Butterscotch Cake

Butterscotch Cake Recipe

Moist cake, covered in butterscotch icing, dripping with a rich, butterscotch ganaché that will make your mouth water.
Skill Level: None
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Step 1

Preheat oven to 325°F. Prepare Easy Layers! 6 in. Cake Pan Set with vegetable pan spray.

In large bowl, stir together flour, baking powder and salt.

In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs one at a time, mixing well after each. Add vanilla; mix well. Add flour mixture alternately with milk, beating until just combined. Divide evenly into pans.

Bake 19-22 minutes, or until toothpick inserted in center of cakes comes out clean. Cool in pan on cooling grid 5 minutes. Remove from pans; cool completely on grid.

For ganache, combine butterscotch chips, cream, and ¼ teaspoon salt. Microwave at half (50%) power 1 minute; stir. Microwave on 50% power in 30-second intervals, stirring between each, until chips are almost melted. Stir thoroughly until mixture is smooth. Cool slightly. In large bowl, beat butter and shortening with electric mixer. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. Add 2/3 cup cooled butterscotch ganache and beat until well combined. Reserve 1-3/4 cups icing. Stir 1/4 cup mini chocolate chips into remaining icing.

To assemble, cut the crowns off of each cake layer. Place first layer on serving plate. Spread ¼ of icing with chocolate chips to edge; top with second layer. Continue with remaining cake layers and icing. Ice top layer and sides of cake with reserved 1-3/4 cups plain icing. Refrigerate until icing is firm, about 20-30 minutes. Microwave remaining 2/3 cup butterscotch ganache on 50% power for 15-20 seconds, or until just warm. Pour over top of chilled cake, spreading to edges and allowing to run down sides. Sprinkle additional mini chocolate chips on top. Refrigerate at least 5 minutes before cutting.

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Icing and Ganaché

Icing and Ganaché

heavy whipping cream

1/2 cup heavy whipping cream

solid vegetable shortening

1/2 cup solid vegetable shortening

confectioners' sugar

3 cups confectioners' sugar

mini chocolate chips

1/4 cup mini chocolate chips (+ additional for garnish)

all-purpose flour

2-1/2 cups all-purpose flour

baking powder

2 teaspoons baking powder

pinch of salt

1 teaspoon pinch of salt

Softened butter

3/4 cup (1-1/2 sticks) Softened butter

firmly packed dark brown sugar

1 cup firmly packed dark brown sugar


3 Eggs


1 cup milk

butterscotch chips

(1) 11oz package butterscotch chips

heavy whipping cream

heavy whipping cream

solid vegetable shortening

solid vegetable shortening

Confectioners’ Sugar

3 cups Confectioners’ Sugar

mini chocolate chips

1/4 cup mini chocolate chips (plus additional for garnish)




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Butterscotch Cake is rated 3.0 out of 5 by 6.
Rated 1 out of 5 by from Missing ingredients Made this for a friends birthday. My printed copy which is a replica of yours had 2 tsp of salt instead of one and omitted the baking powder altogether in the ingrediends. It was noted under Instructions step one. I figured something was wrong after I had the batter in the pans, thinking there was no rising agent so I reviewed the recipe to where it was listed and did not find it. I put the batter back in the bowl and added it with a little more sugar to cut the salt. Needless to say, it did not turn out. Not sure if I will ever try this again.
Date published: 2016-02-22
Rated 5 out of 5 by from Super simple this is one of the best cakes i've made.. but i've substituted the heavy cream with milk (it was a mistake) but it turned out just as good.. i also used vanilla frosting instead of the buttercream..
Date published: 2015-12-08
Rated 5 out of 5 by from Loved this cake I made this cake for Thanksgiving, and my family loved it! I used two Wilton 8x2 inch pans instead of the Easy Layers pans, and split the cakes, so I had 4 layers. I still had plenty of icing and ganache. Instead of mixing the chocolate chips into the icing for the layers, I just sprinkled some onto the icing in between layers.
Date published: 2015-12-03
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