Butterscotch Crunch Cake
This Butterscotch Crunch Cake features layers of soft cake complemented by rich butterscotch frosting and crunchy toffee bits, creating a delectable dessert perfect for any celebration.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 tbsp baking powder
- 1 tsp fine salt
- 3/4 cup unsalted butter softened
- 4 large eggs
- 1 cup full-fat sour cream
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 tbsp vanilla extract
Butterscotch Sauce Ingredients
- 1/2 cup unsalted butter
- 1 cup packed dark brown sugar
- 1/2 cup heavy whipping cream
- 1/4 tsp fine salt
- 1 tbsp vanilla extract
Toffee Crunch Ingredients
- 1/4 cup unsalted butter
- 3/4 cup packed light brown sugar
- 1/4 tsp fine salt
Frosting Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 cup unsalted butter softened
- 1/2 cup butterscotch sauce for frosting
- 1 tsp vanilla extract
- 1/4 tsp fine salt
Optional Ingredients
- 1/2 cup toasted pecans finely chopped
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and prepare three 8-inch cake pans.
- In a large bowl, combine flour, granulated sugar, light brown sugar, baking powder, and salt.
- Incorporate the butter, eggs, sour cream, buttermilk, oil, and vanilla to the dry mix, mixing until just combined.
Baking and Sauce Preparation
- Pour the batter into the prepared pans and bake for 32-35 minutes or until a toothpick inserted in the center comes out clean.
- In a saucepan, melt the butter, dark brown sugar, and heavy cream for the butterscotch sauce, then simmer and add vanilla.
- Cook the butter and light brown sugar for the toffee crunch until it reaches hard crack stage, cool briefly, and then break into pieces.
Frosting Preparation
- In a bowl over simmering water, whip egg whites with sugar until hot, then beat until stiff peaks form and mix in butter, butterscotch sauce, vanilla, and salt.
Assembly
- Layer the cakes, adding frosting between each layer with butterscotch frosting, and adding butterscotch sauce and toffee crunch pieces.
- Refrigerate briefly to set the layers, then frost the outside with the remaining butterscotch frosting.
- Top with additional toffee pieces and toasted pecans if desired, then serve.
Notes
For a pronounced butterscotch flavor, use high-quality dark brown sugar. The flavors meld beautifully, making it a delicious treat even after a day in the fridge.