Super Easy Butterscotch Cake Recipe
If you love the flavor of butterscotch, you need this cake in your life. This moist and super easy Butterscotch Cake recipe is full of butterscotch pudding and is topped with whipped cream, butterscotch sauce and chips.
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What is the difference between Caramel and Butterscotch
The difference between caramel and butterscotch is subtle. The only true difference is that caramel is made with granulated sugar and butterscotch is made with brown sugar.
This slight change in the cooked sugar recipes will give each a small flavor difference. Both are super delicious!
What goes into this Recipe
- White Cake Mix: Using a mix to make the base of this recipe results in a moist cake that is perfect for a poke cake.
- Sour Cream: Added to the batter to help balance the sweetness and to create a tender crumb.
- Vegetable Oil: Used to create a tender and fluffy end result.
- Instant Butterscotch Pudding Mix: While homemade pudding can definitely be used, instant pudding is a quick and delicious option that creates a wonderful butterscotch flavor.
- Whipped Topping: This provides a smooth cream frosting for the top of this easy recipe. It is wonderful on this Tres Leches Cake too.
- Butterscotch Caramel: Found in the ice cream section of the grocery store and is super easy to pour. Melted butterscotch chips and homemade butterscotch sauce would also work as a topping.
- Butterscotch Chips: The final addition to the top of the cake, it helps boost the butterscotch and gives great texture.
See recipe card for full information on ingredients and quantities.
Variations
Cake Mix: Try using a different flavored mix, using a spice or chocolate cake mix for the base would both be super delicious.
Topping: Whipped topping {or whipped cream} is an easy addition but you could also add frosting. Try vanilla or chocolate frosting on top of the cake. Cream cheese frosting {see this Pumpkin Cake} and creamy butterscotch frosting would both be a delicious option. A caramel sauce can be used in place of the butterscotch if you are unable to find it.
How to make Butterscotch Cake
1. To make the cake batter, combine the dry ingredients with the wet ingredients in a large bowl and mix until you have a thick batter. Pour the batter into a 9×13 prepared baking pan and spread out into an even layer. To prepare the pan, spray it with nonstick cooking spray. There is no need to add parchment paper because this cake can be served from the pan.
2. Bake the cake in a 350 degree preheated oven for 30-40 minutes or until a toothpick comes out with a few crumbs {but no raw batter}. Remove the cake from the oven and allow it to cool for 3-4 minutes. Once it has cooled for a few minutes, use the handle of a wooden spoon to poke holes into the top of the cake. Be sure to poke the holes deep into the cake but not all of the way through the bottom. Set the cake on a wire rack and let the cake cool completely. When the cake is cooled, combine the butterscotch mix with milk and mix until combined. Take the butterscotch mixture and place it into the holes of the cake.
3. Then add the whipped topping to the cake and use an offset spatula to spread it out into an even layer.
4. The final steps are to drizzle the butterscotch sauce over the top of the cream and then sprinkle with butterscotch chips. Refrigerate the cake for about an hour before serving.
Expert Tips
- Wait for 3-4 minutes before poking the holes into the top of the cake. If you do it too soon the cake will stick to the spoon handle. I also use this method for this Lemon Curd Cake.
- Work quickly when adding the pudding to the cake. Pudding can set up quickly, so be sure to fill the holes fast.
- Allow the cake to cool completely before adding the butterscotch pudding. If you try to do this step while it is warm, the pudding will melt.
- Add the butterscotch mixture to a piping bag. This will ensure that the pudding is evenly distributed into the holes of the cake.
- Chill the cake before serving. This time in the refrigerator will set the pudding. It also gives the cake a fabulous texture.
Storage and Freezing
Store- This butterscotch cake needs to be refrigerated and will last for 3-4 days covered tightly in plastic wrap or in an airtight container.
Freeze- Wrapped well, this butterscotch poke cake will last for up to 3 months. Defrost in the refrigerator overnight before serving.
Recipe FAQs
This cake can easily be baked in two 9″ round cake pans which will result in gorgeous cake layers. Add the butterscotch sauce and chips to the top of the layer cake.
It can also be baked in a bundt pan. See this Boston Cream Pie Poke Cake for instructions to make this cake easily. Making this cake in a single layer allows you to bring the cake together easily without having to do a crumb coat or stack layers.
A homemade cream topping would work well. Combine 1 cup heavy whipping cream, a teaspoon of vanilla extract and 3 tablespoons of powdered sugar. Add the ingredients to a stand mixer that is fitted with the whisk attachment and mix on high speed until the ingredients are in the form of soft peaks.
This cake is the perfect sweet addition for a special occasion. Think birthdays, holidays or even a random Wednesday. Serve with a scoop of ice cream for an extra special treat.
Do you love easy cakes? Try these recipe…
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Easy Butterscotch Cake Recipe
Ingredients
Cake
- 1 box white cake mix {15.25 ounces}
- 4 large eggs
- ¾ cup milk
- ½ cup vegetable oil
- ¼ cup sour cream
Butterscotch Pudding Mixture
- 1 box instant butterscotch pudding mix {3.4 ounces}
- 2 cups milk
Toppings
- 8 ounces whipped topping
- ¼ cup butterscotch caramel
- ⅓ cup butterscotch chips
Instructions
Cake
- Preheat the oven to 350 degrees. Prepare a 9×13 baking pan by spraying it with nonstick cooking spray.
- In a large bowl combine cake mix, eggs, milk, vegetable oil and sour cream. Mix until you have a thick batter. Pour into the prepared pan and spread into an even layer. Bake for 30-40 minutes or until a toothpick inserted near the center comes out with only a few crumbs {no raw batter}.
- Once you remove the cake from the oven, wait 3-4 minutes. Take the handle of a wooden spoon and poke holes all over the top of the cake without going all of the way to the bottom. Allow the cake to cool completely.
Butterscotch Pudding Mixture
- Once the cake has cooled, combine the pudding mix and milk. Whisk until thick. Add the pudding to a piping bag {or zipper bag} and pipe the pudding into the holes of the cake. Take any remaining pudding and spread over the top of the cake.
Toppings
- Finally, top the cake with whipped topping, butterscotch caramel and butterscotch chips. Refrigerate for at least 1 hour, cut into squares and serve. Store leftovers in the refrigerator for up to 4 days.
Notes
- Work quickly when adding the pudding to the cake. Pudding can set up quickly, so be sure to fill the holes fast.
- Allow the cake to cool completely before adding the butterscotch pudding. If you try to do this step while it is warm, the pudding will melt.
- Add the butterscotch mixture to a piping bag. This will ensure that the pudding is evenly distributed into the holes of the cake.
- Chill the cake before serving. This time in the refrigerator will set the pudding. It also gives the cake a fabulous texture.
