Some desserts have a way of taking us back to cherished moments, filling the air with warmth and sweetness. This Butterscotch Crunch Cake is one of those special treats—a cake that brings joy with every bite! Imagine soft brown sugar cake layers infused with a rich, caramel-like depth, layered with crunchy toffee bits and candied pecans for the perfect contrast. Wrapped in a silky-smooth butterscotch Swiss meringue frosting and drizzled with luscious homemade butterscotch sauce, this cake is a true masterpiece.
This recipe was inspired by the comforting flavors of homemade candy and the cozy nostalgia of old-fashioned butterscotch treats. The first time I made this cake, the aroma of brown sugar and butter melting together filled the kitchen, instantly making it feel like home. The first bite? A delightful balance of sweet, nutty, and buttery goodness that made everyone at the table stop and savor the moment.
Perfect for birthdays, holidays, or just because—this cake is a showstopper that will have your guests reaching for seconds (and maybe even thirds!). Whether you’re a seasoned baker or just starting out, the step-by-step guide ensures a smooth and rewarding baking experience.
Why You’ll Love This Butterscotch Crunch Cake
The Butterscotch Crunch Cake isn’t your average dessert—it’s a luxurious experience wrapped in layers of nostalgic sweetness and delightful textures. From the first forkful, you’ll discover an enchanting blend of tender cake infused with brown sugar sweetness, complemented perfectly by rich, buttery butterscotch sauce. The addition of crunchy homemade toffee bits and the nutty charm of toasted pecans elevates each bite into something truly memorable.
What makes this cake special is its incredible balance of textures. Each layer is designed to surprise and satisfy your taste buds: soft and moist cake, silky smooth frosting, crispy toffee crunch, and a creamy drizzle of butterscotch. This delightful contrast creates an exciting and indulgent eating experience that feels both comforting and gourmet.
Perfect for celebrations or cozy family gatherings, this cake also provides ample opportunity for personalization. You can double the toffee crunch for extra indulgence or sprinkle in more pecans for an added nutty note. Its versatility makes it suitable for birthdays, holidays, or just a special weekend treat.
Moreover, the Butterscotch Crunch Cake is impressively practical—it stays fresh for a week in the refrigerator, making it an ideal dessert to prepare ahead for stress-free entertaining. You’ll find the ingredients accessible, the recipe straightforward, and the results consistently impressive.
In short, the Butterscotch Crunch Cake is more than just a dessert; it’s a slice of comfort and joy, destined to become your new favorite. Whether you’re baking for loved ones or treating yourself, it guarantees smiles, compliments, and sweet memories every single time.
✨ Ingredients for the Perfect Butterscotch Crunch Cake
To craft the perfect Butterscotch Crunch Cake, quality ingredients matter. Here’s exactly what you’ll need:
Cake Layers:
- 3 cups all-purpose flour (390g)
- 1 ½ cups Domino® Granulated Sugar (300g)
- 1 ½ cups packed Domino® Light Brown Sugar (300g)
- 2 ½ tsp baking powder (10g)
- 1 tsp fine salt (6g)
Butterscotch Sauce:
- ½ cup unsalted butter (113g)
- 1 cup packed Domino® Dark Brown Sugar (200g)
- 1 cup heavy cream (240g)
- 1 tsp fine salt (6g)
- 1 tsp vanilla extract (5g)
Toffee Crunch Topping:
- ½ cup unsalted butter (113g)
- 1 cup packed Domino® Light Brown Sugar (200g)
- 1 tsp fine salt (6g)
Swiss Meringue Buttercream Frosting:
- ½ cup unsalted butter (113g)
- 1 cup packed Domino® Dark Brown Sugar (200g)
- 1 cup heavy cream (240g)
- 1 tsp fine salt (6g)
- 1 tsp vanilla extract (5g)
Optional Filling:
- 1 cup toasted pecans, finely chopped (120g)
✨ Step-by-Step Directions for Making Butterscotch Crunch Cake
1️⃣ Bake the Delicious Brown Sugar Cake Layers
Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing them and lining with parchment paper. In a large bowl, whisk flour, granulated sugar, brown sugar, baking powder, and salt. Mix wet ingredients separately, then combine with dry ingredients until smooth. Divide the batter equally into prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean. Allow the layers to cool completely.
2️⃣ Making the Butterscotch Sauce
The heart of this Butterscotch Crunch Cake is its luscious sauce. Melt butter, then stir in brown sugar, heavy cream, and salt. Bring to a gentle boil, stirring continuously, and cook for 4-5 minutes. Remove from heat and stir in vanilla extract. Let the sauce cool to room temperature before using.
3️⃣ Creating the Crunchy Toffee Bits
This step adds delightful texture to your Butterscotch Crunch Cake. Melt butter, add brown sugar and salt, cooking until the mixture reaches 295°F. Quickly spread the mixture onto parchment paper and let cool completely. Once hardened, break it into small crunchy pieces.
4️⃣ Assembling Your Butterscotch Crunch Cake
Now, it’s time to assemble! Place the first cake layer on your serving plate, drizzle generously with cooled butterscotch sauce, and sprinkle with toffee crunch bits and optional pecans. Repeat with the second layer, then top with the final cake layer.
