Butterscotch cake is one of my favorite desserts—moist, rich, and layered with a true old-fashioned butterscotch flavor. It’s perfect for birthdays, holidays, or any time you want a cake that stands out, and the butterscotch frosting makes each bite creamy and irresistible.
Quick Facts
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Prep time: 10 minutes
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Cooking time: 30 minutes
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Total time: 40 minutes
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Servings: 12–16 slices
Why You’ll Love This Recipe
You’ll love this butterscotch cake because it’s easy to make and has a deep caramel flavor from brown sugar and butterscotch chips. The frosting is sweet and smooth, creating a dessert that feels special but won’t keep you in the kitchen all day. Every bite is soft and comforting, making it a family favorite.
Ingredients You’ll Need
For the Cake
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2½ cups all-purpose flour
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1 tablespoon baking powder + ½ teaspoon
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½ teaspoon salt
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¾ cup unsalted butter
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1½ cups dark brown sugar, packed
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3 tablespoons oil
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2 teaspoons vanilla extract
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4 large eggs
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1¼ cups whole milk
For the Butterscotch Frosting
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1 cup butterscotch chips
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2 tablespoons butter
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3 cups powdered sugar
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5 tablespoons milk
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1 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Prepare and Bake the Cake
I grease a 9×13 pan and preheat the oven to 350°F (175°C). In one bowl, I whisk flour, baking powder, and salt. In another bowl, I beat butter, brown sugar, and oil until fluffy, then add eggs and vanilla. I mix in the milk until smooth, then add the dry ingredients just until combined. I pour the batter into the pan and bake for about 30 minutes, until a toothpick comes out clean. I let the cake cool completely on a rack.
Step 2: Prepare the Frosting
In a microwave-safe bowl, I melt the butterscotch chips with butter. In a mixer, I add milk and powdered sugar, then mix in the melted chips and vanilla. I whip until smooth and creamy.
Step 3: Frost and Serve
Once the cake is cool, I spread the frosting over the top. You can decorate with extra chips, nuts, or drizzle with caramel sauce. Slice and serve for an easy treat everyone will love.
Tips for Customization
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Add chopped pecans or walnuts for crunch.
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Bake as cupcakes for individual servings.
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Add a pinch of cinnamon to the batter for warmth.
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Drizzle with salted caramel sauce or layer with whipped cream.
Serving Suggestions
I love serving butterscotch cake with coffee, tea, or a scoop of vanilla ice cream. It makes a great centerpiece for parties and holiday gatherings, and leftovers taste amazing the next day as a sweet breakfast.
Nutritional Info (Per Serving)
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Calories: about 310
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Protein: 4g
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Fat: 12g
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Carbohydrates: 48g
FAQs About Butterscotch Cake
Can I make this cake eggless?
Yes, use ½ cup thick yogurt and 1 tablespoon vinegar for each two eggs (see web sources for eggless versions).
Can I freeze leftovers?
Sure! Slice and wrap the cake tightly, then store for up to 2 months.
What’s the best way to reheat?
To refresh a slice, microwave for 10–15 seconds. The frosting gets even creamier!
This butterscotch cake is moist, tender, and loaded with true butterscotch flavor. It’s a dreamy dessert that brings smiles to every table and keeps friends asking for the recipe
