Salted Butterscotch Cake

Layered butterscotch cake with a cross section missing, on a black cake stand with a butterscotch drip and frosting swirls on top.

Salted Butterscotch Cake

Incredibly fluffy butterscotch cake layers are filled with a salted butterscotch sauce & crushed pretzels for a subtle crunch, then covered in a creamy butterscotch frosting. This cake tastes like a frothy mug of butterbeer in cake form and it is truly the best cake you will ever have!

Course Dessert

Cuisine Dessert

Keyword Butterscotch Cake, Layer Cake, Butterbeer Cake

Prep Time 1 20

Cook Time 24

Servings + slices

Calories 1395kcal

Author Stephanie Simmons

Ingredients

For the Cake Layers

1 cup salted butter, at room temperature 2 sticks, 16 tbsp, or 226 grams
2 cups brown sugar, packed 426 grams
6 large egg whites, at room temperature
2 tsp vanilla extract
1 tbsp + 2 tsp butter extract
1 cup full fat sour cream, at room temperature 240 grams
1 and 1/2 cups cream soda, at room temperature Use a fresh bottle, not one that's been opened
3 and 1/2 cups cake flour, spooned & leveled 392 grams
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
two 3.4 ounce packages dry instant butterscotch pudding mix Don't use cook and serve
1 tbsp vegetable oil

For the Butterscotch Sauce

1 cup dark brown sugar, packed
1 cup salted butter 8 tbsp, 1 stick, or 113 grams
1 and 1/2 tsp vanilla extract
1 cup heavy cream
flaky sea salt

For the Butterscotch Cream Frosting

2 and 1/4 cups salted butter, at room temperature
7 ounces cream cheese, at room temperature
6 and 1/3 cups powdered sugar
two 3.4 ounce packages dry instant butterscotch pudding mix
1/4 cup cream soda, at room temperature
1 tbsp vanilla extract
pinch salt
1 cup crushed pretzels, for between the cake layers

Instructions

Prep: Preheat oven to 350° F. Grease & flour three 8-inch round cake pans.
Make the Cake Batter: In a medium bowl, whisk together the dry ingredients – flour, baking powder, baking soda, salt, and dry pudding mix. In a large bowl, cream the softened butter with a hand mixer until creamy, about 1 minute. Add the brown sugar and beat on high for 2 minutes, until light and fluffy. Add the egg whites in two additions, mixing on medium high speed between each for 45 seconds. The mixture will be very fluffy. Add the vanilla, butter extract, sour cream, and cream soda and mix until just combined. Slowly pour in the flour mixture with your mixer running on low speed, mixing just until there are a few streaks of flour left. Then, add the tbsp of vegetable oil, and mix just until it disappears into the batter. Use a spatula to fold in any remaining specks of flour to avoid over mixing.
Bake the Cake Layers: Divide the batter between your prepared pans, and bake for 23-25 minutes. A toothpick inserted into the center of the cakes will pull out moist crumbs, not wet batter. Let cakes cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Note: I prefer to bake two pans on the same rack at one time, then do the third one separately after that, for the most even bake.
Make the Butterscotch Sauce: Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar and heavy cream. Then, let the mixture come to a boil and let it boil for 5 minutes. Do not stir it at all during this time. When the time is up, remove from the heat and stir in the vanilla and a generous pinch of flaky sea salt (to taste). Transfer to a jar or bowl to cool completely before using.
Note: I don't recommend making this ahead - make it the day you plan to assemble your cake, and let it cool while you make the frosting and begin the cake assembly.
Make the Frosting: In a large bowl, cream together the butter and cream cheese for 2 minutes. Ad the powdered sugar, 2 cups at a time, mixing between each addition. (Save the last 1/3 cup to taste.) Add the cream soda, vanilla, and salt, and mix until just combined. Mix in the dry butterscotch pudding mix, then add the last 1/3 cup powdered sugar to taste.
Assemble the Cake: Place the first cake layer on a cake stand protected with wax paper strips, or a turntable (or even on the cake stand, on top of the turntable). (A turntable is the easiest!) Use a dab of frosting to secure the layer in place. Fill a piping bag fitted with a round tip with 1/2 cup of frosting.
Frost the first layer with 1 cup of frosting, spreading it evenly with an offset spatula. Pipe a border of frosting around the cake layer and fill with 1 cup of butterscotch sauce. Add 1/2 cup crushed pretzels. Place the second cake layer on top and spread the excess frosting peeking out between the layers to begin your crumb coat around the first two layers. Chill for 5-10 minutes to set things so the layers don't slide around. Repeat with the second layer. Add the final layer upside down (for a flat top!) and give the cake a thin layer of frosting on top and on the sides.Use a cake scraper to smooth out and remove excess frosting. This is your crumb coat, so don't fret if it isn't perfect. Pop the cake in the fridge for 30 minutes to set the frosting. Then, apply the remaining frosting, using the cake scraper to smooth the top and sides of the cake. Create a drip around the edge of the cake with the remaining butterscotch sauce - simply pour it slowly along the edge while turning the cake, and let it drip down.
Pipe extra frosting in swirls on top of the cake and decorate with gold sprinkles. Chill the entire cake in the fridge for 30 minutes, or longer if your frosting got soft while working with it (with plastic wrap or a cake lid).
Note: All tools mentioned here are named and linked in the "special tools" section of the post, just above the recipe card.
Serve + Store: Serve the cake once it's had at least 30 minutes in the fridge to set up. Slice and enjoy! Store leftovers in an airtight container in the fridge for 3-4 days. Press plastic wrap over the cut part of the cake to help preserve it, even if it's enclosed in a cake container.

Nutrition