Butterscotch Crunch Cake
This Butterscotch Crunch Cake features a moist yellow cake base topped with a rich, glossy butterscotch glaze and a crunchy toffee and granola topping for irresistible texture and flavor.
Equipment
- 1 baking dish 23x33 cm, greased and floured
- 1 large mixing bowl
- 1 electric mixer
- 1 small saucepan
- 1 fork or skewer for poking cake
- 1 Offset spatula
Ingredients
- 3 cups yellow cake mix 430 g
- 1 packet instant butterscotch pudding mix 96 g
- 4 large eggs
- 1 cup whole milk 240 ml
- 1/2 cup vegetable oil 120 ml
- 1 teaspoon vanilla extract
- 1 cup butterscotch chips 170 g
- 1/2 cup heavy cream 120 ml
- 2 tablespoons unsalted butter 28 g
- 1 cup toffee bits or crushed toffee candy 160 g
- 3/4 cup chopped butterscotch chips 130 g
- 1/2 cup crushed granola or crispy cereal 50 g
Instructions
- Preheat oven to 350°F (175°C). Grease and lightly flour a 23x33 cm baking dish.
- In a large bowl, combine yellow cake mix and instant butterscotch pudding mix.
- Add eggs, whole milk, vegetable oil, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes until smooth.
- Pour batter into prepared baking dish and smooth the surface.
- Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 15 minutes.
- In a small saucepan over medium-low heat, melt butterscotch chips with heavy cream and butter, stirring until smooth and glossy.
- Remove glaze from heat and let thicken for 3 minutes.
- While cake is warm, poke holes across the surface with a fork or skewer.
- Pour warm glaze evenly over cake, spreading with an offset spatula.
- Top with toffee bits, chopped butterscotch chips, and crushed granola. Press gently into glaze.
- Let cake rest for at least 30 minutes to set before serving.
Notes
- Add a pinch of salt to the glaze for richer flavor.
- Store in an airtight container up to 3 days.
- Serve with vanilla ice cream for extra indulgence.