Salted Caramel Butterscotch Cake: A Beginner’s Guide to Creating Decadent Layered Perfection

Baking a cake can be an incredibly satisfying experience, particularly when it’s a cake as luxurious and indulgent as Salted Caramel Butterscotch Cake. I vividly remember the first time I baked this cake. The smell of toasted pecans and the buttery, nutty aroma of the browned butter filled my kitchen, immediately making it feel like a celebration. As the layers came together, each one adding more depth and flavor, I could already tell that this was going to be a special dessert. When I served it, the reactions were everything I had hoped for—gasps of delight, smiles, and compliments from family and friends. It was an instant favorite. This cake is the perfect balance of sweetness and richness, and the combination of salted caramel and butterscotch makes it completely irresistible.

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If you’re new to baking and want to make a showstopper dessert that will impress your guests, look no further than this Salted Caramel Butterscotch Cake. Not only does it taste incredible, but it’s surprisingly easy to make, even for beginners. With a simple list of ingredients and easy-to-follow steps, you’ll be able to whip up this indulgent treat in no time. The addition of toasted pecans, a rich brown butter frosting, and a drizzle of salted caramel sauce will elevate your cake to the next level. This recipe will leave everyone coming back for more, and as a bonus, it’s the perfect cake for any celebration.

In this detailed guide, I’ll walk you through every step of the process, sharing tips, tricks, and advice along the way so that you can bake with confidence. Whether you’re new to the kitchen or a seasoned baker, you’ll find this Salted Caramel Butterscotch Cake recipe to be a perfect project to add to your baking repertoire. Let’s dive in!

Ingredients and Preparation

The key to any successful recipe is preparation, and it’s especially true for this cake. Before starting, gather all your ingredients and tools to ensure that you’re ready for each step. Here’s a rundown of everything you’ll need to create this decadent cake. It may look like there are quite a few ingredients, but each one adds a special touch that contributes to the overall flavor and texture.

For the Cake:

• 2 cups pecans, toasted & divided (these will provide crunch and nutty flavor to the cake)
• 1 box (15oz) white cake mix (Duncan Hines preferred for the best consistency)
• 1 pkg (3.4 oz) instant butterscotch pudding (this adds moisture and a rich flavor)
• ½ cup packed light brown sugar (for sweetness and depth)
• ½ cup (5 oz) butterscotch chips, melted (for an extra layer of butterscotch flavor)
• 3 large eggs (binds the cake together and adds structure)
• 1 cup (236ml) buttermilk (or milk—adds moisture and tenderness)
• ½ cup (118ml) vegetable oil (for moisture and softness)
• ¾ cup (180g) sour cream (adds moisture and richness)
• 2 tablespoons (30ml) bourbon (optional—adds a subtle warmth and depth)
• 1 teaspoon (5ml) vanilla extract (for a smooth, aromatic flavor)

For the Frosting:

• 1/2 cup (113g) unsalted butter, browned (adds a rich, nutty flavor)
• 1 1/2 cups (339g) unsalted butter, room temperature (makes the frosting light and fluffy)
• 7 cups (911g) powdered sugar (for a thick, smooth consistency)
• 1–2 teaspoons (10ml) pure vanilla extract (for depth of flavor)
• 1 tablespoon (15ml) heavy whipping cream or bourbon (to adjust the frosting consistency and flavor)
• 1/8 teaspoon salt (to balance the sweetness of the frosting)
• ½ cup salted caramel sauce (for drizzling on top for that signature salty-sweet finish)

Step-by-Step Instructions

Now that we have all the ingredients in place, let’s get started with the baking process. This is where the magic happens, and I’ll walk you through every step to ensure a smooth and enjoyable experience. Don’t worry if it’s your first time making a multi-layered cake; this guide will make it easy to follow, and I’ll include tips to help you troubleshoot along the way.

1. Preparing the Cake Layers:

Preheat your oven to 350°F (175°C) and prepare your three 8-inch round cake pans. Line the bottoms with parchment paper and grease the sides well. This ensures the cakes come out of the pans easily once they’re baked. You can also dust the pans lightly with flour, but parchment paper is usually the safest bet.

To toast the pecans, spread them on a cookie sheet and bake at 350°F for 5 to 8 minutes. Keep an eye on them to ensure they don’t burn. You’ll know they’re done when they’re lightly golden and fragrant. After they’re toasted, allow them to cool before chopping them into smaller pieces. Set them aside for later.

2. Mixing the Cake Batter:

Now it’s time to make the cake batter. In a small microwave-safe bowl, melt the butterscotch chips in 30-second intervals, stirring after each one. Once melted and smooth, set them aside to cool slightly.

