Butterscotch cake is a delicious dessert that incorporates the rich and sweet flavor of butterscotch. Butterscotch is a confectionery made by melting butter and brown sugar together, often with the addition of cream. The result is a smooth and buttery caramel-like flavor with hints of toffee.

To make butterscotch cake, the butterscotch flavor is typically infused into the cake batter, either by incorporating butterscotch chips, butterscotch sauce, or a combination of both. The cake itself can be a simple vanilla or yellow cake base, complementing the butterscotch flavor.

Butterscotch Cake

Recipe by Nitdb


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Cooking time



Common elements in a butterscotch cake might include layers of moist cake, butterscotch frosting, and sometimes a drizzle of butterscotch sauce for added sweetness and flavor. It’s a delightful treat for those who enjoy the distinct taste of butterscotch.


  • For the Butterscotch Sauce:
  • 1/2 cup (1 stick) unsalted butter

  • 1 cup brown sugar (packed)

  • 1/2 cup heavy cream

  • 1 teaspoon vanilla extract

  • For the Cake:
  • 2 cups all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup unsalted butter, softened

  • 1 1/2 cups granulated sugar

  • 4 large eggs

  • 1 teaspoon vanilla extract

  • 1 cup buttermilk

  • For the Butterscotch Frosting:
  • 1/2 cup unsalted butter, softened

  • 1 cup butterscotch sauce (prepared earlier)

  • 4 cups powdered sugar

  • 1-2 tablespoons milk (if needed for consistency)

  • Additional butterscotch sauce for drizzling (optional)


  • In a saucepan over medium heat, melt the butter.
  • Add the brown sugar and stir until well combined.
  • Pour in the heavy cream and continue stirring until the mixture is smooth and starts to bubble.
  • Remove from heat and stir in the vanilla extract.
  • Allow the butterscotch sauce to cool before using it in the cake and frosting.
  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  • Divide the batter evenly between the prepared cake pans.
  • Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  • In a large bowl, beat the softened butter until creamy.
  • Gradually add the powdered sugar, beating well after each addition.
  • Mix in 1 cup of the prepared butterscotch sauce until smooth. If the frosting is too thick, you can add a little milk, one tablespoon at a time, until you reach your desired consistency.
  • Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the entire cake with the butterscotch frosting.
  • Optionally, drizzle additional butterscotch sauce on top for decoration.

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