Easy Butterscotch Cake
A delightful, moist cake with rich butterscotch flavor, perfect for any occasion.
Ingredients
For the cake
- 1 cup unsalted butter, softened Ensure butter is at room temperature
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour Weigh for best accuracy
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- 1 cup butterscotch chips Use high-quality for best flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing until just combined.
- Fold in the butterscotch chips gently.
- Divide the batter evenly between the prepared cake pans.
Baking
- Bake in the preheated oven for about 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before removing them from the pans to cool completely on wire racks.
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Notes
To serve, dust with powdered sugar or add a butterscotch glaze. Store in an airtight container for up to four days. Freezing is possible for up to three months.