Butterscotch Crunch Cake

Butterscotch Crunch Cake is a rich, buttery layer cake infused with smooth butterscotch flavor, topped with creamy butterscotch frosting and a delightfully crunchy pecan–pretzel topping. It’s the perfect mix of sweet, salty, and nutty for any celebration or cozy dessert craving.

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Prep Time 25

Cook Time 30

Total Time 1 5

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American

Calories: 520

Ingredients Method Notes

Ingredients

2.5 cups All-purpose flour
1.5 cups Granulated sugar
0.5 cup Unsalted butter, softened
1 cup Butterscotch chips, melted
1 cup Buttermilk
3 large Eggs, room temperature
2 teaspoons Baking powder
1 teaspoon Baking soda
0.5 teaspoon Salt
1 teaspoon Vanilla extract
0.5 cup Unsalted butter, softened (for frosting)
3 cups Powdered sugar
0.25 cup Butterscotch sauce
2 tablespoons Heavy cream
0.5 teaspoon Vanilla extract (for frosting)
0.5 cup Chopped pecans
0.5 cup Crushed pretzels
0.25 cup Brown sugar
2 tablespoons Unsalted butter, melted (for topping)

Method

Step 1: Prepare the Cake
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in melted butterscotch chips and vanilla extract until smooth.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Mix until just combined.
Step 3: Bake the Cake
Divide batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 4: Make the Frosting
Beat the softened butter until creamy. Gradually add powdered sugar, alternating with butterscotch sauce and heavy cream. Beat until fluffy and smooth. Stir in vanilla extract.
Step 5: Prepare the Crunch Topping
In a small bowl, combine pecans, crushed pretzels, brown sugar, and melted butter. Spread the mixture on a baking sheet and bake at 350°F for 8–10 minutes. Let cool completely before using.
Step 6: Assemble the Cake
Place one cooled cake layer on a serving plate and spread frosting over the top. Add the second layer and frost the top and sides. Sprinkle the crunch topping generously over the frosted cake, pressing gently to help it stick.
Step 7: Chill and Serve
Refrigerate the assembled cake for at least 30 minutes before slicing to help the frosting set. Serve and enjoy the rich butterscotch flavor with every bite!

Notes

For a deeper butterscotch flavor, drizzle extra butterscotch sauce over each slice before serving. You can also toast the pecans for extra crunch and aroma.