This is a moist and decadent Easy Butterscotch Cake Recipe that your family will clamor over. Inspired by vintage recipes and covered in Butterscotch Frosting, it’s baked in a half sheet pan or 9×13 and couldn’t be easier!
Table of Contents
An Easy Butterscotch Cake Recipe
Well, I’ve been on a bit of a cake kick lately. I can’t get enough of them, and my hips don’t lie! Developing recipes is one of the best parts of my job and this is especially true when it comes to fall baking. While my family is thrilled when I put my stretchy baking pants on, I do have to think in terms of moderation. However, when it comes to this easy butterscotch cake recipe, it’s hard to stop at just one slice!
Before there was a trend towards salted caramel sauce, butterscotch was the ultimate dessert indulgence. Don’t get me wrong – I love salted caramel (passionately, I might add). But the simplicity and buttery richness of a butterscotch dessert is unforgettable! Don’t skip this moist, easy brown sugar butterscotch cake recipe.
What is Butterscotch?
What’s the difference between caramel, toffee and butterscotch? There are subtle but significant differences that can cater to a variety of tastes.
While each of these three sweet candies or sauces is created with a delicious concoction of sugar and butter, caramel generally includes white granulated sugar, cream and vanilla flavorings for a creamy, delicate balance.
Butterscotch is a little deeper in flavor because it’s created with brown sugar (which contains molasses). A butterscotch dessert is richer and more flavor-focused for that reason!
While butterscotch and caramel are often used interchangeably, butterscotch is probably best differentiated by the absence of milk or cream. Toffee is generally considered to be butterscotch that is cooked for longer. It can create a sticky, rich sweet sauce that pairs beautifully with many old-fashioned butterscotch desserts.
About This Recipe
- Sweet, but subtle
- Tender and moist
- Quick and easy
Butterscotch Cake Recipe Ingredients
Many of the old-fashioned butterscotch cake recipes call for butterscotch pudding. Personally, I find that packaged pudding flavor to be a little inauthentic and wanted a cake with a richer, deeper flavor.
With that said, this cake focuses on the true ingredients of homemade butterscotch: butter and lots of dark brown sugar.
- All-Purpose Flour – No need to sift. Don’t get me wrong- you can definitely add this extra step, but I rarely do.
- Baking Powder – Helps this cake rise to fluffy perfection.
- Salt – A little salt balances the sweetness of rich brown sugar.
- Butter – Salted or unsalted at room temperature.
- Dark Brown Sugar – Dark brown sugar to create that rich, moist flavor of butterscotch!
- Vegetable Oil or Canola Oil – Canola oil has less flavor, but either will work.
- Vanilla – Vanilla extract for a hint of flavor.
- Eggs – Eggs bind the ingredients, add to cake rise and moisture content.
- Milk – Milk adds a creamy density to this butterscotch cake recipe! I used whole milk but you can use whatever you have on hand.
The Best Butterscotch Frosting
You really can have your cake and eat it too. In fact, you can have your butterscotch cake and top it with as much butterscotch frosting as you want- that’s the joy of being a grown up! This easy butterscotch frosting is decadent, creamy and perfectly balanced.
Butterscotch Frosting Ingredients
- Butterscotch Chips – They give rich, buttery flavor of this frosting. Use name brand for best results. They’re more natural in color, flavor and consistency.
- Butter – This is not a full buttercream frosting, just a little butter for added creamy flavor!
- Powdered Sugar – This finely powdered confectioner’s sugar keeps frosting silky smooth and lump-free.
- Milk – I used full fat milk in this butterscotch frosting recipe. You can do less or more milk depending on the thickness you’d like to see in your butterscotch frosting!
How to Make Butterscotch Frosting
- Melt Butterscotch – Melt butterscotch chips and butter together in a microwave safe bowl. Start with one minute and then melt in 10 second increments, so you don’t burn/overcook.
- Combine – In a large mixing bowl or stand mixer, combine melted butterscotch butter mixture, and alternate gradually adding powdered sugar and milk until combined.
