Easy Butterscotch Cake

Easy Butterscotch Cake: A Decadent Delight for Every Occasion

There’s something irresistibly comforting about the rich, caramel-like flavor of butterscotch. When that deep, buttery sweetness is baked into a moist, tender cake, it creates a dessert that’s both nostalgic and indulgent. The Easy Butterscotch Cake is a perfect example—a simple, no-fuss recipe that delivers restaurant-quality results with minimal effort. Whether you’re celebrating a birthday, hosting a family dinner, or simply craving something sweet, this cake promises to satisfy your dessert desires without requiring advanced baking skills.

The History of Butterscotch

Butterscotch has roots that trace back to 19th-century England, specifically in Doncaster, Yorkshire. Originally, butterscotch referred to a hard candy made from butter and sugar—“scotch” possibly derived from “scorched,” referring to the way the sugar was heated. Over time, the term evolved to describe a flavor profile characterized by brown sugar, butter, and sometimes cream or vanilla. By the 20th century, butterscotch had transitioned from candies to syrups, desserts, and baked goods like puddings, pies, and, eventually, cakes. Today, butterscotch remains a beloved flavor across the globe, particularly in American and British dessert traditions, where its warm, velvety taste continues to charm generations.

Ingredients Breakdown: What Makes This Cake So Special?

The beauty of this Easy Butterscotch Cake lies in its simplicity and accessibility. Each ingredient plays a crucial role in creating a cake that’s moist, flavorful, and perfectly textured.

All-Purpose Flour: Provides the structural base of the cake. It gives just enough gluten to hold the cake together while keeping it soft.
Baking Powder & Baking Soda: These leavening agents help the cake rise evenly and achieve a light, airy crumb.
Salt: Enhances all the flavors and balances the sweetness.
Unsalted Butter: Adds richness and contributes to the cake’s melt-in-your-mouth texture. Using unsalted butter allows better control over the salt content.
Brown Sugar (packed): The star of butterscotch! Brown sugar provides moisture and deep molasses notes essential for that signature butterscotch flavor.
Granulated Sugar: Works with brown sugar to sweeten the cake and aid in browning during baking.
Eggs: Bind the ingredients together, add structure, and contribute to the cake’s richness and color.
Vanilla Extract: Complements the butterscotch with warm, floral undertones.
Buttermilk: Keeps the cake moist and tender. Its acidity reacts with baking soda to create lift and fluffiness.
Heavy Cream or Milk: Used in the butterscotch sauce and glaze to enhance creaminess and smoothness.
Dark Brown Sugar (for sauce): Intensifies the butterscotch flavor when used in the sauce poured over the warm cake.

Step-by-Step Recipe: How to Make Easy Butterscotch Cake at Home

Follow these detailed steps to bake a moist, flavorful butterscotch cake that will impress everyone at the table.

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans. You can also line the pan with parchment paper for easier removal.
Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
Cream Butter and Sugars: In a large mixing bowl, beat ½ cup (1 stick) unsalted butter with ¾ cup packed light brown sugar and ½ cup granulated sugar until light and fluffy—about 3–4 minutes using an electric mixer.
Add Eggs and Vanilla: Beat in 3 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in 1 teaspoon pure vanilla extract.
Incorporate Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture in three parts, alternating with 1 cup of buttermilk. Begin and end with the dry ingredients. Mix on low speed just until combined—do not overmix.
Pour Batter and Bake: Pour the batter into the prepared pan(s) and spread evenly. Bake for 30–35 minutes for round pans or 35–40 minutes for a rectangular pan, or until a toothpick inserted into the center comes out clean.
Prepare Butterscotch Sauce: While the cake bakes, make the sauce. In a small saucepan, melt ¼ cup unsalted butter over medium heat. Stir in ½ cup dark brown sugar and ¼ cup heavy cream. Bring to a gentle simmer, stirring constantly for 2–3 minutes until thickened slightly. Remove from heat and stir in 1 teaspoon vanilla.
Soak the Cake: As soon as the cake comes out of the oven, poke holes all over the top with a skewer or fork. Slowly pour the warm butterscotch sauce evenly over the hot cake, allowing it to soak in. Let the cake cool completely in the pan.
Optional Glaze or Frosting: For extra decadence, top with a butterscotch glaze (powdered sugar + butterscotch sauce) or whipped cream frosting.

Tips for the Perfect Butterscotch Cake

Use Room-Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature to create a smooth, emulsified batter.
Don’t Overmix: Overmixing develops gluten, which can lead to a dense cake. Mix only until ingredients are combined.
Poke Generous Holes: The more holes you poke in the warm cake, the better the butterscotch sauce will absorb.
Let It Rest: Allow the cake to cool completely after soaking so the sauce fully penetrates and flavors meld.
Enhance Flavor: Add a pinch of cinnamon or nutmeg to the dry ingredients for a spiced twist.
Storage Tip: Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices gently for best texture.

