Butterscotch Cake with Marshmallows
Indulge in the sweet nostalgia of a Butterscotch Cake with Marshmallows—a dessert that’s as irresistible as it is easy to make. This decadent cake features a rich, buttery base with hints of caramelized brown sugar, enhanced by pockets of melted butterscotch chips for a luscious burst of flavor in every bite. Baked to golden perfection, it's topped with a layer of soft, gooey mini marshmallows that melt slightly into the warm cake, creating a pillowy texture and a visually stunning finish. Ready in under an hour, this crowd-pleasing treat is perfect for potlucks, birthdays, or cozy weekend gatherings. With its delightful combination of sweet and creamy flavors, this cake is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter
- 1.5 cups Brown sugar
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 1 cup Whole milk
- 1 cup Butterscotch chips
- 2 cups Mini marshmallows
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and brown sugar together using a hand mixer or stand mixer until light and fluffy, about 3 minutes.
Add the vanilla extract and eggs to the butter mixture one at a time, beating well after each addition.
Gradually mix in the dry ingredients to the wet ingredients in three additions, alternating with the whole milk. Begin and end with the dry ingredients, mixing just until combined with each addition.
Fold in the butterscotch chips gently using a spatula.
Pour the batter into the prepared pan and smooth the top with the spatula.
Bake the cake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and immediately sprinkle the mini marshmallows over the top while the cake is still hot, allowing them to soften slightly.
Let the cake cool completely in the pan on a wire rack before slicing.
For an optional touch, dust with powdered sugar before serving.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 246 mg | 11% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 44.1 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 148 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
