Butterscotch Crunch Cake Recipe

Introduction

Butterscotch Crunch Cake is the perfect combination of moist, tender cake with a delightful crunchy topping that keeps you coming back for more. This easy-to-make dessert is perfect for holidays, potlucks, or any time you crave a comforting and sweet treat.

Ingredients

• 1 cup unsalted butter
• 1½ cups brown sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• For the crunch topping:
  • Chopped pecans or walnuts, roasted
  • Toffee bits or crushed butterscotch candies
  • Brown sugar and melted butter (to help topping stick)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish, or line it with parchment paper for easy removal.
2. Step 2: In a large bowl, cream together the butter and brown sugar for 3-4 minutes until light and fluffy, incorporating plenty of air.
3. Step 3: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Step 4: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Add this dry mixture to the butter mixture alternately with the buttermilk, starting and ending with the dry ingredients. Mix just until combined.
5. Step 5: Pour the batter into the prepared pan. Sprinkle the crunch topping—mix chopped nuts, toffee bits, brown sugar, and melted butter—generously over the top like edible confetti.
6. Step 6: Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before cutting and serving.

Tips & Variations

• Add crushed pretzels to the topping for a sweet and salty twist.
• For a nut-free version, use graham cracker crumbs combined with toffee bits instead of nuts.
• Drizzle butterscotch sauce or whiskey caramel over the cooled cake to elevate the flavor.

Storage

Store the cake tightly wrapped at room temperature for 3–4 days. Refrigerate for up to one week, bringing it back to room temperature before serving. To freeze, wrap individual slices in plastic wrap and foil, then freeze for up to 3 months. Thaw and warm in the oven or toaster oven to keep the crunch intact. Avoid microwaving to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Using regular milk is possible, but buttermilk adds moisture and a subtle tang that enhances the cake’s flavor and texture. You can substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

How do I keep the crunch topping from sinking into the batter?

Make sure to sprinkle the topping over the batter just before baking, without mixing it in. The melted butter and brown sugar help the topping stick on top and bake into a crisp layer.

Butterscotch Crunch Cake Recipe

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★★★★★

4.9 from 92 reviews

• Author: Victor
• Total Time: 1 hour
• Yield: 12 servings 1x

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Description

This Butterscotch Crunch Cake is a comforting, crowd-pleasing dessert that combines a moist, tender cake with a crunchy, caramelized topping. Made with brown sugar, buttermilk, and a blend of spices, the cake offers a rich butterscotch flavor topped with roasted nuts and toffee bits that create a delightful crunch in every bite. Perfect for holidays, potlucks, brunch, or just an indulgent midnight treat.

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Ingredients

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For the Cake:

• 1 cup unsalted butter, softened
• 1½ cups brown sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk

For the Crunch Topping:

• ½ cup chopped pecans or walnuts, roasted
• ½ cup toffee bits or crushed butterscotch candies
• ¼ cup brown sugar
• 2 tablespoons melted unsalted butter

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Instructions

1. Preheat and Prep: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish, or line it with parchment paper for easier cleanup.
2. Cream Butter and Sugar: In a large bowl, cream 1 cup of softened unsalted butter with 1½ cups of brown sugar until the mixture is light, fluffy, and airy—this usually takes about 3 to 4 minutes using a mixer.
3. Add Eggs and Vanilla: Crack in 3 large room temperature eggs one at a time to the butter and sugar mixture, beating well after each addition. Stir in 2 teaspoons of vanilla extract to infuse flavor.
4. Mix the Dry Ingredients: In a separate bowl, whisk together 2½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt to evenly distribute the leavening agents.
5. Combine Wet and Dry: Add the dry mixture alternately with 1 cup of buttermilk to the creamed butter mixture, starting and ending with the dry ingredients. Mix gently just until combined to maintain cake tenderness.
6. Pour Batter and Add Crunch Topping: Pour the prepared batter into the greased baking dish. In a small bowl, combine ½ cup chopped roasted pecans or walnuts, ½ cup toffee bits or crushed butterscotch candies, ¼ cup brown sugar, and 2 tablespoons melted butter. Sprinkle this topping generously and evenly over the batter, creating the signature crunch layer.
7. Bake and Cool: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool completely before slicing to let the textures set and flavors meld.

Notes

• Ensure eggs are at room temperature for better mixing and texture.
• Do not mix the crunch topping into the batter; sprinkle it on top before baking for the best crunch.
• For more texture, try adding crushed pretzels to the topping for a sweet and salty twist.
• To make nut-free, substitute nuts with additional graham cracker crumbs alongside toffee bits.
• For a fancier presentation, drizzle butterscotch or whiskey caramel sauce over the cake after baking.
• Store at room temperature wrapped tightly for 3-4 days, or refrigerate for up to a week.
• Freeze individual slices wrapped in plastic and foil for up to 3 months; thaw and reheat in the oven or toaster oven for best crunch.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Butterscotch cake, crunchy topping, toffee bits, pecans, dessert recipe, holiday cake, moist cake, buttermilk cake