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Salted Caramel Butterscotch Cake: A Decadent Delight with Layers of Flavor

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Salted Caramel Butterscotch Cake is one of those desserts that seems to embody pure indulgence. Whether you’re preparing it for a special occasion or simply craving something sweet, this cake has all the elements to captivate your senses. With its three moist cake layers, toasted pecans, creamy brown butter frosting, and generous drizzles of salted caramel sauce, this cake is a true masterpiece. Each bite is a harmonious blend of rich flavors, from the buttery butterscotch chips to the hint of salt in the caramel. The toasted pecans add a satisfying crunch, while the frosting, made from both unsalted and browned butter, delivers a creamy, nutty richness. Together, these components create a cake that is both decadent and delightful, with just the right balance of sweetness and savory depth. Let’s dive into how to make this show-stopping dessert.

Ingredients

Scale

For the Cake:

  • 2 cups pecans, toasted & divided: Pecans bring a delightful crunch and nutty flavor to the cake. Toasting them enhances their natural oils, deepening their flavor and giving them a slight smokiness. The toasted pecans will be folded into the batter, and some will be reserved for decorating the cake.
  • 1 box (15oz) white cake mix (Duncan Hines preferred): The cake mix serves as the base, ensuring the cake is light, fluffy, and easy to prepare. It provides a great foundation for the added flavors without requiring from-scratch baking.
  • 1 pkg (3.4 oz) instant butterscotch pudding: This ingredient is key to making the cake moist and rich. The pudding mix infuses the cake with a creamy, caramelized butterscotch flavor that elevates the entire dessert.
  • ½ cup packed light brown sugar: Brown sugar adds both moisture and a deep, caramel-like flavor to the cake. It balances out the sweetness of the cake mix and pudding mix, contributing to the rich taste of the finished product.
  • ½ cup (5 oz) butterscotch chips, melted: The melted butterscotch chips contribute a creamy, sweet flavor to the cake, infusing it with richness and a smooth texture.
  • 3 large eggs: Eggs help bind the ingredients together, contributing to the structure and moisture of the cake.
  • 1 cup (236ml) buttermilk (or milk): Buttermilk adds tenderness to the cake while providing a slight tang that balances out the sweetness of the other ingredients. It also helps the cake rise beautifully.
  • ½ cup (118ml) vegetable oil: Vegetable oil ensures the cake stays moist and tender.
  • ¾ cup (180g) sour cream: Sour cream adds richness to the cake and helps maintain its moisture, keeping each bite soft and flavorful.
  • 2 tablespoons (30ml) bourbon (optional): Bourbon adds a deep, warm flavor to the cake that complements the sweetness of the butterscotch. While optional, the bourbon gives the cake an extra layer of complexity. It can be omitted if desired.
  • 1 teaspoon (5ml) vanilla extract: Vanilla extract enhances the overall flavor profile, making the cake more aromatic and balanced.

For the Frosting:

  • ½ cup (113g) unsalted butter, browned: The browned butter creates a nutty, caramelized flavor that adds depth to the frosting. This component of the frosting is what makes it so indulgent and irresistible.
  • 1 ½ cups (339g) unsalted butter, room temperature: This butter serves as the base for the frosting, ensuring it’s creamy and easy to spread.
  • 7 cups (911g) powdered sugar: Powdered sugar provides the sweetness and the structure needed for the frosting. It also ensures the frosting has the perfect consistency to be spread on the cake layers.
  • 1–2 teaspoons (10ml) pure vanilla extract: A dash of vanilla enhances the sweetness of the frosting, adding a subtle depth of flavor that balances out the richness.
  • 1 tablespoon (15ml) heavy whipping cream or bourbon: The heavy whipping cream makes the frosting extra smooth and easy to spread. If you prefer, you can use bourbon to add an extra touch of flavor that complements the cake.
  • 1/8 teaspoon salt: A pinch of salt cuts through the sweetness of the frosting, making the flavor more complex and balanced.
  • ½ cup salted caramel sauce: The salted caramel sauce is what ties everything together. It’s drizzled over the finished cake, providing both a visually appealing touch and a rich, sweet, and salty flavor that enhances the entire dessert.

