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Salted Caramel Butterscotch Cake Recipe

Salted Caramel Butterscotch Cake Recipe
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5.3 from 6 reviews

A decadent Salted Caramel Butterscotch Cake featuring moist layers infused with butterscotch pudding and butterscotch chips, toasted pecans for crunch, and a rich browned butter frosting finished with a drizzle of salted caramel sauce. Perfect for special occasions and dessert lovers who enjoy a balance of sweet, salty, and nutty flavors.

Ingredients

Scale

For the Cake:

  • 2 cups pecans, toasted and divided
  • 1 box (15 oz) white cake mix
  • 1 package (3.4 oz) instant butterscotch pudding mix
  • ½ cup light brown sugar, packed
  • ½ cup (5 oz) butterscotch chips
  • 3 large eggs
  • 1 cup (236 ml) buttermilk
  • ½ cup (118 ml) vegetable oil
  • ¾ cup (180 g) sour cream
  • 2 tablespoons (30 ml) bourbon (optional)
  • 1 teaspoon (5 ml) vanilla extract

For the Frosting:

  • ½ cup (113 g) unsalted butter, browned
  • 1 ½ cups (339 g) unsalted butter, room temperature
  • 7 cups (911 g) powdered sugar
  • 1–2 teaspoons (10 ml) vanilla extract
  • 1 tablespoon (15 ml) heavy whipping cream or bourbon
  • 1/8 teaspoon salt
  • ½ cup salted caramel sauce

Instructions

  1. Prepare the Cake: Preheat oven to 350°F (175°C). Line and grease three 8-inch round cake pans. Toast pecans on a baking sheet for 5–8 minutes until golden and fragrant; cool and chop. Set aside.
  2. Melt the Butterscotch Chips: Microwave in 30-second increments, stirring after each, until smooth and melted. Let cool slightly.
  3. Mix the Cake Batter: In a large bowl, combine white cake mix, instant butterscotch pudding mix, and brown sugar. Add eggs, buttermilk, oil, sour cream, bourbon (if using), and vanilla. Mix on low until combined. Add melted butterscotch chips and toasted pecans; mix until smooth.
  4. Bake the Cake: Divide batter evenly among pans. Bake 21–25 minutes or until toothpick inserted in center comes out clean. Cool completely.
  5. Make the Browned Butter: Melt ½ cup butter over medium heat, stirring frequently until it bubbles and turns amber with a nutty aroma. Remove from heat and cool until spreadable but solid.
  6. Prepare the Frosting: Beat remaining butter until light and fluffy (3–4 minutes). Add browned butter, beat to incorporate. Gradually add 4 cups powdered sugar, mix low then high speed. Add remaining powdered sugar, heavy cream (or bourbon), and salt; beat 1–2 minutes until light and spreadable.
  7. Assemble the Cake: Level cake layers to create flat tops. Place first layer on serving platter; spread about 1 cup frosting over it, pipe a ring around edge and fill center. Repeat with second layer. Place third layer inverted, create crumb coat with remaining frosting, refrigerate 15–20 minutes.
  8. Finish Decorating: Apply final frosting coat. Press remaining toasted pecans into bottom edge of cake. Drizzle salted caramel sauce over top just before serving.

Notes

  • Nut-Free Option: Omit pecans; substitute with shredded coconut or chocolate chips.
  • Dairy-Free Version: Use almond or soy milk in place of buttermilk and dairy-free butter; seek dairy-free butterscotch alternatives.
  • Bourbon-Free: Replace bourbon with an extra teaspoon vanilla extract or dash of rum extract.
  • Flavor Variations: Add coconut flakes for tropical flavor or dark chocolate chips for intense contrast.

Nutrition

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Find it online: https://dishedbydana.com/salted-caramel-butterscotch-cake-recipe/