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