Butterscotch Cake

A delicious brown butter cake topped with a butterscotch frosting. This cake has so much flavor and is so delicious!!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 35

Total Time 1 5

Servings servings

Calories 811kcal

Author Whitney Wright

Equipment

13"x9" glass baking pan

Ingredients

Brown Butter Butterscotch Cake

3 cups cake flour (14 oz)
3/4 cup + 2 tablespoons granulated sugar (6oz)
3/4 cup dark brown sugar packed (6 oz)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon vanilla extract
10 oz buttermilk divided, at room temperature or on the warmer side
3 large eggs room temperature
8 oz browned butter room temperature (it will take about 19 tablespoons of unsalted butter prior to browning to give you the 8 oz needed)
1/2 cup vegetable oil (4 oz)

Butterscotch Frosting

10 tablespoons unsalted butter softened
3/4 cup butterscotch sauce plus 1 tablespoon if you want to swirl it in the frosting at the end
5 cups powdered sugar
milk or heavy cream as needed, to make the frosting more spreadable

Instructions

Brown Butter Butterscotch Cake

Spray a 9x13 pan with nonstick spray. Has to be 9x13, it will not fit in anything smaller. Preheat oven to 335°F.
Measure 4 oz of buttermilk into a container. Add the vegetable oil and set aside.
To the remaining 6 oz of buttermilk add the eggs and vanilla extract. Whisk until smooth.
In a stand mixer bowl fitted with paddle attachment add the flour, sugar, brown sugar, baking soda, baking powder, and salt. Mix to combine. Add the browned butter and mix for 15 seconds or until the mixture looks like coarse sand.
Add the buttermilk and oil to the flour mixture. Mix on medium speed for 1 minute. The mixture will thicken and lighten in color. Scrape the sides of the bowl with a rubber spatula and mix on medium speed for 1 more minute.
Turn the mixer to low and stream in the buttermilk, vanilla, egg mixture. Mix until combined. Scrape down the sides of the bowl as needed.
Place in prepared pan. Smooth into an even layer. Bake for 32-40 mins. A toothpick inserted in the center should come out with a few moist crumbs. Remove from the oven and let cool to room temperature before frosting.

Butterscotch Frosting

Add the butter and butterscotch sauce to a large bowl. (I used my stand mixer fitted with a paddle attachment). Mix on medium speed for 1 minute until smooth. Add the powdered sugar, 1 cup at a time and mix until smooth. Add a splash of milk or heavy cream if needed to make it more spreadable.

Assembly

Once the cake has cooled, spread the butterscotch frosting over the entire cake.
If you want the look I have in my photos, I frosted the cake, then drizzled a little butterscotch sauce overtop of the frosting, and then spread it into the frosting with an offset spatula, swirling it as I went.

Notes

For an in-depth look at how to brown butter, along with tips and FAQS, check out my Browning Butter post!

For more information on storing and freezing cakes, including how to freeze cake layers, buttercream and decorated cakes, check out my How to Store and Freeze Cakes guide!

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