Description
This Easy Butterscotch Cake is a rich, moist layered dessert topped with creamy butterscotch buttercream and a smooth drip.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 3.4 oz butterscotch instant pudding mix
- 3 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup butter softened
- ¾ cup light brown sugar packed
- ¾ cup granulated sugar
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- 4 large eggs
- 1 ¼ cups milk
- 1 ¼ cup butter softened (frosting)
- 11 oz butterscotch chips melted and cooled
- 6 cups powdered sugar
- ¼ cup + 2 tablespoons heavy whipping cream
- ½ cup butterscotch chips (drip)
- 3 tablespoons heavy whipping cream
Instructions
- Preheat oven to 350°F and prepare three 8-inch cake pans.
- Whisk flour, pudding mix, baking powder, and salt.
- Cream butter, brown sugar, and granulated sugar until fluffy.
- Add oil, vanilla, rum extract, and eggs one at a time.
- Mix in half of dry ingredients, then milk, then remaining dry ingredients.
- Divide batter evenly and bake 22–25 minutes.
- Cool cakes completely on a wire rack.
- Beat butter and melted butterscotch chips for frosting.
- Add powdered sugar in batches, then whip with cream until fluffy.
- Layer cakes with frosting and crumb coat, then chill.
- Apply final frosting and prepare butterscotch drip.
- Pour drip over cake and refrigerate before serving.
Notes
- Use room temperature ingredients for best texture.
- Do not overmix the batter.
- Allow butterscotch to cool before adding to frosting.
- Chill cake before adding drip for clean finish.
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 48
- Sodium: 320
- Fat: 26
- Saturated Fat: 16
- Unsaturated Fat: 8
- Trans Fat: 1
- Carbohydrates: 68
- Fiber: 1
- Protein: 5
- Cholesterol: 110