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Butterscotch Crunch Cake

Butterscotch Crunch Cake: A Cozy, Crowd-Pleasing Delight

Butterscotch Crunch Cake is a nostalgic dessert that combines chewy layers with a crunchy graham cracker topping, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 9 slices
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour Substitution: Use gluten-free flour blend for a gluten-free option.
  • 1 cup granulated sugar No substitutions necessary.
  • 2 teaspoons baking powder Check freshness to ensure effectiveness.
  • 0.5 teaspoon baking soda Check freshness.
  • 1 pinch salt No substitutions necessary.
  • 0.5 cups unsalted butter Substitution: Use coconut oil for dairy-free.
  • 2 large eggs Substitution: Use flax eggs for a vegan option.
  • 1 teaspoon vanilla extract No substitutions necessary.
  • 1 cup butterscotch chips Substitution: Use chocolate chips for a chocolate twist.
  • 1 cup crushed graham crackers Substitution: Use crushed gluten-free cookies if needed.
  • 0.5 cups roasted chopped nuts Substitution: Omit for nut-free or use sunflower seeds.
  • 1 cup additional butterscotch chips No substitutions necessary.
For Serving
  • 1 cups whipped cream Make homemade or use store-bought.
  • 1 cups fresh fruit Substitution: Use any seasonal fruit for garnish.

Equipment

  • 9x9-inch baking pan
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan with butter or non-stick spray.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In another bowl, beat butter until creamy. Add eggs and vanilla extract, mixing thoroughly.
  4. Gradually pour the dry ingredients into the wet mixture, stirring gently until just combined.
  5. Fold in butterscotch chips, crushed graham crackers, and nuts if using.
  6. Transfer the batter into the greased baking pan and smooth the top.
  7. Bake for 25-30 minutes or until a toothpick comes out clean.
  8. Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack.
  9. Slice into squares and serve with whipped cream and fresh fruit.

Notes

Allow cake to cool completely before slicing to avoid crumbling. Experiment with toppings for added flavor.