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–+ servings
Butterscotch Crunch Cake

Ultimate Butterscotch Crunch Cake That Melts in Your Mouth

This Butterscotch Crunch Cake is a delightful twist on a holiday favorite with a melt-in-your-mouth texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups all-purpose flour Substitute with gluten-free flour for a gluten-free version.
  • 2 teaspoons ground ginger Fresh ginger can be used for a zesty kick.
  • 1 teaspoon ground cinnamon Can substitute with pumpkin pie spice for a different twist.
  • ½ teaspoon ground cloves Omit or replace with nutmeg if unavailable.
  • 1 teaspoon baking soda Ensure it's fresh for the best results.
  • 1 cup packed brown sugar White sugar can be used for a lighter substitute.
  • ¾ cup molasses Consider honey or maple syrup for a different sweetness.
  • 2 large eggs Flaxseed or applesauce can substitute for a vegan option.
For Added Richness
  • ½ cup unsalted butter Coconut oil is a great dairy-free alternative.
  • ½ cup milk Opt for almond milk or oat milk as dairy alternatives.

Equipment

  • 9-inch round cake pan
  • Mixing bowl
  • Electric mixer
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large bowl, whisk together the dry ingredients: flour, ginger, cinnamon, cloves, baking soda, and salt.
  3. In another bowl, cream together the softened butter and brown sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Pour in molasses and milk, beat until smooth.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Pour the batter into the prepared cake pan and smooth the top.
  7. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 40mgIron: 1mg

Notes

The cake can be served warm with whipped cream or as a standalone dessert. Perfect for holiday gatherings.

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