In a large mixing bowl, combine the white cake mix, instant butterscotch pudding, and light brown sugar. Stir these dry ingredients together until they’re evenly mixed. Add the eggs, buttermilk, vegetable oil, sour cream, bourbon (if you’re using it), and vanilla extract to the dry ingredients. Start mixing on low speed to avoid splashing, then increase the speed as the ingredients start to incorporate.

Once the mixture is smooth, add the melted butterscotch chips and the chopped pecans. Continue mixing until everything is evenly combined. The batter should be thick and creamy.

3. Baking the Cake:

Divide the batter evenly between the three prepared cake pans. Place them in the preheated oven and bake for 21-25 minutes. To check if the cakes are done, insert a toothpick into the center of each cake. If it comes out clean or with just a few crumbs, the cakes are done. If it’s still wet, let them bake for another minute or two.

Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. This prevents the cakes from breaking apart when you remove them from the pans.

4. Making the Frosting:

While the cakes are cooling, you can start on the frosting. The first step is to brown the butter, which adds a wonderful nutty flavor to the frosting. In a small saucepan, cut the unsalted butter into pieces and melt it over medium heat. As the butter melts, it will begin to bubble. Keep stirring until the butter turns an amber color and gives off a nutty aroma. Once browned, remove it from the heat and let it cool until it’s a soft solid (you can speed up this process by placing it in the fridge or freezer).

Once the browned butter has cooled, beat the remaining room-temperature butter in a stand mixer with the paddle attachment for 3-4 minutes. The butter should become light and fluffy. Add the browned butter to the mixer and continue beating until it’s fully incorporated.

Add 4 cups of powdered sugar and the vanilla extract to the bowl, mixing on low speed until combined. Increase the speed to medium and beat for another minute. Add the remaining 3 cups of powdered sugar and the heavy cream (or bourbon). Mix on low speed until incorporated, then beat on high for 1-2 minutes until the frosting is light, fluffy, and spreadable.

5. Assembling the Cake:

Now that the cake layers and frosting are ready, it’s time to assemble the cake. Begin by leveling the tops of the cake layers with a cake leveler or a serrated knife. This ensures that the layers stack evenly.

Place a dollop of frosting on your cake board or plate and place the first cake layer on top of it. This helps anchor the cake and prevents it from sliding around. Using a piping bag or offset spatula, spread about 1 cup of frosting over the first layer. Smooth it out with the offset spatula, making sure to cover the edges.

Add the second cake layer on top and repeat the frosting process. Once the final layer is placed, invert it so that the bottom of the cake faces upward. This gives the top a nice flat surface.

Apply a thin “crumb coat” of frosting over the entire cake to seal in any loose crumbs. Use an offset spatula to smooth out the crumb coat, and refrigerate the cake for 15-20 minutes to let it set.

6. Final Touches:

After the crumb coat has set, it’s time to finish frosting the cake. Apply the remaining frosting over the top and sides of the cake, smoothing it out with the offset spatula. Once the cake is fully frosted, decorate the bottom edge with the remaining toasted pecans. Drizzle the salted caramel sauce over the top of the cake right before serving. The caramel will add a beautiful shine and a sweet, salty finish.

Beginner Tips and Notes

• Browning the butter can seem intimidating, but it’s simple once you understand the process. Just be patient and stir frequently as the butter heats up. It should take 5-7 minutes to achieve the perfect golden-brown color.
• For a dairy-free option, you can substitute the buttermilk with almond milk or oat milk and the butter with a dairy-free alternative. Make sure to choose a dairy-free caramel sauce for the topping.
• To make the cake ahead of time, you can bake the cake layers a day or two in advance. Just wrap them tightly in plastic wrap and store them in the fridge. Frosting can also be made in advance and stored in the fridge. Bring both the cake layers and frosting to room temperature before assembling.
• For a thicker frosting layer, simply double the frosting recipe. This is especially helpful if you plan to decorate the cake more elaborately.

Serving Suggestions

This Salted Caramel Butterscotch Cake is perfect for any special occasion. It’s rich enough to serve at birthdays, holidays, or even as a luxurious dessert for a dinner party. Serve it alongside a warm cup of coffee or a scoop of vanilla ice cream for an extra indulgent treat. The salted caramel sauce pairs beautifully with a glass of dessert wine, making it an excellent option for a sweet, sophisticated finish to any meal.

Conclusion

Baking this Salted Caramel Butterscotch Cake is an enjoyable and rewarding experience, and it’s sure to become a favorite in your baking repertoire. Whether you’re new to baking or an experienced baker, this cake’s easy-to-follow instructions and mouthwatering flavor combination will impress anyone who tastes it. From the fluffy, moist cake layers to the rich, nutty browned butter frosting and the sweet-salty caramel drizzle, this dessert is a showstopper. With this recipe, you’ll be able to bake a cake that’s both beautiful and delicious—a true crowd-pleaser. So go ahead, preheat that oven, and get ready to enjoy one of the best cakes you’ve ever made!