Description
This Butterscotch Pecan Cake is a decadent dessert filled with rich butterscotch flavor and crunchy toasted pecans. The perfect balance of sweetness and nuttiness in every bite, this cake is perfect for any special occasion or as a sweet treat to enjoy anytime!
Ingredients
Scale
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup butterscotch chips
- 1/2 cup toasted pecans, chopped
For the Butterscotch Frosting:
- 1/2 cup unsalted butter
- 1/2 cup packed brown sugar
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
Instructions
- Prepare the Oven and Pan:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Make the Cake:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the butterscotch chips and chopped toasted pecans.
- Bake the Cake:
- Pour the batter into the prepared cake pan and spread it out evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Butterscotch Frosting:
- In a saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream, bringing it to a gentle simmer. Cook for 2-3 minutes, stirring constantly, until the mixture thickens slightly.
- Remove from heat and stir in the vanilla extract. Let it cool for about 10 minutes, then gradually add the powdered sugar, whisking until smooth and creamy.
- Frost the Cake:
- Once the cake has completely cooled, spread the butterscotch frosting evenly over the top of the cake. Optionally, garnish with extra toasted pecans for added texture and flavor.
- Serve:
- Slice and enjoy! This cake is best served at room temperature.
Notes
- You can substitute the butterscotch chips with white chocolate chips for a different flavor.
- If you want to make this a layered cake, simply double the cake ingredients and bake two layers, then stack them with frosting in between.
- For a richer flavor, you can add 1/4 teaspoon of espresso powder to the cake batter.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 10 servings)
- Calories: 320
- Sugar: 32g
- Sodium: 120mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg