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Butterscotch Crunch Cake

Indulge in layers of moist chocolate cake smothered in creamy butterscotch frosting, topped with a satisfying crunch.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs Make sure at room temperature
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water Don't skip this step for moist cake
Frosting and Topping
  • 1 cup butterscotch chips For the frosting
  • 1 cup heavy cream For whipping the frosting
  • 2 cups crushed crunchy toppings (e.g., toffee bits or nuts) For topping

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
  4. Stir in boiling water (the batter will be thin). Pour evenly into prepared pans.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let cakes cool in pans for 10 minutes, then remove from pans to cool completely.
Frosting and Assembly
  1. For the frosting, beat the heavy cream until soft peaks form. Gradually fold in butterscotch chips.
  2. Once cakes are cooled, assemble by spreading frosting between layers and on top.
  3. Sprinkle the crunchy topping over the frosted cake.
  4. Slice and serve.

Notes

This cake keeps well for about 3-4 days in the fridge. For longer storage, you can freeze slices for up to 3 months. Thaw overnight before serving.