Oh wow, the first bite of this cake is all sweet and crunchy. I remember the smell filling my kitchen and it made me smile. It felt cozy and warm right away.

The butterscotch is rich, and the crunch makes it fun. Every slice feels like a little surprise. It’s the kind of cake I wanted to make again the next day.

I love how it looks fancy but is so easy to make. My friends kept asking for seconds. You’ll want to share it too.

So let’s bake this Butterscotch Crunch Cake together. I’ll walk you through it step by step. It’s going to be so good.

Why You’ll Love This Recipe

Sweet & Rich: Butterscotch and butter combine to give this cake an irresistible sweetness.
Crunchy Delight: The topping with pecans, pretzels, and brown sugar provides a satisfying crunch that contrasts beautifully with the soft cake.
Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a weekend treat, this cake will surely be a crowd-pleaser.
Moist & Tender: Thanks to the buttermilk in the cake, every bite is tender and moist.
Make-Ahead Friendly: You can bake the cake ahead of time and store it, making it a great option for preparing in advance.

Required Kitchen Tools

Before we get started, gather the following tools:

Cake Pans: Two 9-inch round cake pans
Mixing Bowls: A medium bowl for dry ingredients and a large bowl for wet ingredients
Electric Mixer: A hand mixer or stand mixer for easy mixing of the batter and frosting
Spatula: For spreading frosting and layering the cake
Measuring Cups and Spoons
Whisk: To mix the dry ingredients
Cooling Rack: To cool the cakes after baking
Parchment Paper: For lining the cake pans to ensure easy removal of the cakes
Small Pan: For preparing the crunch topping

Ingredients

Here’s what you’ll need to make this indulgent dessert (exact measurements are provided in the recipe card below):

For the Cake:

All-Purpose Flour: 2 1/2 cups, this is the base of the cake.
Granulated Sugar: 1 1/2 cups, adds sweetness and moisture to the cake.
Unsalted Butter: 1/2 cup, softened to room temperature to create a smooth batter.
Butterscotch Chips: 1 cup, melted, to bring that signature butterscotch flavor.
Buttermilk: 1 cup, helps the cake stay tender and moist.
Eggs: 3 large eggs, these help bind the ingredients and provide structure.
Baking Powder: 2 teaspoons, this is the leavening agent that makes the cake rise.
Baking Soda: 1 teaspoon, works with the buttermilk to give the cake its fluffy texture.
Salt: 1/2 teaspoon, balances the sweetness of the cake.
Vanilla Extract: 1 teaspoon, for depth of flavor.

For the Butterscotch Frosting:

Unsalted Butter: 1/2 cup, softened, to create a creamy and smooth frosting.
Powdered Sugar: 3 cups, to sweeten the frosting and give it a fluffy texture.
Butterscotch Sauce: 1/4 cup, this gives the frosting its rich butterscotch flavor.
Heavy Cream: 2 tablespoons, for a smooth, spreadable consistency.
Vanilla Extract: 1/2 teaspoon, for additional flavor.

For the Crunch Topping:

Chopped Pecans: 1/2 cup, these add a nutty, crunchy texture.
Crushed Pretzels: 1/2 cup, for that salty, crispy crunch.
Brown Sugar: 1/4 cup, this adds sweetness and helps bind the crunch together.
Unsalted Butter: 2 tablespoons, melted, to bring everything together.

Variations for Butterscotch Crunch Cake

There are several ways you can personalize this recipe to suit your taste:

Add Chocolate Chips: For a bit of extra sweetness, mix in a cup of mini chocolate chips into the batter.
Use Other Nuts: If you prefer a different type of nut, feel free to substitute pecans with walnuts, almonds, or hazelnuts for a different flavor.
Make It Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.
Spice It Up: Add a teaspoon of cinnamon or nutmeg to the cake batter to give it a warm, spiced flavor that complements the butterscotch.
Use Caramel Sauce: Swap the butterscotch sauce in the frosting for caramel sauce for a different take on the flavor.

Step-by-Step Instructions

1. Preheat and Prepare Pans

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal. Grease the parchment paper as well for extra assurance.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this bowl aside for later.

3. Cream the Butter and Sugar

In a large mixing bowl, beat together the softened butter and granulated sugar with an electric mixer on medium speed until the mixture becomes light and fluffy, about 2-3 minutes. This step is key for creating a moist and tender cake.

4. Add the Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Then, add the vanilla extract and mix until combined.

5. Incorporate the Wet and Dry Ingredients

Alternate adding the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix each addition until just combined, being careful not to overmix, which can result in a dense cake.

6. Fold in the Butterscotch Chips

Gently fold in the melted butterscotch chips until evenly distributed through the batter. The melted chips will add a lovely richness to the cake.

7. Bake the Cake

Divide the batter evenly between the two prepared cake pans and spread it into an even layer. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

8. Prepare the Crunch Topping

While the cakes are cooling, make the crunch topping. In a small saucepan over medium heat, melt the butter. Add the chopped pecans, crushed pretzels, and brown sugar. Stir the mixture until the sugar has dissolved, and the nuts and pretzels are evenly coated. Remove from heat and set aside to cool.

9. Make the Butterscotch Frosting

In a large bowl, beat the softened butter with the powdered sugar until smooth and creamy. Add the butterscotch sauce, heavy cream, and vanilla extract, and continue to beat until the frosting is light and fluffy. If the frosting is too thick, add a bit more heavy cream to reach the desired consistency.

10. Assemble the Cake

Place one of the cooled cake layers onto a serving plate or cake stand. Spread a generous amount of the butterscotch frosting on top. Place the second layer of cake on top and frost the top and sides of the cake with the remaining frosting.

11. Add the Crunch Topping

Sprinkle the cooled crunch topping evenly over the top of the frosted cake. This topping adds the perfect balance of sweetness and crunch to every bite.

12. Serve and Enjoy!

Slice the cake into 12 pieces, serve, and enjoy the delightful flavors of butterscotch and crunch in every bite.

Storing Butterscotch Crunch Cake

Room Temperature: If you plan to serve the cake within a couple of days, store it in an airtight container at room temperature for up to 2 days.
Refrigeration: For longer storage, refrigerate the cake in an airtight container for up to 5 days. Allow the cake to come to room temperature before serving for the best flavor and texture.
Freezing: You can freeze the unassembled cake layers (without frosting) for up to 3 months. Wrap the layers in plastic wrap and then foil before freezing. To serve, allow the layers to thaw and then frost as desired.

Nutrition Information (per slice)

Nutrient	Amount per Serving
Calories	500 kcal
Protein	4g
Carbohydrates	65g
Fat	25g
Saturated Fat	12g
Cholesterol	50mg
Sodium	240mg
Fiber	2g
Sugar	47g