Toffee Butterscotch Cake is a decadent dessert that features a moist yellow cake infused with a rich butterscotch mixture and topped with creamy whipped topping and crunchy toffee bits. This cake is not only delicious but also visually appealing with its layered textures and flavors.
Toffee Butterscotch Cake
Indulge in the sweet, rich flavors of Toffee Butterscotch Cake, a delightful dessert that combines the moistness of yellow cake with the lusciousness of butterscotch syrup and the crunch of toffee bits. This cake is perfect for any celebration or as a delicious treat to enjoy with friends and family.
Ingredients:
- 1 (15.25-ounce) box yellow cake mix
- 3 large eggs
- 1 cup water
- 1/3 cup vegetable or canola oil
- 1 (12-ounce) jar butterscotch sundae syrup or ice cream topping
- 1/2 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) container whipped topping, thawed (lite version can be used)
- 1/2 cup toffee bits
Instructions:
1. Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking pan with foil for easier cleanup and spray it with cooking spray. Set aside.
2. Make the Cake Batter:
- In a large bowl, combine the yellow cake mix, eggs, water, and oil. Beat on high speed with a handheld electric mixer for about 2 minutes until the batter is smooth and well combined.
- Pour the batter into the prepared baking pan and spread it evenly.
3. Bake the Cake:
- Bake the cake in the preheated oven for about 23 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool slightly.
4. Poke Holes:
- Using the blunt end of a wooden spoon, poke about 75 holes evenly over the surface of the warm cake, ensuring you poke nearly to the bottom of the cake.
5. Add Butterscotch Mixture:
- In a medium bowl, whisk together the butterscotch sundae syrup and sweetened condensed milk until well combined.
- Slowly and evenly pour the butterscotch mixture over the surface of the cake, making sure it seeps into the holes. Use a spatula to help spread the mixture if needed.
6. Chill the Cake:
- Cover the cake with plastic wrap and place it in the refrigerator for at least 2 hours, or until thoroughly chilled. This step allows the flavors to meld and the cake to absorb the butterscotch mixture.
7. Add Toppings:
- Before serving, evenly spread the thawed whipped topping over the chilled cake.
- Sprinkle the toffee bits evenly over the top of the whipped topping.
8. Serve:
- Slice the cake into squares and serve chilled. Enjoy the creamy, crunchy, and sweet layers of this delightful dessert!
Tips:
- Make-Ahead Option: This cake can be prepared a day in advance and kept in the refrigerator. The flavors develop even more as it sits, making it a perfect make-ahead dessert for parties.
- Hole Poking Technique: When poking holes in the cake, ensure they are evenly spaced and deep enough to allow the butterscotch mixture to seep in, creating a moist and flavorful cake.
- Variations: For an extra touch of flavor, you can add a tablespoon of rum or bourbon to the butterscotch mixture before pouring it over the cake.
- Serving Suggestions: Serve this cake with a scoop of vanilla ice cream or a dollop of extra whipped cream for an indulgent treat.
Enjoy the irresistible combination of butterscotch, toffee, and creamy goodness in every bite of this delightful Toffee Butterscotch Cake!
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