrap and then aluminum foil for up to three months. Thaw it in the fridge before serving.

tips to make Butterscotch Crunch Cake

• Make sure your butter is softened to room temperature to create a smooth batter.
• For extra crunch, toast the nuts lightly before adding them to the batter.
• You can experiment with different types of nuts or even replace some of the butterscotch chips with chocolate chips for a fun twist.
• If the top browns too quickly while baking, cover it loosely with aluminum foil for the last few minutes.

variation

For a festive touch, you can add a layer of caramel sauce on top before serving. You may also try incorporating cinnamon or nutmeg into the batter for added warmth and flavor.

FAQs

1. Can I use other types of chips in this recipe?
Yes! You can use chocolate chips, peanut butter chips, or a mix of both if you prefer.

2. Is it possible to make this cake gluten-free?
Absolutely! You can substitute all-purpose flour with gluten-free flour, and the recipe will work just fine.

3. How can I make this cake more decadent?
Try adding a layer of frosting made from cream cheese or butterscotch frosting on top before serving for a richer taste!

Butterscotch Crunch Cake

A delightful cake that combines the rich flavors of butterscotch with a crunchy topping, perfect for gatherings or cozy nights at home.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 1 cup brown sugar Use packed brown sugar for best results.
• 1/2 cup granulated sugar
• 1/2 cup butter, softened Make sure butter is at room temperature.
• 2 large eggs At room temperature.
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour Can substitute with gluten-free flour.
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Mix-ins

• 1 cup butterscotch chips
• 1 cup chopped nuts (e.g., pecans or walnuts) Toast slightly for extra crunch.
• 1/2 cup crushed cornflakes or crunchy cereal For topping.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large mixing bowl, cream together the brown sugar, granulated sugar, and softened butter until light and fluffy.
3. Beat in the eggs, one at a time, then stir in the vanilla extract.
4. In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, mixing until just combined.
5. Fold in the butterscotch chips and chopped nuts. Pour the batter into the prepared pan.
6. Sprinkle the crushed cornflakes or crunchy cereal on top of the batter.

Baking

1. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
2. Allow to cool before slicing and serving.

Notes

You can serve Butterscotch Crunch Cake warm or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Store in an airtight container at room temperature for up to three days, or refrigerate for a week.