Here’s a delicious Toffee Butterscotch Cake recipe for you!
Ingredients
For the Cake:
• 2 ½ cups (310g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (225g) unsalted butter, softened
• 1 ½ cups (300g) brown sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup (240ml) buttermilk
• ½ cup (120ml) butterscotch sauce (store-bought or homemade)
For the Butterscotch Frosting:
• 1 cup (225g) unsalted butter, softened
• 3 ½ cups (440g) powdered sugar
• ½ cup (120ml) butterscotch sauce
• 2 tbsp heavy cream (or milk)
• 1 tsp vanilla extract
• Pinch of salt
For the Toffee Crunch Topping:
• ½ cup (100g) toffee bits (like Heath bars, crushed)
• Extra butterscotch sauce for drizzling
Instructions
Make the Cake:
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In another large bowl, beat butter and brown sugar until fluffy (about 2-3 minutes).
4. Add eggs one at a time, beating well after each. Stir in vanilla extract.
5. Add dry ingredients alternately with buttermilk and butterscotch sauce, starting and ending with flour.
6. Divide batter between the pans and bake for 25-30 minutes, or until a toothpick comes out clean.
7. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting:
1. Beat butter until creamy. Gradually add powdered sugar, beating well.
2. Mix in butterscotch sauce, heavy cream, vanilla, and salt until smooth.
Assemble the Cake:
1. Place one cake layer on a plate. Spread some frosting over it.
2. Place the second layer on top and frost the entire cake.
3. Sprinkle toffee bits over the cake and drizzle with extra butterscotch sauce.
Let it set for a few minutes, then slice and enjoy!
Would you like a homemade butterscotch sauce recipe too?