How to Make Butterscotch Cake
- Prep – Prepare your sheet pan with baking spray to grease the bottom and sides. Preheat oven to 350 degrees.
- Combine Dry Ingredients – Set aside.
- Cream Butter, Oil and Sugar – Beat until light and fluffy in texture and light in color. This process takes about 3-4 minutes and is essential to give this cake a beautiful rise and texture.
- Add Eggs and Vanilla – Mix until combined.
- Add Milk
- Combine – Gradually add dry ingredients to wet until smooth, but just combined.
- Bake – Bake times vary based on pan size, type and altitude. Use the toothpick test. When a toothpick inserted in the center of the cake comes out clean, it is done.
- Cool – After removing cake from the oven, place on a wire cooling rack for up to 5 minutes. Make your frosting and smooth onto cake after it has cooled completely.
- Ice – Combine icing ingredients and spread onto cake when it’s cool to the touch.
Bake Options
- Half Baking Sheet – For a thinner sheet cake, bake in a large jelly roll style pan for approximately 20 minutes.
- 9×13 – For a thicker cake, bake approximately 30 minutes.
To Store
- Room Temperature – Store in an airtight container or covered for up to 3 days.
- Freeze – Cake layers can be stored up to 3 months in an airtight container without icing. Bring to room temperature to enjoy.
Delightfully light and moist rich caramel toffee.
More Cake Recipes
Like I said, I’ve been really into vintage-inspired cakes lately. Here’s a few more delicious cakes you should try next!
Join the club! You can find daily updates on Pinterest, Instagram, Facebook and see my latest YouTube videos here!
What do you think? Are you nostalgic for vintage-inspired desserts like I am? If you make this butterscotch cake recipe, I’d love to hear from you. Be sure to come back and leave a comment and review!
More Dessert Recipes
Love the sweet, buttery flavor of butterscotch and caramel? Check out these ideas for more desserts to love!
- Butterscotch Egg Nests
- Caramel Cream Cheese Bread
- Easy No Bake Cookies
- Brown Sugar Bundt Cake
- Caramel Icing
Incredible Butterscotch Cake
Ingredients
- 2½ cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking powder total 1 tablespoon + ½ teaspoon
- ½ teaspoon salt
- ¾ cup butter
- 1½ cups dark brown sugar packed
- 3 tablespoons canola oil
- 2 teaspoons vanilla
- 4 eggs large
- 1¼ cups milk
Butterscotch Frosting
- 1 cup butterscotch chips
- 2 tablespoons butter
- 3 cups powdered sugar
- 5 tablespoons milk
Instructions
- Prepare your sheet pan with baking spray to grease the bottom and sides. Preheat oven to 350°F.
- In a medium mixing bowl, combine flour, baking powder and salt. Set aside.
- In a large mixing bowl or stand mixer, add butter, dark brown sugar and canola oil. Beat until light in color and fluffy, about 3-4 minutes.
- Add eggs and vanilla extract and mix until combined.
- Add milk and blend to combine.
- Gradually add dry mixture to wet until just combined and smooth. Don't overmix.
- Bake in a jelly roll pan for a thinner sheet cake 15 minutes. In a 9×13 baking dish, bake 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Remove cake and place on a wire cooling rack to cool.
Butterscotch Frosting
- Melt butterscotch chips and butter together in a microwave safe bowl. Start with one minute and then melt in 10 second increments, so you don't burn or overcook.
- Add melted butterscotch and butter mixture to a large mixing bowl or stand mixer.
- Alternate adding powdered sugar and milk until fully combined.
- Spread onto cooled cake.
Notes
Tips
- Properly Measure Flour – Spoon flour into measuring cup rather than scoop it, which will result in too much flour and make the cake dry.
- Don’t Overbake – Use the toothpick test to prevent over or under baking. When a toothpick inserted in the center f the cake comes out clean, the cake is done.
- Avoid using dark color pans. They tend to dry the edges of the cake.
