This single-layer Butterscotch Cake with Butterscotch Frosting is the perfect dessert for all your family gatherings, parties, and more.
Imagine a cake that transports you to a world where every bite tastes like a spoonful of golden sunshine. Haha! Maybe I went a little overboard there.
These layers of moist cake, a hint of vanilla, and the deep, sweet tones of brown sugar. Now, imagine it all cloaked in a creamy, dreamy butterscotch frosting. That’s the magic of our Butterscotch Cake.
Trust me, once you try this, it’ll be one of your favorite desserts of all time. Ready to indulge? Check this out!
I know this Butterscotch Cake recipe will bring warmth and sweetness to your kitchen. The rich flavors, along with the velvety butterscotch frosting, create a combo of tastes that’s hard to resist.
So, whether it’s a regular day that needs some sweetness or a grand celebration, this cake brings happy baking times and even happier times savoring it. Slice in, and let the magic begin!
Common Questions About Butterscotch Cake
Do I need to use Greek yogurt?
Greek yogurt gives the cake a rich texture. However, sour cream can be a perfect substitute if you prefer. It may give a slightly different flavor, but it probably won’t be noticeable.
Can I turn this into a layer cake?
Yes! Just divide the cake batter among prepared cake pans and adjust the baking time accordingly. The butterscotch frosting will look gorgeous between cake layers! Also, you’ll have to use even more frosting, and that’s never a bad thing.
How do I know when my cake is done?
The trusty toothpick test is your friend. Insert a toothpick in the center of the cake, and if it comes out clean or with a few crumbs, you’re good to go. Never underestimate the power of the toothpick!
Storage
I’ll be honest, I’m a bit of a butterscotch fanatic. So I’m excited to share this recipe with you. Maybe I can bring a few more people over to the butterscotch side!
Refrigerator
Once frosted, keep your cake in an airtight container or under a cake carrier for up to 5 days. It’s always nice to have leftover cake, right?
Freezer
Wrap the cake (without the frosting) in plastic wrap and store. When ready to eat, thaw, and then add your butterscotch frosting. If you’re freezing it after it’s already frosted, let it freeze before you add the plastic wrap. That way the frosting won’t stick to the wrap!
Tips
I have a lot of fond memories of butterscotch candies from my grandparents growing up. I can probably point to those days when I started loving that flavor. Isn’t it awesome how memories like that stick with us?
- Smooth Frosting: An offset spatula will be your best tool for a neat and smooth frosting job.
- Dry Cake No More: If your cake seems a bit dry, brush some sugar syrup or even some caramel sauce before frosting.
- Cooling Matters: Always let your cake cool completely on a cooling rack before applying frosting. This ensures the butterscotch frosting doesn’t melt away.
- Mixing Method: When combining dry ingredients with wet ingredients, always go low speed on your electric mixer to avoid overmixing.
Ingredients
Is your mouth watering yet? Check out that list of ingredients. You know this is going to be a cake to remember!
- All-purpose flour
- Baking powder & baking soda
- Table salt
- Room temperature butter
- Dark brown sugar
- Large eggs
- Half and half
- Vanilla extract
- Plain Greek yogurt or sour cream
butterscotch frosting:
- Butter
- Brown sugar
- Heavy cream
- Confectioner’s sugar
- Vanilla extract
How to Make Butterscotch Cake
I absolutely love making my own frosting whenever possible. It always tastes so much better than anything store-bought. This is extra true with this recipe. You’re going to love this frosting!
Butterscotch Cake
- Preheat the oven to 350 degrees.
- Grease a 9×13 cake pan – set aside.
- Combine the butter and brown sugar in a mixing bowl and beat together until light and fluffy.
- Add the eggs, beating until just combined.
- Stir in the half and half as well as the vanilla.
- Fold in the flour, baking powder, baking soda, and salt.
- Then stir in the Greek yogurt. The mixture will be thick and creamy.
- Transfer the cake batter to the prepared baking pan.
- Bake for 30-40 minutes or until the center springs back when gently pressed with your finger. You can also do the toothpick test.
- Remove and cool completely on a wire rack before adding the frosting.
Butterscotch Frosting
- Place the butter in a shallow stockpot. Heat over medium, stirring until melted.
- Add the brown sugar. Continue to stir until the sugar has melted into the butter. It will begin to bubble a little.
- Now constantly stir for 2 minutes while the mixture thickens.
