This post may contain Affiliate Links. Please see my Disclaimer for more details.
My Butterscotch Cake is everything you love about dessert—rich, moist, and packed with flavor—without all the fuss of layer cakes. This recipe is simple (no cake layers needed), just straight butterscotch goodness baked into a single, decadent cake made for grown-ups.
Here are some more scrumptious cake recipes: Chocolate Cake with White Frosting, Texas Sheet Cake, Orange-Strawberry Cupcakes, Blackout Cake, German Chocolate Cake, and Carrot Cake.
Latest Recipe Video:
Jump to:
In culinary school, I quickly learned that, as much as I wanted to learn and master cake decorating, I would not be able to do it unless I iced the cake in a walk-in refrigerator because I have "hot hands." This means that as I hold the piping bag to pipe the icing, the heat from my hands begins to melt the frosting, which I had previously frosted onto the cake layers.
So any buttercream frosting of any kind would begin to melt and separate literally in my hands. With that being said, I tend to avoid layered cakes. That's why I created this recipe to offer a simpler approach to making a butterscotch cake.
Since I was looking for a butterscotch cake recipe, there were only beautifully layered cakes with butterscotch frosting, butterscotch buttercream, or homemade butterscotch sauce, and I knew that I wouldn't be able to make one successfully to share with you.
For my butterscotch cake recipe, I decided to bake it in a 9x13-inch baking pan and to spike it with rum and Coke. The Coke adds a nice vanilla flavor so that you won't need any vanilla extract for this cake. Additionally, I used butterscotch pudding mix to add that deep flavor, while also understanding that the cornstarch in the pudding mix would produce a moist and tender cake that was satisfying.
I also chose to use a cream cheese frosting because it's reliable and simple enough to make without any fuss or complaints. Oh, and I added some spiced rum to it as well. This is a purely adult recipe. I will provide some substitutions for a non-alcoholic version, but this recipe is intended for adults to enjoy.
Butterscotch Cake Key Ingredients
To make this moist and easy butterscotch cake recipe, you'll need the following ingredients:
All-Purpose Flour
I always use unbleached all-purpose flour for structure. It provides the cake with a sturdy base while maintaining a light and tender crumb.
Butterscotch Pudding Mix
The pudding mix adds instant flavor and moisture. The cornstarch in it helps keep the cake soft, while the butterscotch adds a deep caramel sweetness to every bite.
Light Brown Sugar
Brown sugar is essential here—the molasses naturally enhances the butterscotch flavor, doubling down on those warm caramel notes. Both light and dark brown sugar work beautifully.
Leavening Ingredients
Baking soda and baking powder are both needed to lift the batter and create a cake that's moist yet airy, not heavy.
Spiced Rum
This is the grown-up touch—spiced rum layers in notes of cinnamon, clove, nutmeg, and caramelized sugar. Most of the alcohol bakes off, leaving behind depth and warmth that make this cake irresistible.
Coca Cola
I recommend using traditional Coke and avoiding diet soda. However, if you can find a cane sugar cola in your market, use that instead, such as Virgil's or Boylan's.
Coconut Oil
Oil-based cakes stay moist longer, and coconut oil brings a subtle sweetness that pairs perfectly with butterscotch and caramel. It's a natural flavor enhancer that keeps the crumb tender and moist.
Cream Cheese
For the frosting, always use full-fat cream cheese. It gives you the rich, tangy base you need to balance the cake's sweetness. Skip reduced-fat versions—they don't have the same flavor or texture.
Powdered Sugar
Powdered sugar sweetens and thickens the frosting, giving it the body it needs to spread smoothly while remaining fluffy.
How to Make Spiked Butterscotch Cake
The base of my easy butterscotch cake recipe is a brown sugar cake, but it's even more straightforward: you dump it, mix it, bake it, frost it, and eat it. This cake will fill your house with a captivating aroma as it bakes, so get the ice cream ready!
Butterscotch Cake
Preheat the oven to 325°F(176°C). Add the flour, instant pudding mix, light brown sugar, baking powder, baking soda, and salt to a large bowl and mix at medium to low speed until combined.
Add rum, Coca-Cola, oil, and eggs to the flour mixture. Mix on low speed to break up the eggs, then increase the speed to medium and mix until the batter is smooth.
Pour the batter into a greased 9x13 cake pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
A few moist crumbs on it are okay.
Glaze
Add sugar, unsalted butter, rum, and Coke to a medium pan over medium heat and bring to a gentle boil, stirring occasionally, until the butter has melted.
When the cake comes out of the oven, pour it evenly over it. Cool the warm cake for 30 minutes.
Butterscotch Frosting
Combine butter, cream cheese, powdered sugar, coke, and Hennessey in a medium bowl.
Mix on medium speed for 2 minutes until thick, light, and fluffy.
Spread evenly over the cake, and refrigerate for 30 minutes to an hour for best results before slicing.
Otherwise, cut the cake and serve with vanilla ice cream.
