Butterscotch Snack Cake
Indulge in the cozy, caramelized flavors of a Butterscotch Snack Cake—a delightfully moist and tender treat that's as easy to make as it is to enjoy. Crafted with a rich blend of melted butter, brown sugar, and butterscotch chips, this cake delivers a luscious, toffee-like sweetness in every bite. Perfect for an afternoon snack or a casual dessert, this one-bowl wonder comes together in just 15 minutes of prep time. Baked in an 8x8-inch pan, it’s ideal for sharing with family or friends, and the optional powdered sugar dusting adds a charming, bakery-style finish. Whether served warm with a scoop of vanilla ice cream or simply with a cup of coffee, this butterscotch cake is sure to satisfy your sweet tooth and brighten any occasion. Keywords: butterscotch snack cake, easy snack cake, homemade butterscotch dessert, moist cake recipe.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 200 grams light brown sugar, packed
- 50 grams granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 190 grams all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 120 milliliters whole milk
- 150 grams butterscotch chips
- 15 grams powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F) and grease an 8x8-inch (20x20 cm) baking pan or line it with parchment paper.
In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and whisk in the light brown sugar and granulated sugar until smooth. Let the mixture cool slightly.
Add the eggs, one at a time, to the cooled butter mixture, whisking thoroughly after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the wet mixture in two batches, alternating with the milk. Stir gently until just combined.
Fold in the butterscotch chips until evenly distributed.
Pour the batter into the prepared baking pan and spread it out evenly with a spatula.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
Allow the cake to cool completely in the pan on a wire rack.
Optional: Dust the top with powdered sugar before slicing into squares and serving.
Nutrition Facts
Calories |
2786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.5 g | 147% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 2117 mg | 92% | |
| Total Carbohydrate | 418.2 g | 152% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 265.4 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 425 mg | 33% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 822 mg | 17% | |
*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.
