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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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