Storing Leftover Cake
Butterscotch cake tastes best after it's had a couple of days to rest. It will stay fresh for about 3–4 days if covered and kept in a cool spot on the counter. For more extended storage, wrap individual slices in plastic wrap and place them in an airtight container in the fridge, where they'll keep for up to 7 days.
To freeze, wrap each slice individually in plastic and store it in a freezer-safe container or bag for up to 3 months. When ready to enjoy, thaw at room temperature for 1 to 2 hours.
If you prefer your cake slightly warm, microwave a slice for just 10 seconds. Any longer, and the cream cheese icing will start to melt.
Pro Recipe Substitutions, Tips & Tricks
Here are a few key points to consider when putting your own twist on this recipe.
- When measuring flour, always use the scoop-and-pour method. Scoop the flour with a ½ dry measuring cup and pour it into a 1-cup measuring cup until it is filled. Then, use the back of a butter knife to scrape off the excess. This ensures you don't use too much flour. Scooping flour can pack it in, causing you to use more flour and producing a drier cake.
- If you forget to bring your eggs to room temperature, crack them into a bowl while you prep the rest of your ingredients. You can also cover them in warm tap water for 5 minutes to take the chill off.
- Coconut oil adds a light sweetness, but feel free to use any natural or vegetable oil you have on hand. The only one to avoid is extra-virgin olive oil, as its flavor is too strong for cake.
- Light brown sugar provides a balanced sweetness, while dark brown sugar adds deeper, molasses-like notes. If you want a milder cake, white sugar works too—it just tones down the butterscotch flavor.
- All-purpose flour can be replaced with a 1:1 gluten-free flour blend if you prefer to make this cake gluten-free.
- If you'd prefer no alcohol, simply swap the rum for more liquid in the recipe. A splash of vanilla extract in the frosting is a great stand-in for spiced rum.
- These two are interchangeable. The cornstarch in confectioners' sugar helps the frosting hold its shape and stay fluffy.
- Stick with full-fat cream cheese for the richest flavor and smoothest frosting. Reduced-fat versions won't give you the same texture.
- To keep your cake from sticking, coat the pan with baking spray—or make your own "cake release" by mixing 2 tablespoons of flour with 1 tablespoon of oil and brushing it evenly inside the pan.
- To make a quick butterscotch sauce, you'll need 4 tablespoons of unsalted butter, ½ cup of dark brown sugar, ½ cup of heavy cream, 1 teaspoon of vanilla extract, and ¼ teaspoon of salt. Melt the butter over medium heat in a medium pan. Once melted, add the brown sugar and heavy cream, and simmer for 3-4 minutes, until smooth and slightly thickened. Remove from the heat and stir in vanilla and salt. Cool completely before pouring over the cake.
- To turn your cream cheese frosting into butterscotch frosting, melt 1 cup of butterscotch chips in a heatproof bowl over simmering water (or in short bursts in the microwave), then let it cool slightly. Beat 4 tablespoons of room-temperature butter with 8 oz. of cream cheese until smooth, then add 1 lb. of powdered sugar, 3 teaspoons of spiced rum, and the melted butterscotch chips. Mix on medium speed for about 2 minutes, until the frosting is thick, light, and fluffy. The melted chips infuse the frosting with a rich butterscotch flavor that takes it to the next level.
FAQs
Here are the answers to some of the most frequently asked questions about making a butterscotch cake.
What is butterscotch cake made of?
A classic butterscotch cake recipe is made with flour, sugar, eggs, butter, and butterscotch pudding mix or sauce for flavor. Some versions include brown sugar, vanilla, and sour cream to keep the cake moist and rich.
What's the difference between caramel and butterscotch cake?
Caramel and butterscotch are similar but not the same. Caramel is made with white sugar, while butterscotch uses brown sugar, giving it a deeper, molasses-like sweetness. A caramel cake has a lighter, sugary flavor, while a butterscotch cakeis more decadent, with warm, buttery notes.
What does butterscotch cake taste like?
Butterscotch cake tastes rich, buttery, and sweet with a slight toffee-like depth. The brown sugar base gives it a warm, cozy flavor that's less sharp than caramel and more comforting than plain vanilla.
What are the ingredients in butterscotch cake?
A typical butterscotch cake recipe includes flour, sugar, brown sugar, butter, eggs, vanilla, baking powder, and milk or cream. To boost the butterscotch flavor, many bakers add pudding mix, sauce, or butterscotch chips.
More Cake Recipes
Here are some more crowd-pleasing and moist cakes to try!
- Lemon Loaf Pound Cake
- Red Velvet Cake
- Sweet Potato Pound Cake
- Butter Rum Cake
- Pineapple Upside Down Cake
- Strawberry Whiskey Cake
- Chocolate Whiskey Cake
- Chocolate Espresso Cake
Before You Begin
Before getting started, here are the steps I use to get organized.
Step 1: Read the recipe once to ensure you have all the ingredients.
Step 2: Measure out all ingredients into individual bowls to move more efficiently.
Step 3: To ensure everyone's satisfaction, use an oven thermometer to verify that your oven is calibrated correctly. Any temperature difference can significantly impact the final results of your recipe.
