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Butterscotch Bliss Crunch Cake

A moist cake filled with creamy butterscotch chips and topped with crunchy nuts, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Baking, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour King Arthur Flour recommended for consistent results.
  • 1.5 cups granulated sugar
  • 0.5 cups butter, softened Use unsalted butter for best taste.
  • 1 cup milk Whole milk recommended for richness.
  • 3 large eggs Room temperature for better incorporation.
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract Use pure vanilla extract.
  • 1 cup butterscotch chips
  • 0.5 cups chopped nuts Optional; pecans or walnuts recommended.
  • 0.5 cups butterscotch frosting Homemade or store-bought.

Method
 

Baking the Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition until smooth.
  4. Pour in the milk and add the vanilla extract, stirring just until combined.
  5. In a separate bowl, whisk together the flour and baking powder. Gradually add this dry mixture to the wet ingredients, mixing gently.
  6. Fold in the butterscotch chips and chopped nuts (if using) gently.
  7. Pour the batter into the prepared baking dish and smooth the top.
  8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow to cool, then spread butterscotch frosting on top and sprinkle with additional chopped nuts if desired.
  10. Slice into squares and serve with a hot cup of coffee or a scoop of vanilla ice cream.

Notes

For better results, always use room temperature butter and eggs. Store the cake at room temperature for up to 3 days or in the fridge for up to a week. You can freeze for up to 3 months.