Easy Butterscotch Cake is a decadent dessert that tantalizes your taste buds with rich butterscotch flavor in both cake and frosting. Imagine moist layers infused with instant butterscotch pudding, wrapped in a creamy butterscotch buttercream, and finished with a glossy drip that adds the perfect touch. If you love buttery sweetness and a bit of indulgence, this is one cake you’ll want to bake right away.
Why You’ll Love This Butterscotch Cake
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Deep butterscotch flavor in every component—from the cake layers, to the buttercream, to the drip.
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A tender crumb cake thanks to the pudding mix and balanced sugars.
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The frosting is fluffy but rich, not too heavy; the drip adds visual flair and extra taste.
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It makes a large cake (12 servings), great for celebrations or sharing.
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Surprisingly manageable steps: nothing overly complicated, but the result feels special.
Ingredients
Cake Layers:
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2½ cups all-purpose flour
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3.4 oz butterscotch instant pudding mix
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3½ tsp baking powder
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½ tsp salt
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¾ cup softened butter
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¾ cup packed light brown sugar
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¾ cup granulated sugar
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3 Tbsp vegetable oil
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1 tsp vanilla extract
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1 tsp rum extract
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4 large eggs
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1¼ cups milk
Frosting:
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1¼ cups softened butter
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11 oz butterscotch chips (melted and slightly cooled)
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6 cups powdered sugar
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¼ cup + 2 Tbsp heavy whipping cream
Butterscotch Drip:
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½ cup butterscotch chips
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3 Tbsp heavy cream
Step‑by‑Step: How to Make Butterscotch Cake
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Preheat & prep pans: Preheat oven to 350°F. Grease three 8‑inch round cake pans with vegetable shortening, dust with flour, and set aside.
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Dry mix: In a medium bowl whisk together flour, butterscotch pudding mix, baking powder, and salt. Set aside.
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Cream butter & sugars: Using a stand mixer with paddle attachment, cream softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
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Add oil & extracts: Mix in vegetable oil, vanilla extract, and rum extract until just combined.
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Add eggs: Add eggs one at a time, mixing well after each addition.
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Alternate in dry & milk: Add half of the dry ingredient mixture, mix until no dry spots; then pour in milk gradually, mixing; then add the rest of the dry mix until fully incorporated. Scrape bowl sides/bottom to ensure even mixing.
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Bake: Divide batter evenly into the three prepared pans. Tap gently to release air bubbles. Bake 22‑25 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely.
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Frosting prep: Cream softened butter in mixer until light & fluffy. Add melted butterscotch chips and beat on medium‑high speed until blended. Gradually add powdered sugar (half first, then the rest), mixing until smooth. Add heavy cream and beat until frosting is light, fluffy, and spreadable (add more cream 1 Tbsp at a time if needed).
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Assemble cake: If needed, level the cake layers by trimming domes off with a serrated knife. On a cake plate, place first layer face down, spread ~¾ cup frosting, repeat with second and third layers.
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Crumb coat and chill: Apply a thin “crumb coat” of frosting over the whole cake. Refrigerate 10‑15 minutes.
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Final coat & optional piping: Frost the outside completely with remaining frosting. If desired, reserve ~¾ cup frosting to pipe decorative edges or design.
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Make drip & apply: Melt butterscotch chips with heavy cream in microwave in 30‑second bursts, stirring between, until smooth. Remove cake from refrigerator and immediately spoon drip over top, letting some drip down the sides for effect.
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Finish & store: Refrigerate until serving. Store in an airtight container in the fridge for up to three days.
Helpful Tips
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Make sure your butter is fully softened before creaming so the texture of the cake and frosting is smooth.
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Don’t overmix once you add the flour; overmixing can make the cake dense.
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Use room‑temperature eggs and milk to help with even mixing and rising.
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Allow cakes to cool completely before frosting to avoid melting or slipping.
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For the drip, consistency is key: slightly thick so it doesn’t run off too fast; spoon it gently over edges to control the drip.
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If frosting becomes too soft, chill it briefly; if it’s too stiff, add a bit more cream.
Substitutions And Variations
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Flavor extracts: If you don’t have rum extract, you can skip it or substitute with more vanilla or a touch of almond extract for a different nuance.
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Milk alternative: Dairy‑free milk (like almond or oat) can work; just ensure consistency is similar.
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Butterscotch chips substitution: You could use caramel bits or even toffee if butterscotch chips are unavailable; the flavor will shift.
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Frosting texture: For a lighter frosting, reduce the amount of powdered sugar slightly and increase cream; for a firmer frosting (for hot climates), reduce cream.
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Layer count: If you only have two pans, bake in batches or split into two layers; adjust frosting accordingly.
Storage Instructions
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Once decorated, store the cake in an airtight container in the refrigerator.
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Best eaten within three days for optimal texture and flavor.
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If storing longer, the cake can be frozen (without the drip) for up to a month. Wrap well in plastic wrap, then foil; thaw overnight in the fridge before applying drip and serving.
Nutritional Information
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Calories: ~550‑650 kcal
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Total Fat: ~30‑40 g (including saturated fat)
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Cholesterol: moderate to high (from butter, eggs, cream)
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Carbohydrates: ~70‑80 g (mostly from sugars and flour)
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Protein: ~5‑7 g
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Sodium: depends heavily on puddings & extracts; could be moderate
Serving Suggestions
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Serve at room temperature for best flavor and texture; take out of fridge ~30 minutes before slicing.
