Best Easy Butterscotch Pound Cake Recipes

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ULTIMATE BUTTERSCOTCH CAKE



Ultimate Butterscotch Cake image

This Butterscotch Cake is a moist, from-scratch brown sugar cake topped with butterscotch buttercream made with melted butterscotch chips! The cake is covered in even more butterscotch chips!

Provided by Life, Love and Sugar

Categories     Dessert

Time 1h55m

Number Of Ingredients 16

2 1/2 cups (325g) all purpose flour
3.4 oz butterscotch instant pudding mix
3 1/2 tsp baking powder
1/2 tsp salt
3/4 cup (168g) unsalted butter, room temperature
1 1/2 cups (337g) packed light brown sugar
3 tbsp vegetable oil
1 tsp vanilla extract
4 large eggs
1 1/4 cups (300ml) milk
1 1/4 cups (280g) unsalted butter, room temperature
11 oz butterscotch chips, melted
6 1/4 cups (719g) powdered sugar
1/2 tsp salt
1/2 cup (120ml) milk or cream
12-14 oz butterscotch chips, for decorating

Steps:

  • Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C). 2
  • . Combine the flour, pudding mix, baking powder and salt in a medium sized bowl and set aside.
  • . Add the butter, brown sugar and vegetable oil to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
  • . Add the eggs and vanilla extract and mix until completely combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  • . Add half of the dry ingredients to the batter and mix until mostly combined.
  • . Add the milk and mix until well combined. The batter will look a little curdled, but that's ok. 7.
  • Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter. 8.
  • Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs. 9.
  • Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely. 10
  • To make the butterscotch frosting, add the butter to a large mixer bowl and beat until smooth. 11
  • Slowly add the melted butterscotch chips and mix until well combined. 12
  • Add about half of the powdered sugar, the salt and half of the milk or cream and mix until well combined. 13
  • Add the remaining powdered sugar and mix until smooth. 14
  • Add the remaining milk or cream as needed to get the right consistency of frosting. Set frosting aside. 15
  • To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they're flat, if needed. The cakes should be pretty flat already. Place the first cake on a serving plate or a cardboard cake round. 16.
  • pread about 1 cup of frosting into an even layer on top of the cake. 17.
  • dd the second layer of cake on top of the frosting. 18.
  • dd another cup of frosting on top of the cake and spread into an even layer. 19.
  • op the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed. 20.
  • ress butterscotch chips into the sides of the cake immediately after frosting it. 21.
  • se the remaining frosting to pipe shells around the border of the cake. 22.
  • tore cake in an airtight carrier. Cake is best when eaten within 3-4 days.

Nutrition Facts : ServingSize 1 Slice, Calories 806 calories, Sugar 99 g, Sodium 461.9 mg, Fat 33.3 g, SaturatedFat 20.6 g, TransFat 0 g, Carbohydrate 123.3 g, Fiber 0.7 g, Protein 6.9 g, Cholesterol 132 mg

BUTTERSCOTCH POUND CAKE



Butterscotch Pound Cake image

Very rich buttery cake that is perfect for any occasion. This cake will melt in your mouth! Great with coffee.

Provided by terilk1

Categories     Desserts     Cakes     Bundt Cake Recipes

Time 2h20m

Yield 16

Number Of Ingredients 9

1 ½ cups pecans, chopped
1 (6 ounce) package butterscotch chips
3 cups all-purpose flour, divided
3 cups white sugar
1 (8 ounce) package cream cheese, softened
1 cup butter
¼ cup shortening (such as Crisco®)
1 teaspoon vanilla extract
6 eggs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt ®).
  • Mix pecans, butterscotch chips, and 2 tablespoons flour in a bowl until coated.
  • Beat sugar, cream cheese, butter, shortening, and vanilla extract together in a large bowl with an electric mixer until light and fluffy.
  • Alternate mixing 1 egg and 1/2 cup of remaining flour at a time into the butter mixture, beating well after each addition to form a smooth batter. Fold in coated butterscotch chips and pecans to incorporate. Pour batter into tube pan.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours.
  • Cool in the pan for 20 minutes before removing to cool on a wire rack. Cool completely before slicing.

Nutrition Facts : Calories 573.3 calories, Carbohydrate 64.1 g, Cholesterol 115.7 mg, Fat 32.7 g, Fiber 1.7 g, Protein 7 g, SaturatedFat 15.1 g, Sodium 161 mg, Sugar 44.9 g

BUTTERSCOTCH CAKE



Butterscotch Cake image

I get lots of compliments and recipe requests whenever I make this eye-catching cake. The filling is similar to German chocolate cake. -Judy Lamon, Louisville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 22

2/3 cup butterscotch chips
1/4 cup water
1/2 cup shortening
3/4 cup sugar
3/4 cup packed brown sugar
3 large eggs, room temperature
2-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
FILLING/TOPPING:
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup evaporated milk
1/3 cup water
1 large egg yolk, lightly beaten
1/3 cup butterscotch chips
2 tablespoons butter
1 cup pecans, chopped
1 cup sweetened shredded coconut
2 to 3 cups buttercream frosting

Steps:

  • Preheat oven to 375°. Line 2 greased 9-in. round baking pans with waxed paper; set aside. In a microwave, melt butterscotch chips with 1/4 cup water at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature., In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in butterscotch mixture. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk just until combined., Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large saucepan, combine sugar and cornstarch. Stir in evaporated milk and water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Gently stir in chips and butter. Stir in pecans and coconut. Cool to room temperature without stirring., Place 1 cake layer on a serving plate; spread with half of the filling. Top with second layer and remaining filling. Frost sides with buttercream frosting. Store in the refrigerator.

