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Butterscotch Crunch Cake Recipe is a must-try dessert!

This Old-Fashioned Butterscotch Crunch Cake is a nostalgic dessert that combines rich, buttery butterscotch flavor with a crunchy, caramelized topping. Moist and tender, this cake is perfect for special occasions or whenever you crave a cozy, homemade treat. Serve it warm with vanilla ice cream or a drizzle of caramel sauce for an irresistible finish!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 -10 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 1 ½ cups all-purpose flour
  • 1 cup brown sugar packed
  • ½ cup unsalted butter softened
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 eggs
  • ½ cup buttermilk
For the Butterscotch Crunch Topping:
  • ½ cup brown sugar packed
  • ¼ cup unsalted butter melted
  • ½ cup chopped pecans or walnuts optional
  • ½ teaspoon cinnamon
  • ½ cup butterscotch chips

Method
 

Make the Cake Batter:
  1. Preheat oven to 350°F (175°C). Grease a 9x9-inch baking pan.
  2. In a mixing bowl, cream together the butter and brown sugar until light and fluffy.
  3. Add the eggs and vanilla, mixing until well combined.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Alternate adding dry ingredients and buttermilk to the wet mixture, mixing just until combined.
Prepare the Butterscotch Crunch Topping:
  1. In a small bowl, combine brown sugar, melted butter, chopped nuts, cinnamon, and butterscotch chips.
  2. Pour the batter into the greased pan and sprinkle the topping evenly over the cake batter.
Bake the Cake:
  1. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let cool slightly before slicing. Serve warm with whipped cream or vanilla ice cream.
  3.  

Notes

  • Nut-Free Option: Omit the nuts for a smooth, classic butterscotch flavor.
  • Extra Moisture: Add ¼ cup sour cream or applesauce for an even softer cake.
  • Storage: Store at room temperature for up to 3 days or refrigerate for up to 5 days.

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