- Slowly add the heavy cream – stir for another 2 minutes – until smooth and glossy.
- Remove from the heat. Allow to cool for about 5 minutes – while continuing to stir the mixture.
- Transfer the mixture to a mixing bowl and then add the confectioner’s sugar and vanilla. Mix well until smooth and creamy. You can add more heavy cream if needed for a creamy consistency.
- Spread on the cake while still slightly warm.
Kitchen Supplies You’ll Need for Butterscotch Cake
I highly recommend using an electric mixer here. It will save you so much time and effort. Hooray for modern tools and comforts, I say!
- 9×13 cake pan
- Large mixing bowl
- Electric mixer with paddle attachment
- Medium saucepan for the frosting
- Cooling rack
What to Serve With Butterscotch Cake
I would add more butterscotch, wouldn’t you? Ha! Okay, maybe I’m going a bit overboard. A good vanilla ice cream would also do wonders with this cake.
- A dollop of whipped cream
- A side of homemade butterscotch sauce
- A scoop of your favorite ice cream, maybe even butterscotch-flavored!
Why You Should Make Butterscotch Cake
A great homemade cake is something everyone should try, once in a while. There is something so satisfying about the end result. When your baking masterpiece comes out, it’s time to sit back and take in the sight, then dig in!
- Mouthwatering Flavor: The combination of brown sugar and butter creates an unbeatable butterscotch flavor.
- Crowdpleaser: This cake is bound to impress at any special occasion or gathering.
- Versatile: It can easily be converted to a layer cake or even cupcakes.
- Easy to Make: Despite its luxurious taste, the recipe is straightforward and suitable even for beginners.
Variations and Add-Ins for Butterscotch Cake
I’ve got a few great ideas for you. If you have anything else you think would make a great addition to this recipe, let me know in the comments. I love hearing from you!
- Choco-Scotch: Add melted chocolate to the butterscotch frosting for a choco-butterscotch fusion.
- Nutty Addition: Walnuts or pecans can be folded into the cake batter or sprinkled on top for a crunchy twist.
- Citrusy Touch: A hint of lemon juice in the cake batter can add a zesty flavor contrast.
- Cheese Cream Frosting: Mix some cream cheese into the butterscotch frosting for a tangy, creamy texture.
- More butterscotch please: Add some butterscotch chips to the top of the cake for even more butterscotch dreaminess
If you love this easy cake recipe, you’re going to love these other single-layer cakes too. Please click each link below to find the easy, printable recipe!
More Great Butterscotch Recipes
Butterscotch Chocolate Chip Cookies
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Butterscotch Cake
Ingredients
- 2-¼ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp table salt
- ¾ cup butter – room temperature
- 1-¼ cups dark brown sugar – firmly packed
- 4 large eggs
- ¾ cup half and half
- 1 tbsp vanilla extract
- ½ cup Greek yogurt plain – or sour cream
butterscotch frosting
- ¾ cup butter
- 1 cup brown sugar – firmly packed
- ¾ cup heavy cream
- 4-½ cups confectioner’s sugar
- 1 tbsp vanilla extract
Instructions
Cake
- Preheat the oven to 350 degrees.
- Grease a 9×13 cake pan – set aside.
- Combine the butter and brown sugar in a mixing bowl and beat together until light and fluffy.
- Add the eggs, beating until just combined.
- Stir in the half and half as well as the vanilla.
- Fold in the flour, baking powder, baking soda, and salt.
- Then stir in the Greek yogurt. The mixture will be thick and creamy.
- Transfer the cake batter to the prepared baking pan.
- Bake for 30-40 minutes or until the center springs back when gently pressed with your finger. You can also do the toothpick test.
- Remove and cool completely on a wire rack before adding the frosting.
Frosting
- Place the butter in a shallow stockpot. Heat over medium, stirring until melted.
- Add the brown sugar. Continue to stir until the sugar has melted into the butter. It will begin to bubble a little.
- Now constantly stir for 2 minutes while the mixture thickens.
- Slowly add the heavy cream – stir for another 2 minutes – until smooth and glossy.
- Remove from the heat. Allow to cool for about 5 minutes – while continuing to stir the mixture.
- Transfer the mixture to a mixing bowl and then add the confectioner’s sugar and vanilla. Mix well until smooth and creamy. You can add more heavy cream if needed for a creamy consistency.
- Spread on the cake while still slightly warm.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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