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Garnish with butterscotch chips or a sprinkle of chopped nuts (like pecans) for contrast.
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A scoop of vanilla ice cream or a drizzle of salted caramel pairs beautifully.
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Coffee, milk, or dessert wine can complement the butterscotch richness.
Frequently Asked Questions About Recipe Name
Can I make this cake ahead of time?
Yes — you can bake layers a day ahead. Once cooled, wrap them tightly in plastic wrap and store in the refrigerator. On the day of serving, prepare your frosting and assemble. The drip should preferably be done just before serving or shortly before to maintain its fresh look.
What if I don’t have butterscotch pudding mix?
You can try using vanilla pudding mix and adding a few tablespoons of melted butterscotch chips or butterscotch sauce, though flavor won’t be quite as intense. Another option is to omit the pudding and rely on more extract and chips, but texture might differ slightly.
My frosting or drip is too runny — what can I do?
If frosting is too soft, refrigerate briefly (10‑15 minutes) to firm up, then whip again. For the drip, if it runs too much, allow it to cool slightly more before applying; a thicker consistency helps control the drips.
Can I freeze this cake?
Yes, you can freeze the cake layers (without frosting) for up to a month. Wrap well to prevent freezer burn. Thaw in fridge overnight before frosting. Fully frosted cakes don’t freeze as well, especially with the drip, but can be done with careful wrapping; texture and appearance may be affected.
How do I get clean, even slices?
Use a sharp serrated knife. Chill the cake for an hour before slicing — cold frosting holds shape better. Wipe knife clean between cuts for tidy edges.
Conclusion
Thank you so much for baking this Easy Butterscotch Cake with me! I truly enjoy how every bite brings together moist cake, sweet buttery frosting, and that shiny butterscotch drip—it’s a dessert that says celebration even on a regular day. I hope you find this recipe as joyful and satisfying to make as it is to eat. May your cake turn out beautifully, your frosting light and rich, and your kitchen filled with aromas of sweet butterscotch. Happy baking, and enjoy every delicious slice!
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Easy Butterscotch Cake Recipe
- Total Time: 1 hour 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Easy Butterscotch Cake is a moist, flavorful dessert with tender cake layers, creamy butterscotch buttercream, and a glossy butterscotch drip—ideal for special occasions or weekend treats.
Ingredients
Cake Layers:
2½ cups all-purpose flour
3.4 oz butterscotch instant pudding mix
3½ tsp baking powder
½ tsp salt
¾ cup softened butter
¾ cup packed light brown sugar
¾ cup granulated sugar
3 Tbsp vegetable oil
1 tsp vanilla extract
1 tsp rum extract
4 large eggs
1¼ cups milk
Frosting:
1¼ cups softened butter
11 oz butterscotch chips (melted and slightly cooled)
6 cups powdered sugar
¼ cup + 2 Tbsp heavy whipping cream
Butterscotch Drip:
½ cup butterscotch chips
3 Tbsp heavy cream
Instructions
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Preheat & prep pans: Preheat oven to 350°F. Grease three 8‑inch round cake pans with vegetable shortening, dust with flour, and set aside.
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Dry mix: In a medium bowl whisk together flour, butterscotch pudding mix, baking powder, and salt. Set aside.
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Cream butter & sugars: Using a stand mixer with paddle attachment, cream softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
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Add oil & extracts: Mix in vegetable oil, vanilla extract, and rum extract until just combined.
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Add eggs: Add eggs one at a time, mixing well after each addition.
-
Alternate in dry & milk: Add half of the dry ingredient mixture, mix until no dry spots; then pour in milk gradually, mixing; then add the rest of the dry mix until fully incorporated. Scrape bowl sides/bottom to ensure even mixing.
-
Bake: Divide batter evenly into the three prepared pans. Tap gently to release air bubbles. Bake 22‑25 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely.
-
Frosting prep: Cream softened butter in mixer until light & fluffy. Add melted butterscotch chips and beat on medium‑high speed until blended. Gradually add powdered sugar (half first, then the rest), mixing until smooth. Add heavy cream and beat until frosting is light, fluffy, and spreadable (add more cream 1 Tbsp at a time if needed).
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Assemble cake: If needed, level the cake layers by trimming domes off with a serrated knife. On a cake plate, place first layer face down, spread ~¾ cup frosting, repeat with second and third layers.
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Crumb coat and chill: Apply a thin “crumb coat” of frosting over the whole cake. Refrigerate 10‑15 minutes.
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Final coat & optional piping: Frost the outside completely with remaining frosting. If desired, reserve ~¾ cup frosting to pipe decorative edges or design.
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Make drip & apply: Melt butterscotch chips with heavy cream in microwave in 30‑second bursts, stirring between, until smooth. Remove cake from refrigerator and immediately spoon drip over top, letting some drip down the sides for effect.
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Finish & store: Refrigerate until serving. Store in an airtight container in the fridge for up to three days.
Notes
Chill cake before adding the drip for a cleaner finish.
Use room-temperature ingredients for best texture.
Cake layers can be baked a day ahead and refrigerated.
Adjust frosting consistency with more cream if needed.
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 600
- Sugar: 55g
- Protein: 6g