Variations and Customizations

This Easy Butterscotch Cake is incredibly versatile. Try these creative twists to match any occasion or preference:

Butterscotch Bundt Cake: Use a Bundt pan and double the butterscotch sauce for dramatic effect.
Layer Cake Version: Bake in two round pans and fill with butterscotch buttercream or whipped ganache.
Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
Dairy-Free Adaptation: Use plant-based butter, almond milk mixed with lemon juice (as buttermilk substitute), and coconut cream instead of heavy cream.
Alcohol Infusion: Add 1–2 tablespoons of bourbon or rum to the butterscotch sauce for a grown-up version.
Fruit Addition: Fold in chopped bananas, apples, or pears for a fruity butterscotch twist.
Nutty Crunch: Top with toasted pecans or walnuts before pouring the sauce.
Chocolate Swirl: Swirl melted chocolate into the batter before baking for a butterscotch-chocolate marbled cake.

Health Considerations and Nutritional Value

While undeniably delicious, the Easy Butterscotch Cake is a treat best enjoyed in moderation due to its sugar and fat content. Here’s a general nutritional breakdown per serving (based on 12 servings):

Calories: ~320–380 kcal
Total Fat: 15–18g (mostly from butter and cream)
Saturated Fat: 9–11g
Carbohydrates: 45–50g
Sugars: 30–35g (primarily from brown and granulated sugars)
Protein: 4–5g
Sodium: ~200–250mg

Health Tips:

To reduce sugar, consider using coconut sugar or a sugar substitute like erythritol, though this may alter texture and flavor slightly.
Replace half the butter with unsweetened applesauce to lower fat content.
Serve smaller portions with fresh berries to balance sweetness and add antioxidants.
For diabetics or those monitoring blood sugar, enjoy sparingly and pair with protein or fiber-rich foods.

Full Ingredients List

2 cups all-purpose flour (or gluten-free alternative)
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (1 stick) unsalted butter, softened
¾ cup packed light brown sugar
½ cup granulated sugar
3 large eggs, room temperature
1 tsp pure vanilla extract
1 cup buttermilk, room temperature
For Butterscotch Sauce:
¼ cup unsalted butter
½ cup dark brown sugar, packed
¼ cup heavy cream (or full-fat milk)
1 tsp vanilla extract
Optional: powdered sugar glaze, whipped cream, or frosting

Directions (Condensed for Quick Reference)

Preheat oven to 350°F. Grease and flour a 9×13″ or two 9″ round pans.
Whisk dry ingredients in a bowl; set aside.
Cream butter and sugars until fluffy. Add eggs one at a time, then vanilla.
Alternately add dry mix and buttermilk to butter mixture, starting and ending with dry. Mix until just combined.
Pour into pan and bake 30–40 minutes until toothpick comes out clean.
While baking, make butterscotch sauce: Melt butter, stir in brown sugar and cream. Simmer 2–3 mins. Add vanilla.
Immediately upon removing cake from oven, poke holes and slowly pour sauce over top.
Let cool completely before slicing. Serve plain or with glaze/whipped cream.

FAQ (Frequently Asked Questions)

Can I make this cake ahead of time?
Yes! This cake actually tastes better the next day as the flavors deepen. Store it covered at room temperature.

Why did my cake turn out dry?
Overbaking or overmixing are common culprits. Also, ensure you’re measuring flour correctly—spoon and level, don’t scoop.

Can I use regular milk instead of buttermilk?
Yes, but buttermilk adds tenderness. To make a substitute, add 1 tbsp lemon juice or vinegar to 1 cup milk and let sit 5 minutes.

Is there a way to intensify the butterscotch flavor?
Absolutely! Use all dark brown sugar in the cake batter, add a splash of butterscotch extract, or increase the sauce quantity.

Can I freeze this cake?
Yes. Wrap cooled cake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature before serving.

Can I turn this into cupcakes?
Definitely! Fill lined muffin tins ⅔ full and bake at 350°F for 18–22 minutes. Reduce sauce amount or drizzle individually.

Is this recipe safe for nut allergies?
Yes, as written, this recipe contains no nuts. Just ensure all ingredients (especially extracts) are processed in nut-free facilities if needed.

Summary

The Easy Butterscotch Cake is a rich, moist dessert that combines the deep flavor of brown sugar and butter with a tender crumb and luscious sauce-soaked finish. Simple to make yet unforgettable in taste, it’s the ultimate comfort cake for any home baker.