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–+ servings
A plate with a slice of Butterscotch Cake on it.
5 from 1 vote
Created by: Stefanie

Butterscotch Cake


Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour
12
Our cake mix butterscotch cake is full of flavor, layered for a special occasion, and is covered with our creamy butterscotch frosting that you can't get enough of!
12

Ingredients

Cake Ingredients:

  • 1 - 15.25 oz. box yellow cake mix
  • 3.4 ounces instant butterscotch pudding sugar-free pudding can be substituted (1 Oz.)
  • 3 large eggs room temperature
  • ½ cup vegetable oil
  • 1 cup whole milk

Frosting Ingredients:

  • 2 cups unsalted butter softened (4 sticks)
  • 5 cups powdered sugar
  • 1 - 12 oz. jar butterscotch
  • 3 tablespoons milk or cream
  • Additional butterscotch for decorating optional
  • Butterscotch chips for decorating optional

Instructions

Cupcake Instructions:

  • Preheat the oven to 350°F. Line three 8-inch cake pans with parchment paper and spray with nonstick baking spray.
  • In a large mixing bowl beat together cake mix, instant pudding, eggs, oil, and milk until fully combined.
  • Divide the batter evenly between the three prepared cake pans.
  • Bake for 20 minutes or until a toothpick inserted in the center of the cakes comes out dry or with a few moist crumbs.
  • Allow cakes to cool completely.

Frosting Instructions:

  • Beat butter until fluffy.
  • Add the jar of butterscotch, beating the mixture and scraping the bottom of the bowl to fully combine.
  • Add the powdered sugar, half at a time, and beat until incorporated.
  • Add milk or cream and beat the frosting on high speed for 2-3 minutes until fluffy.
  • Assembly Instructions:
  • Level the tops of each cake layer as needed.
  • Place the first layer of cake on a serving platter or cake stand. Mound some of the frosting on the cake layer and spread to form an even layer across the cake.
  • Stack the second layer on top of the first and top that with another layer of frosting. Stack the final layer of cake on top and then frost the full cake with the remaining frosting.
  • Decorate as you please. We drizzled some additional butterscotch sauce around the perimeter of the cake, allowing some drips around the cake.
  • Use a piping bag and large star tip to make pretty swirls of frosting on top of the cake and sprinkle with butterscotch chips, if desired.

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Notes


Storage:
Keep leftover cake slices in an airtight container in the refrigerator up to 1 week or in the freezer for 2 months. If you don't want finish slicing it, you can also store it in a cake carrier. 
Notes:
Use a thick butterscotch sauce if you want drips down the sides. Some store bought sauces are thin, but can still be used to drizzle. 
The frosting recipe makes enough to decorate and fill a 3 layer cake. 
If using sugar free pudding, those come in 1 oz. packets, only use one even though regular instant pudding is 3.4 oz.

Nutrition

Calories: 748kcal | Carbohydrates: 74g | Protein: 3g | Fat: 50g | Saturated Fat: 29g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 86mg | Potassium: 86mg | Fiber: 0.03g | Sugar: 72g | Vitamin A: 1045IU | Vitamin C: 0.04mg | Calcium: 64mg | Iron: 0.3mg

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