Butterscotch Crunch Cake Dessert
Butterscotch Crunch Cake Dessert is a delightful cake topped with a rich butterscotch glaze and crunchy toppings, making it a perfect treat for any occasion.ezstandalone.cmd.push(function { ezstandalone.showAds(147); });
Ingredients
Scale
- 430 g yellow cake mix
- 96 g instant butterscotch pudding mix
- 4 large eggs
- 240 ml whole milk
- 120 ml vegetable oil
- 1 teaspoon vanilla extract
- 170 g butterscotch chips
- 120 ml heavy cream
- 28 g unsalted butter
- 160 g toffee bits or crushed toffee candy
- 130 g butterscotch chips, chopped
- 50 g crushed granola or crispy cereal
Instructions
- Preheat oven to 175°C. Grease and lightly flour a 23×33 cm baking dish to prevent sticking.
- In a large mixing 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 the batter is smooth and well combined.
- Pour the batter into the prepared baking dish and smooth the surface. Bake for 2832 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 15 minutes.
- In a small saucepan over medium-low heat, combine butterscotch chips, heavy cream, and unsalted butter. Stir constantly until fully melted and the mixture is smooth and glossy, about 56 minutes. Remove from heat and let sit for 3 minutes to thicken.
- While cake is warm, poke small holes across the surface using a fork or skewer. Pour the slightly cooled but warm glaze over the cake, spreading evenly with an offset spatula.
- Evenly distribute toffee bits, chopped butterscotch chips, and crushed granola or cereal over the glaze. Gently press the topping into the glaze to help it adhere.
- Allow the cake to rest for at least 30 minutes before serving to set the glaze and topping.
Notes
Ensure the cake is fully cooled before applying the glaze for best results.
Store leftover cake in an airtight container at room temperature for up to 3 days.
Nutrition
- Calories: 350
- Sugar: 20 g
- Protein: 4 g
Find it online: https://ingredientidea.com/butterscotch-crunch-cake-dessert-2/