Butterscotch Crunch Cake
A delightful cake with rich butterscotch flavors and a moist crumb, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Can be substituted with gluten-free flour.
- 1 cup brown sugar Adds richness and moisture.
- 1 cup granulated sugar Can adjust based on sweetness preference.
- 1 teaspoon baking powder Leavening agent for the cake.
- ½ teaspoon baking soda Helps cake rise.
- ¼ teaspoon salt Enhances flavor.
Wet Ingredients
- ½ cup unsalted butter, softened Use dairy-free margarine for a dairy-free version.
- 1 cup milk Almond or oat milk can be used for a dairy-free version.
- 2 large eggs Flax eggs can be used as a vegan alternative.
- 1 teaspoon vanilla extract Adds flavor.
Add-ins
- 1 cup butterscotch chips Can substitute with chocolate or caramel chips.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Gather and prepare all ingredients.
Mixing the Batter
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy (3-5 minutes).
- Add eggs one at a time, mixing well after each addition.
- Pour in milk and vanilla extract, stirring until well combined.
Combining Ingredients
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
- Fold in the butterscotch chips.
Baking
- Pour the batter into a greased and floured 9x13 inch baking pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week. For freezing, wrap tightly and thaw overnight.