Description
This golden beauty is packed with cozy, buttery flavor and a perfect crunch in every bite! Moist brown sugar cake layers are sandwiched with butterscotch Swiss meringue frosting, gooey butterscotch drizzle, and homemade brown sugar toffee crunch. Topped with pecans and more toffee bits, it’s the ultimate cake for butterscotch lovers and festive gatherings!
Ingredients
Brown Sugar Cake Layers:
• 3 cups all-purpose flour
• 1½ cups granulated sugar
• 1½ cups light brown sugar
• 2½ tsp baking powder
• 1 tsp fine salt
• ½ cup unsalted butter, room temp
• 4 large eggs
• 1 cup sour cream
• ½ cup buttermilk
• ½ cup vegetable oil
• 1 tsp vanilla extract
Butterscotch Sauce:
• ½ cup unsalted butter
• 1 cup dark brown sugar
• 1 cup heavy cream
• 1 tsp fine salt
• 1 tsp vanilla extract
Butterscotch Toffee Crunch:
• ½ cup unsalted butter
• 1 cup light brown sugar
• 1 tsp fine salt
Butterscotch Swiss Meringue Frosting:
• 8 large egg whites
• 2½ cups granulated sugar
• 2 cups unsalted butter
• ½ cup butterscotch sauce
• 2 tsp vanilla extract
• ½ tsp fine salt
Optional Filling:
• 1 cup toasted pecans, finely chopped
Instructions
1️⃣ Bake Cake Layers:
• Preheat oven to 350°F and prepare three 8″ pans.
• Mix dry ingredients in a stand mixer. Add butter until crumbly.
• In a separate bowl, whisk wet ingredients.
• Combine wet and dry, mix well. Divide into pans and bake 32–35 min.
• Cool and level layers.
2️⃣ Make Butterscotch Sauce:
• Simmer butter, brown sugar, cream, and salt. Boil 4–5 min.
• Remove from heat, stir in vanilla, and cool in fridge.
3️⃣ Make Toffee Crunch:
• Melt butter and brown sugar with salt. Cook to 295°F.
• Pour on baking sheet, cool, and crush into bits.
4️⃣ Make Frosting:
• Heat egg whites and sugar over simmering water to 160°F.
• Whip to stiff peaks, then slowly add butter.
• Mix in cooled butterscotch sauce, vanilla, and salt.
5️⃣ Assemble the Cake:
• Layer cake with frosting, drizzle butterscotch, and sprinkle toffee + pecans between each layer.
• Chill for 10 min, then frost and decorate with extra crunch on top.
Notes
-
Make Ahead Tips:
The cake layers, butterscotch sauce, and toffee crunch can be made 1–2 days in advance. Store cake layers tightly wrapped at room temperature, and refrigerate the sauce and crunch in airtight containers. Assemble the day of serving for optimal texture. -
Storage:
Store the fully assembled cake in the fridge for up to 3 days. Let it sit at room temperature for 30–45 minutes before serving. For longer storage, freeze individual slices wrapped tightly in plastic and foil for up to 2 months. -
Shortcut Option:
You can use a butter or yellow box cake mix as a base. Add ½ cup of brown sugar to the mix to enhance the butterscotch flavor. Homemade frosting and toffee still make it feel special. -
Flavor Variations:
Try adding 1 tablespoon of bourbon to the butterscotch sauce for an adult twist. You can also mix mini chocolate chips or candied ginger into the frosting for added flavor and texture. -
Frosting Fix Tip:
If your Swiss meringue buttercream looks curdled, keep whipping — it usually comes together after 2–3 more minutes. If it’s too soft, chill the bowl for 10 minutes and try again. -
Serving Suggestion:
Serve with a scoop of vanilla bean ice cream or fresh whipped cream for an extra-indulgent dessert experience.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 540 kcal
- Sugar: 48g
- Sodium: 220mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 61g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
Keywords: Layer Cakes, Butterscotch Recipes, Swiss Meringue Frosting, Holiday Dessert Ideas, Celebration Cakes, Brown Sugar Cakes, Toffee Crunch Toppings, Bakery-Style Bakes, Cake with Texture, Showstopper Recipes