Butterscotch Cake

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There’s something truly magical about a butterscotch cake that makes it a showstopper at any gathering.

The rich, buttery flavor combined with the caramel undertones creates a delightful experience for your taste buds.

This cake is not just delicious; it’s incredibly moist and tender, thanks to the instant butterscotch pudding mix that’s integrated into the batter.

Every slice is an indulgent treat that would make anyone feel special.

Whether you’re celebrating a birthday, hosting a tea party, or simply treating yourself and your loved ones, this cake will quickly become a favorite in your baking repertoire.

Why This Recipe Is a Must-Try

This butterscotch cake recipe is a cherished classic that has won hearts and taste buds alike.

The balance of flavors and the moist texture are achieved through simple yet effective techniques and ingredients.

The addition of butterscotch pudding mix ensures that each bite is infused with a delectable richness that keeps you coming back for more.

Plus, it’s straightforward enough for bakers of all skill levels, making it an accessible option for anyone eager to create something special.

Ingredients

To create your heavenly butterscotch cake, you’ll need the following ingredients:

• 2 ¾ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened to room temperature
• 1 cup light brown sugar, lightly packed
• ¾ cup granulated sugar
• 1 3.4-ounce package instant butterscotch pudding mix
• 3 large eggs, at room temperature
• 1 ¼ cups whole milk or 2%

How To Make Butterscotch Cake

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans to ensure your cakes release easily after baking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

This combination of dry ingredients will help ensure that your cake rises perfectly.

Step 3: Cream Butter and Sugars

In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy.

This should take about 3-5 minutes.

The air incorporated into the butter and sugars is crucial for a light texture.

Step 4: Add Pudding Mix and Eggs

Add the instant butterscotch pudding mix to the butter-sugar mixture and beat until combined.

Then, add the eggs one at a time, ensuring to mix well after each addition.

The eggs should be at room temperature to help them blend smoothly into the mixture.

Step 5: Incorporate Dry Ingredients and Milk

Gradually add the dry ingredients to the wet mixture, alternating with the whole milk.

Begin and end with the dry ingredients, mixing just until combined to avoid overmixing.

Step 6: Pour and Bake

Divide the batter evenly between the prepared cake pans.

Use a spatula to smooth the tops, ensuring an even surface.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 7: Cool the Cakes

Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes.

Then, turn them out onto wire racks to cool completely before frosting.

Expert Tips

• Ensure your butter is truly at room temperature for optimal creaming. It should be soft to the touch but not melty.
• Using room temperature eggs and milk will help to create a smoother batter and more even baking.
• Don’t overmix your cake batter, as this can result in a denser cake. Mix just until the ingredients are combined.
• Consider using parchment paper in the cake pans for easy removal and to ensure that the cakes don’t stick.

Variations and Customizations

• Add chocolate chips or butterscotch chips to the batter for an extra burst of flavor.
• Substitute half of the all-purpose flour for whole wheat flour for a slightly nutty flavor and added nutrition.
• Try drizzling a butterscotch sauce over the top for an extra indulgent treat.
• Enhance the flavor by adding a teaspoon of vanilla extract or a tablespoon of rum extract to the batter.

How to Store Leftovers

To store any leftover butterscotch cake, simply cover it with plastic wrap or place it in an airtight container at room temperature for up to three days.

If you want to keep it longer, you can refrigerate it for about a week.

For longer storage, consider freezing the cake.

Once completely cooled, wrap individual slices in plastic wrap and then in aluminum foil, and freeze for up to 3 months.

When you’re ready to enjoy it again, let it thaw in the refrigerator overnight or at room temperature for a few hours.

FAQ

Can I use a different type of pudding mix for this recipe?

Yes, you can experiment with different flavors of pudding mix, such as vanilla or chocolate, to customize the flavor of your cake.

What can I use instead of butterscotch pudding mix?

If you don’t have butterscotch pudding mix, you can use vanilla pudding mix and add a couple of tablespoons of brown sugar to mimic the flavor.

Can I make cupcakes with this batter instead of a cake?

Absolutely! This batter can be used to make about 24 standard-sized cupcakes.

Adjust the baking time to about 18-22 minutes.

What kind of frosting works best with butterscotch cake?

A cream cheese frosting, caramel frosting, or a simple vanilla buttercream pairs beautifully with butterscotch cake, enhancing its rich flavors without overpowering them.

Conclusion

This butterscotch cake is an incredibly simple yet decadent dessert that anyone can make.

With its rich flavor, moist texture, and versatility, it’s bound to become a favorite in your household.

Whether served at a special occasion or simply for a sweet treat at home, every slice is sure to bring smiles.

Don’t forget to share your baking journey and the delightful results with friends and family—they’ll be begging for the recipe! Happy baking!