Butterscotch Cake

This Butterscotch Cake is pure indulgence! A rich, moist cake layered with creamy butterscotch frosting, perfect for any occasion.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 8 servings

Course: Dessert

Cuisine: American

For the Cake:

15.25 ounces yellow cake mix
3.4 ounces instant butterscotch pudding (can substitute with sugar-free pudding)
3 large eggs (room temperature)
½ cup vegetable oil
1 cup whole milk

For the Frosting:

For Decoration (optional):

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the yellow cake mix and instant butterscotch pudding. Add the eggs, vegetable oil, and whole milk. Beat on medium speed for about 2-3 minutes until smooth.
Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes before transferring to a cooling rack.
For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, mixing until incorporated. Add butterscotch and milk, beating until smooth.
Once cakes are cool, place one layer on a platter, frost the top, and add the second layer. Frost the entire cake.
Drizzle additional butterscotch sauce over the cake and sprinkle butterscotch chips for decoration.