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Butterscotch Cake

This butterscotch cake is a rich and moist dessert that is perfect for any occasion.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Cake, Easy
Servings: 12 servings

Ingredients

Dry Ingredients

  • 2.75 cups All-purpose flour
  • 2 teaspoons Baking powder
  • 1 teaspoon Baking soda
  • 0.5 teaspoon Salt

Wet Ingredients

  • 1 cup Unsalted butter, softened At room temperature
  • 1 cup Light brown sugar Lightly packed
  • 0.75 cup Granulated sugar
  • 1 package Instant butterscotch pudding mix 3.4 ounces
  • 3 large Eggs At room temperature
  • 1.25 cups Whole milk or 2%

Instructions

  • Step 1: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  • Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  • Step 3: In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy (about 3-5 minutes).
  • Step 4: Add the butterscotch pudding mix and beat until combined, then add the eggs one at a time, mixing well after each addition.
  • Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients.
  • Step 6: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick comes out clean.
  • Step 7: Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Cake Pans
  • Wire Rack

Notes

Store leftover cake covered at room temperature for up to three days or refrigerate for about a week. For longer storage, freeze individual slices wrapped in plastic wrap and aluminum foil for up to 3 months.