Taste the Magic of Butterscotch Crunch Cake
Imagine a cake that melts in your mouth, with every bite bringing a rich, buttery flavor intertwined with delightful crunch. Sounds dreamy, right? Enter the Butterscotch Crunch Cake — a dessert that combines ease with extraordinary taste! No fancy techniques or equipment are required; just grab your ingredients and let the magic happen. Your friends are going to want this in their recipe books!
Why Make This Recipe
First off, it’s quick and easy! If you can find a mixing bowl and a whisk, you’re already halfway to cake heaven. Plus, cleanup is a breeze when you only dirty one bowl and a pan—there’s nothing worse than using every dish in the kitchen for one dessert, am I right?
And let’s not forget the taste test—this cake is a crowd-pleaser, suitable for everything from birthday parties to a cozy evening binge-watching your favorite shows. What’s better than a cake that takes minimal effort but looks like you put in hours of work?
Ingredients
You don’t need fancy stuff — just these basics!
- 1 cup unsalted butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup butterscotch chips
- 1 cup chopped nuts (e.g., pecans or walnuts)
- 1 cup crushed graham crackers
Directions
Ready to whip up some deliciousness? Follow these simple steps:
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the butterscotch chips and half of the chopped nuts.
- Pour the batter into the prepared pan and spread evenly.
- In a small bowl, mix the remaining chopped nuts with the crushed graham crackers and sprinkle on top of the cake batter.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
How to Make Butterscotch Crunch Cake (Overview)
Whipping up this Butterscotch Crunch Cake is as straightforward as pie—well, cake! You’ll start by combining the creamy butter and sugars until they morph into fluffy perfection. Add those eggs one by one, for a texture nobody can resist. Don’t stress about perfection in mixing; just make sure everything’s combined nicely!
The best part? Tossing in those butterscotch chips and that crunchy nut-topped graham cracker layer caps off this delightful creation. Pro tip: Mix in a little love, and whatever nut you prefer—it’s your cake, after all!
How to Serve Butterscotch Crunch Cake
This cake stands proud on its own, but let’s make it even better! Slice it into generous squares and serve it warm, so the butterscotch chips ooze with warm, gooey glory. Drizzle with some caramel sauce for an extra sweet touch or scoop a dollop of ice cream on top. Imagine the textures: the soft cake, the crunch of nuts, and that creamy richness—heaven! 😍
How to Store Butterscotch Crunch Cake
Keep those leftovers! This cake will stay fresh in the fridge for about 4–5 days. You could even freeze it for up to three months if you want to save some for a later indulgence. To reheat, pop a piece in the microwave for 15-20 seconds—just enough to bring back that warm, soft texture!
Tips to Make Butterscotch Crunch Cake
- Use room temperature eggs for better mixing consistency.
- Swap out the nuts for your favorite dried fruits or chocolate chips if that’s more your jam!
- If you want extra height, try adding an extra 1/2 teaspoon of baking powder for a fluffier cake.
- Don’t skip mixing the nuts with the graham crackers; that added crunch is what makes it special!
Variation
Craving something a little different? Try using dark chocolate chips instead of butterscotch for a rich twist. You could also go for a vegan version by using flax eggs and a plant-based butter alternative. The world (or your kitchen) is your oyster!
FAQs
Can I make this cake ahead of time?
Absolutely! You can bake it a day or two in advance and store it in the fridge—just make sure to let it cool completely before wrapping it up!
Are there any ingredient substitutes?
Yes! If you’re out of brown sugar, you can mix granulated sugar with a bit of molasses to create a similar flavor. 😊
Can I freeze left-over cake?
Definitely! Slice it up, wrap each piece in plastic wrap, and store it in an airtight container for easy snacking later.
📌 Pin this recipe for your next cozy dinner night!
Butterscotch Crunch Cake
Ingredients
Cake Batter
- 1 cup unsalted butter Room temperature for best mixing consistency.
- 1 cup brown sugar
- 1 cup granulated sugar
- 4 large eggs Room temperature for better mixing consistency.
- 2 cups all-purpose flour
- 1 tsp baking powder For a fluffier cake, consider adding an extra 1/2 teaspoon.
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup butterscotch chips Can substitute with dark chocolate chips for a different flavor.
Topping
- 1 cup chopped nuts (e.g., pecans or walnuts) Use your favorite nuts.
- 1 cup crushed graham crackers Mix with nuts for added crunch.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the butterscotch chips and half of the chopped nuts.
- Pour the batter into the prepared pan and spread evenly.
Topping
- In a small bowl, mix the remaining chopped nuts with the crushed graham crackers and sprinkle on top of the cake batter.
Baking
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
Printable Recipe Card
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