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 baking sheet or 9x13 and couldn't be easier!
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 your 1/2 sheet pan for a thinner sheet cake 15 minutes (up to 20 minutes, use the toothpick test to ensure it's done). In a 9x13 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.
Note: This recipe calls for 1 tablespoon PLUS 1/2 teaspoon of baking powder. (it all goes in at the same time but it's difficult to include that in the measurements of this recipe card.)
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.