Introduction

This incredible butterscotch cake is a rich, moist dessert perfect for any occasion. With its tender crumb and luscious butterscotch frosting, it’s sure to become a family favorite.

A close-up of a single square piece of cake on a white plate, resting on a white marbled surface. The cake shows two layers: the bottom layer is light brown and crumbly with a soft texture, while the top layer is a smooth, thick, light tan frosting spread evenly with slight swirls. Some crumbs are scattered near the cake on the plate, adding a natural, slightly imperfect touch. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2½ cups all purpose flour
1 tablespoon baking powder plus ½ teaspoon
½ teaspoon salt
¾ cup unsalted butter
1½ cups dark brown sugar, packed
3 tablespoons canola oil
2 teaspoons vanilla extract
4 large eggs
1¼ cups whole milk
1 cup butterscotch chips
2 tablespoons butter
3 cups powdered sugar
5 tablespoons milk

Instructions

Step 1: Preheat the oven to 350°F and prepare a sheet pan by greasing the bottom and sides with baking spray.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a large bowl or stand mixer, beat the butter, dark brown sugar, and canola oil until light and fluffy, about 3-4 minutes.
Step 4: Add the eggs one at a time along with the vanilla extract, mixing until combined.
Step 5: Pour in the milk and blend gently to combine.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing until just smooth. Avoid overmixing.
Step 7: Pour the batter into the prepared pan. For a thinner sheet cake, bake for 15 to 20 minutes using the toothpick test to check doneness. If using a 9×13-inch pan, bake for about 30 minutes until a toothpick inserted in the center comes out clean.
Step 8: Remove the cake from the oven and transfer it to a wire rack to cool completely.
Step 9: To prepare the butterscotch frosting, melt the butterscotch chips and butter together in a microwave-safe bowl. Heat for one minute, then melt in 10-second increments to avoid burning.
Step 10: Transfer the melted mixture to a large bowl or stand mixer. Gradually add powdered sugar and milk, alternating between the two, until the frosting is smooth and well combined.
Step 11: Spread the frosting evenly over the cooled cake.

Tips & Variations

Use whole milk for a richer texture, but you can substitute with 2% or plant-based milk if needed.
For extra flavor, add a pinch of cinnamon or nutmeg to the dry ingredients.
If you prefer, swap the butterscotch frosting for a simple cream cheese frosting for a different twist.
Make mini cupcakes using this batter for easy, single-serving treats—bake for about 15 minutes.

Storage

Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving. Reheat slices gently in the microwave for a warm treat.

How to Serve

A close-up of a small square slice of cake on a white plate, featuring two layers: a bottom layer of soft, light brown crumbly cake, and a top layer of smooth, creamy light brown frosting. There are a few crumbs scattered around the cake on the plate, and the background is a white marbled texture. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but omit or reduce the additional salt in the recipe to avoid the cake becoming too salty.

What’s the best way to check if the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is fully baked. If there’s wet batter on the toothpick, bake a few minutes longer and test again.