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A slice of Butterscotch Crunch Cake with a caramel filling, topped with crushed pecans and frosting.

Butterscotch Crunch Cake

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Indulge in this decadent cake made with rich brown sugar layers, crunchy toffee, and smooth butterscotch frosting.
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Prep Time 1 hour 30 minutes
Cook Time 34 minutes
Chill Time 30 minutes
Total Time 2 hours 34 minutes
Servings: 24
Course: CAKE, Dessert
Cuisine: American
Calories: 672
Ingredients Method Nutrition Notes

Ingredients
  

Brown Sugar Cake Layers
  • 3 cups all-purpose flour for a tender texture
  • 1 ½ cups granulated sugar adds sweetness
  • 1 ½ cups packed light brown sugar enhances flavor
  • 2 ½ teaspoon baking powder helps the cake rise
  • 1 teaspoon fine salt balances sweetness
  • ½ cup unsalted butter room temperature provides richness
  • 4 large eggs room temperature (binds ingredients)
  • 1 cup full-fat sour cream room temperature adds moisture
  • ½ cup buttermilk room temperature (softens the crumb)
  • ½ cup vegetable oil adds moistness
  • 1 teaspoon vanilla extract flavoring
Butterscotch Sauce
  • ½ cup unsalted butter for richness
  • 1 cup packed dark brown sugar adds deep flavor
  • 1 cup heavy whipping cream room temperature creamy texture
  • 1 teaspoon fine salt balances sweetness
  • 1 teaspoon vanilla extract flavoring
Butterscotch Toffee Crunch
  • ½ cup unsalted butter room temperature to make crunchy toffee
  • 1 cup packed light brown sugar for toffee sweetness
  • 1 teaspoon fine salt balances sweetness
Butterscotch Frosting
  • 8 large egg whites room temperature for meringue base
  • 2 ½ cups granulated sugar to stabilize the meringue
  • 2 cups unsalted butter room temperature for a smooth texture
  • ½ cup butterscotch sauce adds flavor to frosting
  • 2 teaspoon vanilla extract flavoring
  • ½ teaspoon fine salt balances sweetness
Optional Filling
  • 1 cup toasted pecans finely chopped adds crunch and flavor

Method
 

  1. Preheat the oven to 350°F (175°C) and prepare three 8-inch cake pans by lining them with parchment rounds and greasing them with non-stick spray.
  2. In a large bowl, whisk together flour, granulated sugar, light brown sugar, baking powder, and salt.
  3. Add butter to the dry ingredients and mix on low speed until there are no large chunks.
  4. In a separate bowl, whisk together eggs, sour cream, buttermilk, oil, and vanilla extract.
  5. Slowly pour the wet ingredients into the dry ingredients, mixing on low speed until just incorporated.
  6. Scrape down the sides of the bowl, then mix at medium speed for 30 seconds to ensure everything is fully combined.
  7. Divide the batter evenly between the prepared pans (approximately 600g per pan). Bake for 32-35 minutes or until a toothpick inserted comes out with a few moist crumbs.
  8. Let the cakes cool in the pans for 10 minutes, then run a small offset spatula around the edges to release them from the pans. Flip the cakes onto a wire rack to cool completely.
  9. For the butterscotch sauce, melt butter in a medium saucepan over medium heat. Add dark brown sugar, cream, and salt. Stir and bring to a boil for 4-5 minutes.
  10. Remove from heat and stir in vanilla extract. Let the sauce cool to room temperature before transferring it to the fridge.
  11. For the toffee crunch, melt butter in a small saucepan over medium heat. Add light brown sugar and salt, stirring until combined. Continue to cook for about 7 minutes, or until it reaches 295°F (146°C).
  12. Pour the toffee mixture onto a parchment-lined baking sheet. Let it cool for 20 minutes, then break it into small pieces.
  13. For the frosting, heat water in a pot until it simmers. Place egg whites and sugar in a large metal bowl, then set it over the pot. Whisk constantly until the mixture reaches 160°F (71°C), then pour it into a stand mixer and beat on high for 10 minutes until stiff peaks form.
  14. Once the meringue is ready, slowly mix in butter, one stick at a time, until smooth and fluffy.
  15. Add cooled butterscotch sauce, vanilla extract, and salt. Continue mixing on low speed until smooth and creamy.
  16. To assemble, spread frosting between the cake layers. Drizzle some butterscotch sauce on top, followed by toffee crunch and chopped pecans. Repeat for all layers.
  17. Chill the cake in the freezer for 10 minutes to help set the filling and frosting.
  18. Frost the cake with the remaining butterscotch frosting, creating a textured finish. Decorate with more toffee bits and pecans on top.

Nutrition

Serving: 1ServingCalories: 672kcalCarbohydrates: 78gProtein: 5gFat: 39gSaturated Fat: 21gPolyunsaturated Fat: 16gCholesterol: 119mgSodium: 482mgPotassium: 150mgFiber: 1gSugar: 65gVitamin A: 20IUCalcium: 4mgIron: 6mg

Notes

This cake is rich, flavorful, and has a perfect crunch from the toffee and pecans. Perfect for any special occasion!

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