Instructions

  • Preheat the Oven and Prepare the Pans
    Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans. Line the bottom of each pan with parchment paper and grease the sides. This ensures that the cakes will come out of the pans easily once they’ve finished baking.
  • Toast the Pecans
    Spread the pecans in a single layer on a cookie sheet. Toast them in the oven for 5 to 8 minutes, or until they’re golden and fragrant. Keep an eye on them, as they can burn quickly. Once toasted, remove the pecans from the oven and let them cool before chopping them into smaller pieces. Set them aside for later use in the cake batter and for decorating the finished cake.
  • Melt the Butterscotch Chips
    In a small microwave-safe bowl, melt the butterscotch chips. Heat them in 30-second increments, stirring between each session until smooth. Set the melted butterscotch chips aside to cool before adding them to the batter.
  • Prepare the Cake Batter
    In a large mixing bowl, combine the white cake mix, instant butterscotch pudding, and light brown sugar. Stir to combine. Then, add the eggs, buttermilk, vegetable oil, sour cream, bourbon (if using), and vanilla extract. Mix on low speed to incorporate the ingredients. Once they’re mostly combined, add the melted butterscotch chips and toasted pecans, mixing until fully incorporated.
  • Bake the Cake Layers
    Divide the batter evenly between the three prepared cake pans. Bake at 350°F for 21-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once baked, remove the cakes from the oven and allow them to cool completely on a wire rack.
  • Brown the Butter for the Frosting
    To prepare the frosting, start by browning the unsalted butter. Place the butter in a small saucepan over medium heat. Allow the butter to melt and bubble, stirring occasionally. As it continues to cook, it will turn amber and release a nutty aroma. Once it reaches this stage, remove the butter from the heat and transfer it to a separate bowl to cool. Allow it to cool until it’s a soft, spreadable consistency. You can place it in the refrigerator or freezer to speed up the cooling process.
  • Make the Frosting
    In your mixer, beat the room-temperature unsalted butter with the paddle attachment for 3-4 minutes until light and fluffy. Then, add the browned butter and continue to beat until fully incorporated. Next, add 4 cups of powdered sugar and the vanilla extract, mixing on low speed until combined. Once incorporated, increase the speed and beat for 2 minutes. Add the remaining 3 cups of powdered sugar and the heavy cream (or bourbon), mixing on low speed until incorporated. Finally, beat on high speed for 1-2 minutes until the frosting is light, fluffy, and spreadable.
  • Assemble the Cake
    Once the cakes have cooled, use a cake leveler to trim the domes off the top of each cake, ensuring they are flat. Place a small dollop of frosting on your cake board and set the first layer of cake on top. Pipe a layer of frosting on top of the first cake layer, spreading it evenly with an offset spatula. Repeat this process for the second and third layers, using the frosting to sandwich each layer together.
  • Finish Frosting and Decorating
    Once the crumb coat has been applied and refrigerated, remove the cake from the fridge. Use the remaining frosting to cover the cake with a smooth, even layer. Press the remaining toasted pecans into the bottom edge of the cake for decoration. Just before serving, drizzle the salted caramel sauce over the top of the cake, allowing it to cascade down the sides.

Notes

  • Brown Butter: Be patient while browning the butter. Keep an eye on it, as it can quickly turn from golden to burnt. Stir it frequently and look for the amber color and nutty aroma.
  • Substitutions: If you don’t have bourbon, you can use extra vanilla extract or omit it entirely. If you’re looking for a gluten-free version, ensure that the cake mix and other ingredients are certified gluten-free.
  • Storage: Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days. The cake can also be frozen for up to 3 months. Be sure to wrap it tightly before freezing.

Find it online: https://susanrecipes.com/salted-caramel-butterscotch-cake-a-decadent-delight-with-layers-of-flavor/