Nutrition Facts : Calories 765 calories, Fat 36g fat (15g saturated fat), Cholesterol 81mg cholesterol, Sodium 422mg sodium, Carbohydrate 103g carbohydrate (79g sugars, Fiber 2g fiber), Protein 7g protein.

BUTTERSCOTCH POUND CAKE



Butterscotch Pound Cake image

I used a doctored cake mix recipe and added butterscotch pudding as an experiment. Turned out yummy!

Provided by Pam-I-Am

Categories     Dessert

Time 1h

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 5

18 ounces yellow cake mix
3 ounces instant butterscotch pudding mix
4 eggs
1/3 cup canola oil
1 cup water

Steps:

  • Place cake mix in a large bowl.
  • Add butterscotch pudding mix.
  • Add 4 eggs, oil and water.
  • Mix with beaters until smooth.
  • Pour into a bundt pan or two loaf pans.
  • Bake at 350 degrees for 45-50 minutes or until a toothpick comes out clean.

EASY BUTTERSCOTCH CAKE



Easy Butterscotch Cake image

Make and share this Easy Butterscotch Cake recipe from Food.com.

Provided by GoldsmithLissa

Categories     < 60 Mins

Time 40m

Yield 12 serving(s)

Number Of Ingredients 11

1 1/4 cups water
2/3 cup butterscotch chips
layer-size 2-layer-size yellow cake mix
3 eggs
1/3 cup cooking oil
1/8 teaspoon ground cinnamon
8 ounces cream cheese, softened
2 cups powdered sugar, sifted
1/3 cup butterscotch chips (melted and cooled)
1 tablespoon lemon juice
1/8 teaspoon cinnamon

Steps:

  • In a small saucepan, heat water and the butterscotch-flavored pieces together until the pieces are just melted. Cool for about 10 minutes. Grease and flour two 8x1-1/2-inch round baking pans or two 9x1-1/2-inch round baking pans. Set the pans aside.
  • In a large bowl, combine cake mix, eggs, oil, cinnamon, and butterscotch mixture. Beat with electric mixer, as directed for cake mix. Pour batter into prepared pans.
  • Bake in a 350 degree F oven for about 25 minutes for 9-inch layers or 35 minutes for 8-inch layers or until a toothpick inserted near centers comes out clean. Cool on wire racks for 10 minutes. Remove cakes from pans. Cool completely on wire racks before frosting.
  • Frosting: In a large bowl, combine all ingredients. Beat in enough additional powdered sugar (about 1 cup) to make the frosting spreadable.
  • Place 1 cake layer on a serving plate. Spread top with some of the Butterscotch Frosting. Place second layer on top. Spread side and top of cake with frosting. Store in refrigerator.

BUTTERSCOTCH POUND CAKE



Butterscotch Pound Cake image

This recipe was given to me by my Aunt Sue. My family loves it. It is easy to make and delicious!

Provided by Virginia (Ginger) Dean

Categories     Cakes

Time 2h35m

Number Of Ingredients 9

2 1/4 c sugar
1 c butter, softened
8 oz cream cheese, softened
6 eggs
2 1/2 c all purpose flour
1/2 tsp salt
1 Tbsp vanilla extract
1 c chopped pecans
16 oz butterscotch morsels

Steps:

  • 1. Using a mixer, cream sugar, butter, and softened cream cheese.
  • 2. Add eggs, one at a time, beating well after each one is added.
  • 3. Sift together flour and salt and gradually add to creamed mixture, beating well; add vanilla.
  • 4. Fold in pecans and butterscotch morsels.
  • 5. The recipe says to use a well greased Bundt or tube pan. I just spray my pan with Pam® for baking and it works great. Bake at 325 degrees for 20 minutes. Lower oven heat to 300 degrees and bake for an additional 1 1/2 hours.
  • 6. Allow to cool in pan for 10 minutes before removing cake to a plate. Enjoy!

BUTTERSCOTCH POUND CAKE



Butterscotch Pound Cake image

Make and share this Butterscotch Pound Cake recipe from Food.com.

Provided by susan

Categories     Dessert

Time 1h25m

Yield 1 Bundt cake

Number Of Ingredients 8

1 cup butterscotch chips
2 tablespoons instant coffee
1/4 cup water
1 cup butter, softened
1 1/2 cups sugar
3 cups self-rising flour
3/4 cup buttermilk
4 eggs

Steps:

  • Melt together in top of a double boiler the morsels, instant coffee, and water.
  • Cream together butter and sugar; blend into the butterscotch mixture.
  • Add flour alternately with the buttermilk to the creamed mixture.
  • Add eggs, one at a time, beating well after each addition.
  • Turn into a well-greased and floured Bundt pan or a tube pan.
  • Bake at 350 degrees for 55-60 minutes.
  • Cool for 15 minutes before removing from pan.

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