Step 4: Follow the recipe and prepare for the best spiked butterscotch cake you've ever made.
Click here to subscribe to MY Weekly Recipes for easy and free recipes right into your inbox!
To pin this recipe and save it for later, you can use the Pin button on the recipe card, the sharing buttons above or below this post, or any of the photos above.
Tag me @kennethtemple_ and use #LezEat on Instagram to share your remakes with me, and don't forget to leave a star rating and comment below.
📖 Recipe
Spiked Butterscotch Cake
Ingredients
Butterscotch Cake
- 2 cups unbleached all-purpose flour
- 3.5 oz. Butterscotch instant pudding mix
- 1 cup dark brown sugar packed
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- ½ cup spiced rum
- ½ cup coke cola
- ½ cup oil
- 4 large eggs room temperature
Glaze
- 1 cup granulated sugar
- 1 stick unsalted butter
- ¼ cup spiced rum
- ¼ cup coke cola
Cream Cheese Frosting
- 4 tablespoons unsalted butter sliced into room temperature
- 8 oz. cream cheese room temperature
- 3.5 oz. Butterscotch instant pudding mix
- 1 lb. powdered sugar
- 3 teaspoons spiced rum
Instructions
Butterscotch Cake
- Preheat the oven to 325°F(176°C). Add the flour, instant pudding mix, light brown sugar, baking powder, baking soda, and salt to a large bowl and mix at medium to low speed until combined.
- Add rum, Coca-Cola, oil, and eggs to the flour mixture. Mix on low speed to break up the eggs, then increase the speed to medium and mix until the batter is smooth.
- Pour the batter into a greased 9x13 cake pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. A few moist crumbs on it are okay.
Glaze
- Add sugar, unsalted butter, rum, and Coke to a medium pan over medium heat and bring to a gentle boil, stirring occasionally, until the butter has melted. When the cake comes out of the oven, pour it evenly over it. Cool the warm cake for 30 minutes.
Cream Cheese Frosting
- Combine butter, cream cheese, instant pudding mix, powdered sugar, Coke, and rum in a medium bowl. Mix on medium speed for 2 minutes, until the mixture is thick, light, and fluffy. Spread evenly over the cake, and refrigerate for 30 minutes to an hour for best results before slicing. Otherwise, serve a slice of butterscotch cake with a scoop of vanilla ice cream or whipped cream.
Notes
- When measuring flour, always use the scoop-and-pour method. Scoop the flour with a ½ dry measuring cup and pour it into a 1-cup measuring cup until it is filled. Then, use the back of a butter knife to scrape off the excess. This ensures you don't use too much flour. Scooping flour can pack it in, causing you to use more flour and producing a drier cake.
- If you forget to bring your eggs to room temperature, crack them into a bowl while you prep the rest of your ingredients. You can also cover them in warm tap water for 5 minutes to take the chill off.
- Coconut oil adds a light sweetness, but feel free to use any natural or vegetable oil you have on hand. The only one to avoid is extra-virgin olive oil, as its flavor is too strong for cake.
- Light brown sugar provides a balanced sweetness, while dark brown sugar adds deeper, molasses-like notes. If you want a milder cake, white sugar works too—it just tones down the butterscotch flavor.
- All-purpose flour can be replaced with a 1:1 gluten-free flour blend if you prefer to make this cake gluten-free.
- If you'd prefer no alcohol, simply swap the rum for more liquid in the recipe. A splash of vanilla extract in the frosting is a great stand-in for spiced rum.
- You can use any alcohol you enjoy drinking vodka, cognac, whiskey or gin.
- These two are interchangeable. The cornstarch in confectioners' sugar helps the frosting hold its shape and stay fluffy.
- Stick with full-fat cream cheese for the richest flavor and smoothest frosting. Reduced-fat versions won't give you the same texture.
- To keep your cake from sticking, coat the pan with baking spray—or make your own "cake release" by mixing 2 tablespoons of flour with 1 tablespoon of oil and brushing it evenly inside the pan.
- To make a quick butterscotch sauce, you'll need 4 tablespoons of unsalted butter, ½ cup of dark brown sugar, ½ cup of heavy cream, 1 teaspoon of vanilla extract, and ¼ teaspoon of salt. Melt the butter over medium heat in a medium pan. Once melted, add the brown sugar and heavy cream, and simmer for 3-4 minutes, until smooth and slightly thickened. Remove from the heat and stir in vanilla and salt. Cool completely before pouring over the cake.
- To turn your cream cheese frosting into butterscotch frosting, melt 1 cup of butterscotch chips in a heatproof bowl over simmering water (or in short bursts in the microwave), then let it cool slightly. Beat 4 tablespoons of room-temperature butter with 8 oz. of cream cheese until smooth, then add 1 lb. of powdered sugar, 3 teaspoons of spiced rum, and the melted butterscotch chips. Mix on medium speed for about 2 minutes, until the frosting is thick, light, and fluffy. The melted chips infuse the frosting with a rich butterscotch flavor that takes it to the next level.
Rayeshenna says
delicious desert