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Butterscotch Crunch Cake: A Decadent Dessert for Every Occasion

Butterscotch Crunch Cake
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There’s something truly magical about the combination of butterscotch and caramelized nuts. The Butterscotch Crunch Cake beautifully marries the creamy, rich flavors of butterscotch with a delightful crunch. This cake is perfect for gatherings, celebrations, or simply indulging yourself in a sweet treat. Moist and delicious, it’s bound to captivate your taste buds and have everyone coming back for seconds.

Ingredients

Scale

For the Cake:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup butterscotch chips, melted
  • 1 cup buttermilk
  • 3 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

For the Butterscotch Frosting:

  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/4 cup butterscotch sauce
  • 2 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract

For the Crunch Topping:

  • 1/2 cup chopped pecans
  • 1/2 cup crushed pretzels
  • 1/4 cup brown sugar
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Make the Cake Batter:
    • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (3-4 minutes).
    • Beat in the eggs one at a time, ensuring each is fully incorporated.
    • Stir in the melted butterscotch chips and vanilla extract.
    • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
    • Gradually add the dry mixture and buttermilk to the butter mixture, alternating between the two and ending with the dry ingredients. Mix until just combined.
  3. Bake the Cake:
    • Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
    • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  4. Prepare the Frosting:
    • Beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the butterscotch sauce and heavy cream. Beat until light and fluffy. Stir in the vanilla extract.
  5. Make the Crunch Topping:
    • In a small bowl, combine the chopped pecans, crushed pretzels, brown sugar, and melted butter. Spread the mixture onto a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until golden brown. Let it cool completely.
  6. Assemble the Cake:
    • Spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
    • Sprinkle the cooled crunch topping over the frosted cake, pressing lightly to adhere.
  7. Chill and Serve:
    • Chill the cake in the refrigerator for at least 30 minutes to set the frosting.
    • Slice and enjoy!

Notes

  • Enhance Flavor: Add a pinch of sea salt to the frosting for a salted butterscotch twist.
  • Cool Completely: Ensure the cakes are fully cooled before frosting to prevent melting.
  • Make Ahead: Cake layers can be baked a day ahead and stored in the refrigerator.

Nutrition

Find it online: https://recipes.gernarb.com/butterscotch-crunch-cake-a-decadent-dessert-for-every-occasion/