Dessert

Butterscotch Crunch Cake Recipe

ByVictor Layne October 19, 2025October 19, 2025

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.

A three-layer cake with each layer made of dark brown sponge and thick light beige cream between the layers, with pieces of crumbly cookie mixed into the middle cream layer and also placed on top. The top of the cake has dollops of the same light beige cream evenly spaced around the edge, each topped with pieces of crumbly cookie. A glossy golden caramel sauce drips down the sides from the top layer, creating a rich and shiny effect. The cake is set against a soft blurred background with warm bokeh lights, on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

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.
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.
Step 3: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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.
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.
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

The image shows a tall, three-layer cake with dark brown, soft-looking sponge layers. Between the sponge layers, thick beige cream with a smooth texture is spread, mixed with broken pieces of crumbly toast-colored cookies. On top of the cake, there are several large dollops of the same beige cream, each topped with chunky cookie pieces. A shiny caramel sauce drips down the sides from the top, adding a glossy amber touch that contrasts with the matte cake layers. The cake is set against a softly blurred background with warm light circles and placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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.