Description

This Butterscotch Crunch Cake is a decadent, moist dessert featuring a tender buttermilk cake base enhanced with rich brown sugar and vanilla. It’s topped with a delightful crunchy layer of roasted pecans or walnuts, toffee bits, and brown sugar caramelized with melted butter, delivering the perfect balance of soft cake and irresistible crunch. Perfect for holidays, potlucks, or anytime you crave a nostalgic sweet treat with a sophisticated twist.

Ingredients

Scale

Cake Ingredients

1 cup unsalted butter, softened
1½ cups brown sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
2½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk

Crunch Topping

½ cup chopped pecans or walnuts, roasted
½ cup toffee bits or crushed butterscotch candies
½ cup brown sugar
¼ cup unsalted butter, melted

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal and cleanup.
Cream Butter and Sugar: In a large bowl, use a mixer to cream together 1 cup of unsalted butter and 1½ cups brown sugar until the mixture is light, fluffy, and pale, about 3-4 minutes. This aeration is essential for a tender cake.
Add Eggs and Vanilla: Crack in 3 large eggs, one at a time, beating thoroughly after each addition to ensure a smooth batter. Then stir in 2 teaspoons of vanilla extract for flavor depth.
Mix Dry Ingredients: In a separate bowl, whisk together 2½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. This ensures even distribution of the leavening agents.
Combine Dry and Wet: Alternately add the dry mixture and 1 cup of buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
Pour Batter and Add Topping: Pour the batter into the prepared baking dish, smoothing the surface. Generously sprinkle the crunch topping—roasted chopped nuts, toffee or butterscotch bits, brown sugar, and melted butter—over the top evenly. This topping will caramelize and create a wonderful crunch.
Bake: Bake in the preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out clean. The cake should be golden and set with a crunchy top.
Cool: Let the cake cool completely in the baking dish before slicing. This helps the topping set and makes serving easier. If you prefer a molten style, serve warm but expect a less crispy topping.

Notes

For extra flavor, roast your nuts before adding them to the topping.
Don’t mix the crunch topping into the batter; sprinkling it on top before baking preserves the texture contrast.
To keep the crunch fresh when storing leftovers, reheat slices in the oven or toaster oven instead of the microwave.
Try variations by adding crushed pretzels for a sweet-salty crunch or using graham cracker crumbs instead of nuts for a nut-free option.
Drizzle with butterscotch or whiskey caramel sauce after baking for an indulgent finish.
Store wrapped tightly at room temperature for 3-4 days, in the fridge for up to a week, or freeze slices for up to 3 months.

Prep Time: 15 minutes
Cook Time: 40-45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: butterscotch cake, crunch cake, toffee cake, dessert recipe, easy cake, holiday dessert, pecan topping, buttermilk cake