- Use high quality butterscotch chips for the best result.
To Store
- Room Temperature – Store in an airtight container or covered for up to 3 days.
- Freeze – Cake layers can be stored up to 3 months in an airtight container without icing. Bring to room temperature to enjoy.
My husband loves butterscotch; have usually made a butterscotch cheesecake for special occasions but decided to try this instead. First attempt had to be scratched (my mistake — missed the milk) second one was better. Made as written and in a 9 x 13 pan. We haven’t tasted it yet, so I’m leaving the rating at 3 stars for now. That said: being a very experienced baker, I thought the batter was a little bland (despite using the dark brown sugar) and awfully heavy for a cake. The consistency is more like a muffin batter. Frosting is easy to make but is super sweet; sugar somewhat overpowers the butterscotch chip flavor. If the cake consistency does prove to be more muffin-like, then the sweet frosting makes sense and is needed. Depending on how it tastes, I might try it again using fewer eggs, a bit more oil and a different ration of butterscotch chips to powdered sugar in the frosting.
Hi! This sounds amazing! I was wondering if this can be made into cupcakes and if so, if there are any kind of adjustments that should be made?
Thank you so much
This is best made as a sheet cake, but if you do make them into cupcakes I recommend miniature and significantly reducing bake time.
can you please specify the size of the jelly roll pan to be used in this recipe? There are 10×15 jelly roll pans, and 12×17 jelly roll pans. Thanks!
Hi Joanne!
10×15 jelly roll should work well for you! I use this pan in the images in this post, if that helps! https://rstyle.me/+2_mrvoQOUIS12Kan0ABwiQ
Enjoy,
Julie
Delicious! I had to make a couple of adjustments as I only had 3 eggs. I used 1.5 c. of cream instead of milk. Cake was fluffy and so flavorful. Also, I decided not to frost it, but instead sprinkled a little leftover streusel from a crumb cake (brown sugar, flour, cinnamon) on top 1/2 thru baking, and then made a butterscotch drizzle with 1/2 pkg. butterscotch chips, about 1 T butter and a little milk to thin it out. My 2 teen boys and husband almost ate the whole cake!!
That sounds amazing, thanks for sharing!
What ingredient chart do you use to convert cups into grams? I can’t wait to make this cake!
Hello!
All Recipes has a great conversion chart. Good luck to you, I hope you enjoy!
Julie
Super quick to make, bake and eat! Will keep this yummy recipe😋
Thanks, Teresa!
Hi! Made this today. It was delicious and super easy. My favorite combo= easy and delicious! . Shared with 2 neighbors, they both loved it. Especially the 94 yr. old who doesn’t get out and about much. Thanks! So enjoy your blog and recipes. Keep up the great job!
How “sweet” of you! So glad you enjoyed it! Thank you for sharing!
I made this for my 10 year old granddaughter, at her request. It is fantastic. I added a cinnamon cream cheese frosting, at her request. A must try! it is great. Keep these recipes coming.
Thank you, Dale! So glad she enjoyed it! I can’t wait to hear what recipe you try next!
I made this today and it is absolutely wonderful!! I will make this again!!
So happy to hear that! I hope you try more of my easy dessert recipes! Thanks for sharing!
Simply delicious! It’s not cloyingly sweet like some cakes which is fantastic, too.
Thanks, Ida!
Can you use buttermilk in this recipe? If so how much? Thanks so much, this looks great!
You absolutely can keeping in mind that it will alter the flavor.
Recipe calls for dark brown sugar. I only have light brown sugar. Will it make that much of a difference?
It won’t be quite as rich in butterscotch flavor but will still be delish! Enjoy!
Let me try this!
It look good so I no it tastes good
It was very good. Such a hit and simple to make
Thank you, Cheryl! Glad you enjoyed it!
This recipe was so decedent! Absolute hit
Can you make this as a two layer cake? My son asked for butterscotch cake for his birthday!
You absolutely can, but I’d do a fluffier frosting. Enjoy!