BUTTERSCOTCH PECAN CAKE
INGREDIENTS
For the Cake:
2½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter (softened)
1¼ cups brown sugar (packed)
½ cup granulated sugar
4 eggs
1 tbsp vanilla extract
1 cup buttermilk
1½ cups chopped pecans (lightly toasted)
For the Butterscotch Frosting:
1 cup unsalted butter
1 cup brown sugar
¼ cup heavy cream
3–4 cups powdered sugar
1 tsp vanilla extract
Pinch of salt
For Garnish:
Extra pecans (halved or chopped)
Butterscotch sauce (optional drizzle)
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INSTRUCTIONS
1. Make the Cake:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugars until fluffy.
Add eggs one at a time, then vanilla.
Alternate adding dry ingredients and buttermilk. Mix just until combined.
Fold in toasted pecans.
Divide batter evenly into pans and bake 25–28 minutes. Let cool completely.
2. Prepare the Frosting:
In a saucepan, melt butter and brown sugar. Bring to a simmer for 2 mins.
Add cream and stir well. Remove from heat.
Let cool slightly, then beat in powdered sugar, vanilla, and salt until smooth and fluffy.
3. Assemble the Cake:
Place one cake layer down, spread a generous layer of butterscotch frosting.
Repeat with remaining layers.
Frost the top and sides, or go semi-naked style if preferred.
Top with whole pecans and drizzle with extra butterscotch.