4️⃣ Frosting and Decorating
Prepare the creamy frosting by whisking egg whites and sugars over a double boiler until the sugar dissolves completely. Beat vigorously until soft peaks form. Gradually add butter, then incorporate salt and vanilla. Frost the entire cake generously, smoothing sides and top. Decorate with remaining toffee crunch and pecans, adding a generous drizzle of butterscotch sauce for visual appeal.
✨ Expert Tips for the Best Butterscotch Crunch Cake
- Make-Ahead Friendly: Bake cake layers in advance, wrap them in plastic wrap, and freeze up to a month.
- Silky Frosting: Ensure sugar dissolves completely in egg whites for the creamiest frosting.
- Extra Crunch: Double the toffee crunch topping if you prefer more texture.
Storing Your Butterscotch Crunch Cake
- The assembled cake keeps beautifully in the refrigerator for up to one week.
- Frosting alone can be refrigerated for a month in an airtight container.
Nostalgia in Every Bite
Butterscotch Crunch Cake is more than just a cake; it’s a journey to childhood memories, family gatherings, and holiday celebrations. Each sweet, crunchy bite captures the warmth and comfort we associate with the past. It’s a dessert that never fails to impress and brings joy to everyone at the table.
Celebrate Any Occasion with Butterscotch Crunch Cake
Perfect for birthdays, holidays, or a casual weekend indulgence, the Butterscotch Crunch Cake stands out on any dessert table. Its irresistible combination of rich, sweet, and crunchy textures makes it a guaranteed crowd-pleaser. Prepare this cake for your next celebration and witness how quickly it becomes a beloved favorite!
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🍰 Butterscotch Crunch Cake – A Slice of Pure Bliss!
- Total Time: 2 Hours 34 minutes
- Yield: 24 servings 1x
Description
Some desserts bring a flood of warm, nostalgic memories, and this Butterscotch Crunch Cake is one of them. Imagine a tender brown sugar cake layered with crunchy toffee bits and candied pecans, all wrapped in a fluffy butterscotch Swiss meringue frosting and finished with a rich butterscotch drizzle. Every bite is a perfect blend of soft, crunchy, and creamy textures. Whether you’re celebrating a special occasion or just indulging in a homemade treat, this cake is a showstopper! Try it and let the sweet memories begin.
Ingredients
Cake:
- 3 cups all-purpose flour (390g)
- 1 ½ cups Domino® Granulated Sugar (300g)
- 1 ½ cups packed Domino® Light Brown Sugar (300g)
- 2 ½ tsp baking powder (10g)
- 1 tsp fine salt (6g)
- ½ cup unsalted butter, room temp (113g)
- 4 large eggs, room temp (224g)
- 1 cup sour cream, room temp (240g)
- ½ cup buttermilk, room temp (120g)
- ½ cup vegetable oil (110g)
- 1 tsp vanilla extract (4g)
Butterscotch Sauce:
- ½ cup unsalted butter (113g)
- 1 cup packed Domino® Dark Brown Sugar (200g)
- 1 cup heavy cream (240g)
- 1 tsp fine salt (6g)
- 1 tsp vanilla extract (5g)
Toffee Crunch:
- ½ cup unsalted butter (113g)
- 1 cup packed Domino® Light Brown Sugar (200g)
- 1 tsp fine salt (6g)
Frosting:
- 8 large egg whites (448g)
- 2 ½ cups Domino® Granulated Sugar (500g)
- 2 cups unsalted butter, room temp (452g)
- ½ cup butterscotch sauce (140g)
- 2 tsp vanilla extract (8g)
- ½ tsp fine salt (3g)
Optional Filling:
- 1 cup toasted pecans, finely chopped (120g)
Instructions
1️⃣ Bake the Cake: Preheat oven to 350°F (175°C). Line three 8-inch pans with parchment paper and grease. In a large bowl, whisk dry ingredients. Mix in butter, then add eggs, sour cream, buttermilk, oil, and vanilla. Divide batter evenly and bake for 32-35 minutes. Let cool.
2️⃣ Make the Butterscotch Sauce: Melt butter in a saucepan, add brown sugar, heavy cream, and salt. Boil for 4-5 minutes, then stir in vanilla and let cool.
3️⃣ Prepare the Toffee Crunch: Melt butter in a saucepan, add sugar and salt, then cook until the mixture reaches 295°F. Pour onto parchment paper, let cool, then crush into bits.
4️⃣ Whip the Frosting: Heat egg whites and sugar over simmering water, then whisk until stiff peaks form. Beat in butter, then mix in butterscotch sauce, vanilla, and salt.
5️⃣ Assemble the Cake: Stack cake layers with frosting, butterscotch sauce, and toffee crunch. Chill for 10 minutes, then frost and decorate with more toffee bits and pecans.
Notes
✨ Tips & Storage
- Cake layers can be made ahead and frozen.
- Frosting keeps in the fridge for up to a month.
- The fully frosted cake stays fresh in the fridge for up to a week!
- Prep Time: 1 hour
- Cook Time: 34 minutes
Nutrition
- Calories: 672
- Sugar: 65g
- Sodium: 482mg
- Fat: 39g
- Saturated Fat: 21g
- Carbohydrates: 78g
- Protein: 5g
- Cholesterol: 119mg